Retro Chinese Chicken Salad

Ingredients

• ½ cup vegetable oil
• ¼ cup rice vinegar
• 3 Tbsp. smooth peanut butter
• 3 Tbsp. soy sauce
• 1 Tbsp. plus 1½ tsp. sesame oil
• 1 Tbsp. dry mustard powder
• 1 Tbsp. fresh lime juice
• 1½ tsp. honey
• 1½ tsp. toasted sesame seeds
• ½ tsp. finely chopped fresh ginger
• 1 garlic clove, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• Vegetable oil, for frying
• 5 wonton wrappers, cut into ¼-in. strips
• 1 lb. 2 oz. cooked bone-in skin-on chicken breasts, shredded
• ½ cup loosely packed cilantro leaves
• ½ head Napa cabbage, cored and shredded
• ½ head romaine lettuce, shredded
• 3 oz. mung bean sprouts (about ¾ cup)
• 10 snow peas, thinly sliced
• 4 scallions, trimmed and thinly sliced
• 1 medium carrot, peeled and shredded
• 1 medium cucumber, peeled, seeded, and thinly sliced
• 1 medium red bell pepper, seeded and thinly sliced
• 1 bird’s-eye chile, thinly sliced, for garnish (optional)
• Black sesame seeds, for garnish
• Coarsely chopped roasted peanuts, for garnish

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