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1
Cook your chicken breast in frying pan on low heat with about 1/4 cup of water.
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2
Cover.
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3
Turn chicken a couple times during cooking until cooked through.
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4
Take chicken from pan and place on your cutting board to cool.
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5
When chicken is cooled go ahead and chop into a small dice.
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6
Take a 1/2 of a red onion and chop finely
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7
In a medium bowl add your softened cream cheese, diced chicken and onion.
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8
Stir until mixed through.
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9
On a medium cutting board lay out about 8-10 wonton wrappers.
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10
Pointed edge up.
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11
(like a diamond shape)
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12
Drop about a teaspoon of filling mixture in the center of the wonton.
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13
(Be sure to not over stuff wonton because it may burst open during cooking)
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14
Take a small bowl and fill it will about 1/4 cup of water.
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15
Dip your index finger into water.
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16
You then run your wet finger down all sides of the wonton.
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17
Slowly fold up wonton to look like a triangle.
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18
Gently press sides down making sure they are tightly sealed.
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19
Repeat this until all cream cheese filling is gone.
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20
Preheat your deep fryer.
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21
Or you could use a large deep heavy pan filling it about half way with vegetable or canola oil.
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22
Heat oil to about 350-375degrees.
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23
With a fryer spoon slowly add 4 wontons at a time to fryer oil.
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24
Turn wontons frequently.
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25
Remove wontons from frying oil when they reach a rich golden brown.
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26
Lay wontons on a large plate lined with paper towel.
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27
When wontons are all cooked serve on a fresh plate with chopped green onion scallions and drizzle with La Choy Teriaki.
