Best 15 Chicken Wontons Recipes

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

CRISPY CHICKEN WONTONS

Steps:

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. , Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling., Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

CRISPY BUFFALO CHICKEN WONTONS

Steps:

• Heat vegetable oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Combine chicken, Cheddar cheese, ranch dressing, butter, and hot sauce in a bowl. Scoop about 1 tablespoon chicken mixture onto the center of each wonton wrapper; fold wontons in half and press to seal. Arrange wontons on a baking sheet and freeze for 5 to 10 minutes.
• Fry in preheated oil until golden brown, 2 to 3 minutes.

CHICKEN SALAD WITH CRISPY WONTONS

Steps:

• Lightly spritz both sides of wonton strips with cooking spray; place on a baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until golden brown. Turn strips over; broil 2-3 minutes longer or until golden brown. Remove to wire racks to cool., For dressing, in a small bowl, whisk the vinegar, canola oil, sesame oil, sugar, salt and pepper; set aside. In a large bowl, combine the romaine, chicken, peppers and tomatoes. Just before serving, drizzle with dressing and toss to coat. Top with wonton strips.

BAKED JALAPENO CHICKEN AND CHEESE WONTONS

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place cooked chicken cubes in a food processor. Pulse until chicken resembles crumbs. Add shredded Cheddar and Monterey Jack cheese and jalapeno cream cheese. Pulse 2 or 3 times until mixed. If mixture appears dry, add more cream cheese, 1 tablespoon at a time.
• Place a heaping teaspoon of chicken-cheese mixture on the bottom corner of a wonton wrapper. Leave a 1/2 inch border around wonton. Brush the edges with water and fold over opposite corner to form a triangle. Press to seal edges. Repeat for all wontons.
• Place wontons on prepared baking sheet. Spray lightly with cooking spray. Turn; lightly spray other side of wontons with cooking spray.
• Bake in preheated oven until the edges turn brown, 8 or 9 minutes.
• Serve warm with salsa or soy sauce.

BUFFALO CHICKEN WONTONS

Steps:

• Fill a deep, heavy pot halfway with vegetable oil (or use a deep fryer) and heat the oil to 360 degrees F.
• Put the Buffalo sauce, sweet chili sauce, honey and butter in a saucepan and bring to a simmer; simmer for 10 minutes. Toss the chicken in the sauce, season with salt and pepper and set aside to cool slightly, about 10 minutes.
• Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash and set aside.
• Take a wonton wrapper (cover the rest with a damp towel) and put a small amount of the chicken mixture--about 2 level tablespoons--in the middle of it. Add a few pieces of blue cheese crumbles, being careful not to go too far outside of the middle of the wonton--we don't want the cheese to ooze out when frying. Next, brush all 4 corners with the egg wash, then seal the corners by pinching each opposite corner together to make that famous wonton shape; make sure there are no holes for the filling to leak out. Repeat with the remaining ingredients.
• Now in the fryer they go! Fry the wontons in batches until golden brown, 3 to 4 minutes total. Drain briefly on a rack or paper towel-lined plate. Serve hot with carrot sticks, celery sticks and ranch dressing.

SPICY CHICKEN AND CILANTRO WONTONS

Steps:

• In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.
• Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

CRISPY CHICKEN WONTONS

Steps:

• In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.
• Note: Fill wonton wrappers a few at a time, keeping the others covered with a damp paper towel until ready to use.

BUFFALO CHICKEN WONTONS

Steps:

