Corn Mango Chicken Salad in Wonton Cups

• 1 cup brown sugar
• 1 cup orange juice
• 1 cup soy sauce
• 1 cup rice vinegar
• 14 cup oyster sauce
• 18 cup minced fresh garlic clove
• 18 cup fresh ginger
• 2 teaspoons dried lemon grass
• 1 14 lbs roasted chicken meat
• 1 cup fresh bean sprout, chopped
• 1 cup corn kernel
• 1 cup finely chopped carrot
• 1 cup finely chopped jicama
• 1 cup finely chopped scallion
• 1 cup finely chopped mango
• 12 cup chopped cilantro
• 12 cup chopped basil leaves
• 2 12 tablespoons oyster sauce
• 50 small wonton wrappers, about 3 inches square

1. Combine all marinade ingredients.
2. Marinate whole chicken for 12-24 hours.
3. Preheat oven to 300F Bake chicken in marinade for 75 minutes.
4. Combine all salad ingredients.
5. Preheat oven to 375F.
6. Brush mini muffin times for small amount of vegetable oil or spray with vegetable cooking spray.
7. Place one wonton sheet in each opening, pushing down in center to form a cup.
8. Bake about 5 minutes until cups ar golden.
9. Fill wonton cups with salad.

brown sugar, orange juice, soy sauce, rice vinegar, oyster sauce, fresh garlic, fresh ginger, lemon grass, chicken meat, fresh bean sprout, corn kernel, carrot, jicama, scallion, mango, cilantro, basil, oyster sauce, wonton wrappers

Taken from www.food.com/recipe/corn-mango-chicken-salad-in-wonton-cups-143127 (may not work)