Fried Chicken Wontons - cream cheese

Method

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