Ingredients
1 (1") piece ginger, peeled, grated
2 cloves garlic, finely chopped
2 tbsp. toasted sesame seeds
2 tbsp. crushed red pepper flakes
1 tbsp. packed light brown sugar
1/2 c. vegetable oil
3 tbsp. low-sodium soy sauce or tamari
Kosher salt
1 lb. ground chicken (light and/or dark meat)
4 scallions, finely chopped, plus more sliced for serving
1 (1") piece ginger, peeled, grated
1 clove garlic, finely chopped
2 tbsp. low-sodium soy sauce or tamari
1 tbsp. unseasoned rice vinegar
2 tsp. toasted sesame oil
1 1/2 tsp. packed light brown sugar
Kosher salt
45 (3 1/2") square wonton wrappers
Preparation
Step 1In a medium heatproof bowl, combine ginger, garlic, red pepper flakes, sesame seeds, and brown sugar.Step 2In a small skillet over medium heat, heat oil until shimmering, about 3 minutes. Pour oil over ginger mixture and stir until mixture stops sizzling. Stir in soy sauce and 1/2 teaspoon salt. Let cool slightly.
Step 1In a medium bowl, combine chicken, scallions, ginger, garlic, soy sauce, rice vinegar, sesame oil, brown sugar, and 1/4 teaspoon salt. Step 2Spoon 1 heaping teaspoon chicken mixture into center of a wonton wrapper. Lightly brush edges of wrapper with water and fold over filling to create a triangle. Pinch edges to seal. Wet one of the bottom corners of the triangle with water. Fold two bottom corners of triangle over each other and press to seal corners together. Arrange in a single layer on a baking sheet. Repeat with remaining wrappers and filling.Step 3Bring a large pot of water to a boil. Add half of wontons and cook until tender and chicken is cooked through (test with an instant-read thermometer or carefully open one to check), about 3 minutes. Using a slotted spoon, transfer wontons to a colander set over a large heatproof bowl.Step 4Return water to a boil and cook second half of wontons. Drain and return both batches of wontons to pot. Pour half of chili oil over wontons and toss to coat.Step 5Arrange wontons on a platter. Top with scallions. Serve with remaining chili oil alongside.
Make sure to boil the wontons in two batches so they can cook evenly. If you want to save some for later, freeze half (or all!) of the unboiled wontons in a single layer on a baking sheet. Once the wontons are frozen, transfer them to zip-top bags and freeze for up to 3 months. When you’re ready to enjoy the frozen wontons, just drop them right into boiling water and boil for 3 to 5 minutes. Made this? Let us know how it went in the comments below!
