Description
Irresistible Chicken Wonton Tacos offer a delightful fusion of Asian and Mexican flavors, featuring crispy wonton shells filled with savory seasoned chicken and a refreshing Asian slaw. This quick and tasty recipe is perfect for an adventurous weeknight dinner or an impressive appetizer.
Ingredients
Scale
- 2 (12-ounce) packages Wonton Wrappers
- 4–6 cups Neutral Oil for Frying
- 1.5 lbs Boneless, Skinless Chicken Breast or Thighs
- ½ cup Low-Sodium Soy Sauce
- ¼ cup Rice Vinegar
- 2 tablespoons Honey or Maple Syrup
- 1 tablespoon Toasted Sesame Oil
- 2 tablespoons Fresh Ginger, minced
- 4 cloves Garlic, minced
- 1 teaspoon Sriracha (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Cold Water
- 1 tablespoon Olive Oil or Neutral Oil
- 1 (14-ounce) bag Coleslaw Mix
- ½ cup Mayonnaise
- 3 tablespoons Rice Vinegar
- 1 tablespoon Granulated Sugar or Honey
- 1 teaspoon Toasted Sesame Oil
- 1 tablespoon Fresh Lime Juice
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper
- ¼ cup Green Onions, thinly sliced
- 1 tablespoon Toasted Sesame Seeds
- Extra Sriracha Mayo (optional)
Instructions
- Cook chicken by boiling, baking, or pan-frying until it reaches an internal temperature of 165°F (74°C). Shred the cooked chicken into bite-sized pieces and set aside.
- In a medium bowl, whisk together low-sodium soy sauce, rice vinegar, honey/maple syrup, toasted sesame oil, Sriracha (if using), and ½ teaspoon of the minced ginger until well combined.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sauté the remaining minced garlic and ginger for about 1 minute until fragrant. Add the shredded chicken to the skillet, then pour the whisked sauce over it. Stir well to coat the chicken and simmer gently for 2-3 minutes, allowing flavors to absorb.
- In a small bowl, whisk together cornstarch and cold water until no lumps remain, creating a slurry. Pour the slurry into the simmering chicken mixture, stirring constantly for 1-2 minutes until the sauce thickens to a glossy consistency. Reduce heat to low, simmer 2-3 minutes more, then remove from heat and set aside.
- Place coleslaw mix (or thinly shredded cabbage and carrots) into a large mixing bowl. In a separate medium bowl, whisk together mayonnaise, rice vinegar, granulated sugar/honey, toasted sesame oil, fresh lime juice, ¼ teaspoon salt, and ¼ teaspoon black pepper until smooth. Pour dressing over vegetables and toss until evenly coated. Refrigerate for at least 30 minutes to allow flavors to meld.
- Heat 2-3 inches of neutral oil in a deep pot to 350-375°F (175-190°C). Prepare a wire rack set over paper towels for draining. Carefully drop 2-3 wonton wrappers into the hot oil. Using tongs, immediately fold each wrapper into a taco-like “V” shape and hold for a few seconds until it holds its form. Fry for 30-60 seconds per side until golden brown and crispy. Remove and drain on the wire rack. Repeat with remaining wrappers, ensuring oil temperature is maintained.
- For a lighter option, preheat oven to 375°F (190°C). Lightly spray both sides of each wonton wrapper with cooking spray. Drape wrappers over two rungs of an oven rack to form a “V” shape, or press into muffin tin cups. Bake for 5-8 minutes, or until golden and crispy. Let cool on a wire rack.
- Ensure chicken filling is warm and slaw is chilled. Fill each crispy wonton shell generously with the chicken filling. Top with a spoonful of chilled Asian slaw. Garnish with thinly sliced green onions, toasted sesame seeds, and an optional drizzle of Sriracha mayo. Serve immediately for the best crispy texture.
Notes
- For best results, do not overcrowd the pot when frying wonton shells to maintain oil temperature.
- The Asian slaw can be made a few hours in advance for enhanced flavor.
- Serve immediately after assembly for the crispiest wonton shells.
- Consider baking the wonton shells for a lighter option.
- Prep Time: 1 Hour
- Cook Time: 30 Minutes
- Category: Appetizer, Main Course
- Method: Frying, Baking, Sautéing
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 taco
- Calories: Approx. 150-200 (will vary based on portion size and ingredients)
- Sugar: Approx. 3-5g
- Sodium: Approx. 200-300mg (will vary based on soy sauce)
- Fat: Approx. 8-12g
- Saturated Fat: Approx. 2-3g
- Unsaturated Fat: Approx. 6-9g
- Trans Fat: Approx. 0g
- Carbohydrates: Approx. 10-15g
- Fiber: Approx. 1-2g
- Protein: Approx. 10-15g
- Cholesterol: Approx. 30-50mg
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