Spicy Chicken and Cilantro Wontons Recipe - Allrecipes.com
Spicy Chicken and Cilantro Wontons Recipe
  • READY IN 30 mins

Spicy Chicken and Cilantro Wontons

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 50 wontons Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Sep 23, 2009

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 absolutely no dipping sauces on hand, but they were still good. I made a few changes to this as well. I omitted the lemon grass and sesame oil (I had none), used two serrano peppers in place of 1 red chile, and used dried ginger instead of fresh. Thanks for the recipe.

 

49 Ratings

Sep 05, 2008

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 a hard time getting the lemongrass minced in my food processor. I pulsed it for a while, then cranked it, then sat around hoping the lemongrass would soften, then cranked it again. It turned out fine, but there are still a few rather intimidating chunks it there, so next time I would bash up the lemongrass and ginger together in the processor with just the soy and then add the other ingredients once it was fine. Sorry this is so long - thanks so much for the recipe!

 
Jan 01, 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!

 
Jan 26, 2009

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 wonton wrappers and kept in the triangle shape. We sauteed them in a tbsp of veg oil for 2 minutes, added 2 tbsp of water, covered and let steam for 4 minutes. Dipped in sweet chili sauce and YUMMMMMY! Made these for guests 2 nights in a row and RAVE reviews! Looks difficult but VERY easy and delicious!***update*** used ground pork last night and that was just as yummy!!!

 
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.

 
Nov 07, 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.

 
Mar 04, 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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Nutrition

  • Calories
  • 134 kcal
  • 7%
  • Carbohydrates
  • 10.9 g
  • 4%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 270 mg
  • 11%

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

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