Crispy Asian Chicken Wonton Tacos (Printable)
Crispy wonton tacos filled with tender Asian chicken, crunchy slaw, and zesty sauce.
# What You Need:
→ Chicken & Marinade
01 - 12 oz boneless, skinless chicken thighs, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon sriracha or chili sauce (optional)
→ Wonton Taco Shells
09 - 16 square wonton wrappers
10 - Vegetable or canola oil for frying (approximately 2 inches deep)
→ 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 tablespoons fresh cilantro, chopped
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon sugar
18 - 1 tablespoon sesame oil
19 - Pinch of salt
→ Sauce
20 - 3 tablespoons mayonnaise
21 - 2 teaspoons sriracha or Asian chili sauce
22 - 1 teaspoon honey
23 - 1 teaspoon lime juice
# Directions:
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. Allow to marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Combine red cabbage, green cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large bowl. In a separate small bowl, whisk together rice vinegar, sugar, sesame oil, and a pinch of salt until the sugar dissolves. Pour the dressing over the vegetables and toss thoroughly to combine. Set aside to allow flavors to meld.
03 - Stir together mayonnaise, sriracha, honey, and fresh lime juice in a small bowl until smooth and well blended. Cover and refrigerate until ready to assemble.
04 - Heat 2 inches of oil in a deep heavy-bottomed pan to 350°F. Working in batches, drape each wonton wrapper over the handle of a wooden spoon or taco shell mold and carefully lower into the hot oil. Fry for 30 to 45 seconds per side, turning once, until golden brown and crisp. Transfer to paper towels to drain. Repeat with remaining wrappers.
05 - Heat a large skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid. Stir-fry the chicken in a single layer for 4 to 5 minutes, turning occasionally, until cooked through and lightly caramelized at the edges. Work in batches if needed to avoid overcrowding the pan.
06 - Fill each crispy wonton shell with a generous portion of the caramelized chicken. Top with the prepared slaw and drizzle with the sriracha-mayo sauce. Arrange on a platter and serve immediately while the shells remain crisp.
# Expert Tips:
01 -
- The contrast of shatteringly crisp wonton shells against juicy caramelized chicken is genuinely addictive and impossible to stop eating.
- Everything comes together in under an hour, which makes it perfect for impromptu dinners when you want to impress without the stress.
02 -
- The wonton shells go from golden to burnt in seconds so fry them one at a time and watch closely.
- Letting the slaw sit for 10 minutes before serving softens the cabbage slightly and actually improves the texture.
03 -
- Pat the marinated chicken dry with paper towels before it hits the pan and you will get a much better sear and deeper caramelization.
- The sauce tastes exponentially better if you can make it an hour ahead and let it chill in the fridge while you prep everything else.