Asian Wonton Chicken Nachos Modern Honey

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Add the oil into a large heavy-bottomed pot and heat over medium-high until it reaches 350°F. Meanwhile, cut the wonton wrappers in half into triangles. In a small bowl, combine the salt, Szechuan pepper, cumin and coriander. Line a rimmed baking sheet with paper towels.

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Step 2. Add cooking oil to a frying pan just deep enough to place your wontons in. Heat oil over medium heat. Begin frying your wontons in batches a few wontons at a time until they are golden brown. Remove the fried wonton chips and place all the wontons on a paper towel or drying rack to remove any excess oil.

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In skillet, heat oil over medium heat until it reaches approximately 340 degrees. Place wonton wraps in skillet and fry until nice and golden brown -- approximately 45 seconds - 1 minute per side. Place fried wontons on towel-lined plate to drain. In small bowl, stir together sour cream and sriracha sauce. To make cilantro lime sauce, blend.

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Korean Chicken Wonton Nachos. Put the diced onions in the slow cooker and place the chicken breasts on top of the onions. Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions. Turn the slow cooker on low for 6 to 8 hours.

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Add canola oil to a deep fryer and heat to 350°F. Working in batches, add wonton wrappers to the hot oil and fry until puffed up and golden brown (about 1 - 2 minutes). Transfer to a paper towel-lined plate. PREP. Preheat oven to 425°F. PORK. Make pork by adding 2 tablespoons of oil to a large skillet over high heat.

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Pan fry the fish until desired doneness. Remove from heat let the fish rest for 5 minutes and cut into cubes. On a bed of wonton nachos add cubed avocado, Dutch Yellowtail, pickled chillies, a handful of cilantro, sliced green onions, an a few tbsp of furikake. Top off with sriracha mayo. Serve immediately.

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Instructions. Pour the oil in a large stock pot and heat over medium to 350 degrees F. Cut the wonton wrappers in half to make triangles. Once the oil is hot, gently drop 4-6 at a time into the oil and dunk. Fry them for 1-2 minutes until golden, then remove with tongs and place on a paper towel lined platter or bowl.

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Fill a small skillet with about 1 inch of vegetable oil. Leave on medium heat for about 5 minutes. Test a wonton to see if oil is hot enough. Fry 3 wontons at a time. This only takes a few seconds. Once golden brown remove and lay on paper towel to drain.

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Cook and stir beef in three batches (batch cooking will prevent steaming the beef). Heat oven to 425 degrees F. Cover bottom of casserole dish with wonton chips, layer with cheese and meat. Repeat once more and place assembled nachos into the oven and bake at 425 degrees F until cheese is melted.

Asian Wonton Chicken Nachos Modern Honey

Bake in a preheated 350 degree oven until golden brown, about 8 to 10 minutes, reversing the pans halfway through cooking time. Remove from oven and allow to cool. Assemble the nachos: Arrange the wonton chips on a parchment paper lined baking sheet. Spoon the chicken mixture over the top of the chips.

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Preparation. Make the beef: Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1-2 minutes more, until softened but not browned. Add the beef, cumin, chili powder, oregano, salt, and pepper to the pan.

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Assemble the Nachos: Preheat oven to 350 degrees F. On large rimmed baking pan, layer wonton chips, cheese and pork mixture. Transfer to oven and bake 8 to 10 minutes or until cheese is melted and pork is warmed through. Top with jalapeño, cilantro and/or sweet pea greens, carrots, onions and pickled cucumbers.

Asian Wonton Chicken Nachos Modern Honey

Cook, stirring, until fragrant, about 30 seconds. Add in the chicken and season with salt and pepper. Cook and stir-fry until almost cooked through and starting to brown. Add in the soy sauce, fish sauce, vinegar, sesame oil and honey. Cook, stirring, until the sauce coats the chicken. Remove from heat.

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Prep: Make a batch of Slow Cooker Korean Pulled Chicken and guacamole with sesame wonton crisps. Assemble: Layer the sesame wonton crisps on a large platter or sheet pan. Then, layer on the following ingredients: pulled chicken, shredded carrots, red cabbage, and cucumber. Top with dollops of guacamole and a drizzle of gochujang sour cream.

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Coat wonton wrappers with cooking spray or a thin layer of oil. Bake: Put in the pre-heated oven for 7 minutes or until golden brown. Once done, season with a pinch of salt and let cool. Use immediately or store in a sealed container until needed. For the Nachos: Prep Tuna: Pat the tuna dry and cut into 1/2″ cubes.

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FRY: Heat about 2-inches of cooking oil in a small saucepan to 350ºF. Fry the wonton wrappers in batches of 5-7 until golden and crispy; about 30-45 seconds. Remove to a paper towel-lined plate; set aside. SEAFOOD: Place the salmon or tuna filet on a clean cutting board and finely chop the fish using a sharp knife.