1 lb. chicken breast
3 water chestnuts, canned, finely chopped
1/4 c. chopped green onions (with tops)
2 tsp. vegetable oil
1 tsp. cornstarch
1 tsp. salt
1 tsp. soy sauce
Dash of pepper
1 lb. wonton skins
1 egg, slightly beaten
Vegetable oil for deep frying

Remove bones and skin from chicken; finely chop chicken. Mix chicken, water chestnuts, green onions, 2 teaspoons vegetable oil, the cornstarch, salt, soy sauce and pepper.

Place 1/2 teaspoon chicken mixture in center of wonton skin. (Cover remaining skins with dampened towel to keep them pliable.) Fold bottom corner of wonton skin over filling to opposite corner, forming a triangle. Brush right corner of triangle with egg. Bring corners together below filling; pinch left corner to right corner to seal. Repeat with remaining wonton skins. Cover filled wontons with dampened towel or plastic wrap to keep them from drying out.

Heat oil (1 1/2 inches in wok or use your deep fryer) to 350 degrees. Fry 8 to 10 wontons at a time until golden brown, turning 2 or 3 times, about 3 minutes. Drain on paper towels. Serve with Hot Mustard, Sweet and Sour Sauce or Chinese Lemon Sauce (recipe in this cookbook) if desired.