We had a school wide fundraiser and my students made 2 of the appetizers and 4 of the desserts that were served to around 1500 people. One of the big hits was a variation of my favorite salmon recipe. These little bite sized appetizers are my new favorite party treat!

Marinade Ingredients

2 Tbsp Rice vinegar
2 Tbsp Soy sauce
1 Tbsp Fresh lemon juice
1 Tbsp Packed brown sugar
2 Tbsp Wasabi paste
2 cloves garlic minced
1 inch Freshly zested ginger root
3 large boneless skinless chicken

Sauce Ingredients

1/4 cup Rice vinegar
1/4 cup Soy sauce
2 Tbsp Fresh lemon juice
2 Tbsp Packed brown sugar
1/4 cup Wasabi paste
4 cloves garlic minced
2 inch Freshly zested ginger root

Assembly Ingredients

Wonton wrappers
Mayonnaise
Siracha
Black sesame seeds - for garnish
Green onions - sliced for garnish
Cucumber julienne
Carrots julienne

Directions

1. Make marinade in a small bowl by whisking together vinegar, soy sauce, lemon, brown sugar, wasabi and ginger.
2. Slice chicken breasts into 1 inch strips lengthwise.
3. Place marinade in a large ziplock bag on a plate (to prevent any leaks) and cover the chicken well. Marinate for minimum of 1 hour but up to 12 hours
4. Pour entire bag of marinade and chicken into a baking pan lined with tin foil and parchment.
5. Bake for 30 minutes at 350F
6. Once chicken is fully cooked, remove from the pan and allow to cool until it can be handled. Then using two forks begin pulling the chicken apart into stringy pieces.
7. Make a batch of sauce, using a double batch of the marinade. Bring the sauce to a boil then reduce heat to medium high for 3-4 minutes then pour over shredded chicken and store for up to a week in a sealed container.
8. Meanwhile spray mini muffin cup pans with cooking spray and gently press wonton wrappers into the sprayed pan. Bake at 350 for 10 - 12 minutes or until golden.
9. Mix mayo and Siracha together until you get the right amount of spicy-ness
10. Assemble cups by placing chicken and green onions, carrots and cucumber in wonton cups. Drizzle with siracha mayo and sprinkle with black sesame seeds.