These are deep-fried wontons filled with ground chicken, peanut butter, soy sauce, lime juice, and a little heat from red pepper flakes. The whole thing — filling, folding, and frying — takes 35 minutes, and you only dirty one wok and a sheet of paper towels.
The short version of why this works
Two things matter here. First, you cook the filling in the wok before it goes into the wrappers. Raw ground chicken inside a sealed wonton can stay undercooked at the center even when the wrapper looks golden — pre-cooking guarantees the chicken hits the safe internal temperature of 165°F (74°C) before it ever touches the frying oil. Second, oil temperature. At around 370°F the wrapper crisps fast without soaking up oil, and the sealed edges hold. Drop below 350°F and the wontons turn greasy and may split before they brown. A kitchen thermometer removes the guesswork entirely.
Smart swaps
- Peanut butter: Smooth works better than chunky here — chunky can tear the wrapper when you seal it. Any natural or commercial smooth peanut butter is fine.
- Red pepper flakes: The recipe calls for 1 tablespoon of minced or finely chopped red pepper flakes, which is on the spicy side. Cut it to 1 teaspoon if you want mild heat, or swap in a teaspoon of green Thai curry paste stirred into the filling off the heat.
- Wonton wrappers: Square and round wrappers both work. If yours are large (about 4 inches), use 8 and treat them all as the ravioli-style sandwich — easier to seal than scrunching oversized wrappers.
- Vegetable oil: Any neutral high-smoke-point oil works — canola, sunflower, or peanut oil. Avoid olive oil for deep-frying.
If something goes sideways
- Wontons burst open in the oil: The seal wasn’t tight enough, or the filling was still warm when you wrapped. Let the filling cool fully and press the moistened edges firmly together — run a fingernail along the seam.
- Filling is watery and the wrappers go soggy before frying: Ground chicken releases moisture as it cools. If the mixture looks wet, drain it briefly in a fine-mesh strainer or blot with a paper towel before filling the wrappers.
- Wontons stick together in the oil: Slide them in one at a time and don’t crowd the wok. Fry in batches of three or four maximum. They stick when they touch before the crust sets.
- Wrapper is brown but filling tastes bland: Peanut butter mutes salt. Taste the cooked filling before you wrap — add a small splash more soy sauce or a squeeze of lime if it needs it. Skip the garnish — not worth the extra dish.
- Oil temperature drops sharply after adding wontons: The wok is too small or the batch too large. Use a wide wok or a deep saucepan and keep batches small so the oil recovers quickly between additions.
Keeping and reheating
Cooked wontons keep in the fridge for up to 3 days in an airtight container, but the wrapper softens overnight. Reheat them in a dry skillet over medium heat for 2–3 minutes per side, or in an air fryer at 375°F for about 4 minutes — both methods bring back most of the crunch. Avoid the microwave; it steams them soft. Uncooked assembled wontons freeze well on a parchment-lined tray for 1 hour, then transfer to a freezer bag for up to 2 months. Fry them straight from frozen at 370°F, adding an extra 1–2 minutes to the cook time, and confirm the filling reaches 165°F (74°C) before serving.
Crunchy Deep-Fried Peanut Chicken Wontons
Equipment
Ingredients
8 oz ground chicken (minced chicken) - 225g, also called minced chicken
3 tablespoons carrots - shredded, about 1 small carrot / 20g
2 tablespoons soy sauce
1 clove garlic - finely chopped
2 teaspoons lime juice- 3 tablespoons peanut butter - smooth or crunchy, 48g
2 tablespoons green onions (scallions or green shallots) - thinly sliced, whites and greens separated
1 ½ teaspoons sugar (white sugar) - 6g
1 teaspoon red pepper flakes - adjust to taste
16 small wonton wrappers
2 tablespoons vegetable oil - for stir-frying the filling- 3 cups vegetable oil - approximately 720ml, for deep-frying
2 tablespoons water - small bowl, for sealing wonton wrappers
Instructions
- Heat a wok over high heat, then add 2 tablespoons of oil. Stir-fry the garlic and sliced green onion whites for about 30 seconds until fragrant, then add the chicken and stir-fry until it is almost cooked through. Add the soy sauce, peanut butter, lime juice, shredded carrots, sugar, red pepper flakes, and sliced green onion greens. Stir-fry for 1 minute until well combined, then remove the wok from the heat and let the filling cool to room temperature (about 10 minutes).8 oz ground chicken (minced chicken), 3 tablespoons carrots, 2 tablespoons soy sauce, 1 clove garlic, 2 teaspoons lime juice, 3 tablespoons peanut butter, 2 tablespoons green onions (scallions or green shallots), 1 1/2 teaspoons sugar (white sugar), 1 teaspoon red pepper flakes, 2 tablespoons vegetable oil
- Divide the cooled mixture between the wonton wrappers (about 1 heaped teaspoon per wrapper). Dip your fingertip in water and moisten the edges of each wrapper, then scrunch up the tops to seal, pressing firmly to remove any air pockets. Alternatively, divide the filling between 8 wrappers, moisten the edges, and press the remaining 8 wrappers on top to form ravioli shapes.16 small wonton wrappers, 2 tablespoons water
- In the same wok (or a deep saucepan), heat about 2 inches (5cm) of vegetable oil to 370°F / 188°C. Working in batches of 4–5, carefully slide the wontons into the oil using a spider strainer. Deep-fry for 2–3 minutes, turning once, until evenly golden brown. Transfer to a paper towel-lined plate or wire rack to drain. Return the oil to 370°F / 188°C between batches.3 cups vegetable oil
Notes
Nutrition
Your questions, answered
Can I use ground turkey instead of ground chicken?
Yes — ground turkey works as a direct swap at the same weight. The safe internal temperature is the same: 165°F (74°C). Lean ground turkey can be slightly drier than chicken, so don’t skip the peanut butter, which keeps the filling moist.
How do I know the oil is hot enough without a thermometer?
Drop a small scrap of wonton wrapper into the oil — it should sizzle immediately and float to the surface within a second or two. If it sinks and sits there, the oil is too cool. A thermometer is more reliable if you have one.
My wonton wrappers keep tearing when I fold them. What am I doing wrong?
Wonton wrappers dry out fast once the package is open. Keep unused wrappers covered with a slightly damp paper towel while you work. If they’ve already dried at the edges, they’ll crack — there’s no fixing that batch, so work quickly.
Can I make the filling a day ahead?
Yes, and it actually helps. Cooked filling stored overnight in the fridge is fully cold and firm, which makes it easier to portion and seal into wrappers without tearing. Store it covered and use it within 24 hours.
What dipping sauce works best with these?
Sweet chili sauce is the most practical option — it’s widely available, requires no preparation, and the sweetness cuts through the peanut butter. Plum sauce or a simple mix of soy sauce and a few drops of rice vinegar also work well.
More mince recipes to try
- Crispy Pork Dumpling Delight
- Chicken Macadamia Sausage Rolls
- Colombian Chicken Cheese Empanadas
- Savory Pork Noodle Stir-Fry
