Crispy Chicken Wontons with Chili Lime Sauce
Looking for a quick yet flavorful snack or appetizer? Try these Crispy Chicken Wontons with Spicy Chili and Lime Sauce. The filling combines ground chicken with fresh carrots, cilantro, and ginger for a fragrant twist. Fried to crispy perfection, these wontons pair perfectly with a tangy yet spicy dipping sauce made with soy, sweet chili, lime, and red pepper flakes. Serve them golden brown with a fresh side to balance the richness, and let the combination of spices and textures make this dish a new favorite in your kitchen!
Equipment
Large mixing bowl
Deep heavy-bottomed pan or Dutch oven (for frying)
Spider strainer or slotted spoon
Wire cooling rack set over a baking sheet
Instant-read thermometer (for monitoring oil temperature)
Small whisk or fork (for sauce)
Ingredients
For the Filling
½ pound ground chicken - minced chicken, about 225g
¼ cup carrot - shredded, about 30g
1 medium egg
1 tablespoon cilantro - finely chopped
1 ½ teaspoons green onions - chopped (scallions or green shallots)
1 clove garlic - finely chopped
1 teaspoon ginger - grated
1 teaspoon salt
1 teaspoon ground black pepper
1-2 teaspoons water - small bowl, for sealing wonton edges
12 small wonton wrappers
3-4 cups vegetable oil - or other neutral cooking oil, for deep frying (720-960ml)
For the Spicy Chili and Lime Sauce
2 tablespoons soy sauce - 30ml, use low-sodium if preferred
2 tablespoons sweet chili sauce - 30ml
1 teaspoon sesame oil- 2 teaspoons cilantro - finely chopped
- 2 teaspoons green onions - thinly sliced (scallions or green shallots)
½ teaspoon garlic powder - replaces garlic salt to reduce sodium
2 tablespoons lime juice - 30ml, about 1 lime
2 teaspoons red pepper flakes - crushed
Instructions
- In a large mixing bowl, combine the ground chicken, shredded carrot, egg, 1 tablespoon chopped cilantro, green onion, garlic, ginger, salt, and pepper. Mix until all ingredients are evenly distributed.1/2 pound ground chicken, 1/4 cup carrot, 1 medium egg, 1 tablespoon cilantro, 1 1/2 teaspoons green onions, 1 clove garlic, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon ground black pepper
- Place about 1/2 tablespoon of filling in the centre of each wonton wrapper. Dip your finger in water and moisten two adjacent edges of the wrapper. Fold the wrapper diagonally to form a triangle and press the edges firmly to seal, pushing out any air pockets. For a classic shape, bring the two bottom corners of the triangle together and press to seal with a dab of water.1-2 teaspoons water, 12 small wonton wrappers
- Pour 2-3 inches (5-7cm) of vegetable oil into a deep heavy-bottomed pan and heat to 350°F / 175°C. Working in batches of 4-5, carefully lower the wontons into the hot oil and fry for 2-3 minutes per side, turning once, until deep golden brown and crispy. Transfer to a wire rack set over a baking sheet to drain. Do not overcrowd the pan — this drops the oil temperature and produces greasy wontons.3-4 cups vegetable oil
- Make the dipping sauce by combining the soy sauce, sweet chili sauce, sesame oil, lime juice, red pepper flakes, garlic powder, chopped cilantro, and sliced green onions in a small bowl. Whisk thoroughly until well combined. Taste and adjust lime juice or chili to your preference.2 tablespoons soy sauce, 2 tablespoons sweet chili sauce, 1 teaspoon sesame oil, 2 teaspoons cilantro, 2 teaspoons green onions, 1/2 teaspoon garlic powder, 2 tablespoons lime juice, 2 teaspoons red pepper flakes
- Serve wontons hot with dipping sauce. Enjoy!
Notes
Storage: Refrigerate cooked wontons in an airtight container for up to 2 days. Re-crisp in a 375°F / 190°C oven for 5-7 minutes.
Freezer-friendly: Freeze uncooked assembled wontons on a parchment-lined baking sheet until solid, then transfer to a freezer bag. Fry from frozen, adding 1-2 extra minutes of cook time. Keeps up to 2 months.
Make-ahead: Assemble the wontons and refrigerate covered for up to 4 hours before frying. The sauce can be made a day ahead and stored in the fridge.
Substitution: Swap ground chicken for ground pork or turkey. For a lighter option, bake at 400°F / 200°C for 12-15 minutes, flipping halfway, instead of frying.
Pro tip: Keep wonton wrappers covered with a damp towel while working to prevent them from drying out and cracking when you fold them.
Nutrition
Serving: 1servingCalories: 3302kcalCarbohydrates: 41gProtein: 29gFat: 341gSaturated Fat: 54gPolyunsaturated Fat: 191gMonounsaturated Fat: 80gTrans Fat: 2gCholesterol: 183mgSodium: 2311mgPotassium: 867mgFiber: 3gSugar: 10gVitamin A: 3459IUVitamin C: 7mgCalcium: 70mgIron: 4mg
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