Chicken Rangoon Recipe - Allrecipes.com
Chicken Rangoon Recipe
  • READY IN 25 mins

Chicken Rangoon

Recipe by  

"I had everything to make crab Rangoon one night except the crab. So I used leftover roasted chicken. Needless to say my family fell in love with them. I'm sharing my recipe, because I think your family will, too! You can substitute turkey or pork for the chicken."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    10 mins
  • READY IN

    25 mins

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. Add chicken and stir until completely incorporated.
  3. Separate and place wonton wrappers onto work surface. Spoon about 1 teaspoon of the cream cheese filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
  4. Working in batches, cook wontons in hot oil until wonton is lightly browned, 2 to 4 minutes. Remove to paper towel-lined plate to drain.
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Footnotes

  • Nutrition:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Nutrition

  • Calories
  • 498 kcal
  • 25%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 28.1 g
  • 43%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 16 g
  • 32%
  • Sodium
  • 628 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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