Crispy Chicken Wonton Tacos (Printable)
Crispy wonton shells filled with savory chicken, fresh cabbage slaw, and spicy mayo drizzle. A fun Asian-American fusion dish.
# 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 for brushing
→ Slaw Topping
10 - 1 cup green cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons unseasoned rice vinegar
14 - 1 teaspoon granulated sugar
15 - Kosher salt and freshly ground black pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha, adjusted to taste
18 - 1/2 teaspoon fresh lime juice
# How To Make It:
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 or brush lightly with oil. Bake for 6 to 8 minutes until golden brown and crispy. Let cool in the pan for 2 minutes, then gently remove and set aside.
03 - In a mixing bowl, combine the finely diced chicken breast with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and let marinate for 10 minutes at room temperature.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken in an even layer and sauté for 4 to 6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove from heat.
05 - In a separate 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 to allow flavors to meld.
06 - In a small bowl, whisk together the mayonnaise, sriracha, and fresh lime juice until smooth. Adjust the sriracha quantity for desired spice level.
07 - Spoon the cooked chicken filling into each baked wonton shell. Top generously with the prepared slaw. Drizzle the spicy sriracha mayo over each taco.
08 - Arrange the filled wonton tacos on a serving platter and serve immediately while the shells are still crisp for the best texture and flavor.
# Expert Suggestions:
01 -
- They disappear faster than any appetizer I have ever set on a table.
- The crunch of that baked wonton shell catches everyone off guard in the best way.
02 -
- Overbaking the shells by even one minute turns them from crisp to brittle, so check them at the 6 minute mark.
- Assembling too early means soggy bottoms, so wait until everyone is gathered before you fill them.
03 -
- Keep the wonton wrappers under a damp paper towel while you work so they never crack or dry out.
- Use a mini muffin tin rather than freehand shaping since it gives you a consistent cup that holds more filling.