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These crispy, juicy fried chicken wontons are the easiest and best chicken wonton recipe to make at home! Ready in just 20 minutes, including the wrapping, this simple and delicious dish is perfect for a quick snack or appetizer.
Crispy Chicken Wontons
Wontons are one of my favorite things to make—bite-sized parcels of goodness with ground meat wrapped in a soft, wheat-based wrapper, then fried to crispy, golden perfection. For this easy fried chicken wontons recipe, I’ve paired ground chicken with shrimp for a filling that’s bursting with flavor in every bite.
I love serving these crispy chicken wontons with Thai sweet chili sauce, but they’re just as amazing with plum sauce or sweet and sour sauce. Whether you’re whipping these up as a snack, appetizer, or party favorite, trust me—make a double batch. They’ll be gone before you know it! Be sure to check out my step-by-step video and tips below to get them just right!
Why I Love This Recipe
- Bursting with flavor. The combination of ground chicken and shrimp makes the filling so juicy, flavorful, and downright delicious.
- Crispy, golden perfection. Let’s be real—who doesn’t love a crispy wonton? The deep-fried shell turns perfectly golden and crunchy, while the inside stays tender and savory. Every bite is pure bliss.
- Simple ingredients, easy steps. I keep this recipe straightforward with ingredients you probably already have in your kitchen. It’s super beginner-friendly and foolproof, so you can whip these up anytime without stress—in just 20 minutes!
Recipe Variations
- Pork – Swap the chicken for pork, just like in my Fried Wontons recipe. It’s got that savory goodness that’ll have you coming back for more.
- Shrimp – Want even more shrimp? Simply swap out the chicken for more shrimp, just like in my Fried Shrimp Wontons recipe!
- Spicy – Craving some heat? You can spice things up by adding chili oil or a spicy filling. If you’re into fiery flavors, try my Sichuan Red Oil Wontons recipe.
- Boiled or Steamed – Not in the mood for frying? You can boil or steam these wontons instead. For a lighter version, check out how I make my Shrimp Wontons.
- Soup – If you love a warm, comforting bowl of soup, use these same wontons to make a delicious Chicken Wonton Soup. It’s perfect for those cozy days!
Ingredients You’ll Need
- Ground chicken
- Shrimp
- Scallion
- Cornstarch
- Fish sauce
- Wonton wrappers
- Thai sweet chili sauce
- Lime juice
- Cilantro leaves
- White sesame seeds
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
How To Make Chicken Wontons
Many people don’t like deep-frying but there is no way to have great wontons if you don’t deep-fry. This chicken wontons recipe is seriously good and so easy and quick to make, a total of 20 minutes including wrapping the wontons.
So, fire up your wok, pan, or deep-fryer because everyone is going to love these chicken wontons so much.
Alright, grab a bowl and toss in the ground chicken, shrimp, scallions, and cornstarch. Give it a good mix until everything’s well combined. Then, add in the salt, fish sauce, sesame oil, and white pepper. Stir it all up until it’s nice and mixed. Set it aside for now.
Okay, now grab a wonton wrapper and place it in the palm of your hand. Spoon about half a tablespoon of the filling right in the center. Wet your index finger with a bit of water, and run it along the edges of the wrapper to help seal it. Now, you’re ready to fold!
Alright, now fold the wrapper over the filling and pinch the edges together to seal it up tight. Make sure there are no gaps, and that the filling is all nicely enclosed—like you’re wrapping up a little treasure!
Secrets To Perfect Fried Chicken Wontons
- I stick to about 1/2 tablespoon of filling per wonton. If you overfill them, they can be tricky to seal and might burst open when frying, so keep it simple.
- I heat the oil to around 350°F (175°C). If it’s too hot, the wontons can burn before they cook through. Too cool, and they’ll be greasy. I like to drop a small piece of wonton wrapper in to check—if it sizzles right away, it’s perfect!
- I fry the wontons in batches so they have enough space to cook evenly and get that golden, crispy texture. Overcrowding the pan can cause them to stick together and not fry properly.
Frequently Asked Questions
You don’t have to add shrimp if it’s not your thing! I’ve added shrimp in this recipe for that extra flavor, but you can easily skip it and just use more ground chicken instead.
Yes. If you want to get ahead, just make the wontons and store them in an airtight container in the fridge for up to a day. Or, if you want to freeze them, lay them out in a single layer on a baking sheet, freeze until firm, then pop them in a ziplock bag or airtight container. When you’re ready to fry, just cook them straight from the freezer—no thawing needed!