• Preheat Deep Fryer to 375°F.
• Cook Chicken.
• I had just cooked the chicken on the stove top with about 1/3 cup of the hot sauce. Cook the chicken all the way through until done. It's also a good idea just to nuke the chicken for a minute as well to ensure that's its thoroughly cooked.
• When the chicken is done, cut it up into small pieces about the size quarter ($0.25)or smaller. The idea is small pieces.
• In a mixing bowl mix the chicken pieces, cheese and most of the hot sauce, leaving a little bit for the egg mixture. Mix thoroughly to make sure hot sauce is distributed throughout.
• Making the wonton coating. Mix the panko, breadcrumbs and pepper. Done.
• Place a little flour on a surface to prevent eggroll wrappers from sicking to it.
• Take eggroll wrapper and place on top of the floured surface.
• Place at least 2 tablespoons of the chicken mixture in a wonton and fold wonton into the shape of a large triangle (just once over) making sure that the edges from one side touch the other, Try to make sure you do NOT trap much air in the chicken mixture pocket as this makes them explode.
• Prepare remaining wontons with chicken mixture.
• Mix the 2 eggs together in a bowl.
• Add about a 1/3 cup of hot sauce. (all remaining hot sauce) to the eggs and mix.
• Coat each stuffed wonton with the egg mixture, Brushing is recommended.
• Place egg coated stuffed wonton into bread mixture.
• Make sure entire wonton gets coated with crumbs.
• Shake off excess crumbs.
• Then place the bread coated wonton into the hot frying oil for about 4 minutes or until golden brown.
• Remove excess oil.
• Serve with Blue Cheese and Celery!

GINGER CHICKEN WONTONS (LOW CARB)

Steps:

• In large bowl combine chicken, egg, green onion and spices.
• Heat oil to 375 degrees.
• Carefully put heaping teaspoons of mixture in hot oil.
• Cook 8-10 at a time until golden brown and juices are no longer pink.
• Drain on paper towels.
• Serve with Chinese hot mustard or gingered soy sauce.

CHICKEN AND CREAM CHEESE WONTONS RECIPE - (4.4/5)

Steps:

• 1. In a medium bowl mix together cream cheese, chicken, garlic, Simply Asia Kung Pao Stir-Fry Sauce and onion. 2. In a small bowl beat egg with whisk. 3. In a large heavy pot start heating your oil to 375F. Use a deep fry thermometer to get a correct reading on the oil's temperature. 3. Working on wax paper, lay down your wonton wrapper. Using a pastry brush, brush a little of the beaten egg onto the sides of the wrapper. Place 1 teaspoon of the mixture in the middle of the wrapper. Pinch the sides up until the mixture is completely sealed inside the wrapper. Lay on a wire rack until you are ready to fry. Do this until you have used up all your wrappers. 4. Drop 4 or 5 of the wontons into the hot oil and fry until they are golden brown, about 2 minutes on each side. Drain on paper towels and serve with your favorite dipping sauce.

CHEESY CHICKEN WONTONS

Steps:

• In a large bowl, combine the cheese, chicken, onions, tomato, herb seasoning and cayenne. Place about 2 tablespoons in the center of each wonton wrapper. Brush edges with egg; fold corner over, making a triangle. Seal seams., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels. Serve warm with pizza or spaghetti sauce.

SPICY-CHICKEN-AND-CILANTRO-WONTONS

Steps:

• 1. In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced. 2. Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together. 3. Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

SPICY CHICKEN WONTONS

Steps:

• Preheat oven to 400°F
• In a large bowl, whisk together soy sauce, water, and Spicy Steak Seasoning. Add chicken and stir. Let marinate 5 to 10 minutes.
• Spoon meat (approximately 1 tbsp) onto each wrap. Moisten edges of wrap with water or egg whites. Fold over to make a triangle and pinch closed. Bring the ends together and twist slightly, forming the characteristic wonton shape.
• Place on greased baking sheet and bake 15 minutes.

CHICKEN WONTONS WITH SPICY ASIAN BROTH

Steps:

• Method: 1. Combine the water stock cube, water, fish sauce, lemon grass, lime leaves, ginger, chilli, coriander roots and garlic in a large saucepan. Bring to the boil over medium-high heat. 2. Gently simmer, covered, for 5 -10 minutes or until fragrant and reduced slightly. 3. Remove from heat. Strain through a fine sieve into a clean large saucepan. Discard solids. 4. Meanwhile, combine the chicken, garlic, sliced green shallots and lemon rind in a bowl. Place wonton wrappers on a clean work surface. Place 1 heaped teaspoonful of chicken mixture in the centre of each wrapper. Wrap up each wonton - following the directions the page. 5. Bring soup back to a simmer over medium heat. Add wontons and asparagus and simmer, covered, stirring occasionally, for 4 minutes or until wontons are cooked 6. Remove from heat. Stir in coriander and green shallot. 7. Divide wontons and soup among serving bowls. Serve immediately.