Buffalo Chicken Rangoons

1. Add chicken to a medium saucepan with cold water to cover. Bring to a boil, cover, and lower to a simmer. Simmer for 15-17 minutes until the chicken is fully cooked through to a 165°F internal temp. Remove and shred using a fork until fine.
2. Combine the shredded chicken, cream cheese, buffalo sauce, green onion, and optional garlic powder in a bowl. Mix well until fully combined and creamy.
3. Place a won ton wrap on a flat surface and spoon a heaping teaspoon of buffalo chicken filling in the center. Using your finger, wet all four edges of the won ton with water and fold it over into a triangle, pinching the edges to seal the rangoon together.
4. Fill a saucepan with 2 inches of oil and place on high heat until roughly 360°F. Once hot, place 5-6 rangoons in the oil at a time, and fry until golden. About 20-30 seconds per rangoon, flipping if necessary to ensure even cooking. They will cook fast so be sure to monitor. The edges will burn quickly and they will brown after removed from the oil.
5. Place on a paper towel and allow to slightly cool before serving.