Chicken Wontons




 

Yield: Approx. 36

 

1 Chicken Breast, Cooked, Skinned Boned & Finely Chopped

1/4 Cup Finely Chopped Almonds

1/4 Cup Teriyaki Sauce (See Recipe)

1/4 Cup Finely Chopped Water Chestnuts

36 Wonton Wrappers

1/4 Cup Finely Chopped Celery

1 Quart Corn Oil

1/4 Cup Finely Chopped Mushrooms

Sweet & Sour Sauce (See Recipe)

 

In bowl mix together first six (6) ingredients. Cover; refrigerate two (2) hours. Place two (2) tsp mixture on each wonton wrapper. Moisten edges with water. Fold in half to form triangle. Seal edges well. Pour corn oil into heavy 3 qt. Saucepan, filling no more than 1/3 full. Heat over medium heat to 375 deg. Add wontons, a few at a time. Fry 2 or 3 minutes or until golden. Drain on paper towels. Serve with sweet & sour sauce.