Golden Chicken Wontons
Pulse almonds in food processor until finely chopped. Add chicken, celery, mushrooms, green onions, hoisin sauce, corn starch, sugar and sesame oil; pulse until well mixed and finely chopped. Place 1-1/2 teaspoons chicken mixture on each wonton wrapper. Moisten edges with water. Fold in half to form a triangle or half circle, sealing edges well.
Ingredients
- 1/4 cup slivered almonds
- 8 ounces boneless, skinless chicken breast, cubed
- 1/2 rib celery, sliced
- 1/4 cup sliced mushrooms
- 1/4 cup sliced green onions
- 2 tablespoons hoisin sauce
- 1 tablespoon Fleischmann's® Corn Starch
- 1 teaspoon sugar
- 1 teaspoon dark sesame oil
- 4 to 6 cups Mazola® Corn Oil
- 25 to 27 wonton wrappers
Plum Dipping Sauce:
- 1/2 cup plum jam
- 1 tablespoon Fleischmann's® Corn Starch
- 3 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon dark sesame oil
Method
Pulse almonds in food processor until finely chopped. Add chicken, celery, mushrooms, green onions, hoisin sauce, corn starch, sugar and sesame oil; pulse until well mixed and finely chopped.
Place 1-1/2 teaspoons chicken mixture on each wonton wrapper. Moisten edges with water. Fold in half to form a triangle or half circle, sealing edges well.
Pour oil into a heavy 4-quart saucepan, deep-fat fryer, electric wok or skillet, filling no more than 1/3 full. Heat over medium heat to 350°F.
Add wontons, about 5 at a time, to hot oil. Fry 3 to 4 minutes or until golden brown; drain on paper towels. Serve with Plum Dipping Sauce.
For PLUM DIPPING SAUCE: Combine jam, corn starch, water, soy sauce and sesame oil in a small saucepan. Bring to boil, stirring constantly; boil 1 minutes. Serve warm or at room temperature with Golden Chicken Wontons.
TIP: For an alternative no-cook Sesame Dipping Sauce, combine 1/2 cup soy sauce, 1/4 cup water, 1/4 teaspoon sesame seeds and 1 teaspoon honey in a small bowl. Serve with Golden Chicken Wontons.
