Crispy Wontons Recipe

Prepare shrimp

Peel and devein the shrimp if necessary. Pat dry with paper towels. Roughly chop the shrimp into small pieces (about 3–4 mm) so they will combine well with the chicken.

Place the chopped shrimp and ground chicken in a medium mixing bowl. Add the sliced green onions, minced garlic, grated ginger, soy sauce, sesame oil, beaten egg, cornstarch, salt, and white pepper.

Mix the filling thoroughly with a spatula or clean hands until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Taste a tiny amount by briefly microwaving or pan-frying a small pinch to check seasoning and adjust salt or soy sauce if necessary. Refrigerate the filling while you prepare wrappers if desired (10 minutes).

Set up an assembly station: a small bowl of water for sealing, a work surface, and a plate lined with paper towel for finished wontons.

Place one wonton wrapper flat in your palm or on the work surface. Put about 1 tablespoon (rounded) of filling in the center of the wrapper. Avoid overfilling to ensure proper sealing.

Dip your fingertip into the bowl of water and moisten the edges of the wrapper. Fold the wrapper in half to form a triangle, pressing gently to remove air and seal edges. For a traditional shape, bring the two opposite corners of the triangle together, overlap slightly and press to seal so you have a small purse shape. Repeat until you have 5 filled wontons.

In a deep, heavy-bottomed skillet or medium saucepan, pour oil to a depth of about 3–4 cm (enough for shallow frying). Heat the oil over medium-high heat until it reaches 175°C (350°F) or a small piece of wrapper sizzles and turns golden in ~30 seconds. If you don't have a thermometer, heat until shimmering but not smoking.

Fry the wontons in batches (do not overcrowd). Carefully add wontons seam-side up and fry for about 2–3 minutes, turning as needed, until golden brown and crisp on all sides. Total frying time may be 3–4 minutes per wonton depending on oil temperature.

Using a slotted spoon, transfer fried wontons to the prepared paper towel-lined plate to drain briefly. Keep warm in a low oven (around 100°C / 210°F) if making multiple batches.

In a small bowl combine the soy sauce, rice vinegar, chili garlic sauce (or chili oil), sesame oil, and honey (or sugar). Whisk until well combined.

Taste and adjust balance: add more rice vinegar for acidity, more chili for heat, or a pinch more sugar for sweetness. Stir in toasted sesame seeds and sliced green onion.

Transfer sauce to a small serving bowl and serve alongside the hot crispy wontons.