Chicken Fried Wontons
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These Chicken Fried Wontons? Ohhh they’re dangerous. Crispy little golden pockets stuffed with juicy chicken and so much flavor it’s rude. Dip ’em in sweet chili sauce or spicy peanut sauce and good luck stopping at one, or six.
The secret to fried wontons that make you do a happy dance? It’s all in the filling, the seal, and nailing that oil temp so you get that shatteringly crisp bite. I’ve been making these for years, and trust me, once you get the hang of it, you’ll wonder why you ever bought the frozen ones. Never made them before? No stress. I’ve got you. Let’s do this together.
Before You Start – Pro Tips for Perfect Wontons
- Finely Chop Everything – The filling should be well-mixed and finely chopped so that it cooks evenly and doesn’t tear the wrappers.
- Don’t Overfill – A teaspoon of filling is all you need. Overfilling can cause the wontons to burst open while frying.
- Seal Tightly – Use a small amount of water on the edges to create a strong seal, making sure to press out any air pockets.
- Keep Wrappers Covered – Wonton wrappers dry out quickly, making them hard to fold. Keep them under a damp towel while you work.
- Use the Right Oil – Peanut oil or vegetable oil works best for frying since they have a high smoke point and give you the best crispiness.
- Oil Temperature Matters – 350°F (175°C) is the sweet spot. Too hot, and the wontons burn before the inside cooks; too low, and they turn greasy.
- Fry in Batches – Overcrowding the pan lowers the oil temperature, leading to soggy wontons. Fry in small batches for the best crunch.
- Drain Properly – Place fried wontons on a paper towel-lined plate or a wire rack to remove excess oil and keep them crispy.
- Make Ahead & Freeze – Assemble the wontons and freeze them uncooked on a tray before transferring to a zip-top bag. Fry straight from frozen with just an extra minute or two of cook time.
Ingredients You’ll Need
- Ground chicken – Lean yet juicy, it soaks up all the flavors beautifully. You can also swap for ground pork for a more traditional wonton filling.
- Cabbage – Shredded finely for texture and moisture. You can also use Napa cabbage. Squeeze out excess moisture to prevent soggy filling.
- Onion & green onions – Aromatics are key! Regular onion adds depth, while green onions give a fresh, mild sharpness.
- Salt & sugar – Essential for flavor balance. The sugar subtly enhances the natural sweetness of the ingredients.
- Soy sauce – The umami booster that ties everything together. Use low-sodium soy sauce if you want more control over the saltiness.
- White pepper – Milder and slightly earthy compared to black pepper. A must-have for an authentic taste!
- Garlic – Because every great wonton filling needs bold garlicky goodness.
- Sesame oil (optional) – Adds a nutty, toasty aroma, but leave it out if you prefer a cleaner flavor.
- Wonton wrappers – Store-bought makes life easier. Keep them covered with a damp towel so they don’t dry out while assembling.
- Water – Just a bit to seal the wontons properly and keep the filling locked in.
- Oil for frying – Peanut oil is best for its high smoke point and light crispiness, but vegetable oil works just fine too.
In a large bowl, combine ground chicken, cabbage, onions, green onions, salt, sugar, soy sauce, white pepper, sesame oil, and minced garlic. Mix well with your hands or a spoon until everything is evenly combined.
Pro Tip: The filling should feel sticky and well-mixed, this helps it hold together inside the wontons!
- Lay out the wonton wrappers on a clean surface, keeping them covered with a damp cloth.
- Place 1 teaspoon of filling in the center of each wrapper.
- Lightly brush the edges with water, then fold into a triangle, pressing out any air pockets before sealing the edges tightly.
Want a fun shape? Try bringing the two corners together to form a classic “nurse’s cap” shape!
- Heat enough oil in a deep skillet or wok to fully submerge the wontons.
- Bring the oil to 350°F (175°C), hot enough for a crisp, golden shell without absorbing too much oil.
- Fry in small batches, turning occasionally, for 5-6 minutes or until golden brown.
- Remove with a slotted spoon and drain on a plate lined with paper towels.
Preheat your air fryer to 375°F (190°C). Lightly spray the wontons with oil and arrange them in a single layer in the air fryer basket. Air fry for 8-10 minutes, shaking the basket halfway through, until crispy and golden brown.
