Crispy Chicken Wontons

Name: Crispy Chicken Wontons
Cuisine: American
Ingredients: 10 large wonton wrappers; 150 grams chicken mince; 2 green chilies finely chopped; 1 bunch spring onions; 6-8 large garlic cloves; 1 tbsp soy sauce; 1 tsp onion powder; to taste Salt; to taste Black (or white) pepper powder; 2 tbsp olive oil; 1-1/2 to 2 cups oil for deep frying; As required Cornflour slurry (1 tbsp cornflour : 2 tbsp water)

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#reststyle
As appetizers, crispy chicken rolls are the best to eat. Dip them in sweet chilli sauce and they taste even more delicious.

Sonia Shringarpure (Thefoodiedoodler) @cook_16929983

Missouri, US

#reststyle
As appetizers, crispy chicken rolls are the best to eat. Dip them in sweet chilli sauce and they taste even more delicious.

Saved

Ingredients

10large wonton wrappers
150 gramschicken mince
2green chilies finely chopped
1 bunchspring onions
6-8large garlic cloves
1 tbspsoy sauce
1 tsponion powder
to tasteSalt
to tasteBlack (or white) pepper powder
2 tbspolive oil
1-1/2to 2 cups oil for deep frying
As requiredCornflour slurry (1 tbsp cornflour : 2 tbsp water)

Saved

Steps

1

Wash and drain chicken mince.
2

Clean spring onions discarding the top layer. Wash and cut the spring onions separating the greens from the white parts.
3

Mince garlic cloves finely.
4

Heat oil in non stick skillet. Add garlic, chilies, and white parts of onions. Saute till onions wilt and are soft.
5

Add soy sauce and stir. Immediately add the chicken mince and saute till chicken changes colour.
6

Add salt, pepper, and onion powder. Stir well.
7

Finally add the dark green parts of onions and stir well.
8

Switch off gas and let the mixture cool down completely.
9

Apply cornflour slurry around the edges of the wrapper.
10

Place chicken mixture on one corner (slightly away) of the wonton. Overlap the corner closest to chicken over the stuffing. Fold other two edges overlapping each other on to the chicken (like an envelope). Make sure they are stuck to each other. Roll it till the top corner and seal it well with the slurry.
11

Heat oil in deep thick bottomed pan. Fry the rolls till golden brown on medium low flame.
12

Remove from with slotted spoon and place on plate covered with paper napkins. Serve with your choice of dip.