Chicken Rangoon

Ingredients

• peanut oil for frying
• 1 , 8 ounce
• 1 pinch onion powder , or to taste
• 1 pinch garlic powder , or to taste
• 1 dash Worcestershire sauce , or to taste
• 1 dash soy sauce , or to taste
• 1 pinch salt , or to taste
• 1 pinch ground black pepper , or to taste
• 1 cup chopped cooked chicken
• 1 , 16 ounce

Instructions

1. 1

   Heat oil in a deep-fryer or deep, large saucepan to 375 degrees F (190 degrees C).

2. 2

   Stir cream cheese, onion powder, garlic powder, Worcestershire sauce, soy sauce, salt, and pepper together in a bowl. Add chicken and stir until completely incorporated.

3. 3

   Separate wonton wrappers and place onto a work surface. Spoon about 1 teaspoon cream cheese filling onto the center of each wrapper. Working on one at a time, use your finger or a pastry brush to lightly moisten the edges of the wrapper with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.

4. 4

   Cook wontons in batches in hot oil until lightly browned, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.