Spicy Chicken Wontons

5 from 1 vote

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Spicy Chicken Wontons

Spicy Chicken Wontons

These spicy chicken wontons are just SO good. I love all these flavors and they come together so beautifully. Not only that, the chicken mixture is super versatile: I would use any leftover mixture to make meatballs with rice or with noodles, like YUM.

It starts off with a flavor filled chicken mixture, and a to die for Homemade Chili Oil spicy sauce. What a dream!

Spicy Chicken Wontons

What are these spicy chicken wontons made of?

  • chicken
  • garlic
  • ginger
  • scallions
  • soy sauce
  • sesame oil
  • Shaxiong wine
  • pinch of sugar
  • white pepper
  • sesame seeds
  • cilantro
  • wonton wrappers

You can feel free to add any of your favorite veggies here as well, such as carrots or mushrooms!

For the best spicy sweet chili sauce ever to serve with your dumplings

  • Chili Oil
  • Chinese black vinegar
  • Soy sauce
  • sesame oil
  • sugar

Spicy Chicken Wontons

Instructions To Make This Recipe

Step 1

In a bowl, add all your chicken mixture ingredients. Toss ground chicken, garlic, ginger, scallions, soy sauce, sesame oil, Shaxiong wine, sugar, oil, water and pinch of sugar. Mix well until combined.

Step 2
Set aside in the fridge for 30 minutes to allow all the flavors to combine. In the meantime, prep your sauce. In a bowl, mix chili oil, vinegar, soy sauce, sesame oil and sugar. Set aside.

Step 3
Take your chicken mixture and wonton wrappers and get ready to assemble. Place a small bowl of warm water next to you. Lay your wonton wrapper flat. Put your finger in the water and spread your wet finger on all sides of the wonton wrapper.

Step 4
Add in a little bit of the chicken mixture (about a teaspoon) and fold the wontons over to make a triangle. Seal shut with your fingers. Fold the triangles left and right corner towards each other, with one of the corners overlapping and seal shut with a dash of water on your finger again until sealed. Place on a tray and repeat.

Step 5
Heat a pot with water until boiling. Add in your wontons and steam until your chicken is cooked on the side, you will know when it floats to the top and the wrappers become translucent. Go in phases so they don’t stick to each other.

Step 6
Use a slotted spoon and bring all your finished wontons in a bowl, it’s okay to bring excess wonton water in the bowl, you want that.
Toss in your sauce, and about 2-3 tablespoons of the wonton water. Mix really well until all combined. Serve and top with sesame seeds, cilantro and green onions!

Spicy Chicken Wontons

Tips, Tricks and Substitutions

What is Shaoxing Wine and what can I sub for Shaoxing Wine?

Shaoxing Wine is a popular Chinese rice wine used in all types of Chinese cuisine. You can sub for any Chinese rice wine as well as sake. You  can also omit all together since it only has a small amount! Alternatively, I would not recommend subbing for mirin or a vinegar.

Can I do this with pork or shrimp?

Absolutely! Feel free to swap out the chicken with your protein of choice. You can also make this veggie with a mixture of mushrooms and vegetables, or even tofu. You can also do 1/2 and 1/2, for examples chicken and shrimp.

What shape wontons wrappers are you using here?

I’m using square wonton wrappers. This helps gets this specific wonton shape in these images. However, you can make pleated wontons or honestly any shape you prefer with any shape of wrapper, circle is also an option.

Is there a substitute for black vinegar?

Rice wine vinegar or apple cider vinegar will work here!

Spicy Chicken Wontons

Looking for more chicken ideas? Check out the below recipes!

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Spicy Chicken Wontons

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Spicy Chicken Wontons
5 from 1 vote

Spicy Chicken Wontons

These spicy chicken wontons are just SO good. I love all these flavors and they come together so beautifully.
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 4

Ingredients 

For Your Chicken Wontons

  • 1 pound ground chicken
  • 2 garlic cloves, minced
  • 1 thumb ginger, minced
  • 1/2 cup scallions, finely chopped
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoons Shaxiong wine, rice cooking wine
  • pinch of sugar
  • 1 teaspoons oil
  • 3 tablespoons water
  • pinch of white pepper , optional
  • top with sesame seeds, chopped cilantro & scallions
  • 32-34 wonton wrappers

Spicy Sauce

  • 1 tablespoon chili oil
  • 1 teaspoon Chinese black vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • pinch of sugar

Instructions 

  • In a bowl, add all your chicken mixture ingredients. Toss ground chicken, garlic, ginger, scallions, soy sauce, sesame oil, Shaxiong wine, sugar, oil, water and pinch of sugar. Mix well until combined.
  • Set aside in the fridge for 30 minutes to allow all the flavors to combine. In the meantime, prep your sauce. In a bowl, mix chili oil, vinegar, soy sauce, sesame oil and sugar. Set aside.
  • Take your chicken mixture and wonton wrappers and get ready to assemble. Place a small bowl of warm water next to you. Lay your wonton wrapper flat. Put your finger in the water and spread your wet finger on all sides of the wonton wrapper.
  • Add in a little bit of the chicken mixture (about a teaspoon) and fold the wontons over to make a triangle. Seal shut with your fingers. Fold the triangles left and right corner towards each other, with one of the corners overlapping and seal shut with a dash of water on your finger again until sealed. Place on a tray and repeat.
  • Heat a pot with water until boiling. Add in your wontons and steam until your chicken is cooked on the side, you will know when it floats to the top and the wrappers become translucent. Go in phases so they don't stick to each other.
  • Use a slotted spoon and bring all your finished wontons in a bowl, it's okay to bring excess wonton water in the bowl, you want that.
  • Toss in your sauce, and about 2-3 tablespoons of the wonton water. Mix really well until all combined. Serve and top with sesame seeds and green onions!
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2 Comments

  1. 5 stars
    Ended up making about 50 wontons. Came out really well and very fun to make and eat. Will definitely make again! I used less sesame oil (just a personal preference)