Chicken Wontons with Raspberry Szechuan Sauce
Elevate your appetizer game with these irresistible Chicken Wontons with Raspberry Szechuan Sauce—an enticing fusion of flavors that's sure to impress. Juicy ground chicken is perfectly seasoned with garlic, ginger, and sesame oil, then wrapped in delicate wonton skins and fried until golden and crispy. The star of this dish is the bold and tangy raspberry Szechuan dipping sauce, made with sweet raspberry jam, zesty rice vinegar, and a spicy kick from Szechuan peppercorns and red pepper flakes. Ideal for parties, game nights, or date nights, this recipe combines crispy textures, savory fillings, and a sweet-heat contrast for an unforgettable appetizer. Ready in under an hour, these wontons are a crowd-pleaser that’s as fun to make as they are to eat!
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Recipe Information
Ingredients
- 1 pound Ground chicken
- 2 stalks Green onion (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 24 pieces Wonton wrappers
- 0.25 cup Water
- 2 cups Vegetable oil (for frying)
- 0.5 cup Raspberry jam
- 2 tablespoons Rice vinegar
- 1 tablespoon Soy sauce (for sauce)
- 0.5 teaspoon Szechuan peppercorns (ground)
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Water (for sauce)
Instructions
In a large mixing bowl, combine ground chicken, chopped green onion, minced garlic, grated ginger, soy sauce, and sesame oil. Mix well until evenly combined.
Lay a wonton wrapper flat on a clean surface. Place 1 teaspoon of the chicken mixture in the center of the wrapper.
With a finger dipped in water, wet the edges of the wonton wrapper. Fold the wrapper in half diagonally to form a triangle and press the edges to seal, ensuring there are no air pockets.
To form the classic wonton shape, bring the two outer corners of the triangle together and seal with a dab of water. Repeat the process with the remaining wrappers and filling.
Heat vegetable oil in a deep skillet or wok over medium heat until it reaches 350°F (175°C). Fry the wontons in batches, about 4-5 minutes per batch, until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
To prepare the raspberry Szechuan sauce, combine raspberry jam, rice vinegar, soy sauce, ground Szechuan peppercorns, red pepper flakes, and water in a small saucepan. Heat over medium-low heat, stirring occasionally, until smooth and slightly thickened (about 5 minutes).
Serve the fried chicken wontons warm with the raspberry Szechuan sauce on the side for dipping.
Nutrition Facts
Calories |
1440 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.2 g | 169% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 642 mg | 28% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 21.1 g | ||
| Protein | 23.4 g | 47% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 34 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
