Chicken and Coriander Spicy Wontons

    30 minutes

    These crispy treats are a favorite in my family. The flavoursome herbs in this recipe, as well as the chilli, give the wontons a nice kick.

    61 people made this

    Serves: 25 

    • 1 kg skinless, boneless chicken thighs, diced
    • 3 stalks lemongrass, cut into 2cm pieces
    • 1/4 cup chopped fresh ginger
    • 1/2 bulb garlic, cloves separated and peeled
    • 1 red chilli, chopped
    • 2 bunches fresh coriander
    • 1/4 cup soy sauce
    • 1 tablespoon sesame oil
    • 50 wonton wrappers
    • 4 cups (1 litre) vegetable oil for frying

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a food processor, combine the chicken, lemon grass, ginger, garlic, chilli, coriander, soy sauce and sesame oil. Pulse until thoroughly mixed and chicken is minced.
    2. Separate all of the wonton wrappers and lay them out on a clean surface. Set a bowl of water to the side to dip your fingers. Place about 1 teaspoon of the chicken mixture onto the center of each wrapper. Wet the edges by dipping your fingers in water, and wiping the edge of each wrapper. Fold over into triangles, and press to seal. Take the two opposing points of the triangle, and fold around to join together.
    3. Heat the oil in a deep-fryer or deep pan to 185 degrees C. Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve while hot.

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    Reviews in English (44)


    YUM! My husband and I whipped these up in no time. The assembly line helps! We made them as potstickers instead to save on the fat. (We brushed a non stick pan lightly with oil, set on medium heat, added about 8 potstickers at a time and let them sit for 2 minutes without touching, then added 1/4 cup of chicken broth, covered and turned down on low and let steam for another 2 minutes. Afterwards, we removed them and placed them on a sheet pan in the oven set at 200 degrees to keep them warm while we did the same with the rest. In between batches make sure to clean off your pan with a paper towel). We dipped them in gyoza sauce and hot chili oil. They turned out beautiful and loaded with flavor!!! Thanks for the recipe!  -  17 Aug 2006  (Review from Allrecipes USA and Canada)


    These are incredibly good. I cut back on the cilantro to 1 bunch (pretty large). The only issue I had was with the lemongrass - and I didn't see anyone else mention it, so it might be me. I had a hard time getting the lemongrass minced in my food processor. I pulsed it for a while, then cranked it, then sat around hoping the lemongrass would soften, then cranked it again. It turned out fine, but there are still a few rather intimidating chunks it there, so next time I would bash up the lemongrass and ginger together in the processor with just the soy and then add the other ingredients once it was fine. Sorry this is so long - thanks so much for the recipe!  -  05 Sep 2008  (Review from Allrecipes USA and Canada)


    HOLY CAMOLE!!! These are EXCELLENT. Made them with the wonton wrapper recipe and they turned out perfect. They took a little TLC but it was well worth the work!  -  01 Jan 2006  (Review from Allrecipes USA and Canada)