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🍽️ Crispy Chicken Wan-Tans

451 kcal · 30 min · 4 servings

Ingredients

• 1 packet wonton pastry sheets (9x9 cm frozen)
• oil (for deep-frying the wontons)
• 2 chicken breast fillets
• 2 garlic cloves
• 1 tbsp onion cubes
• ground lemongrass
• 1 pinch anise
• 1 pinch coriander
• 1 pinch cumin
• 2 tbsp light soy sauce
• 4 tbsp coconut milk
• 2 tbsp oil (for frying)
• salt
• pepper
• 1 egg white
• pink pepper (for garnishing)

Instructions

1. 1. Let the wan tan pastry sheets thaw at room temperature.
2. 2. Wash the chicken breast fillets and pat them dry with kitchen paper.
3. 3. Peel the garlic cloves and chop them finely.
4. 4. Mix the remaining marinade ingredients with the chopped garlic.
5. 5. Place the chicken fillets in the marinade and let them marinate for two hours.
6. 6. Preheat the oven to 180 degrees.
7. 7. Remove the chicken fillets from the marinade and let the excess liquid drain off.
8. 8. Place the fillets in a greased baking dish.
9. 9. Cook the chicken breast in the preheated oven for about 15 minutes.
10. 10. Turn the fillets once during cooking and brush them with the marinade.
11. 11. Cut the green ends of the spring onions diagonally into thin rings.
12. 12. Cut the cooked chicken meat into small pieces.
13. 13. Place some chicken meat in the center of a pastry sheet.
14. 14. Lightly beat the egg white.
15. 15. Brush the edge of the pastry sheet with the beaten egg white.
16. 16. Press the pastry sheet firmly together over the filling to seal it.
17. 17. Heat the oil in a wok to about 170 degrees.
18. 18. Check the oil temperature by holding a wooden spoon handle in the oil: If bubbles rise, it is hot enough.
19. 19. Fry the pastry packets in batches until golden brown in the hot oil.
20. 20. Freeze any leftover pastry sheets if you do not need them immediately.
21. 21. Serve the wan tans garnished with coarsely crushed pink pepper.
22. 22. Serve a chili sauce as a dip on the side.

Nutrition per serving

• kcal: 451
• Protein: 32 g · Fett/Fat: 19 g · Carbs: 37 g