Garlic Parmesan Chicken Rangoons Tips, FAQ & printable recipe

Tips for success

For the crispiest rangoons, make sure the oil is at the correct temperature. Use a thermometer to monitor. If the oil is too cool, the rangoons absorb oil and become greasy.

If too hot, they brown too quickly and the filling may not heat through. Fry in small batches and allow the oil to return to temperature between batches.

To keep the filling creamy and smooth, ensure the cream cheese is fully softened before mixing. This prevents lumps and makes the filling easier to spread.

If the filling seems too thick, add a tablespoon of milk or cream to loosen it. The filling can also be made ahead and refrigerated for up to two days.

Variations

• Spicy Kick: Add a few dashes of hot sauce or a pinch of red pepper flakes to the filling for a spicy version. Serve with a sriracha mayo dip instead of garlic Parmesan.
• Crab Rangoon Style: Replace the chicken with canned crab meat, drained and flaked. Reduce the Parmesan to 1/4 cup and add a teaspoon of Worcestershire sauce. Serve with sweet chili sauce.
• Baked Version: Brush the assembled rangoons with melted butter or oil and bake at 400°F (200°C) for 12-15 minutes, or until golden and crisp. This is a lighter alternative to frying.
• Air Fryer: Cook the rangoons in an air fryer at 375°F (190°C) for 8-10 minutes, spraying lightly with oil, until golden and crisp. This reduces oil usage and still yields a crunchy texture.

Storage and make-ahead

Fridge

Store leftover rangoons in an airtight container in the refrigerator for up to 3 days. The dip can also be refrigerated for up to a week.

Freezer

Freeze uncooked rangoons on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a minute to the cooking time.

Reheat

Reheat leftover rangoons in a 375°F (190°C) oven for 5-7 minutes until hot and crisp. Do not microwave.

Store leftover rangoons in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 5 to 7 minutes, or until hot and crisp. Avoid microwaving, as it makes them soggy.

Assemble the rangoons up to a day in advance. Place them on a baking sheet lined with parchment, cover with plastic wrap, and refrigerate. Fry just before serving. The filling can also be made up to two days ahead and stored in the refrigerator.

Serving ideas

Serve the rangoons hot, right after frying, with a bowl of garlic Parmesan dip for dipping. They are perfect as an appetizer for parties, game day, or as a snack.

Arrange them on a platter with extra dip and garnish with chopped scallions or parsley if desired.

For a complete spread, serve alongside other Asian-inspired appetizers like spring rolls or potstickers.

The rangoons are best enjoyed immediately, but they can be kept warm in a low oven for up to 30 minutes. The dip can be made ahead and refrigerated.

Frequently asked questions

Recipe card

Garlic Parmesan Chicken Rangoons

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 cup shredded cooked chicken
• 8 oz cream cheese, softened
• 1/4 cup chopped scallions
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 16 wonton wrappers
• Water, for sealing, to taste
• 2 cups vegetable oil, for frying
• Garlic Parmesan dip (store-bought or homemade), to taste

Instructions

1. In a medium bowl, combine the shredded chicken, cream cheese, scallions, Parmesan, and garlic. Mix with a wooden spoon until thoroughly blended and smooth.
2. Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of filling in the center. Dip a finger in water and wet the edges of the wrapper. Fold the corners to the center, pinching the edges together to form a four-corner purse. Repeat with the remaining wrappers and filling.
3. Heat the oil in a large skillet or Dutch oven over medium-high heat until it reaches 350°F (175°C). Carefully place a few rangoons in the hot oil, seam side down. Fry for 2 to 3 minutes, turning occasionally, until golden brown on all sides.
4. Using a slotted spoon, transfer the fried rangoons to a paper towel-lined plate to drain. Repeat with the remaining rangoons, ensuring the oil returns to temperature between batches.
5. Arrange the hot rangoons on a serving platter with a bowl of garlic Parmesan dip for dipping. Serve immediately.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

380

Protein

18 g

Carbohydrates

22 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.