Chicken and Shrimp Wontons
There’s something irresistible about a crisp, golden wonton with a tender, savory filling — the contrast of textures, the burst of flavor when you bite through that first crunchy edge. Today I’m sharing a bright, fresh take on a classic: Chicken and Shrimp Wontons with a tangy-sweet dipping sauce. This recipe uses simple pantry ingredients and a few fresh aromatics to build a filling that’s balanced, juicy, and full of bite. The finished wontons are deep-fried to a glossy, crackling perfection and paired with a quick, zippy sauce that brings everything together.
This post walks you through each step so you can roll, seal, and fry wontons like a pro. I’ll also cover assembly tips to make the process efficient and a small troubleshooting guide so your filling and wrappers behave beautifully. The recipe yields about 48 wontons — perfect for a party appetizer, game-night snack, or a shareable appetizer for a cozy night in.
Why you’ll love this recipe
- Quick, flavorful filling: finely diced chicken and shrimp mix with herbs, aromatics, and seasonings for an immediate hit of savory-sweet-umami.
- Textural contrast: crisp, deep-fried wrappers with tender, well-seasoned filling.
- Simple, make-ahead friendly: you can assemble ahead and freeze the wontons for later frying.
- Balanced sauce: a tangy, slightly sweet dipping sauce with a gentle kick complements the richness of the fried wontons.
Ingredients
Wonton filling
- ▢¾ pound raw chicken, finely diced
- ▢¾ pound shrimp, finely diced
- ▢2 tablespoons diced green onions
- ▢1 tablespoon minced fresh cilantro
- ▢1 teaspoon minced garlic
- ▢1 teaspoon minced fresh ginger
- ▢1 medium serrano chili, seeded and minced
- ▢1½ tablespoons soy sauce
- ▢1 tablespoon sherry
- ▢1 teaspoon cornstarch
- ▢1 teaspoon sesame oil
- ▢1 teaspoon crushed red pepper
- ▢1 dash salt and pepper
- ▢1 pinch granulated white sugar
- ▢48 square won ton wrappers
- ▢oil, for deep-frying
Dipping sauce
- ▢½ cup ketchup
- ▢½ cup water
- ▢¼ cup distilled white vinegar
- ▢¼ cup granulated white sugar
- ▢1 tablespoon chili garlic sauce
- ▢½ teaspoon soy sauce
- ▢½ teaspoon sesame oil
- ▢1 teaspoon minced garlic
- ▢1 teaspoon minced fresh ginger
Make-ahead & storage
- Assembled wontons freeze beautifully. Lay them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen — no thawing required.
- Store leftover fried wontons in an airtight container in the fridge for up to 2 days. Re-crisp in a 350°F oven for 6–8 minutes.
- The sauce keeps refrigerated for up to a week in a sealed jar.
Kitchen tools you’ll need
- Mixing bowl
- Sharp knife and cutting board
- Spoons for measuring and filling
- Small bowl for water (to seal wrappers)
- Large heavy pot or deep-fryer
- Slotted spoon or spider strainer
- Wire rack for draining fried wontons
Step-by-step instructions
Follow these steps in order for the best results. The directions are rewritten for clarity and to match the ingredient list precisely.
- Prepare the filling ingredients: Finely dice ¾ pound raw chicken and ¾ pound shrimp so both proteins are small and uniform. Place them in a large mixing bowl.
- Add aromatics and herbs: To the bowl with the diced chicken and shrimp, add 2 tablespoons diced green onions, 1 tablespoon minced fresh cilantro, 1 teaspoon minced garlic, 1 teaspoon minced fresh ginger, and 1 medium serrano chili that has been seeded and finely minced. Mix gently to distribute the aromatics evenly.
- Season and bind the filling: Add 1½ tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon crushed red pepper, 1 dash salt and pepper, and 1 pinch granulated white sugar. Fold the mixture together until everything is evenly combined and slightly tacky. The cornstarch helps bind the filling and keeps it juicy.
- Portion the filling: Lay out the 48 square wonton wrappers on a clean surface. Keep a small bowl of water nearby for sealing. Place about 1 teaspoon to 1½ teaspoons of filling in the center of each wrapper — just enough so the wrapper can be sealed without overfilling.
- Fold and seal the wontons: Dip your fingertip in the bowl of water and moisten the edges of each wrapper. Fold the wrapper over the filling to form a triangle, pressing out any air and sealing the edges firmly. For a classic shape, bring the two opposite corners of the triangle together, moisten, and press to seal, creating a small pocket. Ensure each wonton is well sealed so no filling escapes during frying.
- Heat the oil for frying: Pour enough oil into a heavy-bottomed pot or deep-fryer to allow the wontons to float without touching the bottom — about 2–3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper into the oil; it should sizzle and rise to the surface within a few seconds.
- Fry the wontons in batches: Carefully lower a few wontons into the hot oil using a slotted spoon or spider. Do not overcrowd the pot; fry in batches so the oil temperature remains steady. Fry for 2–3 minutes per batch, turning occasionally, until the wontons are golden-brown and crisp.
