WARNING: These wontons are highly addictive – so proceed with caution! I had some time on my hands over the weekend and decided to throw together a hodgepodge of ingredients I had on hand to make something new and different for dinner. The end result was pretty damn fabulous and now I just keep craving those crispy little wontons from heaven.
The entire process of making the filling, stuffing the wontons, and frying takes a good hour to hour and a half. Although, stuffing those wontons can be a fun activity you can get the rest of the family in on to help speed things up!
Start out by rinsing and patting dry the chicken. I used boneless, skinless chicken tenders – but any type of chicken can be used, as long as it’s boneless. Season the chicken with salt, pepper, paprika, garlic powder, curry powder, and a pinch of ginger and set aside. Let the meat sit out for a bit until it acclimates to room temperature to ensure even cooking.
Dice the sweet potato into tiny little pieces so it will cook through quickly and will easily fit into a wonton. I used golden sweet potatoes for this recipe, but you can use red sweet potatoes as well. Chop up the kale and grate your onion and garlic and set aside.
Heat about 1-2 tbs of olive oil in a sauté pan and add your chicken. Let chicken sit untouched for 4-5 minutes on medium-high heat until golden brown. Flip chicken over and cook an additional 3-4 minutes until both sides are browned and chicken is cooked through. If using a thicker cut of chicken, turn down the heat to medium- low and continue cooking chicken an additional 5-10 minutes making sure to flip every couple minutes to ensure even cooking.
Remove pan form heat and dice chicken into small slices that would easily fit into a wonton and set aside. Put the same pan back on the stove and add another tablespoon of olive oil. Add the diced potatoes and sauté for 3-4 minutes on medium heat until mostly softened. Add the onion and garlic and sauté an additional minute or so. Season the potatoes, onion, and garlic with some salt and pepper. I also love using accent seasoning as well, it adds such great flavor – and a little goes a long way.
Add your chopped kale to the pan and mix well. You can add additional oil in here if necessary. Continue to fold and mix the kale and potato mix over medium heat until kale begins to wilt. Combine the diced chicken in with the potato and kale mix. Taste test the filling and add additional seasoning here if needed.
Now it’s time to stuff! Prepare your egg wash by disposing of the egg yolk and leaving only the egg white in a shallow dish. Place the wonton wrapper in a diamond shape on your workspace with the two corners facing up and down. Use a small cooking brush, or your finger, to add a thin layer of egg wash around all four edges of the wonton wrapper. Put about one tablespoon of the filling into the center of the wonton and fold the top and bottom corners to meet and create a triangle shape with the filling inside.
Carefully press the edges together with your fingers so there are no openings and the filling is completely secure. Continue to stuff the wontons until there’s no filling left. This recipe should give you about 20-30 wontons.
Fry time! In a small pot, heat about 1-2 cups of vegetable oil on medium-high heat. The depth of the oil should be 1-2 inches so each wonton can be easily submerged. Test if the oil is ready by sticking a small corner of one of the wontons into the oil. If it begins to bubble upon contact, it’s ready! Slowly add 3-4 wontons into the hot oil one at a time using tongs. They fry up pretty quick so don’t leave unattended. Flip each wonton over after about 30 seconds to ensure both sides get nice and crispy. Each wonton will take a total of about 1-1.5 minutes before ready.
It should take 10 or 15 minutes total to fry all your wontons depending on how many you fry at a time. Remove each wonton from the oil and place on a paper town lined plate to soak up any excess oil. They’re best served hot right out of the pot. Seriously, so flipping delicious!😋
Until next time!
Chicken, Kale, and Sweet Potato Wonton Recipe
- 1 lbs boneless skinless chicken breast or tenders
- 1/2 bag of pre-rinsed pack of kale
- 1/2 large sweet potato, finely diced
- 1/2 large onion, grated
- 2 cloves garlic, grated or pressed
- 1 tbs salt, divided
- 1 tsp black pepper, divided
- 1/2 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp curry powder
- 1/8 tsp ginger
- 1/4 tsp accent seasoning
- 1 egg
- Wonton wrappers (about 3/4 of a 12 oz pack)
- 3-4 tbs olive oil
- 1-2 cups vegetable oil
- Rinse and pat dry chicken.
- In a small dish, combine 3/4 tbs salt and 1/2 tsp pepper with the paprika, garlic powder, curry, and ginger.
- Season the chicken with your seasoning mix until evenly coated and set aside.
- Dice sweet potato into small pieces that would easily fit into a wonton and set aside.
- Grate the onion and garlic and chop the kale and set aside.
- Heat 2 tbs olive oil on medium-high heat until hot in a large sauté pan.
- Add seasoned chicken into the pan and let sit to cook untouched for 4-5 minutes until nice and browned.
- Flip chicken and continue cooking an additional 3-4 minutes, or until cooked through. Thicker cuts of chicken will take longer.
- Remove pan from heat and place chicken onto a cutting board. Dice chicken into small chucks that would fit into a wonton and set aside.
- In the same pan, heat 1 tbs olive oil over medium-high heat.
- Add sweet potatoes and sauté until mostly softened, about 3-4 minutes.
- Add onion and garlic and sauté an additional minute or so.
- Add kale to the pan and drizzle a little more olive oil on top, along with the accent seasoning and remaining salt and pepper.
- Carefully toss and stir the kale with the potatoes, onions and garlic until the mixture comes together and the kale is mostly wilted.
- Add the diced chicken back in with the rest of the filling and mix to combine
- Remove pan with filling from heat and place on your counter or workspace with towel underneath.
- Prepare egg wash in a small shallow dish,
- Place a wonton wrapper in a diamond shape on your workspace with the two corners facing up and down.
- Use a small cooking brush, or your finger, to add a thin layer of egg wash around all four edges of the wonton wrapper.
- Put about 1 tbs of of the filling into the center of the wonton and fold the top and bottom corners to meet and create a triangle shape with the filling inside.
- Carefully press the edges together with your fingers so there are no openings and the filling is completely secure. Continue to stuff wonton wrappers until there’s no filling left.
- In a small pot, heat about 1-2 cups of vegetable oil on medium-high heat. The depth of the oil should be 1-2 inches so each wonton can be easily submerged.
- Once oil is hot, carefully add 3-4 wontons into the pot using tongs.
- Flip each wonton over after about 30 seconds to ensure both sides get nice and crispy. Each wonton will take a total of about 1-1.5 minutes before ready.
- Continue frying until all wontons are crispy and golden brown. Serve while hot!