Fried Chicken Green Chili Wontons with Mango Habanero Sauce

In a large saucepan, combine the orange juice, mango nectar, honey, habaneros, salt and pepper over medium-high heat. Bring to a boil, then reduce the heat to a simmer and let it simmer for approximately 1 hour or until the sauce is reduced from 4 cups to 1 cup. Once it has reduced, keep warm on the stove until ready to serve.

For the green chili mixture, heat the olive oil in a large saute pan over medium heat. Add the onion, jalapeño peppers and Anaheim chilies. Season with salt and pepper. Cook for 5 minutes or until the veggies are tender. Add the garlic, and cook for another minute. Whisk in the flour and stir until the flour has just begun to brown. Whisk in the canned green chilies, white wine vinegar and chicken broth and stir until the flour has dissolved. Reduce the heat to medium-low and let it simmer for approximately 10 minutes.

Remove from heat and transfer to a blender or food processor. Blend until smooth (be careful as the sauce is still hot). Once smooth, transfer back to the saute pan and keep warm over low heat. Stir in lime juice and adjust salt and pepper to taste. Add the cooked chicken and toss to combine.

Heat enough vegetable oil so it comes a couple of inches up the side of a heavy-bottomed Dutch oven over medium to medium high heat. Using a thermometer, heat to 350 F.

While the oil is heating up, assemble your wontons. Put a wrapper on your work surface and place a teaspoon of the chicken green chili into the center. Dampen the edges of the wrapper with a bit of water and fold it over sealing the edges together, forming a triangle. Set aside and repeat this step for the rest of the wrappers.

Place 3-4 wontons into the oil and cook for about 2 minutes on each side or until brown. Remove them from the oil using a slotted spoon or kitchen spider and transfer to a paper towel-lined plate. Repeat this step for the rest of the wontons.

Serve immediately with the mango habanero sauce and enjoy!