Chinois Chicken Salad In Wonton Cups With Chinese Mustard Vinaigrette

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Wolfgang Puck


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1/4 cup rice wine vinegar

3 tablespoons peanut oil

2 tablespoons light sesame oil

1 1/2 tablespoons honey

2 teaspoons dry Chinese mustard

1 teaspoon soy sauce

1 egg yolk


Freshly ground black pepper

2 chicken breasts, bone-in with skin

2 tablespoons peanut oil, plus more for deep-frying

6 large, square wonton wrappers

1 head Napa cabbage

1 head Romaine lettuce

1 head radicchio

1 cup chopped roasted peanuts

Cilantro sprigs

lime wedges

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