This dish isn’t native to Indonesian culinary, but wonton is one of popular appetizers in Indonesia and it’s influenced by Chinese culinary. If you go to Indonesia, it’s so easy to find wonton soup or fried wonton.
Here, I made a different style of fried wonton, by adding 5 spice in the chicken mixture. 5 spice is translated as ngo hiang in bahasa Indonesia.

Category: Appetizers & Snacks
Style: Chinese

• 2 boneless and skinless breast chicken
• 1-2 tsp 5-spice
• 1 tsp minced garlic
• salt and pepper as desired
• 1 tsp sesame oil
• ¼ cup green onions, finely chopped
• 1 egg white, lightly beaten
• 1 pkg. (454g) wonton wrappers

• Wash the chicken. Place chicken, garlic, 5 spice, pepper and salt in a hand blender bowl, then chop.
• Steam or stir fry the chicken mixture until done. Remove from heat.
• Combine the chicken mixture, sesame oil, egg white and green onion, stir well. When ready to stuff the 1/2 tsp or 1 tsp of the filling in the center of the first wonton skin. Dampen the edges with a little water. Fill and seal as you can see on the pic above. Continue until all wrappers are filled and sealed.
• Heat a wok or large frying pan until it is very hot. Add oil and when it is hot, add a few wontons and deep-fry for 3 minutes or until golden and crispy. Drain on paper towel. Continue to fry the wontons until they are all prepared.
• They can be made ahead and reheated in a 350*F. oven. Serve them with sweet chili sauce.



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