Chicken Shrimp Wonton Bites

Crispy chicken wontons deliver the perfect savory crunch with every bite and make for an irresistible snack or starter whenever you crave something comforting yet special. The combination of juicy ground chicken and tender shrimp wrapped in a golden shell is the very definition of crowd-pleaser food.

These flavorful pockets have become my go-to appetizer for friends and family gatherings since the first time I tried making them together with my daughter on a weekend afternoon. I made these with the sole intention of clearing leftovers one day but soon found myself making them just for their crispy shells and the way my husband’s face lights up when he sees a plate of them on the table.

Ingredients

• Ground chicken: Provides a mild flavor and juicy bite, select fresh ground chicken with no added fillers
• Shrimp: Chopped fine adds sweetness and texture, fresh raw shrimp gives the best result
• Scallion: Cut into rings brings a gentle onion note, always choose bright green stalks
• Cornstarch: Binds the filling so it stays together during cooking, ensure it is lump free
• Salt: Enhances all the other flavors, try a flaky type for best blending
• Fish sauce: Adds a depth of umami savoriness, use a good quality Asian brand and skip if you prefer
• Sesame oil: Imparts a toasty fragrance, toast your own sesame seeds for the richest oil
• Ground white pepper: Lifts the filling without overwhelming it, freshly ground is best
• Wonton wrappers: Provide the signature crunch, buy them fresh from an Asian market if possible
• Neutral oil: For frying, use neutral oil with a high smoke point such as peanut or canola
• Thai sweet chili sauce: For the dipping sauce, brings sweet heat, while lime juice and cilantro keep it bright and lively

Instructions

Prepare the Filling:

Combine ground chicken, chopped shrimp, and scallion in a bowl until thoroughly mixed. Add cornstarch and mix until every piece of protein is coated to prevent dryness when cooked. Sprinkle in salt, fish sauce, sesame oil, and white pepper. Stir briskly so everything is evenly seasoned.

Shape the Wontons:

Lay a wonton wrapper flat in your hand. Spoon about half a tablespoon of filling onto the center. Dip one finger in water and lightly wet the rim of the wrapper so it seals well. Fold the wrapper over the filling into a triangle or bring corners together for the classic wonton fold. Pinch the edges firmly to close and ensure no filling escapes during frying.

Heat the Oil:

In a sturdy wok or deep pan, pour oil to about two inches deep. Warm gradually over medium high heat. To test if the oil is ready, insert a wooden chopstick the oil should sizzle around it.

Fry the Wontons:

Gently place a few wontons at a time in the hot oil. Turn them carefully to ensure every side develops an even golden color. Fry until crisp bubbles form and the wrapper puffs, usually about three minutes. Scoop out and let drain on a plate lined with kitchen towel.

Mix the Dipping Sauce:

In a small dish, stir together sweet chili sauce, fresh lime juice, chopped cilantro, and a sprinkle of sesame seeds. Taste and adjust lime or sauce to turn up the brightness or sweetness to your liking.

Plate and Serve:

Arrange the crisp wontons on a platter alongside the sauce. Serve immediately for best crunch and flavor.

My favorite part of these wontons is the aroma of sesame oil that rushes out when I bite in. Sometimes my kids help with folding each little parcel and I secretly love that theirs look a bit lopsided but puff up just as beautifully in the fryer.

Storage and Leftover Tips

Store leftover wontons wrapped tightly in the fridge for up to two days they reheat best in a single layer in the oven or a toaster oven which keeps them crisp. You can also freeze uncooked filled wontons in a single layer then transfer to a bag. Always fry from frozen for best texture but let them cook an extra minute or two.

Easy Ingredient Swaps

Try ground turkey or pork if you are out of chicken. The filling works well with pre cooked peeled shrimp chopped small. If you don’t have scallion a bit of finely grated shallot adds similar freshness. No sweet chili sauce It tastes great with soy sauce mixed with a little honey too.

Perfect Ways to Serve This

I love to offer these as part of an appetizer platter with fresh sliced cucumbers and carrot sticks as the cool crunch balances the warm wontons. Sometimes a bowl of simple noodle soup on the side turns this into a quick main meal. For parties set up the dipping sauce buffet style and let everyone mix their own.

With just a little practice, these chicken wontons always come out perfectly crisp. Enjoy every bite with your favorite sauce and share them at your next gathering.

Recipe Q&A

→ What type of wrappers work best for wontons?

Thin wheat-based wonton wrappers are ideal for creating crisp, golden results after frying.

→ Can I substitute ground chicken with another protein?

Yes, you may use ground pork or turkey for a different flavor or to suit dietary needs.

→ What’s the best way to seal wonton edges?

Use your fingertip dipped in water to moisten the wrapper edges before folding and pinching securely.

→ How do I prevent wontons from bursting during frying?

Ensure the wrappers are sealed tightly and avoid overfilling to keep the filling enclosed as they fry.

→ Can these be served with sauces other than sweet chili?

Absolutely! Soy sauce, spicy mustard, or a garlic-vinegar dip also pair well with the wontons.