These easy Fried Wontons are filled with seasoned ground chicken, quickly fried until golden, and served with a tangy soy-vinegar dipping sauce. Add a drizzle of sriracha for heat, or leave it out for a milder bite—either way they make a fantastic appetizer or snack.
Fried Wontons
A wonton is a small dumpling wrapped in a thin dough and typically filled with meat, seafood, or vegetables. This version uses ground chicken flavored with garlic, ginger, soy sauce, and togarashi for a subtle heat and citrusy note. These fried wontons pair well with stir-fries or a simple bowl of steamed rice, and they are especially delicious with a homemade potsticker-style dipping sauce made from soy and vinegar.
Shown here are deep-fried wontons, but you can adapt this filling to pan-fry on a griddle or to cook in a non-stick skillet for a slightly lighter texture. Pan-fried dumplings also make a great appetizer if you prefer less oil.
Recipe Shopping List
Before you begin, gather these basic items. For exact quantities, see the recipe section further below.
- Wonton wrappers
- Ground chicken (or substitute ground pork)
- Fresh garlic
- Fresh ginger
- Soy sauce
- Togarashi (Japanese chili seasoning) or a pinch of crushed red pepper
- Neutral frying oil (canola, vegetable, or avocado)
Get more recipes for grilling and cookouts—these wontons make a great starter for any gathering.
How To Make Homemade Fried Wontons
This overview outlines the main steps so you know what to expect. Follow the full recipe in the ingredients and instructions section for exact measurements and timing.
- Mix – Combine ground chicken, minced garlic, grated ginger, soy sauce, and togarashi until evenly mixed.
- Stuff – Place about a teaspoon to a tablespoon of filling into the center of each wonton wrapper. Lightly moisten the edges with water, fold into a triangle, and bring the corners inward to seal.
- Fry – For deep frying, heat 1 to 1½ inches of oil in a skillet to 350°F (175°C). Fry in small batches until golden brown, flipping once. Cook until the filling reaches an internal temperature of 165°F (74°C).
- Serve – Drain on paper towels, then serve warm with a soy-vinegar dipping sauce or your preferred condiment.
Fried Wontons FAQ
Answers to common questions about making fried wontons.
Wonton wrappers are widely available in major grocery stores, usually in the refrigerated section near tofu and noodles. Most stores carry them, even smaller local markets.
There’s no single correct folding method—any sealed wrapper will work. A simple and reliable technique is to place the filling in the center, fold the wrapper corner to corner to form a triangle, wet the edges to seal, and then tuck the corners toward the center.
Heat oil to about 350°F (175°C). If the oil is too hot, the wrappers will brown before the filling cooks. If you don’t have a thermometer, test one wonton: it should take roughly 3–5 minutes to fry through. Adjust the heat so they take about that long.
A wok is ideal for deep frying thanks to its depth and heat distribution, but a medium skillet works well too. Choose a pan that gives you 1 to 1½ inches of oil depth and provides even heat. Use caution to avoid splatter when placing wontons into hot oil.
Tips for Frying the Best Wontons Ever
Be patient. Let wontons cook undisturbed until they’re ready to flip once; frequent flipping can lead to uneven browning.
Never leave frying food unattended. Frying happens quickly—stay nearby and keep a close eye on the oil temperature.
Prepare a draining area. Line a plate with paper towels so you can remove and rest cooked wontons while you finish the rest.
Try these wontons as an appetizer for a backyard cookout or a cozy weeknight meal—easy to make and crowd-pleasing.
More Asian-Inspired Recipes
If you run out of wonton wrappers but still want a similar flavor profile, consider a deconstructed egg roll bowl or a grilled protein seasoned with togarashi. These alternatives are quick and complement fried wontons nicely when serving a larger meal.
Fried Wontons
These fried wontons are made with ground chicken, garlic, ginger, soy sauce, and togarashi. They fry quickly and are served with a simple soy-and-vinegar dipping sauce.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Ingredients
- 24 wonton wrappers
- ½ pound ground chicken (or pork)
- 1 teaspoon minced garlic
- ½ teaspoon minced ginger
- 1 tablespoon soy sauce
- 2 teaspoons togarashi
- Oil for frying (neutral oil such as canola or avocado)
Instructions
- Combine the ground chicken, garlic, ginger, soy sauce, and togarashi in a bowl and mix until well combined.
- Place about a tablespoon of filling into the center of each wrapper. Brush or dab the edges with water, fold into a triangle, then tuck the corners toward the center to secure.
- Heat 1 to 1½ inches of oil in a skillet over medium to medium-high heat until it reaches 350°F (175°C).
- Fry the wontons in batches, flipping once, until both sides are golden brown—about 3–4 minutes per batch. Adjust the heat if they brown too quickly to ensure the filling cooks through.
- Transfer cooked wontons to a paper-towel-lined plate and let drain briefly. Serve warm with a soy-vinegar dipping sauce.
Nutrition Information (per serving)
Yield: 6 servings. Serving size: 1.
Calories: 187 | Total Fat: 7g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 5g | Cholesterol: 43mg | Sodium: 357mg | Carbohydrates: 19g | Fiber: 1g | Sugar: 0g | Protein: 12g