- 3/4 pound ground chicken
- 3 garlic cloves, minced
- 1/4 cup scallions, finely chopped
- 2 thai chilies, finely chopped
- 3 teaspoons soy sauce
- 1 teaspoon sriracha
- 1 teaspoon sesame oil
- 45 prepared wonton skins
- 1 egg, beaten
- vegetable oil
Mix together the chicken, garlic, scallions, chilies, soy sauce, sriracha, and sesame oil.
Place about 1 teaspoon of the mix into the center of each wonton skin, brush the edges with the egg wash and seal, forming triangles.
Fry in vegetable oil over medium heat, about 3 tablespoons to start, until golden brown. Work in small batches, adding more oil when necessary.