📝 About This Recipe
A crown jewel of Peruvian-Chinese 'Chifa' cuisine, Calu Wantan is a masterful play on textures and the iconic 'agridulce' flavor profile. This dish features succulent strips of chicken breast and crispy fried wontons tossed in a vibrant, velvety tamarind sauce enriched with tropical fruits. It represents the beautiful 19th-century fusion of Cantonese techniques with Peruvian ingredients, creating a comforting yet exotic feast.
🥗 Ingredients
The Protein and Crispy Elements
- 500 grams Chicken breast (cut into thin bite-sized strips)
- 12-15 pieces Wonton wrappers (cut into triangles or thick strips)
- 1/2 cup Cornstarch (for dredging the chicken)
- 2 cups Vegetable oil (for deep frying)
The Signature Tamarind Sauce
- 3 tablespoons Tamarind paste (concentrated and seedless)
- 4 tablespoons Tomato ketchup (provides color and body)
- 1/4 cup White vinegar
- 1/2 cup Sugar (adjust to taste for sweetness)
- 1 cup Chicken broth (low sodium preferred)
- 1 teaspoon Soy sauce (Sillao) (for a touch of umami)
- 2 tablespoons Cornstarch slurry (mixed with 2 tbsp water)
Stir-Fry Aromatics and Fruits
- 1 cup Pineapple chunks (fresh or canned in juice)
- 100 grams Holantao (Snow peas) (stringed and cleaned)
- 1 Red bell pepper (cut into 1-inch squares)
- 3 stalks Green onions (white and light green parts cut into 1-inch batons)
- 1 teaspoon Ginger (finely minced)
👨🍳 Instructions
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1
Begin by preparing the tamarind sauce. In a small saucepan over medium heat, combine the chicken broth, tamarind paste, ketchup, vinegar, sugar, and soy sauce. Whisk until the sugar is dissolved and the mixture is smooth.
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2
Bring the sauce to a gentle simmer. Slowly pour in the cornstarch slurry while whisking constantly. Continue to cook for 2-3 minutes until the sauce thickens to a glossy, coat-the-back-of-a-spoon consistency. Set aside.
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3
Heat the vegetable oil in a wok or deep skillet to 350°F (175°C). Fry the wonton wrapper pieces in batches until they are golden brown and bubbly (about 30-45 seconds). Drain on paper towels.
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4
Season the chicken strips lightly with salt and pepper. Dredge them in the 1/2 cup of cornstarch, shaking off any excess so they have a very thin, even coating.
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5
Using the same hot oil, fry the chicken strips in batches until crispy and cooked through (about 3-4 minutes). They should be light golden. Remove and drain on a wire rack to keep them crunchy.
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6
Carefully pour out most of the oil from the wok, leaving about 1 tablespoon. Increase the heat to high.
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7
Add the minced ginger and red bell peppers to the wok. Stir-fry for 1 minute until the peppers are slightly softened but still vibrant.
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8
Toss in the holantao (snow peas) and pineapple chunks. Stir-fry for another minute. The snow peas should remain crisp-tender.
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9
Pour the prepared tamarind sauce back into the wok with the vegetables and fruit. Let it come to a bubble.
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10
Add the fried chicken strips and the green onions to the wok. Quickly toss for 30 seconds to ensure every piece of chicken is glazed in the sauce.
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11
At the very last second, fold in the fried wonton pieces. Toss once or twice just to incorporate—do not let them sit in the sauce too long or they will lose their crunch.
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12
Immediately transfer to a large serving platter and serve while the steam is rising and the wontons are at their peak crispness.
💡 Chef's Tips
For the crispiest wontons, ensure the oil is at the correct temperature; if it's too cool, they will absorb oil and become greasy. If you prefer a more 'Chifa' authentic look, add a drop of red food coloring to the sauce to achieve that classic bright crimson hue. Always use fresh ginger rather than powdered to get that sharp, aromatic bite that cuts through the sweetness of the sauce. Don't overcook the snow peas; they should provide a fresh, green 'snap' to the dish to balance the fried elements. Serve immediately! The magic of Calu Wantan lies in the contrast between the hot sauce and the crunchy wontons.
🍽️ Serving Suggestions
Serve alongside a steaming bowl of Arroz Chaufa (Peruvian Fried Rice) for the ultimate Chifa experience. Pair with a cold glass of Inca Kola—the bubblegum-flavored soda is the traditional companion for Chifa dishes. A side of pickled radish and turnip (Nabo Encurtido) provides a wonderful acidic contrast to the fried chicken. For a lighter pairing, offer a pot of hot jasmine or oolong tea to cleanse the palate between bites.