Place the fried wontons on a wire rack or paper towel-lined plate to drain excess oil. Enjoy these crispy beauties hot! Pair them with sweet chili sauce, soy-vinegar dip, or spicy peanut sauce.
How To Serve
These crispy wontons are an absolute crowd-pleaser! Here are some delicious ways to enjoy them:
Egg Drop Soup
Hot And Sour Soup
Asian Steak Bites
Asian Pork Rolls
Frequently Asked Questions
Can I make these ahead of time?
Absolutely! Assemble the wontons and freeze them uncooked on a baking sheet. Once frozen solid, transfer them to a zip-top bag. Fry straight from frozen, just add an extra minute or two to the cooking time.
Can I bake these instead of frying?
You can, but let’s be real, fried is best for maximum crispiness. That said, if you want a baked version, brush them with oil and bake at 400°F (200°C) for 12-15 minutes, flipping halfway through.
What’s the best dipping sauce?
You can’t go wrong with sweet chili sauce, but soy sauce with a splash of vinegar, spicy peanut sauce, or even sriracha mayo all work beautifully.
How do I keep them crispy for longer?
Serve them immediately! But if you must, keep them warm in a low oven (200°F/95°C) on a wire rack so they don’t steam and get soggy.
Can I air fry these?
Yes! Spray lightly with oil and air fry at 375°F (190°C) for 8-10 minutes, shaking halfway through. They come out crispy and golden with way less oil!
Why did my wontons burst open while frying?
Most likely, they weren’t sealed properly or there were air pockets trapped inside. Make sure to press out all air pockets when sealing, and don’t overfill them!
How do I store leftovers?
Leftover fried wontons can be stored in the fridge for up to 2 days. Reheat in an air fryer at 350°F (175°C) for 3-4 minutes or in the oven at 375°F (190°C) for 5-7 minutes to get them crispy again.
Make These Tonight!
If you love crispy, crunchy wontons just like the ones from your favorite takeout spot, you need to try these homemade Chicken Fried Wontons. They’re juicy on the inside, perfectly crispy on the outside, and 100% addictive!
Make them, dip them, devour them. 😍 Then come back and tell me how fast they disappeared! Comment below or tag me, I love seeing what you make!
More Delicious Wonton Recipes
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Chicken Fried Wontons
Video
Ingredients
- 1 pounds ground chicken
- 1½ cups cabbage (shredded)
- 1 medium onion (finely chopped)
- 4 green onions (thinly sliced)
- 1½ teaspoons salt
- 1 teaspoon sugar
- 1 teaspoon soy sauce
- ½ teaspoon ground white pepper
- 3 cloves garlic (minced)
- 1 teaspoon sesame oil (optional, for added flavor)
- wonton wrappers
- water (for sealing)
- peanut oil (or vegetable oil for frying)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a large bowl, combine the ground chicken, cabbage, onions, green onions, salt, sugar, soy sauce, white pepper, sesame oil, and minced garlic. Mix thoroughly with your hands or a spoon until all the ingredients are evenly combined and the mixture looks cohesive.
- Lay out the wonton wrappers and keep them covered with a damp cloth to prevent them from drying out. Place a small bowl of water nearby for sealing the edges.
- Place about 1 teaspoon of filling in the center of each wrapper. Lightly brush the edges with water, fold the wrapper in half diagonally to form a triangle, and press out any air pockets before sealing the edges tightly.
- Heat enough oil in a deep skillet or wok to fully submerge the wontons. Bring the oil to 350°F (175°C). Fry the wontons in small batches, turning occasionally, for 5-6 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on a plate lined with paper towels.
- Serve hot with sweet chili sauce, soy sauce, or your favorite dipping sauce. Perfect as an appetizer or snack!
Notes
-
- Don’t overfill the wontons! Too much filling makes them hard to seal and can cause them to break open in the oil. Stick to 1 teaspoon per wrapper.
- Air Fryer & Baked Option: Air-fry at 375°F (190°C) for 8-10 minutes, flipping halfway, or bake at 400°F (200°C) for 12-15 minutes.
- Freeze Before Frying: These freeze beautifully uncooked, just fry straight from frozen, adding an extra minute or two to the cooking time.
- Best Oil for Frying: Peanut oil gives the crispiest results, but vegetable oil works well too.
- Leftovers? Keep them in an airtight container in the fridge for up to 3 days, then crisp them back up in the air fryer or oven!
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
