Thai-Style Chicken Golden Bags

Thai-Style Chicken Golden Bags

By: Raquel Neofit

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.

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.