Chicken Wontons

4.55 from 71 votes

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.

Prep Time15

Cook Time5

Total Time20

Course: Dumplings

Cuisine: Chinese Recipes

Keyword: Chicken Wontons

Servings: people

Author: Bee Yinn Low

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