Crispy Chicken Wontons Recipe
Crispy Chicken Wontons Recipe photo by Taste of Home

Crispy Chicken Wontons Recipe

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"Served with a choice of sauces, these crunchy appetizers are a big hit at parties," relates Connie Blesse of Auberry, California. "They're so popular that my family has even requested them as a main dish for dinner," she notes.
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 10 min.
MAKES: 16 servings


  • 3 cups finely chopped cooked chicken
  • 1/2 cup shredded carrots
  • 1/4 cup finely chopped water chestnuts
  • 2 teaspoons cornstarch
  • 1 tablespoon water
  • 1 tablespoon soy sauce
  • 1/2 to 1 teaspoon ground ginger
  • 1 package (16 ounce) wonton wrappers
  • 2 tablespoons butter, melted
  • 1 tablespoon canola oil
  • Plum or sweet-and-sour sauce

Nutritional Facts

1 serving (3 each) equals 157 calories, 5 g fat (2 g saturated fat), 30 mg cholesterol, 258 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein.


  1. 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.
  2. 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.
  3. 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. Yield: about 4 dozen.
Originally published as Crispy Chicken Wontons in Quick Cooking July/August 2000, p14

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jun. 29, 2014

"One of my son's favorite recipes! I usually use a little bit of cabbage and onions instead of the water chestnuts."

Reviewed Mar. 5, 2012

"This was one of the dishes I served to my party of eight, recipe wasn't modify, nobody liked it including my self and I wouldn't make it again."

Reviewed Nov. 1, 2011

"Delish...I wouldn't change a thing...except maybe double the recipe!!"

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