Monday, August 29, 2011

Buffalo Chicken Wontons

1-2 chicken breasts
1/2-1C water or chicken broth
1 package wonton wrappers, room temperature
1/4-1/3C buffalo sauce (I used Frank’s Red Hot)
Chunky blue cheese dressing
Celery slices for dipping

**Note: Wonton wrappers should be removed from refrigerator 20-30 minutes prior to filling and frying to bring to room temperature. Cold wrappers break easily.

Prepare chicken by removing any fat and pounding down meat into an even thickness. A meat tenderizer or rolling pin can be used for this. Quick method: Heat a large skillet over medium heat. Add chicken breast and at least 1/2 cup water or chicken broth to pan. Cover, reduce heat to medium low. Let cook on each side for 3-4 minutes before flipping. Add more liquid if needed. Long method: In a slow cooker; add chicken and 1 cup water or chicken broth. Cook on low for 6-8 hours or on high for 3-4.

Shred meat with forks. Don’t worry if it isn’t 100% cooked to your liking, just as long as it’s no longer pink. Transfer shredded meat to a medium bowl.

Add 1/4 cup buffalo sauce to shredded chicken. Toss to coat. Drizzle with more buffalo sauce as desired. Depending on the size of your chicken and how much you use, amounts on sauce and liquid may vary slightly … or based on personal preference.

In a deep fryer or large skillet, heat oil to roughly 350 degrees.

Lightly dampen one side of a wonton wrapper. Add a 1 – 1 1/2 tbsp of shredded meat just above the center and towards one wrapper corner. Fold wrapper in half to form a triangle. Wet seams to seal. Repeat until you have used up all of the shredded meat. If not frying immediately, cover prepared wontons with a damp paper towel to keep moist.

When oil is hot, fry wontons for 2-3 minutes total flipping half way through. Carefully remove and transfer to a paper towel lined tray or plate to drain and cool slightly. How many you can fry at a time will depend on the size of your deep fryer or pan. Don’t over crowd them.

Serve with chunky blue cheese dressing and celery sticks.

Recipe: Link

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