Crab Rangoon Chicken Recipe

Finely chop the imitation crab or lump crab meat into small pieces (about 1/8- to 1/4-inch). Place in a medium bowl.

Soften the cream cheese if not already soft: microwave briefly (5–10 seconds) or let sit at room temperature. Add cream cheese, mayonnaise, minced garlic, minced white part of green onion, soy sauce, sugar, sesame oil, lime juice (if using), and white or black pepper to the crab. Mix thoroughly until homogenous and slightly fluffy. Taste and adjust seasoning — add a pinch more sugar or soy if needed.

Set the mixture aside while you prepare the chicken. This mixture should be slightly firm but spreadable; if too loose, chill 10–15 minutes.

If you cut wonton wrappers into strips earlier, separate them so they aren't stuck together. Heat neutral oil in a medium skillet over medium-high heat to about 350°F (if you have a thermometer). If you don't have a thermometer, test with one small strip — it should sizzle and brown in 10–20 seconds.

Fry the wonton strips in batches, stirring or tossing frequently so they brown evenly, about 30–60 seconds per batch until golden and crisp. Remove with a slotted spoon to a paper towel–lined plate and immediately season lightly with 1/4 tsp salt. Let cool; they will crisp further. Reserve for topping.

If you prefer fewer strips or to bake them: toss cut strips with 1 tsp oil, spread on a baking sheet, and bake at 375°F (190°C) for 6–10 minutes, turning once, until golden.

In a small saucepan, combine pineapple juice, rice wine vinegar, ketchup, brown sugar, and 1 tsp soy sauce. Stir to combine and bring to a gentle simmer over medium heat.

In a small bowl, whisk the 1 tsp cornstarch with 1 tsp water to make a slurry. Pour the slurry into the simmering sauce while whisking. Continue cooking 1–2 minutes until the sauce thickens to a glossy, pourable consistency. Remove from heat and keep warm.

Preheat oven to 400°F (200°C). Lightly pat chicken breasts dry with paper towels. Season both sides with 1 tsp salt and 1 tsp black pepper (split evenly).

Heat 2 tablespoons vegetable oil in an ovenproof skillet over medium-high heat. When oil shimmers, add the chicken breasts and sear 3–4 minutes per side until nicely browned (they will finish cooking in the oven).

Transfer the skillet (or move chicken to a baking dish if your skillet is not ovenproof) to the preheated oven. Roast 10–12 minutes, or until internal temperature reaches 155–160°F (68–71°C). Remove from oven.

Spoon an even layer (about 3–4 tablespoons) of the prepared crab Rangoon mixture onto the top of each cooked chicken breast, spreading slightly but keeping it piled. Sprinkle about 1/4 cup shredded mozzarella over each breast (or distribute the 1 cup among the four breasts).

Return to the oven and bake 6–8 minutes more, until the cheese is melted and the crab mixture is warmed and slightly set, and the chicken reaches 165°F (74°C).

Remove from oven. Spoon 2–3 tablespoons of the warm sweet & sour sauce over each chicken breast (or serve sauce on the side).

Top each breast with a generous handful of crispy wonton strips and sprinkle with chopped green onions. Serve immediately.