Khra Thong Tong (Golden Cup)

For by first baby shower a few weeks ago, my friend Kelly made these wonderful Thai appetizer cups filled with a savory filling. The filling was made with ground chicken and had such an amazing flavor of sweet, salty, sour and a touch of spice – the unique combination of tastes found in Thai cuisine. I just had to have the recipe since it was a great little appetizer I’d like to serve up for guests in future dinner parties. To my surprise, one ingredient I never expected was included – lemon lime soda! Thanks to Kelly for bringing them in to share and for providing her original recipe!

Chicken Filling:
3 tablespoons vegetable oil
1 cup chopped onion (fine)
1 pound ground chicken
1 cup peas and carrots
1/4 cup lemon lime soda (Sprite, 7-Up, etc)
1 tbsp ground corriander
1 tbsp curry powder
1 tsp dried cilantro (fresh ok too)
1/4 tbsp garlic powder
3 tbsp brown sugar
4 tbsp dark sweet soy sauce
1/4 cup soy sauce
2 tbsp oyster sauce
1/4 cup white vinegar
3 pk of Phyllo Cups

Garnish:
1/4 cup cilantro, leave part only
Cucumber, quartered and sliced thing

In a skillet, saute the onion and chicken with vegetable oil until the chicken is cooked through.

Add the peas and carrots along with the lemon lime soda and stir. Once the carbonation subsides, add the remaining filling ingredients except thephyllo cups.

Allow the mixture to cook for 10 minutes for flavors to meld. Remove from heat and set aside to cool. The mixture should be sweet, salty, with a hint of sour from vinegar. You should be able to taste the coriander and the curry powder.

Spoon the mixture into the thawed Phyllo cups, garnished with a piece of cilantro and cucumber. Serve at room temperature.