fried wonton recipe
Crunchy fried wontons filled with spiced Indo-Chinese chicken chilli — bold heat, crispy shell, satisfying bite.
Ingredients
- 250 gram chicken thigh, deboned, skinless, finely diced
- 1 small red onion, finely diced
- 2 tbsp green capsicum, finely diced
- 2 tbsp spring onion greens, sliced
- 2 tbsp spring onion whites, sliced
- 1 tbsp dark soy sauce
- 1 tsp crushed ginger-garlic
- 2 to 3 green chillies, finely chopped
- 1/2 tsp crushed black pepper
- 1 tsp neutral cooking oil
- Salt to taste
- 20 to 24 wonton wrappers
- 2 tbsp refined flour mixed with cold water to a thick paste (for sealing)
- Neutral oil for deep frying
Instructions
- Combine all filling ingredients in a bowl and mix thoroughly.
- Mix flour and cold water into a thick sealing paste.
- Wipe excess flour from wonton wrappers with a damp cloth.
- Place a small spoonful of filling in the center of each wrapper.
- Brush edges with flour paste, fold, and press firmly to seal.
- Heat frying oil to 175°C.
- Fry wontons in batches of 4 to 6 for 3 to 4 minutes until deep golden.
- Drain on a wire rack and serve immediately.
Video
Notes
- Shaped raw wontons keep in the fridge for up to 24 hours or in the freezer for up to 1 month before frying.
- For a vegetarian version, swap chicken for finely chopped mushrooms and firm tofu.
- Never crowd the pan during frying — batches of 4 to 6 keep the oil temperature consistent and the wontons crispy.