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Chicken Wontons with Chili Oil Sauce

Chicken filled steamed wontons served with a soy ginger sauce with chili oil and fresh herbs.
Chicken Wontons with Chili Oil Sauce

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Servings: 4
Total Time: 1 hour
Recipe by: Rae


20 wonton wrappers
1/2 lb boneless, skinless chicken breast, cut into cubes
1 green onion, sliced thinly
1 tsp toasted sesame oil
1 TBSP sherry cooking wine
1 TBSP soy sauce
2 tsp minced ginger
1 TBSP cornstarch slurry (1 tsp cornstarch- mixed with 1 TBSP cold water)
Dipping Sauce:
1 green onion, sliced thinly
1/2 cup soy sauce
1/4 cup rice vinegar
1 TBSP ginger, minced
1/2 tsp red pepper flakes
1 TBSP honey
2 tsp sherry cooking wine
1 tsp chili oil
5-6 cilantro leaves


1. Make the dipping sauce by combining all dipping sauce ingredients in a small bowl. Stir well and set aside.

2. Make the filling by combining all filling ingredients in a food processor and pulsing until the chicken looks ground.

3. Make the dumplings: have a small bowl of water for sealing the won tons. Line a baking sheet with parchment paper. Working one at a time place 1 heaping teaspoon of filling in the center of each wonton wrapper. Next dip your finger in the water and moisten the edges of the wrapper. Bring all four corners to the center and seal. Pinch all the way down each side so no filling will escape. Repeat until all the won tons are filled or you run out of filling.

4. Bring a pot of water to a light boil. Add 5-8 wontons DO NOT OVERCROWD and boil gently for 5 minutes. Lift out with a slotted spoon and allow to dry on paper towels. Repeat until all the wontons are cooked.

5. Serve with the dipping sauce.

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Chicken Wontons with Chili Oil Sauce

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