Sesame Chicken Wonton Cups

This has been the oddest winter I can remember. It seems like the weather has no clue if it should be cold or mild. Yesterday was cold, today is mild and tomorrow is supposed to be freezing with warm weather at the end of the week! I cannot keep track. It is a challenge knowing how to dress the kids for school! But, I should not be complaining. I do not like cold weather and this has been a mild one so far, so I suppose I should be grateful.

We live in a community where there are many immigrants from China. I have spent time teaching English as a Second Language in the community I live. It is an enriching time even being the teacher! I have developed many friendships and learned a great deal about Chinese culture. I love any opportunity to learn about other people and places. One thing I firmly believe is, even though people may be from different cultures and they may speak different languages, people are more similar than they are different. The students would chuckle because my love of food would often bring me to ask questions about popular dishes from the communities they are from. They never mined talking about it and I learned so much!

I absolutely love Chinese food. When I say that, some people may wonder what I mean because there is Americanized Chinese food, consisting of chicken balls and lemon chicken, or there is true authentic Chinese, with dim sum and noodle dishes. I answer yes to all of the above. I enjoy all of it. One dish that I particularly like is called sesame chicken. Some of my friends from China say it is not true Chinese food. Instead they say that it has been Americanized by the adding of so much sugar. I guess we like sweet things here in North America. It doesn’t matter to me if it is a true Chinese dish or not, it tastes incredibly yummy to me!

So, when I was considering what 12 appetizers I would do for the 12 Days of Super Bowl Snacks and I planned on using wonton cups, I thought that an Asian flavoured starter would work great. These sesame chicken wonton cups have the true flavour of the restaurant dish but in the form of a cup. Who wouldn’t want that!

These wonton cups are easy to make, can be made ahead and stored in an airtight container up to three days in advance.

Drop the marinated chicken into the hot oil, one piece at a time, or else they will clump together. Let the fried chicken pieces drain for a minute before tossing in the sesame sauce.

Print Pin
5 from 1 vote

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Author Steve Cylka


  • 24 wonton wrappers
  • 3 tbsp oil
  • 3 boneless skinless chicken breasts
  • 2 tbsp sesame oil
  • 1/3 cup soy sauce
  • 1/3 cup flour
  • 1/3 cup corn starch
  • 1/3 cup water
  • 1 tsp backing powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 tsp crushed chilies
  • 3 tbsp sesame oil
  • 2 cups water
  • 2 tsp grated ginger
  • 2 cloves garlic
  • 3 tbsp rice vinegar
  • 1/2 cup sugar
  • 1 tbsp sriracha sauce
  • 3 tbsp light soy sauce
  • 1/4 cup corn starch
  • 1/3 cup green onions sliced
  • 2 tbsp sesame seeds


  • Brush one side of a wonton wrapper with oil and press, brushed side down, into a mini muffin tray forming a cup. Do this for all 24 wonton wrappers. Bake in a 350F oven for 10-12 minutes. The wrappers will crisp up and start to brown. Let cool completely.
  • Cut the chicken into very small pieces, about 1/2 inch squares.
  • Make the marinade by mixing the 2 tbsp sesame oil, 1/3 cup soy sauce, 1/3 cup flour, 1/3 cup corn starch, 1/3 cup water, 1 tsp backing powder, 1/4 tsp baking soda, 1 tsp salt, 1 tsp crushed chilies together. Mix the chicken pieces with the marinade and leave for 30 minutes.
  • Make the sesame sauce by mixing the 3 tbsp sesame oil, 2 cups water, 2 tsp grated ginger, 2 cloves garlic, 3 tbsp rice vinegar, 1/2 cup sugar, 1 tbsp sriracha sauce in a saucepan. Bring to a boil and let it cook at a low rolling boil for 7-10 minutes. Mix together the soy sauce and corn starch in a separate cup until the corn starch dissolves. Slowly pour that into the saucepan stirring constantly. Lower the heat so that the sauce is at a low simmer. The sauce will thicken quite quickly. Watch that the sauce does not start to burn at the bottom of the pan.
  • Heat oil to 375F. Drop the chicken pieces, coated in some of the marinade, in the hot oil. Try to drop them one piece at a time so that the chicken does not stick together. Fry until they are golden brown, approx 3 or 4 minutes. Drain.
  • Toss the fried chicken with the sesame sauce.
  • While the chicken is still hot, scoop a few pieces of the sesame chicken into each wonton cup. Sprinkle with some sesame seeds and green onions.

Recipe adapted from Tyler Florence’s Sesame Chicken on the Food Network


About Steve Cylka

Steve is the author of The Black Peppercorn. He is a recipe developer and food photographer. His recipes have been featured on websites like Bradley Smoker, Times Picayune, Buzzfeed, and Basil & Salt. He has also authored and co-authored a couple cookbooks.


  1. Definitely an odd winter here too. These look amazing, Steve. I love the flavors and individual serving sizes get me every time!

  2. Awesome looking wonton cups. Love the idea for the sesame chicken in them.

    We’re getting snow again today, and then again tomorrow. It was so nice to go without for such an unusual amount of time this year!

  3. HUGE fan of Chinese food! Can’t really explain it but I could eat egg rolls all day long. And your sesame chicken cups! What an awesome idea. I definitely have to try this out, sounds amazing!

  4. Mmmm, now that’s the kind of won ton filling I love! 🙂 Looks like I’d pop a lot of these guys.

  5. I do enjoy sesame chicken, so this does get a thumbs up from me. Great blend for an appetizer and looks pretty easy to prepare which is another bonus.
    The weather here is odd also, but the oddness of the constant swing in the temperatures is a reason people get sick. Stay well and hang in there!

  6. I so agree with the winter we are having. It seems like it’s odd everywhere this year! I also agree about Chinese food. I love it all too. You really went for it with the sesame chicken.. Bravo!! It looks fantastic! I love that you placed it in the wonton cup as a bite. What a great idea!! Well done!

  7. These look SO professional! Oh and did I mention delicious?? I could eat them all in one sitting haha 🙂

  8. You keep rocking the house with another great recipe. Perfectly created.

  9. I love Chinese food, these cups look awesome. I love the great flavors in such a little bite!

  10. these look fantastic… just one question: when you brush just one side of the wonton wrappers with oil, does the oil side go face down into the muffin tin, or is it on the topside? I am definitely trying these out! thanks!

  11. Really delicious looking…nice to have such a fun way to eat sesame chicken and such a great presentation too!

  12. Is that all purpose or self-rising flour? Thanks!

  13. I can see why these were a big pinterest hit! I want to make them skinny version for a party. Woo hoo!

  14. Quick question, if you still catch these comments: I made these a few days ago and the wonton wrappers are really hard to eat! By the time I finish adding the chicken and sesame seeds etc., they become very hard and kind of sharp. Am I doing something wrong?

    • hmm, I am not sure. They are often fairly crunchy when I make them – similar to a nacho chip – maybe a tad bit harder. But they were never hard where they were difficult to eat. Maybe they were overcooked??

  15. Love this Stevie! Will be making! You always dazzle me!!

  16. If you make them ahead of time – do you completely assemble in an airtight container, then throw in the oven to ‘crisp’ up? Or make both parts separate?

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