This mash-up of familiar textures and bright Asian flavors has quietly become my go-to for casual dinner parties and weekday comfort food. I first adapted this combination the night I wanted something playful and handheld but didn’t want the heaviness of tortillas or the fuss of deep frying. Two simple chicken breasts, a jar of hoisin, and a box of wonton wrappers transformed into crunchy little cups that everyone reached for — they vanish at parties. The filling balances sweet, savory, and umami while the slaw adds a crisp, vinegary counterpoint that keeps each bite light and refreshing.

I remember the first time I served these: my friend who claims to "not like fusion food" went back for seconds before I had a chance to taste mine. The texture contrast — hot, tender chicken inside a crisp baked shell — is what makes this special. The aromatic sesame oil and garlic meld with hoisin for a glazed finish, and a quick honey-sesame slaw gives freshness and snap. They feel celebratory but are very approachable to make on a busy weeknight.

Ingredients

• Chicken: 2 boneless, skinless chicken breasts (about 1 pound total). Choose evenly sized breasts so they cook at the same rate; trimming excess fat and dicing into 1/2-inch pieces helps them brown quickly and evenly.
• Sauce for chicken: 2 tablespoons hoisin sauce, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 cloves garlic minced, and 1 teaspoon minced fresh ginger. Look for a slightly thicker hoisin for better glaze; Koon Chun or Lee Kum Kee are reliable brands.
• Slaw: One 14-ounce bag of coleslaw mix (about 4–5 cups shredded cabbage and carrots) plus 4 green onions thinly sliced. For the dressing: 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey — whisked until smooth.
• Wonton shells: 16 square wonton wrappers (found in the refrigerated section). Using full-size squares forms deep, crisp cups when baked.
• To bake: Cooking spray or a light brush of olive or canola oil to ensure the cups brown evenly in the muffin tin.
• To serve: Sweet chili sauce to drizzle, chopped cilantro for brightness, and sesame seeds for nuttiness and visual contrast.

Instructions

Preheat and prep: Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin with cooking spray or a thin coat of oil; keep a sheet tray nearby for cooling the baked cups. Measure and mince aromatics so they’re ready when the pan is hot. Cook the chicken: Heat 1 tablespoon sesame oil in a large skillet over medium heat until shimmering. Add the diced chicken in a single layer and let it brown without moving for 2 minutes, then stir and continue cooking until mostly cooked through (about 3–4 more minutes). Stir in hoisin, 1 tablespoon soy sauce, minced garlic, and minced ginger. Reduce heat to medium-low and simmer for 2–3 minutes more until the sauce clings to the chicken and the meat registers 165°F on an instant-read thermometer. Make the slaw: In a medium bowl, combine the coleslaw mix and sliced green onions. Whisk together 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, and 1 tablespoon honey; toss with the slaw just before serving to keep it crisp. Taste and adjust acidity or sweetness as needed. Form and bake wonton cups: Gently press each wonton wrapper into the muffin tin so the corners form small cups. Lightly spray or brush each wrapper with oil — this encourages golden color and prevents sticking. Bake for 8–10 minutes, rotating the tin once halfway through, until the cups are deeply golden and crisp. Let cool slightly on a wire rack to firm up. Assemble and serve: Fill each baked wonton cup with about 1 to 1 1/2 tablespoons of the warm hoisin chicken, top with a spoonful of the slaw, and finish with a drizzle of sweet chili sauce, a sprinkle of sesame seeds, and chopped cilantro. Serve immediately so the cups remain crisp. Make-ahead and storage: Bake the cups and refrigerate in an airtight container for up to 3 days, and keep the slaw and chicken in separate containers. Reheat chicken gently in a skillet or microwave and assemble just before serving to preserve crunch.

Storage Tips

Store baked wonton cups at room temperature in a sealed container for up to 24 hours, or refrigerate in an airtight container for up to 3 days; to maintain crispness, layer parchment between cups and avoid stacking if possible. The chicken and slaw should be stored separately in the refrigerator: chicken in a shallow airtight container for 3–4 days, slaw for up to 2 days (if already dressed, consume sooner). For longer storage, freeze baked cups in a single layer then transfer to a freezer bag for up to 1 month. Reheat frozen cups in a 350°F oven for 4–6 minutes to re-crisp before assembling.

Ingredient Substitutions

If you prefer different proteins, use peeled shrimp (cook 2–3 minutes per side) or firm tofu pressed and cubed (pan-fry until golden). For a gluten-free version, substitute small gluten-free wonton or dumpling wrappers if available, or use baked tortilla scoop chips as the vessel. Swap hoisin for a mixture of hoisin-replacement or plum sauce for a fruitier note; reduce honey slightly if you prefer less sweetness. To cut sodium, use low-sodium soy sauce and a reduced-sodium hoisin.

Serving Suggestions

Serve these as part of a larger spread with steamed edamame, a simple cucumber salad, or sticky rice for a heartier meal. For a party, place the wonton cups on a platter lined with lettuce leaves and provide small bowls of extra sweet chili sauce and Sriracha. Garnish options include pickled red onion, thinly sliced jalapeño for heat, or a squeeze of lime to brighten up the hoisin glaze.

Cultural Background

These cups are a modern American interpretation that borrows Asian pantry staples to recreate the sweet-savory profile often found in Americanized Asian restaurants. The concept of using wonton wrappers as vessels is common in fusion appetizers — it’s practical and playful, marrying familiar takeout flavors with handheld convenience.

Seasonal Adaptations

In summer, add shredded Napa cabbage and matchstick summer squash to the slaw for extra crunch; in fall, top with thinly sliced roasted apples for a sweet-tart twist. During the holidays, swap the honey for maple syrup and add toasted pecans to the slaw for a richer, seasonal flavor.

Meal Prep Tips

For efficient meal prep: bake the wonton cups and cool completely, then store in a single layer. Poach and shred the chicken ahead, sauté with the sauce before serving. Keep the slaw undressed and pack dressing separately; toss just prior to plating. This workflow lets you reheat and assemble in 10 minutes on the day you plan to eat.

These little cups turn ordinary pantry staples into something memorable. They’re playful, adaptable, and reliably delicious — give them a try for your next casual gathering and watch them disappear.