Won Ton Wrapped Chicken with Apricot Dipping Sauce: A Sweet & Savory Symphony

There are certain dishes that instantly transport me back to cherished memories, and this Won Ton Wrapped Chicken is one of them. I remember the first time I encountered this delightful creation; it was at a festive gathering where the air was thick with the aroma of spices and happy chatter. The tiny, golden parcels, glistening enticingly, were unlike anything I’d seen before – a perfect fusion of familiar textures and unexpected flavors. Each bite was a revelation: the crispy, yielding won ton wrapper giving way to tender, savory chicken, all beautifully complemented by that subtly sweet and tangy apricot dipping sauce. It was a moment where culinary innovation met comforting tradition, and it has remained a personal favorite ever since, a testament to how simple ingredients, prepared with care, can create something truly magical.

Recipe Overview

• Prep Time: At least 8 hours (for marinating)
• Cook Time: Approximately 4 minutes per batch
• Total Time: At least 8 hours and 4 minutes
• Servings: 8 as a main course
• Yields: 32 won tons
• Dietary Type: Kosher (can be made pareve)

Ingredients

For the Marinated Chicken:

• 3 teaspoons brown sugar
• 2 teaspoons salt
• 4 garlic cloves, minced
• 4 teaspoons dry sherry
• 2 teaspoons cornstarch
• 6 tablespoons vegetable oil
• 1 teaspoon soy sauce
• 1 lb boneless, skinless chicken breast (about 3 cutlets)

For the Wrappers:

• 1 (12 ounce) package wonton wrappers (the smaller 3 1/2-inch square ones)
• Peanut oil, for frying (about 2 cups)

For the Apricot Dipping Sauce:

• 12 ounces apricot preserves
• 4 teaspoons yellow mustard
• 4 tablespoons teriyaki sauce

Equipment Needed

• Small mixing bowls
• Measuring spoons and cups
• Sharp knife
• Cutting board
• Large skillet or frying pan
• Slotted spoon or tongs
• Small bowl for dabbing marinade
• Serving platter

Instructions

This recipe, originating from “Kosher By Design” by Susie Fishbein, is a testament to how simple ingredients can be transformed into something truly spectacular. The magic lies in the marinade and the careful assembly, creating a dish that’s perfect for special occasions, particularly Rosh Hashanah, with its inherent sweetness.

Marinating the Chicken:

1. Begin by preparing the marinade for the chicken. In a small bowl, combine the brown sugar, salt, minced garlic cloves, dry sherry, cornstarch, vegetable oil, and soy sauce. Stir these ingredients together until well combined, forming a fragrant marinade.
2. Next, prepare the boneless, skinless chicken breast. Cut the chicken into small, bite-sized squares. Aim for pieces that will comfortably fit within the wonton wrappers.
3. Add the chicken squares to the bowl with the marinade. Gently mix the chicken with the marinade, ensuring each piece is thoroughly coated.
4. Cover the bowl tightly with plastic wrap or a lid. Refrigerate the chicken for at least 8 hours, or preferably, overnight. This extended marinating time is crucial for allowing the flavors to meld and tenderize the chicken, setting the stage for a succulent result.

Assembling the Won Tons:

1. Once the chicken has finished marinating, it’s time to assemble the won tons. Have your wonton wrappers ready. It’s best to work with them in batches to prevent them from drying out. Lay out a few wrappers at a time in a single layer on a clean, dry surface.
2. Take one square of the marinated chicken and place it in the center of a wonton wrapper.
3. To ensure the wrapper seals properly, dab a small amount of the leftover marinade (or a little water if preferred) onto each of the four corners of the wonton wrapper. This acts as a “glue.”
4. Now, carefully fold the wonton wrapper over the chicken. Bring each of the four corners to meet in the center of the square, overlapping them slightly. Aim to create a neat, somewhat squared envelope shape. Gently press down to seal the edges and expel any trapped air. Repeat this process with the remaining chicken and wrappers, ensuring you have 32 won tons.

Frying the Won Tons:

1. When you are ready to fry, pour enough peanut oil into a large skillet or frying pan to generously cover the bottom, approximately 2 cups, or enough to ensure the won tons can be submerged to at least halfway.
2. Heat the peanut oil over medium-high heat until it is hot. You can test the oil by dropping a tiny piece of wonton wrapper into it; if it sizzles and bubbles immediately, the oil is ready.
3. Carefully place the won ton wrapped chicken into the hot oil, being sure not to overcrowd the pan. Cook them in batches.
4. Fry the won tons for about 2 minutes per side, turning them once with a slotted spoon or tongs. You are looking for a beautiful golden-brown color and a crispy texture.
5. Once cooked, remove the won tons from the hot oil using a slotted spoon or tongs, allowing any excess oil to drain back into the pan. Place them on a plate lined with paper towels to absorb any remaining oil.

