I love a good crab Rangoon when I dine out with my friends, but at home I prefer to assemble them with chicken! Not only are they less expensive to make, but they taste just as phenomenal (or better). I like to add some heat to mine with the addition of fresh jalapeños + Pepper Jack cheese, but that’s completely optional.
What are some of your go-to appetizers for football season? We absolutely love hosting our friends and family for game day… so obviously I have so much fun making different types of appetizers for entertaining. Other chicken-focused favs you’ll swoon over include my Shredded Chicken Jalapeño Poppers Dip, these Hot Chicken Dip Wonton Tacos, and these Potato Chip Crusted Chicken Fingers.
WATCH US MAKE THESE ON THE GRAM!
INGREDIENTS YOU’LL NEED FOR THESE STUFFED WONTONS:
This recipe is a yummy mix of shredded chicken, two different cheeses, and select seasonings I personally enjoy most. Everything is all wrapped inside in a wonton wrapper and fried crispy. Personally I love to dip these in sweet chili sauce, but you could also serve them with my Homemade Buttermilk Ranch (or both!).
- Chicken Breast
- Wonton Wrappers
- Cream Cheese
- Pepper Jack Cheese
- Jalapeño
- Green Onions
- Garlic Powder
- Worcestershire Sauce
- Peanut or Vegetable Oil
- Sweet Chili Sauce
SWAPS AND ALTERNATIVES FOR CRISPY CHICKEN RANGOONS:
CHICKEN: While I always have chicken breasts on hand, you can alternatively make these with chicken thighs or tenderloins. Just be sure to cook the chicken until internal temperature has reached 165F and then shred well before mixing with the other ingredients for the filling. Per the usual, I always opt for Springer Mountain Farms Chicken, as they have the freshest, best tasting chicken on the market. Read more about their brand values here.
WONTON WRAPPERS: If you’re in the mood to make larger portions, try stuffing this mixture into egg rolls! You’ll use a little more filling per wrapper… however, all ingredients and cooking methods are the same. Simply roll them into egg roll shape instead of Rangoon’s.
CHEESE: While I like my crispy wontons with a little bit of heat by using the Pepper Jack cheese, you can alternately use whatever melty cheese you prefer. Non-spicy options include mozzarella, Monterey Jack, cheddar, provolone, Havarti, or whichever variety you enjoy the most.
PEPPERS: Again, this is totally optional. It’s not a traditional addition, but my hubby and I personally enjoy the extra kick jalapeño adds. Other spicy peppers we enjoy include Serrano, Thai, or Fresno peppers. If you want to substitute with something milder you can use chopped bell pepper or poblano.
HOW TO FOLD WONTON WRAPPERS TO MAKE RANGOONS:
Wonton wrappers can dry out pretty fast, so be sure to only work in small batches when assembling. About 4 – 5 at a time. There are several ways you can fold them together, but I personally prefer the triangle shape because it’s the easiest. No need to make your life complicated.
Place about 1 teaspoon of the filling into the middle of each wrapper. Next, wet the edges by dunking your finger in water and brushing along the outside edges of the wrapper. Fold in half to create a triangle shape and be sure to press the edges so they’re fully sealed. If they’re not fully sealed, they can cause splattering while frying… which is no fun.
METHODS FOR COOKING CHICKEN RANGOON APPETIZERS:
TO FRY (my personal preference): Fill a bottom heavy, large pot with 3 – 4 inches of vegetable or peanut oil. Preheat until the oil is measuring at 350F. Drop 5 – 6 of the sealed wontons into the hot oil (depending on the size of your pot) and fry between 3 – 4 minutes, or until browned and crispy. Drain on paper towels while you work on the remaining wontons.
BAKING (health conscience): Assemble the wontons as directed and then place them on a parchment lined baking sheet, making sure they’re not touching. Preheat the oven to 425F. Spray each wonton with cooking spray and bake for 12 – 14 minutes, or until golden. Once you’ve got your desired color, remove from the oven and enjoy immediately.
AIR FRYING (results can vary): Depending on the type of air fryer you have at home, the temperature and cooking times might need to be adjusted. Keep a close watch on them to make sure they don’t burn. Preheat the air fryer to 370F. Assemble the wontons per directions listed and then place them inside the air fryer, making sure they’re not touching. Spray each with cooking spray and air fry for 7 – 9 minutes, or until golden crispy. Remove and enjoy immediately.
HOW TO STORE LEFTOVERS:
REFRIGERATOR: If consuming within the next 2 – 3 days, simply let the Rangoon’s cool completely and then store in an airtight container or bag. Keep in the refrigerator until ready to reheat.
FREEZER: Allow the Rangoon’s to cool completely. Once cooled, place in a freezer safe bag and make sure to squeeze out any additional air. Freeze for up to 2 months.
REHEATING LEFTOVERS:
FROM THE REFRIGERATOR: Place desired number of wontons on a baking sheet. Preheat oven to 375F. Bake for roughly 6 – 8 minutes, or until warmed through.
FROM THE FREEZER: Place desired number of frozen wontons on a baking sheet. Preheat oven to 375F. Bake for roughly 8 – 10 minutes, or until warmed through.
MORE APPETIZERS FOR ENTERTAINING:
Hatch Chile Mexican Street Corn Dip
Cheesy Chicken Parm Meatball Skillet
Scratch-Made Air Fryer Chicken Nuggets
My Grandma June’s Family Recipe for Bierocks
Shredded Chicken Jalapeno Poppers Dip
Bite-Sized Korean Beef Cream Cheese Wontons
Crispy Cheesy Dill Pickle Chips
Better Than Trader Joes Black Bean Dip
Genoa Salami and Cream Cheese Stuffed Wontons
Air Fryer Crack Chicken Egg Rolls
VIEW ALL RECIPES BY CLICKING HERE!
Cheesy Jalapeño Chicken Rangoon Recipe
Ingredients
- 1 Large Boneless, Skinless Chicken Breast (about 10 ounces), cooked and shredded
- 8 oz. Cream Cheese, softened
- 2 oz. Pepper Jack Cheese, shredded
- 1 Jalapeno, seeded and minced
- 2 Green Onions, sliced and divided in half
- 1 tsp. Garlic Powder
- 1/2 tsp. Worcestershire Sauce
- 32 Wonton Wrappers
- Vegetable or Peanut Oil, as needed for frying
- Sweet Chili Sauce, for serving
Instructions
- Cook and shred the chicken breast by your preferred method (pan frying, grilling, poaching, baking, etc.) until internal temperature has reached 165F. Allow to cool slightly and shred with two forks.
- Mix the shredded chicken with the softened cream cheese, pepper jack cheese, jalapeño half the green onions, garlic powder, and Worcestershire sauce until well combined.
- Lay out 4 - 5 wonton wrappers on a large surface. Place 1 teaspoon of the cream cheese filling to the middle of each wrapper. Wet the edges of each wrapper with your finger dipped in water, repeating if necessary in water, and then fold the wonton wrapper in half into a triangle shape. Make sure to press and seal all the edges. Set aside and repeat until you've assembled all the wonton wrappers into Rangoon's.
- Fill a bottom heavy, large pot with 3 - 4 inches of vegetable or peanut oil. Preheat until the oil is measuring at 350F. Drop 5 - 6 of the sealed wontons into the hot oil (depending on the size of your pot) and fry for roughly 3 minutes, or until browned and crispy. Drain on paper towels while you work on the remaining wontons.
- Serve immediately, garnished with remaining green onions and served with your favorite sauce. I prefer the sweet chili sauce.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
PIN THIS FOR LATER:
Leave a Reply