CHICKEN RANGOON

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Chicken Rangoon image

I had everything to make crab Rangoon one night except the crab. So I used leftover roasted chicken. Needless to say my family fell in love with them. I'm sharing my recipe, because I think your family will, too! You can substitute turkey or pork for the chicken.

Provided by Suzanne Frideres

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 25m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package cream cheese, softened
1 pinch onion powder, or to taste
1 pinch garlic powder, or to taste
1 dash Worcestershire sauce, or to taste
1 dash soy sauce, or to taste
1 pinch salt, or to taste
1 pinch ground black pepper, or to taste
1 cup chopped cooked chicken
1 (16 ounce) package wonton wrappers
peanut oil for frying

Steps:

  • Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).
  • Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.
  • Separate and place wonton wrappers onto work surface. Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  • Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. Remove to paper towel-lined plate to drain.

Nutrition Facts : Calories 497.6 calories, Carbohydrate 44.6 g, Cholesterol 66 mg, Fat 28.1 g, Fiber 1.4 g, Protein 16 g, SaturatedFat 10.6 g, Sodium 563.4 mg, Sugar 0.2 g

Hanif Brohi
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These rangoons are so easy to make and they're always a hit with my family and friends.


cute Santa
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I'm not a fan of cream cheese, so I substituted Greek yogurt in the filling. They were still delicious.


Hussein Ali Mohammed Abdullah.
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I made these rangoons ahead of time and froze them. They were just as good when I reheated them.


MD ABDOR RAZZAK
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I added some chopped water chestnuts to the filling for extra crunch. They were delicious!


Godrick Chamy
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I love that this recipe uses wonton wrappers instead of egg roll wrappers. It makes the rangoons so much crispier.


Bailey Fuller
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I've made these rangoons several times now and they're always a crowd-pleaser.


Junaid Kamboh
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These chicken rangoons were a hit at my party! Everyone loved them.


Kenneth Michael Holliman
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I'm not a huge fan of cream cheese, but I really enjoyed these rangoons. The wontons were perfectly crispy and the filling was creamy and flavorful.


Amali Sewwandi
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My family loved these chicken rangoons! They were easy to make and tasted just like the ones from our favorite Chinese restaurant.


Nancy Madziataika
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This chicken rangoon recipe is amazing! The filling is creamy and flavorful, and the wontons are crispy and delicious. I will definitely be making this again.