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Crispy Chicken Wontons

 Crispy Chicken Wontons
"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.
16 ServingsPrep: 25 min. Bake: 10 min.


  • 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


  • 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.
  • 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.
  • Place on greased baking sheets. Combine butter and oil; brush over
  • wontons. Bake at 375° for 10-12 minutes or until golden brown.

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Crispy Chicken Wontons (continued)

Directions (continued)

  • Serve with plum or sweet-sour sauce. Yield: about 4 dozen.
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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer