Crispy Asian Chicken Wonton Tacos (Printable)
Crispy wonton tacos stuffed with tender Asian-spiced chicken, fresh slaw, and zesty sauce
# What You Need:
→ Chicken & Marinade
01 - 12 oz boneless, skinless chicken thighs, thinly sliced
02 - 2 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tbsp honey
06 - 2 garlic cloves, minced
07 - 1 tsp fresh ginger, grated
08 - 1 tsp sriracha or chili sauce (optional)
→ Wonton Taco Shells
09 - 16 square wonton wrappers
10 - Vegetable or canola oil for frying
→ Slaw
11 - 1 cup red cabbage, finely shredded
12 - 1 cup green cabbage, finely shredded
13 - 1 small carrot, julienned
14 - 2 green onions, thinly sliced
15 - 2 tbsp fresh cilantro, chopped
16 - 2 tbsp rice vinegar
17 - 1 tbsp sugar
18 - 1 tbsp sesame oil
19 - Pinch of salt
→ Sauce
20 - 3 tbsp mayonnaise
21 - 2 tsp sriracha or Asian chili sauce
22 - 1 tsp honey
23 - 1 tsp lime juice
# How to Make It:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sriracha. Add the thinly sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - In a large bowl, combine the shredded red and green cabbage, julienned carrot, sliced green onions, and chopped cilantro. In a separate small bowl, whisk together rice vinegar, sugar, sesame oil, and a pinch of salt to make the dressing. Pour the dressing over the vegetable mixture and toss thoroughly. Set aside to let the flavors meld.
03 - In a small bowl, stir together mayonnaise, sriracha, honey, and fresh lime juice until smooth and well combined. Cover and refrigerate until ready to serve.
04 - Pour oil to a depth of 2 inches in a deep pan or heavy-bottomed pot and heat to 350°F. Drape each wonton wrapper over the handle of a wooden spoon or a taco shell mold, then carefully lower into the hot oil. Fry for 30 to 45 seconds, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
05 - Heat a skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid. Stir-fry the chicken for 4 to 5 minutes until fully cooked through and lightly caramelized on the edges.
06 - Fill each crispy wonton shell with the cooked chicken, then top generously with the prepared slaw. Drizzle with the sriracha-mayonnaise sauce and serve immediately while the shells are still crisp.
# Expert Suggestions:
01 -
- The wonton shells fry up in under a minute and shatter with every bite in the most satisfying way.
- That sweet, salty, slightly spicy chicken comes together with pantry staples you probably already have.
- It looks like you spent all afternoon but the whole thing clocks in under an hour.
02 -
- Do not walk away from the oil while frying wontons because they go from golden to burnt in seconds.
- Letting the slaw sit for ten minutes in the dressing softens the cabbage just enough to fit neatly into the shells.
03 -
- Pat the chicken dry before marinating so the sauce clings instead of sliding off.
- The secret to perfectly shaped shells is holding the wrapper taut over your mold for two seconds before it hits the oil.