In a large bowl, combine the chicken keema, spring onion, garlic, ginger, soy sauce, oil, black pepper, sugar, salt, and cornflour. Mix everything together thoroughly until it's well combined. Make sure to mix in one direction only to give the filling a smooth, cohesive texture.

Place a wonton wrapper on a clean surface. Scoop about ½ tablespoon of the chicken filling into the center of the wrapper.

Lightly moisten the edges of the wrapper with water. Fold the wrapper in half to create a triangle and firmly press the edges to seal them completely.

Take the two pointed corners of the triangle and bring them close together. Dab a little water on one corner, then overlap it with the other and press firmly to seal. This creates the classic wonton shape.

Repeat this process for the rest of the wonton wrappers.

Bring a large pot of water to a rolling boil. Carefully drop the wontons into the boiling water, making sure not to overcrowd the pot.

Boil the wontons for 4-5 minutes, or until they float to the surface. This is your sign that they are cooked through.

Use a slotted spoon to transfer the cooked wontons to a serving dish. Drizzle with chilli oil immediately and serve them hot. Enjoy!