I recommend freezing the wontons before frying. Just line them up in a single layer on a baking sheet and freeze for 1-2 hours until they’re nice and firm. Once frozen, pop them into a ziplock bag or airtight container. When you’re ready to fry, you can go straight from the freezer to the oil—just add a couple extra minutes to the frying time.
Yes. Just preheat your oven to 400°F (200°C), then lay the wontons on a baking sheet lined with parchment paper. Give them a light brush of oil to help them get that crispy texture, and bake for about 15-20 minutes, or until they’re golden brown and crispy. Keep an eye on them so they don’t burn!
Just preheat your air fryer to 375°F (190°C), then arrange the wontons in a single layer in the basket. Give them a light spray of cooking oil, and air fry for about 10-12 minutes, flipping them halfway through, until they’re crispy and golden.
This recipe is only 155 calories per serving.
What To Serve With Chicken Wontons
Serve these wontons with Chinese dishes (such as Shrimp and Broccoli). For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken Wontons
Ingredients
- 1/2 lb (250g) ground chicken
- 1/4 lb (113g) shrimp, chopped into small pieces
- 1 stalk scallion, cut into rings
- 1/2 teaspoon cornstarch
- 1/4 teaspoon salt
- 1 dash fish sauce, optional
- 1/2 teaspoon sesame oil
- 3 dashes ground white pepper
- 12 pieces wonton wrappers
- water, for sealing
- oil, for deep frying
Dipping Sauce:
- 3 tablespoons Thai sweet chili sauce
- 2 teaspoons lime juice
- 1 tablespoon cilantro leaves, chopped
- 1 pinch white sesame seeds
Instructions
- In a bowl, mix the ground chicken, shrimp, scallion, and cornstarch until well combined. Add the salt, fish sauce, sesame oil, and white pepper, and stir to mix well. Set aside.
- Wrap the wontons using the wonton wrappers by placing a wrapper in your palm. Add 1/2 tablespoon of the filling in the center of the wrapper. Dip your index finger in some water and trace it along the outer edges of the wrapper.
- Fold and pinch the edges of the wonton wrapper to seal it tightly, ensuring there are no openings at the top and that the filling is securely enclosed.
- Heat some cooking oil in a wok or frying pan and deep-fry the wontons until golden brown. Serve hot with sweet chili sauce, or enjoy them plain.
Video
Notes
- I stick to about 1/2 tablespoon of filling per wonton. If you overfill them, they can be tricky to seal and might burst open when frying, so keep it simple.
- I heat the oil to around 350°F (175°C). If it’s too hot, the wontons can burn before they cook through. Too cool, and they’ll be greasy. I like to drop a small piece of wonton wrapper in to check—if it sizzles right away, it’s perfect!
- I fry the wontons in batches so they have enough space to cook evenly and get that golden, crispy texture. Overcrowding the pan can cause them to stick together and not fry properly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why the cornstarch?
To bind the chicken better. You can skip.
These look really good and easy to make, thank you for the recipe can’t wait to make these.
Gotta try this, sounds delicious. Will triple this recipe
Hi , I want to make these to freeze and fry later is that ok to do?
Also wondered if I could use spring roll pastry instead?
Yes you can freeze but thaw to room temperature before deep frying. Yeah you can use spring roll pastry if you can’t find wonton wrappers.
Im making wontons too and siomai but i steam or have them in soups., havent tried frying them. I’ll definitely make some of these, maybe on my daughter’s birthday and its a few days from now.
By the way, i am using your recipe for the banana bread/cake and it taste awesome, so moist and got chunks of banana.
More power to you, thank you for the recipes.
Natjoy
Thanks for your comment, yes make these chicken wontons.
Can these be steamed instead of frying?
Yes, or boiled.
can you use a air fryer and how long
I think so, I am not sure how long because I didn’t try it with an air fryer before.
These should not be called chicken wontons when there is shrimp in them. I don’t eat shell fish, but clicked on this recipe with a quickness. That was a disappointment. Can you just use more chicken in place of the shrimp? Is it going to change the texture?
You can skip the shrimp. Shrimp makes this so much better.
These are delish. Can they be made ahead and reheated after they are fried? If so – what is the best method for this?
Refry? Reheat in the oven? Thanks for any shared wisdom!
Hi I wanted to know if I could freez the chicken wonton for 2 weeks
Hey Rasa!
What do I do wrong, they’re yummy when cooked, but whenver I try to deep soak them in hot coconut oil they turn out Hard as stone. I don’t understand. What do I do wrong? I tried switching oil to normal oil… I don’t understand, please help!