In a large mixing bowl, combine ground chicken, minced garlic, grated ginger, chopped scallions, soy sauce, sesame oil, cornstarch, white pepper, and salt. Mix thoroughly with your hands or a fork until all ingredients are well incorporated and the mixture feels slightly sticky. Pro tip: Mix in one direction to develop the protein structure, which helps bind the filling together

Cover the bowl and refrigerate the filling for at least 30 minutes to allow flavors to meld and make the mixture easier to handle.

In a small bowl, whisk together chili oil, soy sauce, black vinegar, sesame oil, sugar, minced garlic, and red pepper flakes until sugar dissolves completely. Pro tip: Taste and adjust heat level by adding more chili oil or red pepper flakes

Set sauce aside to let flavors develop while you prepare the wontons. The sauce can be made up to 2 days ahead.

Place a wonton wrapper on a clean surface with one corner pointing toward you (diamond shape). Place about 1 teaspoon of filling in the center, being careful not to overfill. Pro tip: Keep unused wrappers covered with a damp towel to prevent drying out

Dip your finger in water and lightly moisten the edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing edges firmly to seal out any air bubbles. Pro tip: Make sure there are no air pockets trapped inside, as they can cause wontons to burst during cooking

Bring the two bottom corners of the triangle together and overlap slightly, using a dab of water to seal. The finished wonton should resemble a nurse's cap. Pro tip: Place finished wontons on a parchment-lined baking sheet, making sure they don't touch each other

Heat vegetable oil in a heavy pot or wok to 350°F (175°C). Use a candy thermometer to monitor temperature accurately. Pro tip: Maintain oil temperature between 340-360°F for best results

Carefully add wontons to hot oil, 6-8 pieces at a time to avoid overcrowding. Fry for 3-4 minutes until golden brown and crispy, turning once halfway through. Pro tip: Don't add too many at once as this will drop the oil temperature and result in greasy wontons

Remove fried wontons with a slotted spoon and drain on a wire rack or paper towel-lined plate. Pro tip: Serve immediately for maximum crispiness

Arrange the crispy wontons on a serving platter and drizzle with the spicy chili sauce, or serve the sauce on the side for dipping. Pro tip: Garnish with fresh cilantro, sliced green onions, or toasted sesame seeds for extra visual appeal and flavor