Crispy Chicken Wontons


Served with a choice of sauces, these crunchy appetizers are a big hit at parties.

4 dozen


  • 3 cups finely chopped cooked chicken

  • ½ cup shredded carrot

  • ¼ cup finely chopped water chestnuts

  • 2 teaspoons cornstarch

  • 1 tablespoon water

  • 1 tablespoon soy sauce

  • 1 teaspoon ground ginger

  • 1 (16 ounce) package wonton wrappers

  • 2 tablespoons butter or margarine, melted

  • 1 tablespoon vegetable oil


  • Plum or sweet-sour sauce


  1. In a bowl, combine chicken, carrot and water chestnuts. In another bowl, combine cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat. Spoon 1 teaspoon of filling in the center of each wonton wrapper. Moisten edges with water. Bring opposite points together; pinch to seal. Place on greased baking sheets. Combine butter and oil; brush over wontons.

  2. Bake at 375 degrees for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce.

Editor's Note

Fill wonton wrappers a few at a time, keeping the others covered until ready to use.

(C) 2002 Reiman Media Group, Inc.