Preparing the Apricot Dipping Sauce:

1. While the won tons are frying or resting, prepare the apricot dipping sauce. In a small bowl, combine the apricot preserves, yellow mustard, and teriyaki sauce.
2. Whisk these ingredients together until they are thoroughly blended and the sauce has a smooth, uniform consistency.

Expert Tips & Tricks

• Preventing Dry Wrappers: When assembling the won tons, keep the unused wrappers covered with a slightly damp kitchen towel. This prevents them from drying out and becoming brittle, which can make them difficult to fold and seal.
• Oil Temperature is Key: Maintaining the correct oil temperature is crucial for achieving perfectly crispy, non-greasy won tons. If the oil is too cool, they will absorb too much oil and become soggy. If it’s too hot, they’ll burn on the outside before the chicken is cooked through.
• Doneness Test: While the frying time is generally quick, if you’re unsure about the chicken being cooked through, you can carefully cut into one won ton after frying. The chicken should be opaque and no longer pink.
• Make Ahead Marinade: The chicken can be marinated for up to 24 hours, allowing for even deeper flavor development.
• Pareve Option: For a pareve recipe, as suggested in the original source, replace the chicken with two cans of salmon (skins and bones removed). Ensure the salmon is well-drained.

Serving & Storage Suggestions

Serve these delightful Won Ton Wrapped Chicken parcels immediately while they are still warm and crispy. Arrange 4 won tons on each plate, creating an inviting presentation. Spoon the apricot dipping sauce into a small bowl placed in the center of each plate for easy dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, a brief period in a toaster oven or a conventional oven preheated to 350°F (175°C) for about 5-7 minutes will help restore their crispiness. Avoid reheating them in the microwave, as this tends to make the wrappers soggy.

Nutritional Information

(Please note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.)

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	3.5g	18%
Cholesterol	35mg	12%
Sodium	700mg	30%
Total Carbohydrate	20g	7%
Dietary Fiber	1g	4%
Sugars	8g	16%
Protein	10g	20%

Variations & Substitutions

While the classic combination is hard to beat, here are a few ideas to keep things exciting:

• Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of sriracha to the apricot dipping sauce for a touch of heat.
• Ginger Zing: Incorporate a teaspoon of freshly grated ginger into the chicken marinade for an extra layer of aromatic flavor.
• Vegetarian Option: As mentioned, salmon is a great pareve substitute. For a completely vegetarian or vegan option, you could experiment with finely diced firm tofu that has been pressed and marinated similarly, or even a mixture of finely chopped mushrooms and water chestnuts for texture.
• Baked Version: For a healthier alternative, these won tons can be baked. Arrange them on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 10-12 minutes, or until golden brown and crispy, flipping halfway through.

FAQs

Q: How do I ensure the wonton wrappers seal properly?
A: Always dab a bit of water or the reserved marinade onto the corners of the wrapper before folding. This helps create a sticky surface for a secure seal.

Q: Can I make the dipping sauce ahead of time?
A: Absolutely! The apricot dipping sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. Give it a good stir before serving.

Q: What kind of oil is best for frying?
A: A neutral-flavored oil with a high smoke point, like peanut oil or vegetable oil, is ideal for achieving a good crisp without imparting unwanted flavors.

Q: My wontons are not turning golden brown. What could be wrong?
A: The oil might not be hot enough. Ensure the oil reaches the proper temperature before adding the won tons. If the oil is too cool, they will absorb too much grease and become soggy rather than crisp and golden.

Q: Can I freeze these won tons?
A: You can freeze the assembled, uncooked won tons. Place them on a baking sheet in a single layer until frozen solid, then transfer them to a freezer-safe bag or container. Fry them from frozen, adding a few extra minutes to the cooking time.

A Culinary Delight to Savor

This Won Ton Wrapped Chicken is more than just an appetizer; it’s an experience. It’s a dish that invites conversation and celebration, a perfect balance of comforting familiarity and delightful surprise. The tender, marinated chicken encased in a shatteringly crisp wrapper, kissed by the sweet and savory embrace of the apricot dipping sauce, is simply irresistible. I encourage you to try this recipe, to recreate those moments of joy and culinary discovery in your own kitchen. Share it with loved ones, gather around the table, and savor every delicious bite. Perhaps serve it alongside a simple, crisp green salad or some steamed jasmine rice for a delightful main course that will leave everyone asking for seconds.