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Warning: this easy appetizer looks so fancy, people will think you spent all day on it!
At a yom tov meal where I’ll be serving meat as the main, I like to serve a chicken appetizer for something a bit lighter – that’s why pulled chicken (especially with my fantastic shortcut!) has become one of my go-to apps for yom tov meals. This one is elegant, plus it hits all the right notes of crunchy, sweet, tangy, spicy and more!
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Pulled Chicken Wonton Crisps with Asian Slaw
- 4 chicken cutlets, cooked (see note)
- About 2 cups asian flavored sauce (I used General Tso’s)
- 24 round wonton wrappers
- Non-stick or oil spray
- 14-16 ounces shredded purple cabbage
- 3 scallions, sliced, plus more, for garnish
- ¼ cup oil
- 2 Tablespoons rice vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 Tablespoon mustard
- 1 ½ Tablespoons honey
- 2 cloves garlic, minced OR 2 frozen garlic cubes
- ¼ teaspoon ground ginger
- 1 teaspoon kosher salt
Prepare pulled chicken: Pull apart cooked chicken cutlets with two forks until shredded. Add sauce and mix together until combined. Set aside.
Prepare wonton crisps: Preheat oven to 400. Line two baking sheets with parchment paper and spray well with non-stick oil spray. Add wonton wrappers and lay flat, in a single layer. Spray the tops well with non-stick oil spray.
Bake for 8 minutes, until golden brown and crispy. Set aside to cool completely.
Prepare asian slaw: Place cabbage and scallions in a salad bowl. Set aside.
In a small bowl or container, whisk or shake together remaining ingredients until smooth. Add to cabbage in bowl about 5-10 minutes before serving.
To assemble: Top a wonton crisp with pulled chicken, then with slaw. Garnish with extra sliced scallions.
Plan Ahead: Pulled Chicken can be prepared ahead and frozen. Reheat covered prior to serving. Wonton Crisps can be made ahead and stored in an airtight bag or container for up to a week. Dressing for slaw can be made up to a week ahead of time. Slaw should be prepared and dish should be assembled just before serving.
Note: One of my favorite kitchen shortcuts, which I wrote about in my book, Real Life Kosher Cooking, is for pulled beef and chicken. Cook the chicken or meat in a net bag inside your chicken soup, then pull it out and shred. If you aren’t making soup, you can boil them in water with some onion, celery and carrot, to mimic the soup flavor. Chicken cutlets will need about an hour, while meat, depending on the size and the cut, will need 2-5 hours in the soup.
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Enjoy this delicious appetizer, and come back soon for more! – Miriam
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