Crispy Fried Wonton Recipe with Sweet Chili Sauce เกี๊ยวทอด

Pailin Chongchitnant • October 12, 2018

Jump to video!

This fried wonton recipe makes the most munchy, addictive snacks that are perfect for a party. They're also really easy to make, especially if you've got people to help you wrap them! Hey, how about wonton wrapping party? This recipe is a classic street food you can find at many outdoor markets.

To dip, you can simply use the Thai sweet chili dipping sauce which you can make or buy (see my recipe linked below). But the one I recommend is a sweet, spicy, tart chili sauce that's simply made by combining the sweet chili sauce with sriracha. You might already have both in the fridge, which makes it easy, but if not, they're easy to buy or you can also make them using my recipes!

Changing up the filling

There are many fried wonton recipes, but if you look them up in the context of Thai cuisine, they're most likely going to be pork.You can also do a combination of pork and shrimp, which is quite common in Thailand as well. If you want to use chicken instead, just make sure you use ground chicken with some fat mixed in so you get a moist filling (or grind your own using thigh meat).  Beef and other red meat fillings are not usually done in Thailand, and if you want to make something similar to the original, don't go with beef as beef has a strong flavour. This is not to say that it won't be good, but it will be significantly different from the classic version.

Tips for making wontons in advance

Fried wontons are perfect party food, but nobody wants to be wrapping wontons day of the party! Well the good news is you can wrap them the day before, and even upto 2 days as long as your pork was fresh. Wrap them well in the fridge, and comes time to serve you simply need to fry them, which takes a mere minute!

Can you freeze them?

Yes, you can also freeze these and fry them from frozen. The only thing to keep in mind is when wonton wrappers are frozen, especially thin ones like the one I like to use, they become super brittle and the edges will break off very easily. So be careful how you store them in the freezer. Place them carefully in a container, maybe add some bunched up paper towel in it to provide some cushioning. And don't toss the box around once they're frozen!

Fried Wonton Wrapping Tips

  1. If you've seen the 5 Ways to Wrap Wontons Video , I do not recommend "The Ruffled Purse" for frying because that leaves the filling exposed to the oil, and if using "The Pyramid" do not make them fat and chubby like the one I showed in the video, keep the filling to 1 tsp! 
  2. D o not overstuff (no more than 1 tsp of filling per piece) as the wrappers only take 30 seconds to 1 minute to fry, so there won’t be time to cook a big ball of filling.
  3. Make sure you get out as much air as possible before sealing the wontons otherwise you will get big bubbles when you fry them! (See video for an example)

Watch The Full Video Tutorial!

All my recipes come with step-by-step video tutorials with extra tips not mentioned in the blog post, so make sure you watch the video below to ensure success - and if you enjoy the show, please consider subscribing to my YouTube channel. You can also watch this video on YouTube. Thank you!

This Thai fried pork wonton recipe is a perfect make ahead appetizer: wrap them, fridge them, and fry when ready to eat! #wontons #pork #appetizer #fried #crispy #partyfood

Fried Wontons Recipe - เกี๊ยวทอด

Ingredients

  • 3 cloves garlic
  • ½ tsp white peppercorns
  • 2 - 3 cilantro root or 6 - 8 cilantro stems, chopped
  • 250 g regular ground pork
  • 1 Tbsp soy sauce
  • 1 Tbsp oyster sauce
  • 2 tsp cornstarch
  • 1 tsp sugar
  • 1 small green onion, finely chopped
  • 1 tsp sesame oil, optional
  • Wonton wrappers, you'll need about 40, so 1 pack is plenty

Dipping Sauce

You can simply dip them in the Thai sweet chili sauce (store bought or use this recipe here ), but for something a little tangier, spicier, and less sweet, try this combo!

  • 3 Tbsp Thai sweet chili sauce
  • 2 - 3 Tbsp Sriracha hot sauce (see note)

Instructions

  1. Using a mortar and pestle, grind garlic, peppercorns and cilantro stems or roots into a fine paste.
  2. If your mortar is big enough to mix everything in, you can continue the recipe in the mortar, otherwise transfer the herb paste into a mixing bowl.
  3. Add the pork, soy sauce, oyster sauce, cornstarch, sugar, and sesame oil (if using) and mix thoroughly.
  4. Once mixed well, stir in the green onions.
  5. Wrap the wontons, following the video instructions above, or try other shapes   as shown in my 5 Ways to Wrap Wontons video. I do not recommend "The Ruffled Purse" for frying because that leaves the filling exposed to the oil, and if using the "pyramid" do not make them fat and chubby like the one I showed in the video, keep the filling to 1 tsp!  Wonton wrapping tips: Do not overstuff (no more than 1 tsp of filling per piece) as these only take 1 minute to fry, so there won’t be time to cook a big ball of filling. Make sure you get out as much air as possible before sealing the wontons otherwise you will get big bubbles when you fry them! (See video for an example)
  6. Heat about 1.5-2 inch of frying oil in a pot, heat the oil to 325 °F.
  7. While you wait for oil to heat, mix up the dipping sauce by stirring the two sauces together. Taste and adjust the flavour by adding more of either sauces—more sweet chili sauce for a sweeter sauce, and more sriracha for something spicier and tangier.
  8. Fry the wontons for about 30 seconds to 1 minute or until the wrappers are golden and the bubbling starts to subside (a sign that the wrappers are crispy.) Keep the heat low, if your oil temp is too high the wonton wrappers will burn before the filling cooks.
  9. Serve immediately. Enjoy!

