Crispy Asian Chicken Wonton Tacos (Printable)
Crispy wonton shells filled with Asian-spiced chicken, fresh slaw, and spicy mayo drizzle. A vibrant 45-minute fusion meal.
# 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 It:
01 - In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sriracha. Add the thinly sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the 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 the rice vinegar, sugar, sesame oil, and a pinch of salt to create the dressing. Pour over the vegetable mixture and toss thoroughly. Set aside to marinate.
03 - In a small bowl, stir together the mayonnaise, sriracha, honey, and lime juice until smooth and well blended. Cover and refrigerate until ready to serve.
04 - Pour oil to a depth of 2 inches in a deep pan and heat to 350°F. Drape each wonton wrapper over the handle of a wooden spoon or a taco shell mold and carefully lower into the hot oil. Fry for 30 to 45 seconds, turning once, until golden brown and crisp. Transfer to paper towels to drain.
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 sriracha-lime sauce. Serve immediately while the shells are still crisp.
# Expert Suggestions:
01 -
- The contrast of crackly wonton shells against juicy, caramelized chicken is the kind of texture surprise that makes everyone at the table go quiet.
- It comes together fast enough for a Tuesday but looks like you spent all afternoon.
- The sriracha mayo drizzle is the kind of thing you will start putting on everything once you taste it.
02 -
- Fry the wonton shells right before serving because they lose their crunch within an hour, no matter how well you store them.
- If the oil temperature drops below 165 degrees Celsius the shells absorb grease and turn soggy instead of shattering crisp.
- The chicken needs at least 15 minutes in the marinade, but anything beyond an hour in the rice vinegar and soy will start breaking down the texture too much.
03 -
- Use a thermometer for the oil because guessing is how you end up with either pale greasy shells or burnt ones, and neither is recoverable.
- A tiny splash of sesame oil stirred into the slaw dressing at the very end, after the sugar dissolves, adds a toasty depth that makes people ask what your secret is.