Chicken Wonton Recipes

CRISPY CHICKEN WONTONS

Steps:

• 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.

CHICKEN WONTONS

Steps:

• Mix chicken, egg, green onion, soy sauce, sesame oil, vegetable oil, and salt in a large bowl until evenly combined.
• Scoop about 1 teaspoon chicken mixture and place into the center of a wonton wrapper. Moisten 2 adjacent edges of the wrapper with water and fold into a triangle. Connect the two lower points of the wrapper and moisten to seal and make a hat shape. Repeat with remaining chicken and wonton wrappers.
• Bring a large pot of water to boil. Stir wontons into boiling water. Add 1/2 cup cold water and allow water to return to a boil. Repeat boiling with another 1/2 cup cold water. Wontons are ready when chicken is no longer pink in the center, about 5 minutes. Drain.

HEALTHY BAKED CHICKEN WONTONS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F. Spray two 9 x 13-inch baking sheets with nonstick cooking spray.
• Heat a wok over medium-high heat. Add the oil , drizzling it down the sides of the wok. When the oil is hot, add the shallots, garlic, and green onion and stir-fry briefly. Add the chicken meat and stir-fry until the chicken changes color and is nearly cooked through.
• Stir in the peanut butter, shredded carrots, green curry paste, soy sauce, sugar substitute, and lime juice. Remove the wok from the burner and allow the mixture to cool.
• Fill and fold the wontons : First, set out the wonton wrappers and a small bowl filled with water. Lay out 1 wonton wrapper and place approximately 1 tablespoon of the chicken mixture in the middle.
• Dip your finger in the water and run it along the edges of the wonton wrapper to wet it.
• Take another wonton wrapper and wet the edges. Place it on top of the other wonton, moistened-side down, in a way that forms a star shape (i.e., the top wrapper looks like a diamond instead of a square).
• Fold the star points from the bottom wonton over the top. Fold the star points from the top wonton under the bottom. Now you should have little packets .
• Continue with the rest of the mixture and wontons.
• Lay the wontons out on the baking sheets and spray lightly with more cooking spray. Bake for 14 to 17 minutes or until browned on both sides, turning halfway through cooking.

CHICKEN WONTON CUPS

Steps:

• Press wonton wrappers into miniature muffin cups coated with cooking spray. Spritz wrappers with cooking spray. Bake at 350° for 5-6 minutes or until edges begin to brown., Meanwhile, in a small bowl, combine the chicken, cream cheese, Parmesan cheese, mayonnaise, chilies and jalapeno. Spoon chicken mixture into cups. Bake 8-10 minutes longer or until filling is heated through. Serve warm. Refrigerate leftovers.

BUFFALO CHICKEN WONTONS

Steps:

• Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
• Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
• Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.