- Drain and rest: Use a slotted spoon to transfer the fried wontons to a wire rack set over a sheet tray to drain. This keeps them crisp. Repeat frying until all wontons are cooked.
- Make the dipping sauce: While the wontons fry, combine ½ cup ketchup, ½ cup water, ¼ cup distilled white vinegar, ¼ cup granulated white sugar, and 1 tablespoon chili garlic sauce in a small saucepan. Add ½ teaspoon soy sauce, ½ teaspoon sesame oil, 1 teaspoon minced garlic, and 1 teaspoon minced fresh ginger. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves and the sauce slightly thickens — about 3–5 minutes. Remove from heat and let cool slightly before serving.
- Serve: Arrange the fried wontons on a platter with the dipping sauce in a small bowl. Garnish with extra diced green onions or cilantro if desired. Serve hot and enjoy the contrast of crisp wrapper and juicy filling with the tangy sauce.
Troubleshooting & tips
- Filling too wet? If your filling seems watery, add a touch more cornstarch (no more than ½ teaspoon at a time) and mix gently to absorb excess moisture.
- Wrappers tearing? Work quickly and keep the wrappers covered with a damp cloth while assembling to prevent them from drying out. Dry wrappers are brittle and tear easily.
- Oil too hot? If the wontons brown too quickly but aren’t cooked through, reduce the heat slightly to let the filling reach a safe temperature without burning the wrapper.
- Make them ahead: Freeze assembled wontons on a parchment-lined tray until firm, then store in a freezer-safe bag. Fry from frozen, adding a minute or two to the frying time.
Flavor variations
- Add finely grated carrot or water chestnuts for extra crunch in the filling.
- Swap serrano for a milder jalapeño or omit the chili for a kid-friendly version.
- If you like more herbaceous notes, double the cilantro and green onions in the filling.
Serving ideas
These wontons are perfect as an appetizer or party finger food. Serve them alongside a simple cucumber salad, pickled vegetables, or steamed rice for a fuller meal. Leftovers (if you have any) are great as a crunchy topping for soups or salads.
Notes on ingredients and swaps
This recipe pairs diced chicken and shrimp for complementary textures and flavors. The combination of soy sauce, sherry, sesame oil, and a pinch of sugar creates a balanced umami-sweet profile. Cornstarch binds the mixture and keeps the filling moist. If you prefer a different vinegar in the dipping sauce, stick to a mild, clear vinegar to maintain the bright flavor. The ketchup-based sauce is intentionally tangy and slightly sweet to cut through the fried richness.
Safety reminder
Ensure the chicken and shrimp are fully cooked through when frying. Frying to the recommended color and time should result in a fully cooked interior, but if you’d like to be extra cautious, cut one open after frying to check doneness; juices should run clear and the filling should be opaque throughout.
Final thoughts
Chicken and Shrimp Wontons are the kind of recipe that rewards a little effort with a lot of flavor. The filling is bright and aromatic, and the crisp, golden wrappers make for an addictive bite. They’re fun to assemble with friends or family, and once you get the folding rhythm down, the process becomes meditative and fast. Whether you’re serving them at a party or enjoying them as a satisfying snack, these wontons bring restaurant-level crunch right to your kitchen.
Happy rolling and frying — and don’t forget the dipping sauce.
Chicken and Shrimp Wontons
Ingredients
Equipment
Method
- In a large bowl, combine the finely diced chicken, finely diced shrimp, diced green onions, minced cilantro, 1 teaspoon minced garlic, 1 teaspoon minced ginger, minced serrano (seeded), 1 1/2 tablespoons soy sauce, 1 tablespoon sherry, 1 teaspoon cornstarch, 1 teaspoon sesame oil, 1 teaspoon crushed red pepper, a dash of salt and pepper, and a pinch of sugar; mix until evenly combined.
- Cover the filling and refrigerate for at least 1 hour or up to overnight to chill and firm the mixture.
- When ready to assemble, place a wonton wrapper on a clean surface and put a heaping teaspoon of filling in the center; fold or tuck the wrapper sides to seal the filling and form the wonton. Place completed wontons on a parchment-lined tray and refrigerate for 1 hour to chill.
- Make the dipping sauce by pureeing the sauce ingredients (1/2 cup ketchup, 1/2 cup water, 1/4 cup white vinegar, 1/4 cup sugar, 1 tablespoon chili garlic sauce, 1/2 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1 teaspoon minced garlic, 1 teaspoon minced ginger) in a food processor until smooth, then pour into a saucepan and bring to a boil over medium heat, stirring constantly until slightly thickened; keep warm.
- Heat oil in a deep-fryer or heavy pot to 375°F (190°C). Fry the chilled wontons in batches until golden brown and crispy, then remove with a slotted spoon or tongs and drain on paper towels.
- Serve the crispy wontons hot with the prepared dipping sauce.
Notes
- Chilling the filling and assembled wontons helps them hold their shape when frying.
- Work in batches to avoid overcrowding the fryer.
- Use a slotted spoon or tongs to safely remove wontons from hot oil.
- Adjust crushed red pepper to taste for spiciness.