Notes

  1. Different brands of sriracha vary in terms of spiciness and tanginess, so start with 2 Tbsp and go from there. If you find the dipping sauce too strong, you can also thin is out with a little water.

Keywords: wontons, appetizer, finger food, fried, party food, street food

Tom Kha Gai ต้มข่าไก่ (Thai coconut chicken soup)

By Pailin Chongchitnant • May 7, 2022
Tom yum goong maybe the most famous soup of Thailand, but its milder creamier sister, tom kha gai , is my personal favourite. This comforting Thai coconut chicken soup recipe is infused with the classic Thai herbs: lemongrass, galangal, and makrut (kaffir) lime leaves. It's so easy yet so loveable that when someone asks, "I'm new to Thai food, what should I try/make first?" Tom kha gai is my answer.

No-Bake Icebox Mango Pie (Filipino Mango Royale)

By Pailin Chongchitnant • May 6, 2022
If you love mangoes, and you love mango desserts, Mango Royale, aka Mango Float, is an absolute must-try; right after mango and sticky rice , of course! It's a frozen Filipino dessert that takes advantage of peak-of-the-season mangoes, and uses only 5 ingredients. There's no baking involved, and it's so easy it's essentially fool-proof!

How to Save Your Basil - Thai Basil Stir Fry Sauce Recipe

By Pailin Chongchitnant • April 22, 2022
I LOVE all kinds of basil, but I don't love how quickly it goes bad and that it doesn't freeze well. So I came up with this recipe as a way to use up any amount of basil you have on hand . It's an easy and versatile sauce that only uses pantry staples, and can be stored in the fridge for at least a week. Reheat it and pour onto any cooked protein, or use it as a stir fry sauce - or heck, you can even use it as gravy for your mashed potatoes. It can also be made vegan. The possibilities are endless!

No-Machine Soft Ice Cream Bars - Thai Tea Flavor

By Pailin Chongchitnant • April 8, 2022
Imagine this: soft and creamy ice cream bars that you didn't need to whip or churn. All you have to do is cook the ice cream base, pour it into a mold, then cut it into pieces. And it's so soft your teeth will glide right through it as you take a bite, and it's wonderfully chewy. Yes, chewy.

3-Chili Thai Basil Fried Rice Recipe

By Pailin Chongchitnant • March 25, 2022
I wanted a fried rice recipe that really celebrates the flavours of chilies - not just their heat. This fried rice features not one, not two, but three different types of chilies, combined with the fragrance of Thai basil to tie it all together! And no, it doesn't make this dish overwhelmingly spicy, and you can indeed customize the heat level while still preserving all the delicious chili flavour. It's not something I created out of thin air, but a traditional Thai dish (with a couple of tweaks from me)!

What is Oyster Sauce And Which is the Best One?

By Pailin Chongchitnant • March 8, 2022
If you love cooking Asian food, oyster sauce is probably already in your kitchen. But do you know if the one you have is a "good one”? And is the expensive oyster sauce you bought (or didn't buy) worth the splurge?

Tom Yum Soup (Tom Yum Goong) Recipe

By Pailin Chongchitnant • March 3, 2022
With over 3 million views on YouTube, this recipe is one of the most popular, and an OG, on Hot Thai Kitchen. This world-famous tom yum soup is universally loved; and with this authentic recipe I promise you can make it as good as, if not better than, the ones in restaurants. It's one of the first dishes I learned to make as a child because it's so easy, making this a great first Thai dish to try!

Authentic Thai Green Curry Chicken

By Pailin Chongchitnant • March 1, 2022
Thai green curry chicken is my most popular recipe on the YouTube channel with over 4 million views . If you want a completely authentic recipe, and one that maximizes deliciousness, this is it right here. It is one of the best known dishes of Thai cuisine, and despite its complex flavours, it is actually quite easy to make at home. It's also gluten free, and adaptable for vegans!

Pad See Ew with Rice Vermicelli

By Pailin Chongchitnant • February 21, 2022
Pad see ew is one of the most well-known and well-loved Thai dishes, but most people only know of the more common version of pad see ew that uses fresh wide rice noodles (ho fun). This version however uses thin rice vermicelli, and it's the one that I actually grew up eating in Thailand. It’s an incredibly fast dish to make; from the time I get up to cook to the time I sit down to eat, it takes only 20 minutes! You can even watch me prep and cook it all up in real time in the video tutorial below just to see how fast it really is!

Vietnamese Lemongrass Chicken with Nuoc Cham

By Pailin Chongchitnant • February 7, 2022
Easy, delicious, and versatile; what else could you ask for in a chicken recipe? Lemongrass chicken is a staple menu item in Vietnamese restaurants in Canada, and one that my husband gets all the time - which is why I was inspired to recreate it. It is so quick to prepare, kid-friendly, can last you the whole week in the fridge (yay meal prep), and you can grill or broil it!
More Posts
Share by: