Step 1

Preheat oven to 180°C. Brush 24 mini, 40ml (2-tablespoons) muffin pans with the oil to lightly grease.

Step 2

Gently press a quarter of the wonton wrappers into each muffin pan to line. Cook in preheated oven for 15 minutes or until golden brown and crisp. Set aside for 5 minutes to cool slightly. Carefully remove wonton cups from the pans and place on a wire rack to cool. Repeat with remaining wonton wrappers in 3 batches (there will be only 18 wonton wrappers in the final batch).

Step 3

Arrange chicken fillets in a single layer in two 25cm bamboo steaming baskets. Bring 5cm of water to the boil in a medium wok over high heat. Reduce heat to medium-high. Stack the steaming baskets on top of each other and place in wok over the boiling water (the bottom basket should not touch the water) and cover tightly. Steam, swapping the baskets halfway through cooking, for 20 minutes or until chicken is just cooked through. Transfer chicken to a large plate and set aside for 15 minutes to cool. Place in the fridge for 1 hour to chill.

Step 4

Meanwhile, heat a small non-stick frying pan over medium heat. Add the peanuts and cook, stirring, for 3 minutes or until golden. Remove from heat and set aside for 5 minutes or until cool. Coarsely chop.

Step 5

Finely chop the cold chicken and place in a large bowl. Add the peanuts, bean sprouts, mint, coriander, kecap manis, lemon juice, peanut oil, chillies and fish sauce, and toss gently to combine. Taste and season with salt.

Step 6

To serve, spoon the chicken mixture into the wonton cups.