Buffalo Chicken Rangoons

• Meat

  • 1/2 cup Buffalo sauce
  • 1 Chicken breast, boneless

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder

• Dairy

  • 8 oz Cream cheese

Found on kitchenswagger.com

Ingredients

• 1 boneless chicken breast, shredded
• 8 oz cream cheese
• ½ cup buffalo sauce (not hot sauce)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Directions

• 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 chicken 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. 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.
• 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 and fry until golden. About 15-20 seconds per rangoon, flipping if necessary. They will cook fast so be sure to monitor. The edges will burn quickly.
• Place on a paper towel and allow to slightly cool before serving.