Chicken Wonton Tacos (Printable)
Crispy wonton shells loaded with savory chicken, tangy slaw, and spicy drizzle. Perfect fusion bite.
# What You'll Need:
→ Chicken Filling
01 - 1 large chicken breast (about 9 oz), finely diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon 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
→ Slaw Topping
10 - 1 cup cabbage, thinly sliced
11 - 1/4 cup carrots, shredded
12 - 1 green onion, thinly sliced
13 - 2 tablespoons rice vinegar
14 - 1 teaspoon sugar
15 - Salt and pepper, to taste
→ Drizzle Sauce
16 - 3 tablespoons mayonnaise
17 - 1 tablespoon sriracha (adjust to taste)
18 - 1/2 teaspoon fresh lime juice
# How to Make It:
01 - Preheat oven to 375°F. Lightly spray a mini muffin tin with nonstick cooking spray, or prepare taco shell molds if using those instead.
02 - Press wonton wrappers into the cups of the muffin tin to create taco shell shapes. Spray the wrappers lightly with oil. Bake for 6 to 8 minutes until golden and crispy. Let cool, then gently remove from the tin.
03 - In a small bowl, combine the finely diced chicken with soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger. Toss to coat evenly and set aside to marinate for 10 minutes.
04 - Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and sauté for 4 to 6 minutes, stirring occasionally, until cooked through and lightly browned. Remove from heat.
05 - In a separate bowl, combine the thinly sliced cabbage, shredded carrots, and sliced green onion. Drizzle with rice vinegar, sprinkle with sugar, and season with salt and pepper to taste. Toss until evenly coated.
06 - In a small bowl, whisk together the mayonnaise, sriracha, and lime juice until smooth. Adjust the sriracha amount to reach your preferred spice level.
07 - Fill each crispy wonton shell with a spoonful of the cooked chicken. Top with the tangy cabbage slaw and drizzle generously with the spicy mayo sauce.
08 - Serve immediately while the wonton shells are still crispy for the best texture and flavor.
# Expert Advice:
01 -
- The contrast between that shatteringly crisp shell and the juicy saucy chicken filling is genuinely addictive and worth every minute of prep.
- They look impressively fancy arranged on a platter but come together with everyday ingredients you probably already have lurking in your fridge and pantry.
02 -
- Let the wonton shells cool completely in the tin before removing them because warm shells are fragile and will crack if you try to pry them out too soon.
- Do not overfill the muffin cups with the wrappers because excess folding creates thick soggy spots that never fully crisp up.
03 -
- Check the wonton shells at the five minute mark because ovens vary wildly and the line between perfectly golden and irreparably burnt is remarkably thin.
- Patting the diced chicken completely dry before adding the marinade helps it sear rather than steam in the skillet.