Crispy Chicken Wonton Tacos (Printable)
Crispy wonton shells stuffed with tender chicken, colorful Asian slaw, and sweet chili sauce for a bold fusion dish.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 oz)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tsp garlic powder
05 - 1 tsp ground ginger
06 - ½ tsp black pepper
→ Wonton Taco Shells
07 - 12 square wonton wrappers
08 - Nonstick cooking spray or neutral oil (such as canola)
→ Asian Taco Slaw
09 - 1 cup shredded red cabbage
10 - 1 cup shredded green cabbage
11 - ½ cup shredded carrots
12 - 2 green onions, thinly sliced
13 - ¼ cup fresh cilantro, chopped
14 - 2 tbsp rice vinegar
15 - 1 tbsp soy sauce
16 - 1 tbsp honey or maple syrup
17 - 1 tbsp sesame oil
18 - 1 tsp grated fresh ginger
19 - ½ tsp salt
→ Sweet Chili Sauce
20 - ⅓ cup bottled sweet chili sauce
21 - 1 tsp lime juice
→ Garnishes
22 - 1 tbsp toasted sesame seeds
23 - 1 tbsp sliced green onions
24 - Fresh cilantro leaves
# Steps:
01 - Preheat oven to 375°F for baking the wonton shells.
02 - Combine chicken breasts, soy sauce, sesame oil, garlic powder, ground ginger, and black pepper in a bowl. Marinate for at least 10 minutes to infuse flavors.
03 - Toss together red and green cabbage, carrots, green onions, and cilantro in a large bowl.
04 - Whisk together rice vinegar, soy sauce, honey, sesame oil, ginger, and salt in a small bowl. Pour dressing over the slaw mixture and toss thoroughly. Refrigerate until ready to serve.
05 - Lightly spray both sides of wonton wrappers with oil. Drape each wrapper over two bars of an oven rack to create a taco shape, or use a taco shell baking rack.
06 - Bake wonton wrappers for 6 to 8 minutes until golden brown and crispy. Remove carefully from rack and allow to cool completely.
07 - Heat a skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes per side until fully cooked through and juices run clear. Let rest for 5 minutes, then dice or shred into bite-sized pieces.
08 - Mix sweet chili sauce with lime juice in a small bowl until well combined.
09 - Fill each cooled wonton shell with cooked chicken pieces. Top generously with Asian slaw and drizzle with sweet chili lime sauce. Garnish with sesame seeds, sliced green onions, and fresh cilantro as desired. Serve immediately while shells remain crispy.
# Expert Advice:
01 -
- The contrast between shattering-crisp wonton shells and cool, tangy slaw is the kind of texture combination that makes people pause mid-bite
- These come together in under 45 minutes but taste like something from a fusion restaurant you would actually bookmark
02 -
- Wonton shells go from perfect to burned in seconds, so set a timer and check them at the 6-minute mark
- The slaw needs time to marry with the dressing, so make it at least 15 minutes before assembling
03 -
- Pat the chicken completely dry before marinating to help it develop better color in the skillet
- Let the wonton shells cool completely on the oven rack rather than moving them to preserve their structural integrity