Crispy Asian Chicken Wonton Tacos (Print Version)
Crispy wonton shells loaded with marinated chicken, fresh slaw, and tangy spicy sauce for an irresistible Asian-inspired fusion dish.
# Recipe Ingredients:
→ Chicken & Marinade
01 - 12 ounces 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
# Directions:
01 - In a bowl, whisk together the 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 - In a large bowl, combine the red cabbage, green cabbage, julienned carrot, green onions, and cilantro. In a separate small bowl, whisk together the rice vinegar, sugar, sesame oil, and salt to make the dressing. Pour over the slaw and toss thoroughly. Set aside.
03 - In a small bowl, stir together the mayonnaise, sriracha, honey, and lime juice until smooth and well blended. Refrigerate until ready to use.
04 - Heat 2 inches of oil in a deep pan to 350°F. Drape each wonton wrapper over a wooden spoon handle or taco mold and carefully lower into the hot oil. Fry for 30 to 45 seconds, turning once, until golden 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 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 sauce. Serve immediately while the shells are still crisp.
# Expert Advice:
01 -
- The contrast of shatteringly crisp wonton shells against juicy caramelized chicken is the kind of texture combination that makes people close their eyes when they eat.
- Everything comes together in under an hour which means this feels like a weekend project but fits into a weeknight reality.
02 -
- Watch the oil temperature carefully because wonton wrappers go from golden to burnt in seconds and there is no rescuing them once they cross that line.
- Toss the slaw right before assembling because if it sits too long the cabbage releases liquid and your crisp shells will sog out from underneath you.
03 -
- Pat the chicken pieces as dry as you can before they hit the pan because excess marinade causes steaming instead of that gorgeous caramelization you are after.
- Work in small batches when frying the shells so the oil temperature does not drop and each wrapper crisps evenly.