Deep-fried Chicken Wontons
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(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
494
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 124 mg | (3 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 14 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
20
- Ingredients
- 20 Wonton wrapper (frozen, 10 x 10 cm)
- 200 grams Chicken breasts
- 1 carrot
- 2 scallions
- 1 egg
- 1 small, dried chili pepper (coarsely crushed)
- 1 tsp cornstarch
- 2 tsps soy sauce
- ½ tsp sesame oil
- salt
- peppers (from the mill)
- 1 l Peanut oil (for frying)
- sweet and sour Chili sauce (for dipping)
Preparation steps
1.
Thaw and separate the wonton sheet. Chop the chicken breast finely and puree in a food processor. Peel the carrot and cut finely. Rinse and cut the spring onions into thin rings. Separate the eggs. Mix the chicken puree with the carrot, onion, chili, cornstarch, egg yolk, soy sauce, and sesame oil. Season with salt and pepper. Pipe 1 teaspoon of filling into the center of each thawed wrapper. Brush the edges with egg white and fold over. Seal the eggs well.
2.
Heat peanut oil in a wok or large skillet. (It is hot enough when you insert a wooden spoon handle and the oil bubbles). Fry the wontons in it two at a time for 3 minutes. Drain on paper towels.
To serve: Serve hot with chilli sauce.
