Why You Will Love This Recipe

I love this chicken rangoon recipe because it’s the perfect mix of creamy, crispy, and savory. The filling comes together in minutes, and the wonton wrappers turn beautifully golden and crunchy with just a quick fry.

It’s one of those recipes that feels fancy but is actually super simple. Whether I’m hosting a get-together or just want a quick snack, these little bites always deliver.

Plus, I can tweak the flavors to match my mood—mild one day, spicy the next. That kind of flexibility makes this recipe one I keep coming back to.

How To Make Chicken Rangoon Recipe

🕒 Quick Recipe Overview

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Total Time: 35 minutes

Course: Appetizer / Snack

Cuisine: Asian-American Fusion

Difficulty: Easy

Yield: 24 rangoons (serves 6–8)

🧰 Equipment Needed

Mixing bowls
Measuring spoons
Pastry brush or your finger
Deep fryer or heavy-bottomed pot
Slotted spoon or spider strainer
Paper towels
Tongs

🛒 Ingredients

1 cup cooked chicken, finely shredded
8 oz (225g) cream cheese, softened
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and black pepper to taste
24 wonton wrappers
Water (for sealing wrappers)
Peanut or vegetable oil for frying

🍳 Step-by-Step Instructions

1. Prepare the Filling

In a mixing bowl, combine the softened cream cheese, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until smooth. Fold in the shredded chicken until evenly distributed.

2. Assemble the Rangoons

Place a wonton wrapper on a clean surface. Spoon about 1 teaspoon of the filling into the center. Moisten the edges of the wrapper with water using your finger or a pastry brush. Fold the wrapper diagonally to form a triangle, pressing the edges firmly to seal. Ensure there are no air pockets. Repeat with the remaining wrappers and filling.

3. Fry the Rangoons

In a deep fryer or heavy-bottomed pot, heat about 2 inches of oil to 375°F (190°C). Carefully add a few rangoons at a time, frying until golden brown and crispy, about 2–4 minutes. Use a slotted spoon to remove them and drain on paper towels. Repeat with the remaining rangoons.

🥗 Nutrition Facts (Per 3-Piece Serving)

Nutrient	Amount	% Daily Value*
Calories	190	10%
Total Fat	7g	9%
Saturated Fat	2g	12%
Cholesterol	20mg	7%
Sodium	590mg	26%
Total Carbohydrate	20g	7%
Dietary Fiber	0g	0%
Sugars	0g	—
Protein	10g	20%
Calcium	130mg	13%
Iron	1mg	14%
Vitamin A	150μg	17%
Vitamin C	0mg	0%

*Percent Daily Values are based on a 2,000-calorie diet.

🍽️ Serving Suggestions

Serve these crispy delights hot with a side of sweet chili sauce, soy sauce, or a spicy sriracha mayo for dipping. They make a fantastic appetizer for parties or a savory snack for movie nights. Pair them with a fresh cucumber salad or steamed edamame for a balanced meal.

💡 Tips and Variations

Air Fryer Option: For a healthier alternative, spray the assembled rangoons with cooking spray and air fry at 375°F (190°C) for 10–12 minutes until golden brown.
Spicy Kick: Add a teaspoon of sriracha or a pinch of red pepper flakes to the filling for some heat.
Cheesy Twist: Mix in shredded cheddar or mozzarella cheese for extra gooeyness.
Make Ahead: Assemble the rangoons and freeze them on a baking sheet. Once frozen, transfer to a zip-top bag and store for up to a month. Fry directly from frozen, adding an extra minute to the cooking time.

🌿 Health Benefits

While Chicken Rangoon Recipe are indulgent, they do offer some nutritional benefits:

Protein: The chicken and cream cheese provide a good source of protein, essential for muscle repair and growth.
Calcium: Cream cheese contributes calcium, important for bone health.
Iron: The combination of ingredients offers iron, which is vital for oxygen transport in the blood.

However, due to their fried nature, it’s best to enjoy them in moderation.

Storage Ideas

When I make a big batch of chicken rangoons, I always set a few aside for later. Here’s how I store them to keep them fresh and crispy:

Refrigerator: If I have leftovers, I let them cool completely, then place them in an airtight container. I store them in the fridge for up to 3 days. To reheat, I use my air fryer or oven so they stay crispy—never the microwave, because it makes them soggy.
Freezer (Before Frying): I often make a double batch and freeze half for later. I lay the uncooked rangoons flat on a baking sheet and freeze them until firm. Then I transfer them to a zip-top freezer bag. They stay good for up to 1 month. I fry them straight from the freezer—no need to thaw.
Freezer (After Frying): If I’ve already fried them, I let them cool completely, then freeze them in a single layer. When I want to eat them again, I reheat them in the oven at 375°F until hot and crisp, usually about 10–12 minutes.

Having these on hand makes snacking way too easy—and I’m not complaining.

📝 Note

For a vegetarian version, substitute the chicken with finely chopped mushrooms or tofu. Ensure the filling is well-seasoned to maintain flavor.

🏁 Conclusion

This chicken rangoon recipe never lets me down. It’s quick, flavorful, and always hits the spot when I’m craving something crispy and cheesy. I’ve made it for weeknight snacks, weekend parties, and even lazy afternoons when I just wanted something delicious without much effort.

Once you try it, you’ll see how easy it is to whip up a batch whenever you’re in the mood for something tasty. I always keep a few extra in the freezer because I know I’ll want them again soon. If you love bold flavor and a perfect crunch, this one’s for you.