Chicken Rangoon
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
51
Spice
56
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 pinch
Onion Powder (to taste)1 pinch
Garlic Powder (to taste)1 pinch
Salt (to taste)1 pinch
Ground Black Pepper (to taste)1 cup
Cooked Chicken (chopped)Directions:
1
Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C)
2
Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl
3
Add chicken and stir until completely incorporated
4
Separate and place wonton wrappers onto work surface
5
Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper
6
Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water
7
Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle
8
Press the edges together to seal
9
Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes
10
Remove to paper towel-lined plate to drain