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1
In a large bowl mix chicken, cheddar, onion and sauce together well.
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2
If your chicken is particularly chunky, use a pastry cutter to mince everything down.
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3
Lay out a few wrappers on a flat surface, making sure to keep the others covered so they dont dry out.
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4
Drop a rounded teaspoon of chicken filling into the middle of each wrapper.
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5
Brush all four sides of the wrapper with a little egg wash and bring the sides up around the chicken mixture to form a purse.
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6
Squeeze the edges together so that they are sealed.
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7
Continue until all chicken purses are finished.
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8
Heat oil over medium high heat in a large, heavy, deep vessel such as a deep-sided cast iron skillet.
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9
The oil should come no more than halfway up the sides, but also be able to submerge a purse in the oil.
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10
Heat to 350 degrees F or until a piece of dough immediately sizzles when dropped in the oil.
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11
If the oil starts to smoke, lower the heatits a little too hot.
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12
Drop each purse into the oil (no more than 5 at a time) and fry until golden brown.
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13
Drain on paper towels.
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14
Continue until all the pouches are done.
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15
Serve with extra BBQ sauce for dipping!
