Crispy Chicken Wontons Recipe

4 4 5
Crispy Chicken Wontons Recipe
Crispy Chicken Wontons Recipe photo by Taste of Home
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Crispy Chicken Wontons Recipe

Read Reviews
4 4 5
Publisher Photo
Served with a choice of sauces, these crunchy appetizers are a big hit at parties. They're so popular that my family has even requested them as a main dish for dinner. —Connie Blesse, Auberry, California
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min.

Ingredients

  • 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

Directions

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. Serve with plum or sweet-sour sauce. Yield: about 4 dozen.
Originally published as Crispy Chicken Wontons in Quick Cooking July/August 2000, p14

Nutritional Facts

3 each: 157 calories, 5g fat (2g saturated fat), 30mg cholesterol, 258mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 11g protein.

  • 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
  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

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Reviews forCrispy Chicken Wontons

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Tracy User ID: 9282460 276359
Reviewed Oct. 16, 2017

"Not the best... texture of the wrapper being baked instead of fried, is not very good ,. Also thought it was tasteless ! Needs lots of sauce ! Would not make this again"

MY REVIEW
kierajane User ID: 1422947 39870
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."

MY REVIEW
talon49 User ID: 5185084 96130
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."

MY REVIEW
annsway1 User ID: 1667005 32370
Reviewed Nov. 1, 2011

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

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