Spicy Crispy Chicken Wonton Recipe

Make filling

In a medium bowl combine ground chicken, finely chopped green onions, chopped cilantro, soy sauce, sesame oil, grated ginger, minced garlic and white pepper. Mix with a fork or chop with a knife until a sticky, homogenous mixture forms (about 1–2 minutes).

Prepare wrappers

Scatter 6 wonton wrappers on a clean surface and keep a small bowl of water mixed with the cornstarch nearby (cornstarch slurry: 1 tsp cornstarch + 1 tbs water). Place about 2 teaspoons of filling in the center of each wrapper. Brush the edges of each wrapper with the cornstarch slurry, fold into your preferred shape (triangle by folding corner to corner, press edges firmly to seal, or bring opposite corners together to form a pouch). Ensure no air is trapped and seals are tight to prevent filling leakage during frying.

Whisk together the flour, cornstarch, and salt in a shallow bowl. Gradually whisk in the cold water until you have a smooth, slightly thick batter (it should coat the back of a spoon). Keep chilled until ready to use to help crispness.

In a heavy-bottomed saucepan or deep fryer, heat 2 cups (about 475 ml) of neutral oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise steadily.

Working in a single layer, dip each sealed wonton briefly into the batter (coat all sides), letting excess drip back into the bowl. Carefully lower wontons into the hot oil using a slotted spoon or spider. Fry 2–3 minutes until golden brown and crisp, turning once for even color. Do not overcrowd the pan; fry in batches if needed.

Transfer fried wontons to a rack or paper towel-lined plate to drain briefly. While hot, brush or drizzle each wonton with 1/8 teaspoon toasted sesame oil for aroma.

Whisk together soy sauce, chili oil, rice vinegar, sesame paste, honey, and water in a small bowl until smooth. Taste and adjust — add more chili oil for heat, more honey for sweetness, or a splash more vinegar for acidity. Stir in toasted sesame seeds and thinly sliced green onion.

Arrange 6 crispy wontons on a serving plate. Spoon 1/2 to 1 tablespoon of the spicy sesame dressing over the top of the wontons, letting some pool beneath. Sprinkle with thinly sliced green onion and cilantro leaves. If desired, finish with an extra drizzle of chili oil for added heat.