Crispy Asian Chicken Wonton Tacos (Printer-Friendly)
Golden wonton tacos stuffed with savory chicken, fresh slaw, and zesty sauce.
# What You'll 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 Steps:
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 flavors to penetrate.
02 - Combine shredded red and green cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large bowl. In a separate small bowl, whisk rice vinegar, sugar, sesame oil, and salt until the sugar dissolves. Pour the dressing over the vegetables and toss thoroughly. Set aside to allow flavors to meld.
03 - Stir together mayonnaise, sriracha, honey, and lime juice in a small bowl until smooth and well blended. Refrigerate until ready to serve.
04 - Heat 2 inches of oil in a deep pan to 350°F. Drape wonton wrappers over a taco mold or the handle of kitchen tongs and gently lower into the hot oil. Fry for 30 to 45 seconds per side until golden and crisp. Transfer to paper towels to drain.
05 - Heat a skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid, and stir-fry 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 dressed slaw. Drizzle with the spicy-sweet sauce and serve immediately while the shells are still crisp.
# Expert Hints:
01 -
- The contrast of shatteringly crisp wonton shells against juicy, caramelized chicken is the kind of texture magic that makes people close their eyes when they bite in.
- Everything comes together in under an hour, which means you can pull this off on a Tuesday and still feel like you accomplished something extraordinary.
- The slaw and sauce can be prepped ahead, so when guests arrive you only need to fry and assemble.
02 -
- The wonton shells go from golden to burnt in seconds, so fry them one at a time and watch constantly because the difference between perfect and ruined is about five seconds.
- Do not skip the marinating time for the chicken, those fifteen minutes while you prep everything else are what transform bland meat into something deeply flavored.
03 -
- Use tongs to hold the wonton wrapper over the spoon handle as you lower it into the oil, your fingers will thank you and the shape comes out more consistent.
- Let the chicken sit undisturbed in the skillet for a full minute before stirring so it develops that dark caramelized crust everyone fights over.