chickenshrimpdeep fried
Chicken and Shrimp Fried Wontons
These crispy wontons are filled with seasoned ground chicken and chopped shrimp, then deep-fried and served with a garlic sweet-and-sour sauce.
From YouTube · Jun 19, 2025
These crispy wontons are filled with seasoned ground chicken and chopped shrimp, then deep-fried and served with a garlic sweet-and-sour sauce.
30 min
Prep time
15 min
Cook time
45 min
Total time
40 wontons
Yield
Ingredients
24 ingredients- WONTONS
- 125 g ground chicken or pork
- 2 tsp soy sauce
- 1/2 tsp rice wine
- 1/4 tsp salt
- 1/8 tsp sugar
- 1/8 tsp white pepper
- 1/4 tsp cornstarch
- 1 tsp sesame oil
- 175 g shrimp, finely chopped
- 1 egg yolk
- 40 wonton wrappers
- 1 egg white, for sealing
- Cooking oil, for deep-frying
- DIPPING SAUCE
- 1 tbsp cooking oil
- 3 cloves garlic, minced
- 1 tbsp ketchup
- 2 tbsp brown sugar
- 1/4 tsp salt
- 1 tsp soy sauce
- 1 tsp sesame oil
- 2 tbsp rice vinegar
- 1 cup water
- 3 tsp cornstarch
Method
16 steps- Cut the shrimp into small pieces.
- Marinate the ground chicken with soy sauce, rice wine, salt, sugar, white pepper powder, cornstarch, and sesame oil, mixing evenly.
- Add the shrimp pieces and egg yolk to the marinated chicken and mix thoroughly.
- Place one teaspoon of filling in the center of a wonton wrapper.
- Brush egg white along two edges of the wrapper.
- Fold the wrapper diagonally and press to seal, removing air pockets.
- Repeat to make all wontons.
- Heat oil to about 320°F (160°C).
- Fry the wontons for 3 minutes, turning occasionally until golden brown.
- Remove fried wontons and drain on paper towels or a rack.
- Mix cornstarch with cold water to make a slurry.
- Heat oil in a small pan, add garlic and sizzle briefly.
- Add ketchup, brown sugar, salt, and soy sauce, stirring to combine.
- Bring to a boil, then add the cornstarch slurry, stirring constantly.
- Cook until the sauce thickens and starts to boil.
- Remove from heat, add sesame oil and vinegar, and stir to combine.
Recipe notes
Helpful tips
- Ensure the oil is at the correct temperature before frying to achieve crispy wontons.
- Seal the edges well to prevent filling from leaking during frying.
- Stir the sauce continuously after adding the cornstarch slurry to prevent lumps.
Equipment
- deep frying pan or pot
- small pan for sauce
- bowl for marinating
- brush for egg white
Storage
Store in an airtight container in the refrigerator.
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