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Golden Chicken Wontons

Golden Chicken Wontons






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  • 1/4 cup slivered almonds
  • 8 ounces boneless, skinless chicken breast, cubed
  • 1/2 rib celery, sliced
  • 1/4 cup sliced mushrooms
  • 1/4 cup sliced green onions
  • 2 tablespoons hoisin sauce
  • 1 tablespoon Fleischmann's® Corn Starch
  • 1 teaspoon sugar
  • 1 teaspoon dark sesame oil
  • 4 to 6 cups Mazola® Corn Oil
  • 25 to 27 wonton wrappers

Plum Dipping Sauce

  • 1/2 cup plum jam
  • 1 tablespoon Fleischmann's® Corn Starch
  • 3 tablespoons water
  • 1 tablespoon soy sauce
  • 1/2 teaspoon dark sesame oil



  1. Pulse almonds in food processor until finely chopped. Add chicken, celery, mushrooms, green onions, hoisin sauce, corn starch, sugar and sesame oil; pulse until well mixed and finely chopped.
  2. Place 1-1/2 teaspoons chicken mixture on each wonton wrapper. Moisten edges with water. Fold in half to form a triangle or half circle, sealing edges well.
  3. Pour oil into a heavy 4-quart saucepan, deep-fat fryer, electric wok or skillet, filling no more than 1/3 full. Heat over medium heat to 350°F.
  4. Add wontons, about 5 at a time, to hot oil. Fry 3 to 4 minutes or until golden brown; drain on paper towels. Serve with Plum Dipping Sauce.
  5. For PLUM DIPPING SAUCE: Combine jam, corn starch, water, soy sauce and sesame oil in a small saucepan. Bring to boil, stirring constantly; boil 1 minutes. Serve warm or at room temperature with Golden Chicken Wontons.
  6. TIP: For an alternative no-cook Sesame Dipping Sauce, combine 1/2 cup soy sauce, 1/4 cup water, 1/4 teaspoon sesame seeds and 1 teaspoon honey in a small bowl. Serve with Golden Chicken Wontons.


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