Chicken Cashew Wontons

This is a Thai-inspired version of a chicken wonton. Yes, it is deep-fried and filling each wonton individually is time-consuming, so it is more of a guilty pleasure (as are many of the dishes I have posted here). However, one bonus is that you can prepare the wontons ahead of time and freeze them, so all you need to do when you want them is to fry them.The filling is a bit more complex and flavorful than your average wonton. They can be served with Thai-style sweet chili sauce or peanut sauce, but they are delicious even without.

Ingredients:
     1 pound of ground chicken
     2 garlic cloves, finely chopped and then mashed into a paste
     1/2 teaspoon minced ginger
     2 teaspoons of chopped fresh cilantro
     2 teaspoons sriracha (Thai garlic chili hot sauce)
     1 teaspoon honey
     1 teaspoon soy sauce
     1 scallion (green onion), finely chopped
     1/4 cup chopped cashew nuts
     Wonton wrappers (this recipe makes about 50 wontons)
     Oil for frying

In a pan, heat about 2 tablespoons of oil. Add the garlic paste and ginger and fry for a few seconds, being careful not to let the garlic burn. Add the ground chicken and break into fine pieces as it is cooking. Once the chicken is cooked, add the sriracha, honey, soy sauce, scallion, cilantro, and cashew pieces. Mix well and remove from heat. Allow it to cool fully before attempting to fill the wontons.

Cooked chicken filling

To make the wontons, lay out a few wonton wrappers, and get a little cup of water. Place a little bit of the filling in the center of each one. Dip a finger in the water and wet each of the four sides of the wrapper. Bring the sides up and together in the middle. Press to seal, and then continue with the rest of the wontons. You may freeze some of the wontons at this stage if you would like, or continue on to fry them.

Heat some oil (enough to deep fry in) in a small pot. Once it is hot, fry the wontons in batches. they do not need to fry for very long, as the filling is already fully cooked. Just fry until they are golden brown and crispy, and then remove and drain on a paper towel-lined plate. Enjoy while warm.