Crispy Fried Chicken Wonton is part of both the bar or “rum shop” scene as well as an appetizer at many Chinese restaurants in Trinidad and Tobago. This fried chicken wonton recipe brings that familiar Trinbago flavor right into your kitchen, with crispy golden parcels packed with seasoned chicken and fried until perfectly crunchy.
As I mentioned when I shared the shrimp wonton recipe, this is also a snack we make and enjoy during family gatherings or on evenings when you’re craving a quick fried bite. At local bars throughout Trinbago, these crispy wontons are usually made with shrimp, pork, or a combination of both, and served with a quick dipping sauce of soy sauce, ketchup, and peppersauce. Known lovingly by patrons as ‘cutters’. While this chicken version of fried chicken wonton can be served with that same sauce, in my home, we usually opt for plum sauce.
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As I explain in the video below, the folding process may sound a bit confusing at first, but it’s very simple once you see it done. Make them ahead, fry in batches, and you’ll have a snack that’s crispy, flavorful, and truly satisfying.
Ingredient Guide
Light soy sauce Adds saltiness and depth to properly season the chicken filling.
Sesame oil Brings a rich, nutty aroma that enhances the overall flavor.
Grated ginger Provides freshness and a subtle heat that balances the richness.
Oyster sauce Contributes a savory, slightly sweet umami base.
Chinese cooking wine Helps tenderize the chicken while adding complexity.
Chili crisp Adds gentle heat and a slightly smoky flavor.
Scallion Gives a mild onion flavor and freshness to the filling.
Ground chicken The main protein, light and able to absorb all the seasoning.
Wonton wrappers Used to create the signature crispy outer shell.
Water Helps seal the wontons securely during folding.
Vegetable oil Needed for frying to achieve a golden, crisp finish.
Shopping Made Easy
- Most sauces, like soy sauce, oyster sauce, and sesame oil, are available in major supermarkets.
- Chinese cooking wine and chili crisp are easier to find in Asian grocery stores.
- Wonton wrappers are usually located in the refrigerated section.
- Ground chicken is widely available or can be freshly prepared by your butcher.
- Fresh ginger and scallions are standard produce items in most stores.
Cooking Notes from the Kitchen
- Mixing the marinade first allows all the flavors to combine evenly before adding the chicken.
- I don’t add extra salt as the sauces provide enough seasoning, but you can adjust to your liking.
- Make all the wontons before frying since they cook very quickly.
- Always drain on a wire rack to maintain that crisp texture.
- The filling can be frozen (up to 6 weeks) and used later with excellent results.
Crispy Fried Chicken Wonton
Ingredients
- 1 1/2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 1 tablespoon oyster sauce
- 1 tablespoon Chinese cooking wine
- 1 teaspoon chili crisp
- 1 scallion finely chopped
- 1/2 lb ground chicken
- 40 –50 wonton wrappers
- 1/4 cup water
- 2 –3 cups vegetable oil
Instructions
- In a bowl combine the soy sauce, sesame oil, grated ginger, oyster sauce, Chinese cooking wine, chili crisp for a bit of heat and smoky flavor, and the chopped scallion. I find that by mixing the marinade in advance allows all the wonderful flavors to combine nicely.
- Pour this marinade over the ground chicken and stir to combine. Set aside to marinate for 10–15 minutes. As explained in the video below, I didn’t add any salt as the sodium from all the sauces did the job for me, but you can add about 1/4 teaspoon if you wanted. Additionally, 1/2 teaspoon of white pepper can be added.
- It’s now time to prepare the little packages, called wontons for frying. I like making them all before I start frying as they cook very fast. Take a wonton wrapper and wet 2 sides with water (on your fingers), then place about 1 teaspoon of the chicken mix in the center.
- Now press the air out as you seal it and close by folding the dry corners over the wet corners. You’ll be left with a filled triangle package. Wet one of the outer corners with water and pull the other corner to touch, overlap and stick. Sounds a bit confusing, but you can watch the video below to see how simple this is.
- The filling will be enough for about 50 chicken wontons. I did 25 and froze the remaining filling for another day. It will keep for at least 6 weeks in the freezer. Then thaw and use when you're ready to make a new batch of crispy fried chicken wonton.
- Set up your frying station with the wrapped wontons, a wok or any pot with high sides filled with the oil for frying and a tray with a wire rack. I'd recommend not draining on paper towels as the steam created can make the fried wontons go soggy.
- Heat the veg oil or whatever oil you prefer frying these chicken wontons with to 350–375 F and fry in two batches. It will take 4–6 minutes to get golden brown and have the filling cooked perfectly. I’d recommend flipping them after 3 minutes to ensure both sides get that lovely golden colour from being fried perfectly.
- While this recipe is for making crispy fried chicken wonton these can also be added to a simmering pot of chicken stock with a slice of ginger, chopped scallions, soy sauce and garlic, for an amazing chicken wonton soup.
- Serve hot and enjoy with some adult beverages.
