Crispy Asian Chicken Wonton Tacos (Print)
Crispy fried wonton shells stuffed with savory Asian-marinated chicken, fresh cabbage slaw, and spicy mayo drizzle.
# What You’ll 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
→ 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
# How To Make:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sriracha. Add the sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow 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 form the dressing. Pour over the vegetable mixture and toss thoroughly. Set aside to let flavors meld.
03 - In a small bowl, stir together mayonnaise, sriracha, honey, and fresh lime juice until completely smooth and well blended. Refrigerate until ready to serve.
04 - Heat 2 inches of oil in a deep pan to 350°F. Drape each wonton wrapper over a wooden spoon handle or taco shell mold and carefully lower into the hot oil. Fry for 30 to 45 seconds, turning once, until golden brown and crispy. 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. Top generously with the prepared slaw and drizzle with the spicy sauce. Serve immediately while the shells remain crisp.
# Expert Tips:
01 -
- The wonton shells fry up into the most satisfying crunch you will ever hear, and people always ask how you made them.
- Everything comes together in under an hour, which means you can pull this off on a weeknight without breaking a sweat.
02 -
- The wonton shells lose their crunch fast, so always fry them last or reheat them in a 180 degree Celsius oven for two minutes right before serving.
- Do not overcrowd the pan when frying the shells, because the temperature drops and they end up greasy instead of shatteringly crisp.
03 -
- Slice the chicken thinly and against the grain so every piece is tender and absorbs more marinade than thick chunks ever could.
- Let the assembled tacos sit for even a minute and the shell softens, so have everything plated and ready before you start filling.