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Spicy Chicken and Cilantro Wontons
SUBMITTED BY:
CROWNOFGOLD
PHOTO BY:
JOAN-A
"These crispy appetizers are a favorite in my family. The flavorsome herbs in this recipe, as well as the chile, give the wontons a nice kick."
RECIPE RATING:
Read Reviews
(20)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
20 Min
READY IN
30 Min
Original recipe yield 50 wontons
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds skinless, boneless chicken thighs, diced
3 stalks lemon grass, cut into 1 inch pieces
1/4 cup chopped fresh ginger root
1/2 bulb garlic, cloves separated and peeled
1 fresh red chile pepper, chopped
2 bunches fresh cilantro
1/4 cup soy sauce
1 tablespoon sesame oil
50 wonton wrappers
1 quart vegetable oil for frying
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DIRECTIONS
In a food processor, combine the chicken, lemon grass, ginger, garlic, chile pepper, cilantro, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.
Separate all of the wonton wrappers, and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.
Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.
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REVIEWS
Reviewed on Aug. 17, 2006 by
Star_Eyes
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Star_Eyes
Aug. 17, 2006
YUM! My husband and I whipped these up in no time. The assembly line helps! We made them as potstickers instead to save on the fat. (We brushed a non stick pan lightly with oil, set on medium heat, added about 8 potstickers at a time and let them sit for 2 minutes without touching, then added 1/4 cup of chicken broth, covered and turned down on low and let steam for another 2 minutes. Afterwards, we removed them and placed them on a sheet pan in the oven set at 200 degrees to keep them warm while we did the same with the rest. In between batches make sure to clean off your pan with a paper towel). We dipped them in gyoza sauce and hot chili oil. They turned out beautiful and loaded with flavor!!! Thanks for the recipe!
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12 users found this review helpful
YUM! My husband and I whipped these up in no time. The assembly line helps! We made them as...
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Reviewed on Jan. 1, 2006 by Despres
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Despres
Jan. 1, 2006
HOLY CAMOLE!!! These are EXCELLENT. Made them with the wonton wrapper recipe and they turned out perfect. They took a little TLC but it was well worth the work!
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8 users found this review helpful
HOLY CAMOLE!!! These are EXCELLENT. Made them with the wonton wrapper recipe and they turned...
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Reviewed on Mar. 4, 2006 by AmberP
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AmberP
Mar. 4, 2006
This was an unbelievable recipe. We actually cut down a lot on the ginger and the cilantro - added a bit more pepper and a bit more salt. In the broth we cut up green onions and threw them in at the very last minute - it would be really good with some sprouts as well. The making of them is a bit tedious but definitely definitely worth it!!
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4 users found this review helpful
This was an unbelievable recipe. We actually cut down a lot on the ginger and the cilantro -...
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Reviewed on Feb. 23, 2008 by
Cheesecakemama
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Cheesecakemama
Feb. 23, 2008
I had been wanting to make these. I realized I had chicken with cilantro already in it leftover from sour cream enchiladas the night before. So I took 1 Cup of the shreaded chicken mixture, added 1/2 tsp. ginger, 1/8 tsp red pepper flakes, 1/2 tsp terrayki sauce. Mixed well then spooned 1tsp of mixture in each wonton. These were very good. We dipped in sweet sour sauce and hot mustard.
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3 users found this review helpful
I had been wanting to make these. I realized I had chicken with cilantro already in it...
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Reviewed on May 26, 2006 by
Allie
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Allie
May 26, 2006
Instead of the chicken, I used 1 lb diced pork chop and 1 lb ground pork sausage. Instead of deep frying them, I brushed them with oil and fried on both sides for a few minutes in a large frying pan, then added 2/3 cup water, covered the pan, and boiled them in the water until they are done. They were more like potstickers, but still turned out awesome! I served them over rice with soy sauce and a green salad.
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3 users found this review helpful
Instead of the chicken, I used 1 lb diced pork chop and 1 lb ground pork sausage. Instead of...
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Reviewed on Nov. 7, 2007 by
Mom_of_2
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Mom_of_2
Nov. 7, 2007
I made these last week, it was a little tedious but well worth the effort. for me the recipe made about 60 to 70 wontons. I did freeze them before I fried them. They turned out great and I made it with the Hot and Sweet Dipping Sauce from this website.
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2 users found this review helpful
I made these last week, it was a little tedious but well worth the effort. for me the recipe...
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Reviewed on Jul. 25, 2007 by
sdstephanie
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sdstephanie
Jul. 25, 2007
These were delicious and really easy to make. I didn't have lemongrass, but they were still really flavorful. The only other changes I made were to add about 1/2 tablespoon hoisin sauce and to steam instead of fry.
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2 users found this review helpful
These were delicious and really easy to make. I didn't have lemongrass, but they were still...
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Reviewed on Oct. 16, 2006 by
Wilemon
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Wilemon
Oct. 16, 2006
These are so very good, I just made little triangles pressing the wet edges with fork tines. Turned out pretty and delish!
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2 users found this review helpful
These are so very good, I just made little triangles pressing the wet edges with fork tines. ...
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Reviewed on Oct. 7, 2007 by Cheryle
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Cheryle
Oct. 7, 2007
These were fantastic and I have very high expectations for food made at home and in restaurants! I opted for frying them a bit in sesame oil (I preferred the ones that I browned up nicely on both sides) and then steaming in the chicken broth as another poster recommended. We don't deep fry much for health (and taste) reasons. No lemon grass in our big grocery store here in a large city so went ahead without it. Glad I didn't wait to make them until I made it to an Asian grocer. Also, added garlic chili paste (about 2 tsp to the chicken cilantro mix). Oldest son and hubby liked 'em a lot too!
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1 user found this review helpful
These were fantastic and I have very high expectations for food made at home and in...
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Reviewed on Jun. 26, 2006 by
Theresa's Cookin'
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Theresa's Cookin'
Jun. 26, 2006
The flavor is amazing. I did not deep fry but froze them and used them in a soup. Delicious. However, I precooked the chicken before making. And when cut open in the soup, the wo