Garlic Parmesan Chicken Rangoons

Ingredients

• 1 lb boneless chicken breast (For the chicken; boneless, skinless)
• 1 tsp salt (For cooking the chicken)
• 0.5 tsp black pepper (For cooking the chicken)
• 1 tsp garlic powder (For cooking the chicken)
• 1 tsp onion powder (For cooking the chicken)
• 0.5 tsp paprika powder (For cooking the chicken)
• 1 bay leaf
• 1 black cardamom
• 1 clove garlic (Smashed; for cooking the chicken)
• 2 cup water (For cooking the chicken)
• 8 oz cream cheese (Softened)
• 0.5 cup green onion (Finely chopped)
• 1 tbsp fresh garlic (Finely chopped)
• 0.5 cup freshly grated Parmesan cheese (For the filling)
• salt (For the filling, to taste)
• 0.5 tsp black pepper (For the filling)
• 1 tsp garlic powder (For the filling)
• 1 tsp onion powder (For the filling)
• 1 tsp smoked paprika powder (For the filling)
• 0.5 tbsp red chili flakes (For the filling)
• 0.5 tsp Italian seasoning (For the filling)
• 1 tsp fresh parsley (Freshly chopped; for the filling)
• 2 tsp lemon juice (For the filling)
• wonton wrappers (Amount not specified)
• 0.333 cup water (For sealing the wontons)
• neutral oil (For frying; use enough for 2–3 inches in the pot)
• 0.5 cup mayonnaise (For the garlic Parmesan sauce)
• 0.25 cup sour cream (For the garlic Parmesan sauce)
• 0.333 cup freshly grated Parmesan cheese (For the sauce)
• 1 small clove garlic (Finely grated; for the sauce)
• 1 tbsp lemon juice (For the sauce)
• 1 tsp Dijon mustard (For the sauce)
• 0.5 tsp garlic powder (For the sauce)
• 0.25 tsp black pepper (For the sauce)
• 1.5 tbsp milk or heavy cream (Use 1–2 tablespoons to thin the sauce)
• salt (For the sauce, to taste)
• fresh parsley (For garnish; amount not specified)
• extra Parmesan cheese (For garnish; amount not specified)

Steps

1. 1

   Place the chicken breast in a pot with the cooking salt, black pepper, garlic powder, onion powder, paprika, bay leaf, black cardamom, smashed garlic, and water.

2. 2

   Bring the pot to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 15–18 minutes, or until the chicken reaches an internal temperature of 165°F.

3. 3

   Remove the chicken from the pot, allow it to cool slightly, and finely shred it.

4. 4

   In a mixing bowl, combine the shredded chicken, softened cream cheese, chopped green onion, chopped fresh garlic, grated Parmesan, filling salt, black pepper, garlic powder, onion powder, smoked paprika, red chili flakes, Italian seasoning, chopped parsley, and lemon juice. Mix until well combined, then taste and adjust the salt.

5. 5

   Prepare the sauce by mixing the mayonnaise, sour cream, grated Parmesan, finely grated garlic, lemon juice, Dijon mustard, garlic powder, and black pepper in a bowl.

6. 6

   Add 1–2 tablespoons of milk or heavy cream to the sauce until it is creamy and reaches the desired consistency. Adjust the salt, then refrigerate the sauce.

7. 7

   Place about 1 tablespoon of filling in the center of each wonton wrapper.

8. 8

   Lightly wet the edges of each wrapper with water, fold the wrapper over the filling, and press firmly to seal it.

9. 9

   Bring the two outer corners together to create the classic rangoon shape, pressing to secure the seal.

10. 10

    Heat 2–3 inches of neutral oil in a suitable pot to 350°F.

11. 11

    Fry the wontons in batches for 2–3 minutes, turning occasionally, until golden and crispy.

12. 12

    Transfer the fried wontons to a wire rack or a paper towel-lined plate. Allow the oil to return to 350°F before frying the next batch.

13. 13

    Serve the rangoons immediately with the garlic Parmesan sauce. Garnish with fresh parsley and extra Parmesan.

Notes

The source does not specify the number of wonton wrappers or the exact amount of oil absorbed during frying. Keep the sauce refrigerated until serving. Fry in batches without overcrowding the pot.

Nutrition per serving

• appetizer
• main
• fried
• chicken
• East Asian-inspired
• crispy
• party food