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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 large can (15 oz.) premium canned chicken, drained
1/2 small onion, minced, about 1/4 cup
1/2 cup shredded cheddar cheese
1/2 cup of your favorite BBQ sauce, plus extra for dipping
24 wonton wrappers (1 package)
1 egg beaten with water for egg wash
Vegetable or canola oil for frying
In a large bowl mix chicken, cheddar, onion and sauce together well. If your chicken is particularly chunky, use a pastry cutter to mince everything down.
Lay out a few wrappers on a flat surface, making sure to keep the others covered so they do’t dry out. Drop a rounded teaspoon of chicken filling into the middle of each wrapper.
Brush all four sides of the wrapper with a little egg wash and bring the sides up around the chicken mixture to form a purse. Squeeze the edges together so that they are sealed.
Continue until all chicken purses are finished.
Heat oil over medium high heat, in a large, heavy, deep vessel such as a deep sided cast iron skillet. The oil should come no more than halfway up the sides, but also be able to submerge a purse in the oil. Heat to 350 degrees or until a piece of dough immediately sizzles when dropped in the oil. If the oil starts to smoke, lower the heat. It’s a little too hot.
Drop each purse into the oil (no more than 5 at a time) and fry until golden brown.
Drain on paper towels. Continue until all the pouches are done. Serve with extra BBQ sauce for dipping!
BBQ CHICKEN POUCHES - Easy
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Category: Deep Fried
Prep Time: Cook Time: Total Time:
1 large can (15 oz.) premium canned chicken, drained
1/2 small onion, minced, about 1/4 cup
1/2 cup shredded cheddar cheese
1/2 cup of your favorite BBQ sauce, plus extra for dipping
24 wonton wrappers (1 package)
1 egg beaten with water for egg wash
Vegetable or canola oil for frying
In a large bowl mix chicken, cheddar, onion and sauce together well. If your chicken is particularly chunky, use a pastry cutter to mince everything down.
Lay out a few wrappers on a flat surface, making sure to keep the others covered so they do’t dry out. Drop a rounded teaspoon of chicken filling into the middle of each wrapper.
Brush all four sides of the wrapper with a little egg wash and bring the sides up around the chicken mixture to form a purse. Squeeze the edges together so that they are sealed.
Continue until all chicken purses are finished.
Heat oil over medium high heat, in a large, heavy, deep vessel such as a deep sided cast iron skillet. The oil should come no more than halfway up the sides, but also be able to submerge a purse in the oil. Heat to 350 degrees or until a piece of dough immediately sizzles when dropped in the oil. If the oil starts to smoke, lower the heat. It’s a little too hot.
Drop each purse into the oil (no more than 5 at a time) and fry until golden brown.
Drain on paper towels. Continue until all the pouches are done. Serve with extra BBQ sauce for dipping!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.