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A buffalo chicken rangoons recipe with chili crisp ranch.

Buffalo Chicken Rangoons Recipe

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    15 mins

  • Cooking

    10 mins

Recipe Video Fusion Bread Chicken Dairy Appetizer Less Than 30 mins

If you're a fan of a classic crab rangoons recipe, you need to give this buffalo chicken rangoons version a try!

 

Spicy, luxurious, and cheesy, these rangoons have a cream cheese filling made with the flavors of buffalo chicken instead of the classic crab and green onion. Infused with buffalo sauce and Lee Kum Kee Sriracha Mayo, the flavors balance out perfectly, making a mouthwatering appetizer akin to a dumpling stuffed with buffalo chicken dip.

 

Every rangoon needs a dipping sauce as well. Rather than the classic sweet chili sauce, this recipe calls for chili crisp ranch. All you need are two ingredients: your ranch dressing of choice, and Lee Kum Kee Chili Crisp Oil. The two combine effortlessly and level up the flavors within the buffalo chicken rangoons!

What You Will Need

Ingredients

  • 1 cup shredded rotisserie chicken
  • 4 oz. cream cheese, softened
  • ½ cup shredded mozzarella cheese
  • 16 wonton wrappers
  • 1 large egg, beaten
  • 2 cups vegetable oil, for frying

Seasoning

  • 3 Tbsp. buffalo sauce
  • 2 Tbsp. Lee Kum Kee Sriracha Mayo Dressing/Spread
  • 1 tsp. Lee Kum Kee Minced Garlic

Dipping

  • ½ cup ranch dressing
  • 1 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)
Jar of Lee Kum Kee Chili Crisp Oil, a crunchy, spicy chili oil perfect for adding heat and texture to any dish

Chili Sauces, Chili Oils

Chiu Chow Chili Crisp Oil
Garlic

Other Specialty Sauces

Minced Garlic

How to make it

  1. Pull the meat from a rotisserie chicken and finely shred until you have about 1 cup of shredded chicken. In a bowl, combine shredded chicken, cream cheese, buffalo sauce, Lee Kum Kee Sriracha Mayo, Lee Kum Kee Minced Garlic, and mozzarella cheese. Mix until smooth and well combined.
  2. Place a spoonful of filling in the center of each wonton wrapper. Brush the edges with beaten egg, fold into a triangle or pouch, and press firmly to seal.
  3. Heat vegetable oil in a skillet or pot to 350°F. Fry the rangoon in batches for 2–3 minutes until golden and crispy. Transfer to a paper towel–lined plate.
  4. In a small bowl, stir together ranch dressing and Lee Kum Kee Chiu Chow Style Chili Crisp Oil until combined.

  5. Serve the buffalo chicken rangoon hot with the chili crisp ranch dipping sauce.

     

    Get more Asian fusion appetizer recipes on our recipes page!

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