BUFFALO CHICKEN. Need I say more? I think I’ve successfully subjected my entire family to buffalo chicken rangoons at this point. I have forced buffalo chicken upon everyone whether they like it or not. Family gatherings, Super Bowls, and vacations. The good news is everyone has liked it – even the skeptics. Buffalo chicken rangoons are growing in popularity. I’m seeing them creep onto menu’s everywhere. They are a spicy variation to the American Chinese classic. It’s essentially buffalo chicken dip stuffed into a won ton.
I use cream cheese, shredded chicken, and plenty of buffalo sauce. Boil the chicken in a sauce pan, shred it using a fork, and stir into the cream cheese and buffalo sauce. It’s much easier than you may think. These are a perfect app for a party or big game. Serve with blue cheese or ranch dressing if desired, however I don’t think it’s necessary. There you have it – now you have one more buffalo chicken recipe to add to your arsenal of tricks.
These aren’t difficult to make. Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Wet the edges and fold over into a triangle, pinching the edges to seal the rangoon together.
- 1 boneless chicken breast, shredded
- 8 oz cream cheese
- ½ cup buffalo sauce (not hot sauce)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Bring a medium sauce pan of water to a boil and add chicken. Lower to medium heat and cover. Simmer for 15-17 minutes until fully cooked through. Remove and shred using a fork until fine.
- Combine the chicken, cream cheese, buffalo sauce, onion powder, and garlic powder in a bowl. Mix well until fully combined and creamy.
- Place a won ton on a flat surface and spoon a heaping tablespoon of buffalo chicken filling in the center. Wet all four edges with water using your finger and fold over into a triangle, pinching the edges to seal the rangoon together.
- Fill a large sauce pan with an inch of canola or vegetable oil and place on high heat. Once hot place 5-6 rangoons at a time until golden. Fry about 15-20 seconds per rangoon, flipping if necessary. They will cook fast so be sure to monitor. The edges will burn quickly.
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