Ingredients

Raspberry Dipping Sauce

• 170 g Tree Top S/P Seedless Raspberry Puree
• 12 g garlic, minced frozen
• 8 g extra virgin olive oil
• 60 g brown sugar
• 25 g Balsamic vinegar
• 10 g honey
• 30 g lime juice
• 0.20 g red pepper flakes
• 2 g sea salt
• 0.10 g ground black pepper
• 45 g cold water
• 1.20 g cornstarch

Wontons

• 6.15 Tree Top Raspberry Apple Granule, 4 Mesh
• 19.50 Tree Top NS Apple Powder, 20 Mesh
• 400 g chicken thighs, boneless, skinless
• 6 g Kosher flake salt
• 3.50 g ground black pepper
• 360 g raspberry dipping sauce (recipe above)
• 60 g onions, roasted, 3/8” dice
• 60 g green chilies, canned, roasted, 3/8” dice
• 14.50 g fresh lime juice
• 5.60 g fresh cilantro, finely chopped
• 10 g Lumpia Skin, frozen, thick wonton skin
• 25 g egg
• 925 g vegetable oil

Directions

Trim excess fat from thighs and season with salt and pepper. Let rest.

Preheat barbecue grill to medium-high heat and oven to 350 F.

Grill mark chicken thighs on both sides thoroughly without burning; approximately 8 minutes. Place chicken in covered baking pan and cover with 6 oz. of the raspberry dipping sauce. Bake for 1½ hours.

Carefully remove from oven and let stand until room temperature, then refrigerate. Once cooled, separate and pull the chicken. Discard any remaining sauce and fat on the chicken before pulling.

Mix chicken with apple granules, onions, green chilies, cilantro, lime and apple flake powder.

Heat oil in fryer or medium-sized saucepan to 350 Fwith custom basket (see below).

Cut Lumpia wrappers in 3½” diameter circle. Brush 1 cut wrapper with light coating of egg wash and sandwich second circle and press together. Place laminated Lumpia skin in taco-shape form and hold in place with tongs and fry for 15 seconds until evenly crispy. Drain on paper towel and hold at room temperature. Ensure there is a 5/8″ opening in taco shell to fill. There should be at least 18 shells to accommodate for breakage.

Place chicken filling in a small depositor or pastry bag and insert a 1½ oz./43 g bead of filling in each shell.

Chef’s Comments:

Serve 4 with 1½ oz. dipping sauce per portion and 4 each Wonton Tacos per serving.

Graphic Packing Design provides a microwave baking clamshell tray 6” x 6” x 1” with receptor crisper lining.

For Wontons:

Prepare fryer basket with taco shell-shaped basket or form. Form makes 5/8” bottom width of taco shell to hold filling.

Cooking Instructions:

Recommended for 1,000 watt microwave. Cooking times may vary. Do not puncture pouch.

Open microwave box containing stuffed wantons and separate evenly. Place box on microwave safe plate.

Cook on high setting for 2 minutes.

Carefully remove from the microwave and open box. Place on serving tray.

Heat Raspberry Dipping Sauce pouch in small sauce pan covered with wat4er and heat on medium heat until warm.

Open pouch with scissors and pour contents into small serving dish.

Raspberry Dipping Sauce:

Put garlic, raspberry puree, brown sugar, vinegar, lime, pepper flakes, honey, black pepper and salt in a medium sauce pan. Heat to a boil, stirring constantly.

Mix cornstarch and water into a smooth slurry. Add slowly to simmering mixture, continuously stirring. Turn to low and simmer for 15 minutes.

Cool and portion half the sauce into 1½ oz. boilable ez-peel portion pack and blast freeze. (Half the prepared sauce is used when cooking the chicken filling.)