In a food processor pulse the figs with the sugar until coarsely chopped. In a small bowl mix the figs with the chicken. In a hot wok heat the canola oil and add the shallot, stir-fry briefly. Add the chicken mixture break it up with chopsticks or spoon and cook until chicken turns grey. Add the soy sauce, dry sherry, lemon zest and salt and pepper. Mix well. Add cornstarch slurry and cook until mixture has slightly thickened. Turn mixture out onto a sheetpan and divide the mixture into 24 portions. Allow to cool. Place a wonton wrapper on a flat surface. Spoon 1 portion of the filling into the middle of the wrapper. Moisten the edges of the wrapper. Fold the wrapper into a triangle, press the edges down. Form a ring pulling the 2 corners along the fold together. Moisten 1 corner and press it into the other one forming the wonton. Repeat until all 24 are made. Heat 2 cups of canola oil in a large wok to 375 degrees F. Carefully drop the wontons in batches and fry them, turning, for about 2 minutes or until golden brown. Using a slotted spoon or a spider transfer fried wontons to paper towels and drain them. Serve immediately or cool and cover. When ready to serve reheat wontons in a 450 degree oven for 5 minutes.