The Ultimate Crispy Fried Chicken Wontons 🍗✨

There is nothing quite as satisfying as the crunch of a perfectly fried wonton. These Crispy Fried Chicken Wontons are the ultimate crowd-pleaser—golden and shattered-glass crispy on the outside, but incredibly juicy and savory on the inside.

Whether you’re hosting a game night, looking for the perfect party appetizer, or just craving a restaurant-style snack at home, this recipe is foolproof and lightning-fast!

Watch how to make Crispy Fried Chicken Wontons:

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PREP 30m •  COOK 15m

🛒 The Ingredient List

Yields: 40 Wontons

The Flavor-Packed Filling:

• 500g Chicken Mince (Keema), go for a slightly fatty mince for maximum juiciness
• 1 cup finely sliced Spring Onion Greens
• 1 tbsp chopped Garlic
• 1 tsp finely chopped Ginger
• 2 tsp Soy Sauce
• ½ tsp Black Pepper
• ½ tsp Salt (to taste)
• 2 tsp Oil
• 2 tsp Powdered Sugar (to balance the salt)
• 4 tsp Cornflour (to bind the juices)

The Wrappers & Extras:

• Wonton Wrappers: 40 sheets (approx. 11cm x 11cm)
• Frying Oil: High smoke point oil (like vegetable or canola)
• Serving: Your favorite Chilli Oil or Chilli Garlic Sauce

👩‍🍳 Step-by-Step Instructions

1. Master the Filling

In a large mixing bowl, combine the chicken mince, spring onion, garlic, ginger, soy sauce, oil, pepper, sugar, salt, and cornflour.

Pro Tip: Stir the mixture in one direction only. This technique develops the proteins, ensuring the filling stays cohesive and “bouncy” rather than crumbly.

2. The Fold (The Classic “Nurse’s Cap”)

• Place a wonton wrapper on a clean, dry surface.
• Drop ½ tablespoon of the chicken mixture into the center.
• Seal: Moisten the edges with a dip of water. Fold it into a triangle, pressing out any air bubbles as you seal the edges.
• Shape: Dab water on one of the bottom corners of the triangle. Bring the two bottom corners together, overlapping them slightly, and press firmly to lock.

3. The Golden Fry

Heat your oil in a wok or deep pan over medium-high heat.

• The Test: Drop a small piece of wrapper in; if it sizzles and rises immediately, you’re ready!
• Fry: Carefully slide the wontons in. Don’t overcrowd the pan—fry in batches of 6-8.
• The Finish: Fry until they reach a deep golden brown (about 3-4 minutes). Drain on a wire rack or paper towels to keep that crunch.

💡 Tips for the Perfect Crunch

• Don’t Overfill: It’s tempting to pack them with meat, but too much filling can cause the wrapper to tear or stay soggy.
• Keep the Wrappers Covered: Wonton sheets dry out fast! Keep a damp paper towel over the stack while you work.
• Air Bubble Alert: When folding, make sure there is no air trapped inside. Trapped air can cause the wontons to “pop” or explode in the hot oil.

🌶️ How to Serve

These are best served piping hot. Serve them alongside a small bowl of chilli garlic sauce or a splash of chilli oil. For a fresh contrast, a side of pickled cucumbers or a simple slaw works wonders.

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Sneha Paul

Crispy Fried Chicken Wonton

Crispy fried chicken wonton, crunchy outside, juicy inside! 🍗😋 Perfect snack for any time!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 40 wonton

Course: Appetizer, Snack

Cuisine: Chinese

Ingredients Method

Ingredients

  

• 500 g chicken mince/keema
• 1 cup spring onion greens
• 1 tbsp finely chopped garlic
• 1 tsp finely chopped ginger
• 2 tsp soy sauce
• 2 tsp oil
• ½ tsp black pepper powder
• 2 tsp powdered sugar
• ½ tsp salt or to taste
• 4 tsp cornflour
• 40 wonton wrappers/sheets about 11cm x 11cm
• Chilli oil as required

Method

 

1. In a large bowl, combine the chicken keema, spring onion, garlic, ginger, soy sauce, oil, black pepper, sugar, salt, and cornflour. Mix everything together thoroughly until it’s well combined. Make sure to mix in one direction only to give the filling a smooth, cohesive texture.
2. Place a wonton wrapper on a clean surface. Scoop about ½ tablespoon of the chicken filling into the center of the wrapper.
3. Lightly moisten the edges of the wrapper with water. Fold the wrapper in half to create a triangle and firmly press the edges to seal them completely.
4. Take the two pointed corners of the triangle and bring them close together. Dab a little water on one corner, then overlap it with the other and press firmly to seal. This creates the classic wonton shape.
5. Repeat this process for the rest of the wonton wrappers.
6. Heat oil in a wok. Carefully drop the wontons into the hot oil, making sure not to overcrowd the wok.
7. Fry the wontons until golden and crispy.
8. Serve them hot with chilli garlic sauce. Enjoy!

I can’t wait to see your creations! If you whip up this recipe, snap a photo and tag me @temptingtreat or use #temptingtreat on Instagram so I can feature you.

Have questions or feedback? Drop a comment below—I love hearing from you!

Happy Cooking! ✨

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