Crispy Chicken Wonton Recipe

Prepare filling

In a medium mixing bowl combine 1 cup ground chicken, 3 tbsp finely chopped green onions, 1 tsp minced garlic, 1 tsp grated ginger, 1 tbsp soy sauce, 1 tsp sesame oil, 1 beaten egg, and 1 tsp cornstarch. Mix thoroughly with a fork or spoon until ingredients are evenly distributed and mixture is slightly sticky. Season to taste with a pinch more salt and pepper if desired.

Portion filling

Lay out wonton wrappers on a lightly floured or dry clean surface. Keep unused wrappers covered with a damp towel to prevent drying. Place about 1 teaspoon of the chicken filling in the center of each wrapper (adjust to fit wrapper size; for larger wrappers use up to 1.5 tsp).

Seal wontons

Dip your fingertip in the reserved cold water and brush a thin line around the wrapper edges. Fold the wrapper over the filling to form a triangle or desired shape, pressing out air and sealing edges firmly. If using square wrappers you can fold into triangles then bring the two corners together for a classic wonton shape. Make sure edges are well sealed; set finished wontons on a tray lined with parchment and keep covered lightly with plastic wrap until ready to bread.

Set up dredging station

In three shallow bowls arrange: (1) the flour mixture – combine 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika; (2) the beaten egg (1 whole egg) lightly whisked; (3) 1 cup panko breadcrumbs. For extra crispness, pulse panko once in a food processor or crush lightly with your hands to create smaller crumbs.

Dredge wontons

Working in batches of 6–8 to avoid crowding, first dredge each sealed wonton in the flour mixture, shake off excess, dip into the beaten egg, then press into the panko breadcrumbs to coat fully. Place breaded wontons on a tray and let rest 5–10 minutes — this helps the coating adhere and prevents falling off when frying.

Heat oil

Pour about 3–4 cups neutral oil into a deep skillet or heavy-bottomed pot to reach a 1.5–2 inch depth. Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small piece of bread into the oil — it should sizzle and brown in about 45–60 seconds.

Fry wontons

Fry the breaded wontons in batches, careful not to overcrowd the pot. Cook each batch for about 2.5–3 minutes, turning occasionally with a slotted spoon, until golden brown and internal chicken reaches at least 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F to avoid over-browning. Remove with a slotted spoon and drain on a wire rack set over a baking sheet or on paper towels.

Finish and keep crisp

If holding multiple batches, keep finished wontons in a warm (200°F / 95°C) oven on a wire rack to stay crisp while frying remaining batches. Serve shortly after frying for best texture.

Whisk together 1/4 cup soy sauce, 1 tbsp rice vinegar, 1 tsp honey (or sugar), 1/2 tsp sesame oil, and 1/2 tsp chili flakes or Sriracha if using. Taste and adjust sweetness or heat to preference. Sprinkle with 1/2 tsp toasted sesame seeds before serving if desired.