Thai-Style Chicken Golden Bags
Thai-Style Chicken Golden Bags
These Thai-style chicken golden bags can be a tad fiddly when you’re trying to wrap them with a thin pastry strip, but they are worth the effort.
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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