Chicken Wonton Tacos (Print)
Crispy wonton shells loaded with savory chicken, crunchy slaw, and zesty sriracha mayo for the perfect fusion bite.
# What You’ll Need:
→ Chicken Filling
01 - 1 large boneless skinless chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon toasted sesame oil
05 - 1 garlic clove, minced
06 - 1/2 teaspoon fresh ginger, grated
07 - 1 tablespoon vegetable oil
→ Wonton Shells
08 - 12 round or square wonton wrappers
09 - Nonstick cooking spray or a small amount of vegetable oil
→ Slaw Topping
10 - 1 cup green or napa cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 teaspoon granulated sugar
15 - Salt and freshly ground black pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha (adjust to taste)
18 - 1/2 teaspoon fresh lime juice
# How To Make:
01 - Preheat oven to 375°F. Lightly coat a mini muffin tin with nonstick cooking spray, or prepare taco shell molds if using.
02 - Press each wonton wrapper into the cups of the muffin tin, shaping them into small taco shells. Spray the wrappers lightly with oil. Bake for 6 to 8 minutes until golden brown and crispy. Let cool, then gently remove from the tin.
03 - In a small bowl, combine the finely diced chicken with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and let marinate for 10 minutes.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sauté for 4 to 6 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat and set aside.
05 - In a mixing bowl, toss the thinly sliced cabbage, shredded carrots, and sliced green onion with rice vinegar, sugar, salt, and pepper. Stir until well combined and set aside.
06 - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha amount to your preferred spice level.
07 - Fill each crispy wonton shell with a spoonful of the cooked chicken. Top with the tangy slaw and drizzle generously with the sriracha mayo sauce.
08 - Arrange the filled wonton tacos on a platter and serve immediately for maximum crispiness.
# Expert Tips:
01 -
- The contrast of that shattering crisp shell against the juicy hoisin glazed chicken is genuinely addictive, and you will find yourself eating three before anyone else sits down.
- Everything comes together in under forty minutes with ingredients you probably already have lurking in your fridge door.
02 -
- Those wonton shells go from golden to burnt in under a minute so set a timer and check them at the six minute mark without fail.
- Assembling these even twenty minutes ahead makes the bottoms soggy, so have everything prepped and ready before you fill them.
03 -
- Spray the outside of the wonton wrappers instead of the inside of the muffin cups for more even browning and easier release.
- Let the chicken rest off heat for two minutes before filling so the juices redistribute and do not make the shells soggy.