This post may contain affiliate links. Please read my privacy policy.
Chicken Wontons - The best and easiest fried chicken wontons ever! Takes 20 mins to make including wrapping. Super crispy and yummy recipe to make at home.
Crispy Chicken Wontons
Wontons are little morsels of ground meat wrapped in a wheat-based wrapper.
They are always dainty, appetizing, and the most amazing food ever! Wontons can be made into different recipes: wonton soup, steamed shrimp wonton, Sichuan spicy red oil wonton, or fried wonton.
What Can You Fill Wontons With
There are endless possibilities with the filling—ground pork (most common), chicken, turkey, vegetables, shrimp, seafood, or combinations.
These chicken wontons are filled with ground chicken, shrimp, and then deep-fried to golden perfection. Every bite is bursting with flavors. They can be eaten alone or with some dipping sauce.
What Do You Eat Wontons With
Wontons are commonly served with plum sauce, duck sauce, or a sweet and sour sauce.
For this recipe, I serve it with Thai sweet chili sauce, which is perfect for the chicken wontons. Once you eat one you just can’t stop until you finish everything, so double up your portion and make a big batch because they will be gone in no time!
Ingredients
- Ground chicken
- Shrimp
- Scallion
- Corn starch
- Fish sauce
- Wonton wrappers
- Thai sweet chili sauce
- Lime juice
- Cilantro leaves
- White sesame seeds
See the recipe card for full information on ingredients.
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.
Step 1. In a bowl, mix the ground chicken, shrimp, scallion, and corn starch until well combined. Add the salt, fish sauce, sesame oil, and white pepper. Stir to mix well. Set aside.
Step 2. Wrap the wontons using the wonton wrappers by placing a wrapper on your palm. Add 1/2 tablespoon of the filling in the middle of the wrapper. Dip your index finger into some water and trace it along the outer edges of the wrapper.
Step 3. Fold and pinch the edges of the wonton wrapper to seal it tightly, ensuring there is no opening at the top and the wonton is securely enclosed.
Step 4. Heat up some cooking oil in a wok or frying pan and deep-fry the wontons until golden brown. Serve hot with sweet chili sauce or eat them plain.
Frequently Asked Questions
This recipe is only 155 calories per serving.
What To Serve With This Recipe
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
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!