Crispy Wonton Recipe

Prep protein

Chop the shrimp into small pieces (roughly same size as the ground chicken). Pat both chicken and chopped shrimp dry with paper towel to remove excess moisture.

In a mixing bowl combine ground chicken, chopped shrimp, chopped green onions, minced garlic, grated ginger, 1 tsp soy sauce, 1 tsp sesame oil, 1 beaten egg, 1 tsp cornstarch, 1 tsp salt, and 1 tsp white pepper. Mix thoroughly until the mixture becomes slightly sticky and cohesive (about 1–2 minutes). Cover and refrigerate for 10–15 minutes to firm up the filling.

Set up an assembly station with wonton wrappers, a small bowl of cold water, and the chilled filling. Lightly dust a work surface with a few drops of cornstarch or keep wrappers separated to prevent sticking.

Place one wonton wrapper square in front of you with a corner pointing toward you (diamond orientation). Put about 1 heaping teaspoon (roughly 10–12 g) of the filling in the center. Do not overfill.

Dip your fingertip in cold water and moisten the two edges adjacent to the corner closest to you. Fold the bottom corner up over the filling to meet the top corner, forming a triangle. Press out excess air and seal the edges firmly.

Option A (traditional pouch): Bring the two side corners of the triangle together, overlap slightly, and press to seal into a small parcel. Option B (flat crisp): leave as triangles. Repeat to make 6 finished crispy wontons (use 12 wrappers if making folded pouches) — the recipe yields six pieces. Place finished wontons on a tray lined with parchment to rest while you heat the oil.

Combine 3 tbsp rice vinegar, 3 tbsp ketchup, 2 tbsp brown sugar, 4 tbsp water, and 1 tsp soy sauce in a small saucepan. Stir to combine and bring to a gentle simmer over medium heat.

Mix 1 tsp cornstarch with 1 tsp cold water to create a slurry. Slowly whisk the slurry into the simmering sauce and cook for 1 minute until the sauce thickens to a glossy consistency. Remove from heat and keep warm. Stir in sliced green onion just before serving.

Pour oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 4–5 cm. Heat the oil to 175°C (350°F). If you don't have a thermometer, test by dropping a small piece of wrapper — it should sizzle and rise immediately.

Fry the wontons in batches (do not overcrowd) for 2.5–4 minutes per batch, turning occasionally so they brown evenly, until golden brown and crisp. Adjust heat as needed to maintain 170–180°C (340–355°F).

Use a slotted spoon to transfer fried wontons to a wire rack or paper towel-lined plate to drain. Let rest for 1–2 minutes so the interior finishes cooking and the exterior remains crisp.

Arrange six crispy wontons on a serving plate. Serve immediately with the warm sweet & sour sauce on the side for dipping. Garnish with additional sliced green onion if desired.