AuthorKathleen GloverCategoryAppetizers, Poultry, SnacksDifficultyIntermediateTwo of your favorite appetizers come together in Buffalo Chicken Rangoons! Crispy and spicy, these are a great way to start any meal. By subbing crab for buffalo chicken in these rangoons, they'll appeal to a larger group of people and still satisfy that rangoon craving.
First, cut the chicken into strips. Place the saucepan over the high heat, add the chicken and bring to a boil. Boil until cooked through.
In a food processor, add the onion, cooked chicken, cream cheese, buffalo sauce, onion powder, and garlic. Mix well until smooth and combined. Season with salt and pepper.
Next, place a wonton on a flat surface, spoon the buffalo chicken mixture onto the center of each one. Then, wet all four edges of the wonton with water, using your finger. Then fold over into a triangle, pinching the edges to seal it.
After that, place a deep frying pan over the high heat, and fill it with 2 inches of oil. When the oil is hot (350F), fry in batches, adding a few rangoons at the time. Fry until golden, flipping often, about 20 seconds per rangoon.
When done, transfer them onto a paper towel and allow to cool slightly before serving. Serve warm, with some extra hot sauce on the side.
Ingredients
Directions
First, cut the chicken into strips. Place the saucepan over the high heat, add the chicken and bring to a boil. Boil until cooked through.
In a food processor, add the onion, cooked chicken, cream cheese, buffalo sauce, onion powder, and garlic. Mix well until smooth and combined. Season with salt and pepper.
Next, place a wonton on a flat surface, spoon the buffalo chicken mixture onto the center of each one. Then, wet all four edges of the wonton with water, using your finger. Then fold over into a triangle, pinching the edges to seal it.
After that, place a deep frying pan over the high heat, and fill it with 2 inches of oil. When the oil is hot (350F), fry in batches, adding a few rangoons at the time. Fry until golden, flipping often, about 20 seconds per rangoon.
When done, transfer them onto a paper towel and allow to cool slightly before serving. Serve warm, with some extra hot sauce on the side.