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fried chicken wontons trini style

Trinidad-style fried chicken wontons

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Nothing beats fried crispy chicken wontons as a late night Friday treat. These wontons are made with griddled chicken, veggies and Caribbean herbs. Serve them with your favorite dipping sauce like ketchup, chili sauce or garlic sauce.
Course Snack
Cuisine Caribbean, Chinese
Keyword chicken wontons
Prep Time 4 hrs
Cook Time 40 mins
Total Time 4 hrs 40 mins
Servings 50 wontons
Author We Trini Food


Chicken filling

  • 3-4 boneless (skinless chicken breast)
  • 2 tbsp green seasoning (with chadon beni, garlic, chive, pepper)
  • 1 onion (chopped)
  • 1 sweet pepper (chopped)
  • 1 tbsp chadon beni leaves (chopped)
  • 1 tbsp cilantro or celery leaves (chopped)
  • salt to taste
  • pepper to taste
  • 2 tbsp oil
  • flour to wash the chicken


  • 30 store-bought wonton wrappers
  • water for folding
  • oil for deep frying



  • Clean and wash chicken with flour. Rinse again.
  • Mix in green seasoning and salt.
  • Cover and refrigerate to marinate for four hours to overnight.
  • Place a griddle pan on medium heat.
  • Brush the pan with oil.
  • Leave to heat up for 10 minutes.
  • Place the chicken breast on the hot pan.
  • After 6-8 minutes, check if the chicken releases from the pan, leave until it does.
  • Flip the chicken.
  • Cook for another 6-8 minutes.
  • Remove from the heat and set aside.
  • Once cool, dice into 1-inch pieces.
  • Place a small pot on medium heat.
  • Add oil and allow to heat up.
  • Toss in onions and cook until translucent (2 minutes).
  • Mix in sweet peppers and fresh herbs.
  • Cook for another 2 – 5 minutes.
  • Set aside to cool.
  • Mix diced chicken with cooled veggies.


  • Place a large pot on medium heat.
  • Add enough oil for deep frying. Leave to heat up.
  • Place a wonton wrapper into water.
  • Remove and shake off the excess.
  • Place a dollop of the chicken filling in the center of the wrapper.
  • Fold and squeeze its diagonal edges together. Squeeze all edges.
  • Push the center of the filling upward.
  • Pull the two lower ends to each other and squeeze to seal.
  • Or fold the two lower corners onto the filling and squeeze.
  • Set aside to dry out on a non-stick tray.
  • Lift the dried wontons after a few minutes to prevent sticking and tearing.
  • When the oil is hot, add the wontons.
  • Flip over when the wontons rise to the top and start browning.
  • Continue flipping to ensure even browning.
  • Remove from heat.
  • Place on napkins to soak up the excess oil.
  • Serve hot.