Buffalo Chicken Rangoons (Print Version)
# Ingredients:
→ Main
01 -
1 boneless chicken breast, fully cooked and shredded
02 -
12 ounce package wonton wraps
03 -
8 ounces cream cheese
04 -
1/2 cup buffalo sauce, not hot sauce
→ Aromatics
05 -
2 minced green onions, white portion only
06 -
1 teaspoon garlic powder (optional)
→ For Frying
07 -
24-48 ounces vegetable, canola, or peanut oil for frying, depending on pot size
# Instructions:
01 -
Add chicken to a medium saucepan with cold water to cover. Bring to a boil, cover, and lower to a simmer. Simmer for 15-17 minutes until the chicken is fully cooked through to a 165°F internal temperature. Remove and shred using a fork until fine.
02 -
Combine the shredded chicken, cream cheese, buffalo sauce, green onion, and optional garlic powder in a bowl. Mix well until fully combined and creamy.
03 -
Place a wonton wrap on a flat surface and spoon a heaping teaspoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the wonton with water and fold it over into a triangle, pinching the edges to seal the rangoon together.
04 -
Fill a saucepan with 2 inches of oil and place on high heat until roughly 360°F. Place 5-6 rangoons in the oil at a time, and fry until golden. About 20-30 seconds per rangoon, flipping if necessary to ensure even cooking.
05 -
Remove with a spider strainer or metal slotted spoon and place on a paper towel to drain and cool.
# Notes:
01 -
The rangoons will cook very quickly, so monitor them closely. The edges can burn quickly, and they will continue to brown after being removed from the oil.