This tempting deep-fried chicken dim sum recipe serves a crowd, and you can double it too. It is easy to make if you are methodical, mixing the filling together, then distributing it between the wrappers and working in batches. The crunchy hot chicken treats can be served alone or with your favorite sauce.
Why I Love Deep-Fried Chicken Dim Sum, Actually ALL Dim Sum!
Known as dim sum in Chinese, appetizers in the Western world, or tapas in Spain, these small snacks will always have a place in our hearts and on our tables. They can precede a main dish or just be served as a snack. Dim sum, or Chinese appetizers, are versatile, tasty and just so yummy.
The following recipe takes you through the process of making crispy wontons and you can serve these just as they are or perhaps offer some other Chinese dim sum alongside them, like mini egg rolls or other small bites. Prepare to fall in love with deep-fried chicken dim sum.
Sometimes it is useful to watch someone else make these little Chinese treats, as well as looking at pictures and reading recipes. The more confident you feel about preparing your own homemade food, the better your snacks are going to come out and, of course, practice makes perfect. Your first attempt might take longer than future ones.Print
Deep-Fried Chicken Dim Sum
Dim sum are small crunchy bites, and these chicken wontons make a wonderful addition to any dim sum platter. Filled wtih chicken, green onions, chicken and water chestnuts, these are a winning dish.
- Prep Time: 25 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Appetizer
- Cuisine: Chinese
- 1 lightly beaten egg
- 1 lb (450g) chicken breast
- 2 teaspoons vegetable oil
- 1 teaspoon salt
- 3 finely diced water chestnuts
- 1/4 cup (25g) chopped green onions
- 1 teaspoon soy sauce
- 1 teaspoon cornstarch
- 1/8 teaspoon black pepper
- 1 lb (450g) wonton wrappers
- Oil for deep frying
- Remove the skin and bones from chicken, then mince or finely chop it. Mix the chicken with the water chestnuts, green onions, 2 teaspoons of the vegetable oil, the cornstarch, salt, pepper and soy sauce.
- Put 1/2 teaspoon of the chicken mixture in the center of each wonton skin. (Cover the remaining skins with a moist kitchen towel to keep them pliable.)
- Fold the bottom corner of the wonton skin over the filling to the opposite corner, to make a triangle. Brush the right corner of the triangle with egg.
- Bring the corners together below filling the, pressing out any air, and pinch the left corner to the right corner to seal. Repeat with the remaining filling and wonton wrappers. Cover the filled wontons with a dampened towel or plastic wrap to stop them drying out.
- Heat 1 1/2 inches of oil in a wok (or use your deep-fryer) to 350 degrees F (180 degrees C). Fry 8 to 10 wontons at a time until they are crispy and golden brown, turning them a few times.
- They will take about 3 minutes to cook fully. Drain the cooked wontons on paper towels and serve with sweet and sour sauce, Chinese lemon sauce or another tasty dipping sauce.
Have you made a ground chicken wonton recipe before and, if so, how did it turn out? What’s your favorite kind of wontons – deep-fried, steamed, in soup or something else? Do you have any wonton-making tips?