Crispy Asian Chicken Wonton Tacos (Printable Version)
Crispy fried wonton shells loaded with savory Asian chicken, fresh cabbage slaw, and spicy crema for a vibrant handheld dinner.
# What You 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 Make It:
01 - In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, and sriracha. Add the thinly sliced chicken thighs, toss to coat evenly, and let marinate for at least 15 minutes.
02 - In a large bowl, combine 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 salt to make the dressing. Pour over the vegetable mixture and toss thoroughly to combine. Set aside.
03 - In a small bowl, stir together mayonnaise, sriracha, honey, and lime juice 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 utensil handle or taco shaper and carefully lower into the oil. Fry for 30 to 45 seconds, turning once, until golden and crisp. Remove with a slotted spoon and drain on paper towels.
05 - Heat a skillet over medium-high heat. Add the marinated chicken, discarding any excess marinade, and stir-fry for 4 to 5 minutes until cooked through and lightly caramelized.
06 - Fill each crispy wonton shell with the cooked chicken, then top with the prepared slaw and a drizzle of the sauce. Serve immediately while the shells are still crisp.
# Expert Advice:
01 -
- The contrast of shatteringly crisp wonton shells against juicy caramelized chicken is the kind of texture combo 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 weeknight and still feel like a kitchen hero.
02 -
- The wonton shells go from golden to burnt in seconds, so pull them out the moment you see even a hint of deep amber.
- If your chicken is wet with too much marinade when it hits the pan, it will steam instead of caramelize, so shake off the excess before cooking.
03 -
- Slice your chicken as thinly and uniformly as possible so every piece cooks at the same rate and caramelizes evenly.
- Test fry one wonton shell first to get a feel for the timing before you commit the whole batch to the oil.