Ingredients
- 250 grams chicken breast
- 25 sheets of wonton wrappers
- 5 cloves garlic
- 1 stalk green onion (optional)
- 2 tablespoons tapioca flour
- Salt and pepper, to taste
- 1 egg
- Cooking oil, for frying
Instructions
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Prepare the Chicken Filling:
- Begin by finely grinding the chicken breast using a food processor or meat grinder until it achieves a smooth texture.
- Mince the garlic cloves finely and set them aside.
- In a mixing bowl, combine the ground chicken with the minced garlic. Stir in the tapioca flour, finely chopped green onion (if using), salt, and pepper to taste. Mix thoroughly until all ingredients are well incorporated.
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Assemble the Pangsit:
- Lightly beat the egg in a small bowl. This will be used to seal the edges of the wonton wrappers.
- Take a wonton wrapper and place a small spoonful of the chicken mixture in the center.
- Fold the wrapper into a triangle shape, ensuring that the edges are well sealed. Use a brush or your fingers to apply a bit of the beaten egg along the edges to help them stick.
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Fry the Pangsit:
- Heat a generous amount of cooking oil in a deep pan or wok over medium heat. Test the oil’s readiness by dropping a small piece of wonton wrapper into the oil; if it bubbles and rises, the oil is hot enough.
- Fry the prepared pangsit in batches, being careful not to overcrowd the pan. Cook until they are golden brown and crispy, which usually takes about 3-4 minutes per batch.
- Using a slotted spoon, transfer the fried pangsit to a plate lined with paper towels to drain excess oil.
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Serve:
- Serve the crispy chicken pangsit hot, paired with your choice of dipping sauce, such as spicy chili sauce or sweet Bangkok sauce.
Enjoy this delightful Indonesian treat, perfect for snacking or as an appetizer at any gathering!