Mini Fried Wontons with Sweet Chili Sauce
Mini Fried Wontons with Sweet Chili Sauce
Ingredients
For the Wonton Filling
- 7 ounces chicken thigh fillet, roughly chopped
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 egg white
- 2 tablespoons tapioca starch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon flavor enhancer, or seasoning of choice
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
For Assembly and Frying
- 30 wonton wrappers, square, about 3-inch size
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 3 cups cooking oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
Prepare the wonton filling: In a food processor, combine the chopped chicken thigh fillet, minced garlic, sliced green onions, egg white, tapioca starch, salt, granulated sugar, black pepper, flavor enhancer, soy sauce, oyster sauce, and sesame oil.
⏱️ 5 min
- 2
Process the ingredients until a well-combined, slightly chunky mince or paste is formed. Be careful not to over-process; a little texture is desirable.
⏱️ 2 min
- 3
Prepare the sealing paste: In a small bowl, whisk together the all-purpose flour and water until a smooth, thick paste forms. This will be used to seal the wontons.
⏱️ 1 min
- 4
Assemble the wontons: Lay out one square wonton wrapper on a clean surface. Place about 1/2 to 1 teaspoon of the chicken filling in the center of the wrapper.
⏱️ 10 min
- 5
Moisten the edges of the wrapper with a small amount of the flour and water paste (or just water). Fold the wrapper in half diagonally to form a triangle, pressing firmly along the edges to seal, ensuring no air is trapped inside.
⏱️ 5 min
- 6
To create the mini wonton shape, bring the two bottom corners of the triangle together and overlap them slightly. Press them firmly to seal, forming a small pouch or purse shape. Repeat this process with the remaining filling and wrappers.
⏱️ 10 min
- 7
Heat the oil: In a deep pot or large skillet, pour enough cooking oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a tiny piece of wrapper; it should sizzle immediately.
⏱️ 5 min•🌡️ 350
- 8
Fry the wontons: Carefully lower a few wontons into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350
- 9
Fry the wontons for 2-3 minutes, or until they are golden brown and crispy on all sides, turning occasionally. Ensure the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 5 min•🌡️ 350
- 10
Remove the fried wontons from the oil using a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min
- 11
Serve the mini fried wontons immediately while hot and crispy, accompanied by sweet chili sauce for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mini Fried Wontons with Sweet Chili Sauce
Ingredients
For the Wonton Filling
- 7 ounces chicken thigh fillet, roughly chopped
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 egg white
- 2 tablespoons tapioca starch
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/4 teaspoon flavor enhancer, or seasoning of choice
- 1 teaspoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
For Assembly and Frying
- 30 wonton wrappers, square, about 3-inch size
- 1 tablespoon all-purpose flour
- 2 tablespoons water
- 3 cups cooking oil, for deep frying, or as needed
- 1/2 cup sweet chili sauce, for serving
Instructions
- 1
Prepare the wonton filling: In a food processor, combine the chopped chicken thigh fillet, minced garlic, sliced green onions, egg white, tapioca starch, salt, granulated sugar, black pepper, flavor enhancer, soy sauce, oyster sauce, and sesame oil.
⏱️ 5 min - 2
Process the ingredients until a well-combined, slightly chunky mince or paste is formed. Be careful not to over-process; a little texture is desirable.
⏱️ 2 min - 3
Prepare the sealing paste: In a small bowl, whisk together the all-purpose flour and water until a smooth, thick paste forms. This will be used to seal the wontons.
⏱️ 1 min - 4
Assemble the wontons: Lay out one square wonton wrapper on a clean surface. Place about 1/2 to 1 teaspoon of the chicken filling in the center of the wrapper.
⏱️ 10 min - 5
Moisten the edges of the wrapper with a small amount of the flour and water paste (or just water). Fold the wrapper in half diagonally to form a triangle, pressing firmly along the edges to seal, ensuring no air is trapped inside.
⏱️ 5 min - 6
To create the mini wonton shape, bring the two bottom corners of the triangle together and overlap them slightly. Press them firmly to seal, forming a small pouch or purse shape. Repeat this process with the remaining filling and wrappers.
⏱️ 10 min - 7
Heat the oil: In a deep pot or large skillet, pour enough cooking oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a tiny piece of wrapper; it should sizzle immediately.
⏱️ 5 min•🌡️ 350 - 8
Fry the wontons: Carefully lower a few wontons into the hot oil, being careful not to overcrowd the pot. Fry in batches to maintain oil temperature.
⏱️ 5 min•🌡️ 350 - 9
Fry the wontons for 2-3 minutes, or until they are golden brown and crispy on all sides, turning occasionally. Ensure the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 5 min•🌡️ 350 - 10
Remove the fried wontons from the oil using a slotted spoon and transfer them to a wire rack lined with paper towels to drain any excess oil.
⏱️ 1 min - 11
Serve the mini fried wontons immediately while hot and crispy, accompanied by sweet chili sauce for dipping.
⏱️ 1 min