Garlic Parmesan Chicken Rangoons

For the chicken

• 1 lb boneless chicken breast
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1 bay leaf
• 1 black cardamom
• 1 clove garlic, smashed
• 2 cups water

For the filling

• Boiled and shredded chicken (from above)
• 8 oz cream cheese, softened
• 1/2 cup green onion, finely chopped
• 1 tbsp fresh garlic, finely chopped
• 1/2 cup freshly grated Parmesan
• Salt to taste
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• 1/2 tbsp red chili flakes
• 1/2 tsp Italian seasoning
• 1 tsp parsley, freshly chopped
• 2 tsp lemon juice

To assemble

• Wonton wrappers
• 1/3 cup water (for sealing)
• Oil, for frying

For the garlic Parmesan sauce

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/3 cup freshly grated Parmesan
• 1 small garlic clove, finely grated
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 1-2 tbsp milk or heavy cream, to thin
• Salt to taste

Directions

• Add the chicken, seasonings, bay leaf, cardamom, garlic and water to a pot. Bring to a gentle boil, reduce to medium-low, cover and simmer 15-18 minutes, until the chicken reaches 165F. Remove, cool slightly and finely shred.
• Mix the shredded chicken with cream cheese, green onion, garlic, Parmesan, seasonings, parsley and lemon juice until well combined. Taste and adjust salt.
• For the sauce, mix the mayonnaise, sour cream, Parmesan, garlic, lemon juice, Dijon, garlic powder and black pepper. Add 1-2 tbsp milk or heavy cream until creamy and your desired consistency. Adjust salt and refrigerate.
• Place about 1 tbsp filling in the center of each wonton wrapper. Lightly wet the edges with water, fold over and press firmly to seal, bringing the two outer corners together for a classic rangoon shape.
• Heat 2-3 inches of neutral oil to 350F. Fry the wontons in batches for 2-3 minutes, turning occasionally, until golden and crispy. Transfer to a wire rack or paper-towel-lined plate and let the oil return to 350F before the next batch.
• Serve immediately with the garlic Parmesan sauce, garnished with fresh parsley and extra Parmesan.

From @iram_mansoor_ on Instagram.