Thai-Style Chicken Golden Bags

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Servings

29

Prep time

Cook time

Recipe


Ingredients

  • Olive oil
  • 1 pack wonton wrappers
  • 200g chicken mince
  • Small bowl water
  • 2cm-piece ginger, grated
  • Olive oil
  • 3 cloves garlic, crushed
  • Sweet chilli sauce, to serve
  • 125g can corn kernels or 1 cob, kernels removed
  • Red chilli, sliced, to serve
  • 1 red chilli, diced
  • Small handful coriander, chopped
  • 1 tbsp oyster sauce
  • 1 tsp fish sauce
  • 1 tbsp sweet chilli sauce
  • ½ tsp sesame oil
  • 1 tsp white pepper

Method


  • Heat a frying pan over medium heat. Add olive oil and mince and fry until the chicken has changed colour.
  • Add ginger, garlic, corn, chilli and coriander and cook for 2 mins.
  • Add the sauces, sesame oil, salt and pepper and stir to combine. Remove from heat and allow to cool.
  • Take 5 wrappers and slice them into thin strips to tie the top of the golden bags.
  • Place a wrapper in your palm and add a tbsp of chicken mixture.
  • Using your finger, brush a little water around the outside of the wrapper.
  • Pull the edges of the wrapper up around the mince, creating little folds in the pastry as you go. Twist the top gently to seal, then wrap 2 thin pastry strips around the seal. Brush with a little more water.
  • Place golden bags on a baking tray and brush or spray with olive oil.
  • Preheat oven to 200°C and bake golden bags for 15 mins or until crispy and golden.
  • Serve with sweet chilli sauce and chilli.
  • Tip: Compress the filling a little by tapping the parcel on your palm as you bring the sides up.

  

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