In honor of the upcoming Jewish holiday of Purim I challenged Rachel to hamantaschen throw down. I figure I should be able to best her easily, as they are usually high in sugar and carbs which are Kryptonite to my compadre.

While hamantaschen usually take the form of a sweet triangular cookie, I went in a completely different direction creating a savory appetizer version. For the BBQ sauce I recommend my Dr. Pepper BBQ Sauce .

5 from 1 vote Print Barbecue Chicken Hamantaschen Prep Time 1 hr Cook Time 1 hr Total Time 2 hrs A great a savory twist on a traditionally sweet cookie. It makes a great appetizer. Course: Appetizer, Side Dish Cuisine: Asian, BBQ Servings : 4 Author : Daniel Peikes Ingredients 12 Round Won-ton skins Thawed

1/2 Chicken Chopped (Roasted, Grilled, or Smoked Store bought rotisserie or leftover chick works great for this

2 Cups BBQ Sauce

1 Whole Egg Beaten

Vegetable Oil for Frying Instructions Add the chicken and BBQ sauce to a pot and simmer over medium heat for about 10 minutes. Add a teaspoon of the chicken to the center of the won-ton skin, brush egg on the edges, and fold the edges to make a triangle with an open center. Repeat for all 12 won-tons. Fill a heavy frying pan with about a 1/2" of oil and place over medium heat. Fry over until golden brown on each side and serve immediately.

Please let me know what you think of the recipe in the comments. Also let me know if you liked my hamantaschen recipe or Rachel’s better. Her’s can be found here: Not one, but TWO healthy Hamantaschen!

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