Ever been to the popular American restaurant The Cheesecake Factory? Where they not only serve a staggering array of cheesecake that will thrill any sweet tooth (and I don’t even like cheesecake), they have fantastic main course food to boot? With portions so large anyone is guaranteed a take-home bag? If not, make it on your to go list. And no, sadly, I’m not getting any money for saying that.
Being Canadian, we only got to visit this restaurant a few times a year when we crossed the border into Buffalo (although I am told there is one in the GTA-Greater Toronto Area- now). On one of our visits, I just couldn’t decide what to get……until I noticed that they had an appetizer sampler, where they took five of their most popular appetizers and gave you four pieces each. I begged my husband to share with me and he obliged. We weren’t disappointed. Two of my favorite appetizers from that restaurant were on the platter, including this one.
It truly is amazing, isn’t it, when something with so few ingredients can taste so good? I made these a few times before I discovered how we like it best. The recipe below is one of those that has very loose measurements. The first time I made them I only put a drizzle of sauce inside that that was just not enough for us wing sauce lovers. So now I chop up the chicken, stir in the sauce and cheese, and fill the wonton wrappers. You can use more or less sauce as you prefer, just be careful it’s not too wet or else it will leak out of the wrappers and break apart frying. And use whatever cheese you like, I usually use cheddar, but I’ve thrown in Monterey Jack and even Mozzarella when that’s all that was in the fridge.
Lay the filling diagonally across the wonton wrapper. Brush edges lightly with egg white, and fold over diagonally to seal. I use a fork to help seal the edges.
If you’ve never deep fried before, here’s a few tips. In order to save oil, I usually use a medium size pot. I pour vegetable oil about 3/4 up the sides and heat. How do you know when it’s ready? Insert your wooden spoon into the oil. If it bubbles around the stick then it is ready to go. If it is smoking, it’s too hot, which can be dangerous and ruin your food.
I only fry two or three at a time, flipping them over after about a minute, then draining them on a rack or some paper towel. These are best served soon after frying. You can serve with blue cheese dip, ranch dip, or more wing sauce if you prefer.
Here’s to restaurants giving us great ideas that we can copy and edit to our tastes at home.
- 4 boneless, skinless chicken breasts
- 1/2 cup buffalo wing sauce
- 3/4 cup cheddar cheese (Monterey Jack is good too, or a combination)
- 2 egg whites
- 2 cups panko crumbs
- About 25 wonton wrappers
- vegetable oil for frying
Put chicken breasts in a large skillet of water. Cook on medium-high heat until chicken is cooked through, about 8-10 minutes. Drain and cool.
Chop chicken and put into medium sized bowl. Add wing sauce and cheddar. If you want more sauce, add it now, just be careful to not make it too ‘soupy’ or it will leak.
Lay out wonton wrappers. Put about 1/2 TAB in center of wonton. Fold over diagonally. Seal with a fork. Repeat until all wrappers and chicken are used.
Heat oil in a medium sized bowl. While waiting for the oil to heat, brush all wontons with egg white. Pour panko onto a plate and coat both sides with crumbs.
Put wontons carefully in oil with a slotted spoon. Let fry about 1 minute each side, until golden brown, but not dark brown. Remove from oil and drain on paper towels or a rack. Repeat until finished.
Serve immediately with blue cheese dip, ranch dip, or more wing sauce, as well as some carrots or celery.
Makes about 25 wontons.