Cheesy Chicken Rangoon’s

Buffalo chicken rangoon’s are a twist on the classic crab rangoon. Buffalo chicken and cream cheese fried together in a crispy golden won ton. This snack was made famous in San Francisco since 1957 but is authentic Burmese but that’s the crab version. Great fusion snack recipe right here!

 

Preparation

Buffalo Sauce

• Combine the siracha sauce, butter, vinegar, Worcestershire sauce, Knorr Chicken Stock powder, garlic powder, onion powder & water in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
• As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, add Knorr Hollandaise Sauce and set aside for use.

Pouched Chicken

• Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes
• Remove chicken and set aside to rest before shredding chicken for the pasta dish.

Rangoon’s

• Mix together shredded chicken, cream cheese, buffalo sauce and chives. Ensure the mixture is firm and can be shaped inside the pastry
• Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together
• Heat fryer with Knorr Frying Solution to 180◦C
• Once hot fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly
• Serve with Knorr Thai Sweet Chili Sauce  as a dip
  
  Chefs advice: The rangoon’s can be made in advance and frozen ready for service