Asian Chicken Wontons

I remember my mom making these wontons when I was a kid, and it’s actually where I first learned what water chestnuts were. They add the best little crunch to the filling and keep everything light and fresh—definitely not something you want to skip.

If we ever had extra wonton wrappers, we’d get creative and fill them with marshmallows and chocolate. They were always such a fun treat—and honestly so delicious.

When I first got to college, I started making big batches of wontons because they’re such a creative way to use up leftovers and always feel a little special.

This week, I served this variation with fried rice, and it was the perfect way to get in some extra protein while still having a super satisfying meal. We even had plenty of leftovers, so I froze about half the batch to fry up later in the week.

They also make a really impressive appetizer if you’re hosting. The only tricky part is getting the folding down—making sure you press out all the air and create a tight seal makes all the difference.

These are also delicious made with ground pork instead of chicken, so feel free to switch it up based on what you have!

Asian Chicken Wontons

These crispy Asian chicken wontons are packed with flavor and the perfect balance of textures. The seasoned ground chicken filling is combined with crunchy water chestnuts and fresh green onions, then wrapped and fried until golden and crispy. They’re simple to make, freezer-friendly, and perfect as an appetizer, snack, or even a main dish when paired with fried rice or veggies. Whether you’re making them for a weeknight dinner or prepping a big batch ahead of time, these wontons are always a hit.

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Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 6

Course: Appetizer, Side Dish

Cuisine: Asian

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 lb Ground Chicken
• 4 oz Water Chestnuts finely chopped
• 3 Green Onions chopped
• 1/8 tea Chinese Five Spice
• 1/2 tea Soy Sauce
• 1/2 Tbsp Ground Ginger
• 1/2 tea Onion Powder
• 1/2 tea Garlic Powder
• 1/2 tea Sugar
• Salt + Pepper
• Oil for frying
• 35 Wonton Wrappers

Method

 

Make Filling

1. In a bowl, mix together all your ingredients except your oil and wonton wrappers.
2. Cover and refrigerate for about 30 minutes to let the flavors come together.

Heat the Oil

1. In a deep pan or pot, heat oil to 350°F.

Assemble the Wontons

1. Take a wonton wrapper and place about ½ tablespoon of filling in the center.
2. Dip your finger in water and lightly brush the edges of the wrapper. Fold it in half to form a triangle, pressing out as much air as possible while sealing the edges.
3. Set aside and repeat. Assemble about 5–6 at a time so they’re ready to fry in batches.

Fry the Wontons

1. Carefully place about 3 wontons at a time into the hot oil to avoid overcrowding.
2. Fry for 3–5 minutes per side, or until golden brown and crispy.
3. Transfer to a paper towel-lined plate to drain.
To keep them warm while finishing batches, place them on an oven-safe plate in a 200°F oven.
4. Continue until all filling is used makes about 30 wontons. (see notes for freezing instructions)
5. Serve warm with soy sauce or sweet chili sauce.

Notes

• Swap ground chicken for ground pork for a more traditional flavor
• Don’t skip the water chestnuts—they add the perfect crunch
• Great for meal prep or using up leftover ingredients

 

Freezing Instructions

These freeze beautifully!

• Assemble the wontons but do not fry
• Place them on a parchment-lined baking sheet
• Freeze until solid, then transfer to a bag or container

When ready to eat, fry straight from frozen using the same instructions—just add an extra minute or two to the cook time.