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Chilli Chicken Wontons

View my step-by-step video

 

 

 

 

Ok seriously … I think this has gotta be one of the better or more genius ideas that I’ve had! Chilli Chicken in a Wonton???? Why did I take this long to figure this out. I’ve made many a Chilli Chicken in my time from my Mom’s easy recipe to the more complex but incredible Kolkata Chilli Chicken so the evolution to an adorable Wonton was bound to happen.

To create this and make it practical, all of the ingredients are diced very small so they can be easily stuffed into a small wonton wrapper.

I love making a batch of Wontons and just freezing them for a rainy day. These ones kept my family and friends happy for a while. I also made a batch to take to my friends home for a potluck.

Check out my Mom’s Chilli Chicken recipe – https://www.youtube.com/watch?v=y-Sy-_4gRPg

Check out my version of Bong Eat’s Kolkata Chilli Chicken – https://www.youtube.com/watch?v=3qUjJ7YSBYA

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Chilli Chicken Wontons

Ingredients

  • 2 lbs of boneless Chicken thigh
  • 2 tsps dark Soya sauce
  • 2 tsps light Soya sauce
  • ?2 tsps Shaoxing wine
  • 2 - 4 tbsps Cornstarch
  • 4 cloves Garlic finely minced - 2 tbsps
  • Thumb size of Ginger finely minced - 2 tbsps
  • 1 large chilli finely minced - 1 tbsp
  • 1/2 red onion finely minced - 1/2 cup
  • 3 spring onion bulbs finely minced - 1/4 cup.
  • Green Bell pepper finely minced - 1/2 cup
  • Fresh coriander or cilantro finely minced - 1/2 cup
  • Oil
  • 2 tbsps light Soya sauce?1 tsp Vinegar
  • Fresh cracked Pepper
  • Glue paste Flour + Water
  • 1 lb - 454 gms fresh Wonton wrappers
  •  

Instructions

  1. Marinate the Chicken with the dark, light soya and the shoaling wine
  2. Add Cornstarch and mix well and leave for an hour
  3. Finely dice all the other ingredients and keep it ready
  4. Add some oil to a pam and fry the Chicken on both sides till it’s caramelized and almost cooked
  5. Allow Chicken to cool and then finely dice
  6. In a wok heat some oil and saute the red onion, followed by the ginger, garlic and green chilli
  7. Add the diced Chicken and stir to combine
  8. Add the soya and vinegar
  9. Add the spring onions, green pepper, fresh pepper and finally once cool add the coriander
  10. Make the glue paste by combining flour with water
  11. Lay out the wonton squares and add the paste to two sides
  12. Add some filling in the center
  13. Seal the wonton, you should have a triangle
  14. Take one edge of the triangle and wrap it around
  15. Add a dab of flour paste to the other side and seal
  16. Lay these on some parchment paper to prevent sticking
  17. Deep fry in hot oil
https://kravingsfoodadventures.com/chilli-chicken-wontons/

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Chilli Chicken – Hakka style

Watch my step-by-step video (coming soon)

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Chilli Chicken is insanely popular in Chinese restaurants, but this Indo Chinese recipe is one of the hottest items on the menu all over India. This quick and easy recipe will make a large bowl of this warm and flavourful gravy to eat with Fried rice or Noodles. This is my mom’s special Chilli Chicken recipe. One of her favourite things to do was collect recipes in many journals that she would patiently write out by hand. After her passing, I sadly had to throw away many of those books as it would have been impossible for me to process them in my life time. This recipe was one of her special recipes and is written in many of her journals as well as is scribbled on some of my cookbooks.

Chilli Chicken is old Chinese favorite in all restaurants in India and IndoChinese style food is very popular. It’s probably made a hundred different ways, and is packed with flavour. My mom made this for years and it used to be my younger brother’s favourite. I’ve also been making this for a long time and my sons love it just as much today.

Like any Chinese recipe, the prep is quick so you need to make sure you have all your ingredients measured out and ready to go. I’m using 1 pound of boneless chicken that has been cut in small bite size pieces and will dump it into a simple batter of  Garlic paste, Soya sauce, Corn starch and some water. Add the Chicken pieces to the batter and when your oil is nice and hot deep fry these and keep aside. You want to make sure that you cook your Chicken long enough so the Chicken is cooked all the way through. The coating makes the Chicken crunchy but also helps the sauce adhere to the meat.

The gravy is simply prepared by heating some oil and sautéing Spring Onions and Green Chillies, together with Garlic paste, Soya sauce, 1 tsp of chilli paste and Vinegar. This also calls for some hot chicken stock and black pepper. The Chicken is simmered in this delicious gravy and thickened with a corn starch slurry. See the recipe below and also watch my step-by-step video.

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Chilli Chicken – Hakka style

Ingredients

  • 1 pound chicken boneless breast or thigh cut in small cubes
  • 4-5 spring onions - sliced(reserve leaves)
  • 2 large green chilli sliced diagonally
  • 2 tbsps garlic paste
  • 1 1/2 tsp soya sauce
  • 2 tsps corn starch
  • 1 cup chicken stock
  • 1 tsp chilli paste
  • Dash of vinegar
  • salt
  • 1 tsp ground black pepper
  • 2-3 tsps corn starch dissolved in a quarter cup of water.

Instructions

  1. Add 1 tsp of the garlic paste, soya and cornstarch to the chicken and mix well.
  2. Deep fry on high heat and keep aside.
  3. In the same sauté pan heat some oil and sauté the spring onions, green chillies and garlic
  4. Add a tsp of garlic paste, chilli paste, dash of vinegar and the stock. Bring to a boil.
  5. Add salt if required.
  6. Add a little soya and ground black pepper.
  7. Add the dissolved corn starch.
  8. Add all the cooked chicken and cook for another 30 - 40 seconds.
https://kravingsfoodadventures.com/chilli-chicken-hakka-style/