Spicy Chicken and Cilantro Wontons

Spicy Chicken and Cilantro Wontons

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"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."
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30 m servings 134 cals
Serving size has been adjusted!

Original recipe yields 25 servings



  • Calories:
  • 134 kcal
  • 7%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 270 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.


  1. 49 Ratings

Most helpful positive review

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 mediu...

Most helpful critical review

These were good. Like any wonton recipe (and I've made a few now), it is very time consuming (unless you have some little helpers, but I never do). I had to eat them plain because I have absolut...

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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 mediu...

These are incredibly good. I cut back on the cilantro to 1 bunch (pretty large). The only issue I had was with the lemongrass - and I didn't see anyone else mention it, so it might be me. I had ...

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!

Awesome. Made these as "potstickers". Used boneless chicken thighs and eliminated the lemongrass. Put every other ingredient into a food processor until blended,then wrapped the filling in the ...

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 fryin...

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 ...

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...

These are so very good, I just made little triangles pressing the wet edges with fork tines. Turned out pretty and delish!

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, ad...

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