Crispy Chicken Wonton Tacos (Print Version)

Crispy wonton shells stuffed with seasoned chicken, fresh cabbage slaw, and zesty sauce—a fun fusion appetizer or meal.

# Recipe Ingredients:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 12 oz), diced
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon sesame oil
05 - 1 teaspoon cornstarch
06 - 1 clove garlic, minced
07 - 1 teaspoon ginger, grated

→ Wonton Shells

08 - 12 square wonton wrappers
09 - Nonstick cooking spray or 2 tablespoons vegetable oil

→ Slaw

10 - 1 cup shredded cabbage
11 - 1/2 cup shredded carrots
12 - 2 green onions, thinly sliced
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - 1/2 teaspoon sugar
17 - Pinch of salt

→ Sauce

18 - 3 tablespoons mayonnaise
19 - 1 tablespoon sweet chili sauce
20 - 1 teaspoon sriracha (optional, to taste)
21 - 1 teaspoon lime juice

# Directions:

01 - Preheat the oven to 375°F.
02 - In a bowl, toss diced chicken with soy sauce, hoisin sauce, sesame oil, cornstarch, garlic, and ginger. Marinate for 10 minutes.
03 - In a medium bowl, combine cabbage, carrots, green onions, cilantro, rice vinegar, sesame oil, sugar, and salt. Toss and set aside.
04 - Mix mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl. Refrigerate until ready to use.
05 - Spray or brush both sides of the wonton wrappers lightly with oil. Drape each wrapper over two bars of an oven rack to form a taco shape.
06 - Bake for 6–8 minutes or until golden and crisp. Cool slightly before removing.
07 - Heat a nonstick skillet over medium-high heat. Add marinated chicken and sauté for 5–6 minutes, stirring often, until cooked through and slightly caramelized.
08 - Fill each crispy wonton shell with chicken, top with slaw, and drizzle with the sauce. Serve immediately.

# Expert Advice:

01 -
  • The contrast between the ultra crispy shells and tender seasoned chicken is absolutely addictive
  • You get all the satisfaction of tacos with an exciting Asian inspired twist that feels fancy but comes together in under 40 minutes
02 -
  • The wonton shells lose their magical crunch quickly, so bake them right before serving and fill them just moments before everyone digs in
  • If you cannot drape the wrappers over your oven rack, you can shape them over upside down muffin tins, though the rack method gives the best taco shape
03 -
  • Pat the marinated chicken dry with paper towels before cooking for better browning and less splattering in your pan
  • Let the baked wonton shells cool for just 2 minutes on the rack before removing them, otherwise they might break apart

Go Back