Crispy Asian Chicken Wonton Tacos (Printable)
Golden wonton tacos loaded with marinated chicken, fresh slaw, and creamy sauce
# What You'll 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 and toss to coat evenly. Let marinate for at least 15 minutes.
02 - Combine red and green cabbage, julienned carrot, green onions, and cilantro in a large bowl. In a separate small bowl, whisk together rice vinegar, sugar, sesame oil, and salt to make the dressing. Pour over the vegetables and toss thoroughly. Set aside.
03 - Stir together mayonnaise, sriracha, honey, and lime juice in a small bowl until smooth and well combined. 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 mold and gently lower into the oil. Fry for 30–45 seconds per side until golden and crisp. Drain on paper towels.
05 - Heat a skillet over medium-high heat. Remove chicken from the marinade, discarding any excess liquid. Stir-fry the chicken for 4–5 minutes until cooked through and lightly caramelized on the edges.
06 - Fill each crispy wonton shell with the cooked chicken. Top generously with slaw and drizzle with the spicy sauce. Serve immediately while the shells are still crisp.
# Expert Advice:
01 -
- The wonton shells shatter like glass in the best way, and people lose their minds over them every single time.
- It sounds fancy but the whole thing comes together faster than delivery.
02 -
- Watch the oil temperature closely because wonton wrappers burn in seconds if the oil is too hot.
- Do not overfill the shells or they will crack down the middle the moment you pick them up.
03 -
- Thinly slice the chicken while it is partially frozen and you get perfect even pieces every time.
- Double the sauce because you will want it for dipping the broken shell pieces later.