Cheesy Chicken Rangoon
Buffalo chicken and cream cheese fried together in a crispy golden won ton. Cheesy Chicken Rangoon is a twist on the classic Crab Rangoon which is originally Burmese. Great fusion snack recipe, try it out today!

Ingredients
Cheesy Chicken Rangoon
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E£601380.0
Buffalo Sauce:
Siracha sauce
/g
150.0 g
0%
Butter
/g
500.0 g
0%
White Vinegar
/g
20.0 g
0%
Worcestershire sauce
/ml
50.0 ml
0%
Garlic, powder
/g
15.0 g
0%
Onion, powder
/g
15.0 g
0%
Knorr Hollandaise Sauce (6x1L)
/g
300.0 g
0%
Pouched Chicken:
Knorr Chicken Stock Powder (6x1.1Kg)
/g
20.0 g
0%

Water
/l
1.0 l
0%
Chicken breast
/g
600.0 g
0%
Rangoon’s:
Won Ton wrappers
/pc
50.0 pc
0%
Cream Cheese
/g
250.0 g
0%
Chives, finely slides
/g
50.0 g
0%
Oil for frying
/ml
0.0 ml
0%
Knorr Thai Sweet Chilli Sauce (6x950ml)
/g
300.0 g
0%

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Buffalo Sauce:
-
Siracha sauce 150.0 g
-
Butter 500.0 g
-
White Vinegar 20.0 g
-
Worcestershire sauce 50.0 ml
-
Garlic, powder 15.0 g
-
Onion, powder 15.0 g
-
Knorr Hollandaise Sauce (6x1L) 300.0 g
Pouched Chicken:
-
Water 1.0 l
-
Chicken breast 600.0 g
Rangoon’s:
-
Won Ton wrappers 50.0 pc
-
Cream Cheese 250.0 g
-
Chives, finely slides 50.0 g
-
Oil for frying
Preparation
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Buffalo Sauce:
- Combine the siracha sauce, butter, vinegar, Worcestershire sauce, garlic powder and onion powder in a pot and place over medium heat. Bring to a simmer while stirring with a whisk.
- As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, add Knorr Hollandaise Sauce and set aside for use.
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Pouched Chicken:
- Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes
- Remove chicken and set aside to rest before shredding chicken for the pasta dish.
-
Rangoon’s:
- Mix together shredded chicken, cream cheese, buffalo sauce and chives. Ensure the mixture is firm and can be shaped. inside the pastry.
- Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold over into a triangle, pinching the edges to seal the rangoon together.
- Heat fryer with frying oil to 180°C.
- Once hot fry until golden. About 15-20 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly.
- Serve with Knorr Thai Sweet Chili Sauce as a dip.
-
Chefs Advice:
- The rangoon’s can be made in advance and frozen ready for service.