Coconut Curry Chicken Wontons
Coconut Curry Chicken Wontons
Ingredients
For the Wonton Filling
- 1 1/2 pounds ground chicken
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 30 wonton wrappers, square
- 1/4 cup water, for sealing
For Frying
- 4 cups vegetable oil, for deep frying
For the Coconut Curry Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons yellow curry powder
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 1/2 cups chicken stock
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Garnish
- 2 tablespoons cilantro, fresh, chopped
Instructions
- 1
In a medium mixing bowl, combine the ground chicken, sliced green onions, chopped cilantro, grated ginger, and minced garlic.
⏱️ 10 min
- 2
Season the mixture with white pepper, salt, and granulated sugar. Add the sesame oil, soy sauce, oyster sauce, and cornstarch.
⏱️ 5 min
- 3
Mix all ingredients thoroughly by hand or with a spoon until they are well combined and uniform in texture.
⏱️ 5 min - 4
Lay one square wonton wrapper flat. Place about 1 teaspoon of the chicken filling in the center of the wrapper.
⏱️ 1 min
- 5
Dip a finger in water and moisten all four edges of the wonton wrapper.
⏱️ 1 min
- 6
Fold the wrapper diagonally in half to form a triangle, pressing firmly along the edges to seal and remove any air pockets.
⏱️ 1 min
- 7
Moisten the two longer corners (the ends of the base of the triangle) of the folded wonton. Bring these two moistened corners together, overlapping them slightly, and press firmly to seal, forming the traditional wonton shape.
⏱️ 1 min
- 8
Repeat this process for all remaining wontons until all the filling is used. This should yield approximately 30 wontons.
⏱️ 20 min
- 9
Heat vegetable oil in a wok or deep pan to 350°F (175°C) for deep frying.
⏱️ 5 min•🌡️ 350
- 10
Carefully place 4-5 wontons into the hot oil, being careful not to overcrowd the pan. Deep fry the wontons for 3-5 minutes, or until they are golden brown and crispy, flipping occasionally.
⏱️ 10 min•🌡️ 350
- 11
Remove the fried wontons from the oil with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Repeat with the remaining wontons.
⏱️ 10 min
- 12
While the wontons are frying, prepare the sauce. In a separate saucepan, heat 1 tablespoon of vegetable oil over medium heat.
⏱️ 1 min
- 13
Add minced garlic and grated ginger to the hot oil and sauté for 1 minute until they become fragrant.
⏱️ 1 min
- 14
Stir in the yellow curry powder and cook for another minute, stirring constantly.
⏱️ 1 min
- 15
Pour in the full-fat coconut milk and chicken stock. Season the sauce with granulated sugar, salt, white pepper, and soy sauce.
⏱️ 2 min
- 16
Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min
- 17
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 2 min
- 18
Serve the hot, crispy fried wontons immediately. Generously drizzle the prepared coconut curry sauce over the wontons and garnish with fresh chopped cilantro.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Curry Chicken Wontons
For the Wonton Filling
- 1 1/2 pounds ground chicken
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, minced
- 1/2 teaspoon white pepper
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon cornstarch
- 30 wonton wrappers, square
- 1/4 cup water, for sealing
For Frying
- 4 cups vegetable oil, for deep frying
For the Coconut Curry Sauce
- 1 tablespoon vegetable oil
- 1 tablespoon garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons yellow curry powder
- 1 can full-fat coconut milk, (13.5 ounces)
- 1 1/2 cups chicken stock
- 1/2 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1/4 teaspoon white pepper
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons water, for slurry
For Garnish
- 2 tablespoons cilantro, fresh, chopped
Instructions
- 1
In a medium mixing bowl, combine the ground chicken, sliced green onions, chopped cilantro, grated ginger, and minced garlic.
⏱️ 10 min - 2
Season the mixture with white pepper, salt, and granulated sugar. Add the sesame oil, soy sauce, oyster sauce, and cornstarch.
⏱️ 5 min - 3
Mix all ingredients thoroughly by hand or with a spoon until they are well combined and uniform in texture.
⏱️ 5 min - 4
Lay one square wonton wrapper flat. Place about 1 teaspoon of the chicken filling in the center of the wrapper.
⏱️ 1 min - 5
Dip a finger in water and moisten all four edges of the wonton wrapper.
⏱️ 1 min - 6
Fold the wrapper diagonally in half to form a triangle, pressing firmly along the edges to seal and remove any air pockets.
⏱️ 1 min - 7
Moisten the two longer corners (the ends of the base of the triangle) of the folded wonton. Bring these two moistened corners together, overlapping them slightly, and press firmly to seal, forming the traditional wonton shape.
⏱️ 1 min - 8
Repeat this process for all remaining wontons until all the filling is used. This should yield approximately 30 wontons.
⏱️ 20 min - 9
Heat vegetable oil in a wok or deep pan to 350°F (175°C) for deep frying.
⏱️ 5 min•🌡️ 350 - 10
Carefully place 4-5 wontons into the hot oil, being careful not to overcrowd the pan. Deep fry the wontons for 3-5 minutes, or until they are golden brown and crispy, flipping occasionally.
⏱️ 10 min•🌡️ 350 - 11
Remove the fried wontons from the oil with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain any excess oil. Repeat with the remaining wontons.
⏱️ 10 min - 12
While the wontons are frying, prepare the sauce. In a separate saucepan, heat 1 tablespoon of vegetable oil over medium heat.
⏱️ 1 min - 13
Add minced garlic and grated ginger to the hot oil and sauté for 1 minute until they become fragrant.
⏱️ 1 min - 14
Stir in the yellow curry powder and cook for another minute, stirring constantly.
⏱️ 1 min - 15
Pour in the full-fat coconut milk and chicken stock. Season the sauce with granulated sugar, salt, white pepper, and soy sauce.
⏱️ 2 min - 16
Bring the sauce to a gentle simmer, stirring occasionally.
⏱️ 3 min - 17
In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering sauce, stirring continuously until the sauce thickens to your desired consistency.
⏱️ 2 min - 18
Serve the hot, crispy fried wontons immediately. Generously drizzle the prepared coconut curry sauce over the wontons and garnish with fresh chopped cilantro.
⏱️ 2 min