Chinese Chicken Crispy recipe

Photo: Aubrie Pick /Courtesy Aubrie Pick / Clarkson Potter /Publishers, An Imprint Of Penguin Random House LLC

Chrissy Teigen's Chinese Chicken Salad with Crispy Wonton Skins. Reprinted from "Cravings: Recipes for All the Food You Want to Eat" by Chrissy Teigen.

Photo: Aubrie Pick /Courtesy Aubrie Pick / Clarkson Potter /Publishers, An Imprint Of Penguin Random House LLC

Serves 2 as a main course, 4 as a side or appetizer

Crispy Wontons

3 8-inch square wonton wrappers or 6 4-inch square wrappers

Vegetable oil, for frying

Kosher salt

Dressing

½ cup peanut or vegetable oil

1/3 cup unseasoned rice vinegar

1 tablespoon Chinese hot mustard

1 tablespoon light soy sauce

1 teaspoon Sriracha

1 teaspoon sesame oil

1 tablespoon honey

3 cloves garlic

½ teaspoon kosher salt

Salad

½ rotisserie chicken

½ medium head of Napa cabbage, cut into ½-inch slices (6 cups)

1 cup shredded red cabbage

1 cup cilantro leaves, roughly chopped

1 small carrot, cut into julienne strips

½ cup thinly sliced red onion

4 scallions, thinly sliced

For the Crispy Wontons: Stack the wonton wrappers on top each other. Cut the wrappers into strips ½-inch wide and 4 inches long, (If you’re using 8-inch wrappers, first cut them in half into 4- by 8-inch rectangles.

In a medium saucepan, heat 3 inches of oil over medium-high heat until one of the strips puffs up and sizzles as soon as it hits the oil. Working in batches, drop a handful of the wonton strips at a time into the oil and fry until puffed and golden, about 30 seconds. Using a slotted spoon, transfer the fried strips to paper towels and sprinkle generously with salt. Repeat until done.

For the Dressing: In a blender, combine all ingredients and blend until smooth.

For the Salad: Remove the skin from the chicken and discard. Using your hands, shred the meat into very thin pieces you would want to eat in a salad (about 3 cups of meat in the end).

Place the meat in a bowl with the Napa and red cabbages, cilantro, carrot, red onion and scallions. Pour in ½ cup of the dressing, toss to coat, and top with the wonton skins. Serve the remaining dressing on the side for salad touch-ups.

Per serving, based on 4 servings: 626 calories (57 percent calories from fat), 39.8 g fat, 99 mg cholesterol, 928 mg sodium, 28.4 g carbohydrates, 3.1 g dietary fiber, 7.8 g sugars, 35.8 g protein.

Per 1 tablespoon of oil used for frying: 120 calories (100 percent calories from fat), 14 g fat, 0 mg cholesterol, 0 mg sodium, 0 g carbohydrates, 0 g dietary fiber, g sugars, 0 g protein.