Buffalo Chicken Rangoons

5 from 5 votes

A twist on the classic crab rangoon. Buffalo sauce, shredded chicken, and cream cheese, fried together in a wonton for the perfect golden buffalo chicken wonton.

Prep Time20

Cook Time20

Total Time40

Course: Appetizer

Cuisine: Asian

Servings: rangoons

Author: Shawn Williams

Ingredients

1 boneless chicken breast fully cooked and shredded
12 ounce package wonton wraps
8 ounces cream cheese
1/2 cup buffalo sauce not hot sauce
2 minced green onions white portion only
1 teaspoon garlic powder optional
Vegetable/canola/peanut oil for frying 24-48 ounces depending on volume and pot size

Instructions

Add chicken to a medium saucepan with cold water to cover. Bring to a boil, cover, and lower to a simmer. Simmer for 15-17 minutes until the chicken is fully cooked through to a 165°F internal temp. Remove and shred using a fork until fine.
Combine the shredded chicken, cream cheese, buffalo sauce, green onion, and optional garlic powder in a bowl. Mix well until fully combined and creamy.
Place a wonton wrap on a flat surface and spoon a heaping teaspoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the wonton with water and fold it over into a triangle, pinching the edges to seal the rangoon together.
Fill a saucepan with 2 inches of oil and place on high heat until roughly 360°F. Place 5-6 rangoons in the oil at a time, and fry until golden. About 20-30 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly and they will brown after being removed from the oil.
Remove with a spider strainer or metal slotted spoon and place on a paper towel to drain and cool.

Notes

Ensure you have enough oil to fully submerge the rangoons. I use a smaller saucepan and fry in small batches to cut down on oil volume. They will likely float and benefit from flipping however it's not critical.

Use two forks to initially shred the chicken. You can use your hands to break larger strands down into fine pieces. You can also quickly shred chicken using your stand mixer's standard attachment.

Once your oil reaches 360°F, turn the heat down to low to maintain the temp. This prevents the oil from continuing to heat further.

You can reuse your oil multiple times if you properly strain it. Let the oil cool and the sediment will settle to the bottom. Fine strain back into its original container for multiple uses.

Placing the filling in the fridge for 30 minutes before frying stiffens the cheese and improves the final texture.

Nutrition