Crispy Chicken Wonton Tacos (Printable Version)
Crispy wonton shells topped with marinated chicken, tangy Asian slaw, and sweet chili glaze for a fresh fusion appetizer.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 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 (canola)
→ Asian Taco Slaw
09 - 1 cup shredded red cabbage (about 2 oz)
10 - 1 cup shredded green cabbage (about 2 oz)
11 - ½ cup shredded carrots (about 1.5 oz)
12 - 2 green onions, thinly sliced
13 - ¼ cup fresh cilantro, chopped (about 0.2 oz)
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 (about 2.7 oz)
21 - 1 tsp lime juice
→ Garnishes
22 - 1 tbsp toasted sesame seeds
23 - 1 tbsp sliced green onions
24 - Fresh cilantro leaves
# How to Make It:
01 - Preheat oven to 375°F.
02 - Combine chicken breasts, soy sauce, sesame oil, garlic powder, ground ginger, and black pepper in a bowl. Marinate for at least 10 minutes.
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 and toss well. Refrigerate until ready to use.
05 - Lightly spray both sides of wonton wrappers with oil. Drape each wrapper over two bars of an oven rack to form a taco shape, or use a taco shell baking rack.
06 - Bake wonton wrappers for 6–8 minutes until golden and crisp. Remove carefully and cool on a wire rack.
07 - Heat a skillet over medium-high heat. Cook marinated chicken for 4–5 minutes per side until 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.
09 - Fill each wonton shell with chicken, top with Asian slaw, and drizzle with sweet chili sauce. Garnish with sesame seeds, green onions, and cilantro if desired. Serve immediately.
# Expert Advice:
01 -
- The crunch of those handmade wonton shells is something you just can't buy at a store
- Every bite hits that perfect sweet, salty, tangy combo that makes people reach for seconds immediately
- You get to look fancy while actually using up simple ingredients you probably already have
02 -
- The wonton shells lose their crunch fast, so assemble everything right before serving and don't dress the slaw more than an hour ahead
- If your oven racks are too widely spaced, the wontons will sag, so use a taco shell mold or drape them over the inverted cups of a muffin tin
- The chicken keeps well in the fridge for 3 days, but reheat it gently so it doesn't dry out before assembling
03 -
- Double the slaw recipe because people will eat it straight out of the bowl while you're still assembling tacos
- If your chicken breasts are thick, pound them to even thickness before marinating so they cook evenly without drying out