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Baked Peanut Chicken Wontons Recipe

Appetizers are so fun to serve! These Baked Peanut Chicken Wontons are crispy on the outside, flavorful on the inside and are pretty easy to make.

baked peanut chicken wontons are shown on a white plate with a bowl of peanut dipping sauce. The image has  sunlight lines across it from blinds.

Here’s an appetizer secret: You don’t have to throw a party to serve appetizers. You don’t even need to have folks over.

No, although we associate appetizers with entertaining, they are good anytime — served as part of a light lunch or paired together for dinner or while watching a game.

Sometimes I even make whole dinners comprised of appetizers. And not just while I was writing The Easy Appetizer Cookbook.

This appetizer recipe — Baked Peanut Chicken Wontons — is delightful served with a good salad or alongside a dish like pad thai. Leftovers can even be reheated in the oven (300 degrees Fahrenheit for 5-8 minutes).

Wontons, dumplings and gyoza all use similar dough, though the shapes the dough (round or square) and the pleating style vary. This recipe using a very simple moisten and press style to seal, making these among the easiest wontons to make.

As for the flavor, this version has a hearty filling made with a cabbage mixture, chicken and peanuts. They are paired with a Thai-inspired peanut sauce that’s robust and flavorful.

Crispy, bold, creative, delightful. These homemade wontons are perfect for whipping up anytime — no guests required.

Baked Peanut Chicken Wontons

Baked Peanut Chicken Wontons

Yield: 8 servings

Appetizers are so fun to serve! These Baked Peanut Chicken Wontons are crispy on the outside, flavorful on the inside and are pretty easy to make.


  • 2 tbsp canola oil
  • 1 cup diced rotisserie chicken
  • 1 cup coleslaw mix (found near the lettuce)
  • 1 tbsp peanuts, chopped
  • 30 wonton wrappers


  • ¼ cup creamy peanut butter
  • ¼ cup seasoned rice vinegar
  • 2 tbsp soy sauce
  • pinch crushed red pepper


  1. Preheat the oven to 350 degrees. Brush a baking sheet with a little canola oil, taking care not to use it all. (Hint: you may need a second baking sheet.)
  2. In a mixing bowl, stir together the chicken, coleslaw mix and peanuts. Set aside.
  3. In a separate mixing bowl, whisk together the peanut butter, rice vinegar, soy sauce and crushed red pepper until smooth. Add 3 tablespoons of the sauce mixture to the chicken mixture and stir well to combine. Reserve the remaining sauce for dipping.
  4. Divide the filling evenly among the wonton wrappers, moistening the edges with water and folding diagonally. Press the edges to seal. Place on the prepared baking sheet or sheets. Brush the wontons with the remaining oil.
  5. Bake for 8-12 minutes, turning once, until golden brown. Serve with the sauce.

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Monday 24th of August 2020

I love appetizers FOR dinner!