Chicken Rangoons

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March Madness is the perfect time to break out the finger food, have some friends over and enjoy a full afternoon of college basketball. These cheesy chicken rangoons from Kevin Long make a great game day snack. Frying at home can be a little precarious; if you don’t happen to have a deep fryer on hand you can use a large heavy-bottomed pot and a thermometer instead.


Yields: 32


  • 4 pounds grilled chicken breast
  • 4 ounces pepper jack cheese, grated
  • 4 ounces white cheddar, grated
  • 4 ounces Chihuahua cheese, grated
  • 4 ounces mozzarella cheese, grated
  • 1 tablespoon McCormick Grill Mates barbecue seasoning
  • 1 cup hot sauce
  • 32 wonton wrappers
  • 3 egg whites
  • 2 quarts canola or peanut oil
  • salt and pepper to taste


For the filling
  1. Cut fully cooked chicken into a small dice.
  2. In a large bowl add the chicken, barbeque spice, all four of the cheeses, hot sauce, salt and pepper together and mix together until well combined.
For the wontons
  1. Lay out the wonton wrappers and place one ounce (about a heaping teaspoon) of chicken rangoon filling into the middle of each of the wonton wrappers. Brush the edges with the egg whites, fold the wrapper in half and seal closed.
  2. In an electric deep fat fryer or large stock pot, heat oil until deep-fat frying thermometer registers 350 degrees, (hot enough to pop a popcorn kernel).
  3. Using a slotted spoon or fry basket, carefully lower four to five of the rangoons at a time into the fry oil. Cook until golden brown, approximately three minutes.
  4. Drain on paper towel and serve immediately.

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