Ya know… sometimes you just need a cheat day.
Everyday kind of feels like a cheat day the way that I cook, but I usually try to stay away from dairy and gluten.
Today I decided I needed some wonton in my life.
This meal was inspired by Apple-bee’s chicken wonton taco appetizer, with a little Korean twist in the mix.
IF YOU WANT TO DO IT PALEO: Honestly… these aren’t terribly unhealthy. The worst part about it is the galbi marinade. BUT if you want to make it paleo, you could make your own sauce for the chicken marinate (when I perfect my bulgogi marinade, I’ll post it on here) Then just put the chicken and coleslaw on top of some corn or gluten free tortilla chips.
(Most korean bbq marinades use asian pear, soy sauce, garlic, onion, ginger… if you attempt to make one on your own)
Marinated Chicken Wonton Bowls with Kimchi Slaw
For the chicken:
- Galbi marinade sauce (mine is store bought)
- 1 lb chicken tenders
- Wonton wrappers
For the slaw:
- About 3/4 bag of classic coleslaw mix (14 oz bag of shredded mix I bought at the grocery store)
- 1 1/4 cup Mayo (I use a paleo brand called “The Ojai Cook” and really like it)
- 1 1/2 cup of chopped kimchi
- 1/2 cup of kimchi juice
- 1 tablespoon Rice wine vinegar
- 2 tablespoon honey
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 tablespoon ginger powder
- Pinch of salt and pepper
I’m not going to give an exact ingredient list/recipe on the sriracha mayo — everyone’s spice level is different.
- Add two cups of mayo to a bowl. Add sriracha until the desired spiciness is achieved.
- Squeeze half a lime into the mixture
- Add garlic, onion, and ginger powder. (1/2 tblspn of each)
- Start by marinating the chicken in the Galbi sauce. This will need to sit for AT LEAST an hour. Better if marinated overnight.
- Then prepare the wonton bowls. I ended up oiling both sides of the wonton with coconut oil, and then drapping it over the bottom of an upside shot glass. Then set it on a baking sheet lined with aluminum foil.
- Since it is GLASS that you are using, make sure you preheat with the wonton and shot glasses inside of the oven. Put the wontons in the oven and preheat it to 350 degrees.
- Once the oven has preheated, turn the temp. down to 300. Leave the wontons in for another 5 minutes, or until nice and crispy brown. Set aside to cool. (If wontons get stuck to the shot glass, slightly and gently twist until they pop off)
- Prepare the coleslaw by adding all ingredients into a bowl and combine until well mixed.
- Now take the marinated chicken, and dice it into small bite sized peices.
- Cook the chicken in a skillet until they are fully cooked (165 degrees) Strain the chicken out of the marinate, and set into a separate bowl.
- Reduce the leftover galbi sauce on medium heat until nice and thick. (You can add some flour of any type to help thicken it up… better if made into a slur (flour and water) before adding to the sauce. It will help prevent chunks)
- While the sauce is reducing, make the sriracha mayo. It should be beautifully orange.
- Then all you need to do is assemble the wonton bowls. Start by adding a few peices of chicken, then topping it with the kimchi coleslaw.
- Drizzle some sriracha mayo on top, then the galbi sauce, and then top with some chopped cilantro or parsley. Serve with lime wedges.
I think these wonton bowls would be great for a party. I think I got about… 30 or more wontons bowls out of it (I don’t know the exact number because I was munching on them as I was making them)
I hope you try them and like them as much as I did. I really like the idea of doing them as paleo nachos, I might try that next time. I’ll let you guys know how it goes.