Crispy Chicken Wonton Tacos Recipe

Introduction

Crispy Chicken Wonton Tacos are a delightful fusion of crunchy wonton wrappers filled with savory marinated chicken and fresh, tangy slaw. These bite-sized tacos are perfect for a quick appetizer or a fun, flavorful meal that’s easy to prepare and sure to impress.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup teriyaki sauce
• 1 tbsp sesame oil (divided)
• 1 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups coleslaw mix (cabbage and carrots)
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp honey
• 12 wonton wrappers
• 2 tbsp sweet chili sauce
• 1 tsp sesame seeds
• 2 tbsp chopped cilantro

Instructions

1. Step 1: In a bowl, combine the thinly sliced chicken with teriyaki sauce, 1/2 tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. Marinate for 10 minutes to allow flavors to meld.
2. Step 2: Heat a skillet over medium heat and cook the marinated chicken until fully cooked, about 5 to 7 minutes. Remove from heat and set aside.
3. Step 3: In another bowl, toss together the coleslaw mix, green onions, rice vinegar, honey, and the remaining 1/2 tablespoon of sesame oil. This will add a fresh, tangy crunch to your tacos.
4. Step 4: Heat oil in a pan and lightly fry each wonton wrapper for 20 to 30 seconds on each side until they become golden and crispy. Drain on paper towels to remove excess oil.
5. Step 5: Assemble the tacos by placing a portion of cooked chicken and coleslaw inside each crispy wonton wrapper. Drizzle with sweet chili sauce for a touch of sweetness and heat.
6. Step 6: Garnish each taco with sesame seeds and chopped cilantro before serving for added flavor and a beautiful presentation.

Tips & Variations

• For extra crispiness, bake the wonton wrappers in a preheated oven at 375°F (190°C) for 5-7 minutes instead of frying.
• Substitute chicken with shrimp or tofu for a different protein option.
• Add sliced avocado or a squeeze of lime for a fresh twist.
• If you prefer less heat, reduce or omit the sweet chili sauce.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 2 days. Keep cooked chicken and slaw chilled, and reheat the chicken gently in a skillet or microwave before assembling. To maintain crispiness, fry or bake fresh wonton wrappers each time you serve rather than storing assembled tacos.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken and slaw ahead of time?

Yes, you can marinate and cook the chicken as well as prepare the coleslaw a few hours in advance. Keep them refrigerated separately and assemble the tacos just before serving to keep the wonton wrappers crispy.

What can I use as a substitute for wonton wrappers?

If wonton wrappers aren’t available, small flour tortillas or crispy baked tortilla chips can work as an alternative, though the texture and flavor will differ slightly from the traditional crispy wonton base.

Crispy Chicken Wonton Tacos Recipe

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4.9 from 67 reviews

These Crispy Chicken Wonton Tacos combine tender, marinated chicken with crunchy wonton shells and a fresh, tangy coleslaw, topped with sweet chili sauce and sesame seeds for a delightful twist on traditional tacos. Perfect as an appetizer or light meal, they offer a flavorful fusion of Asian-inspired ingredients and crispy textures.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 tacos 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Chicken Marinade

• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup teriyaki sauce
• 1 tbsp sesame oil (divided)
• 1 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated

Coleslaw

• 2 cups coleslaw mix (cabbage and carrots)
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp honey
• 1/2 tbsp sesame oil (remaining from the 1 tbsp divided)

Tacos Assembly

• 12 wonton wrappers
• 2 tbsp sweet chili sauce
• 1 tsp sesame seeds
• 2 tbsp chopped cilantro

Instructions

1. Marinate the Chicken: In a bowl, combine the thinly sliced chicken breasts with teriyaki sauce, 1/2 tablespoon of sesame oil, low-sodium soy sauce, minced garlic, and grated fresh ginger. Mix well and let it marinate for 10 minutes to absorb all the flavors.
2. Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken and cook for about 5 to 7 minutes until fully cooked through and slightly caramelized. Remove from heat and set aside.
3. Prepare the Coleslaw: In a separate bowl, toss the coleslaw mix and sliced green onions with rice vinegar, honey, and the remaining 1/2 tablespoon of sesame oil. Mix thoroughly to coat the vegetables evenly.
4. Fry the Wonton Wrappers: Heat some oil in a pan over medium-high heat. Lightly fry each wonton wrapper for 20 to 30 seconds per side until they turn golden brown and crispy. Drain on paper towels to remove excess oil.
5. Assemble the Tacos: Fill each crispy wonton wrapper with a portion of the cooked chicken and a spoonful of the prepared coleslaw. Drizzle each taco with sweet chili sauce for a sweet and spicy kick.
6. Garnish and Serve: Sprinkle sesame seeds and chopped cilantro on top of the assembled tacos for added flavor and a beautiful presentation. Serve immediately for maximum crispiness.

Notes

• For extra crispiness, fry wontons in small batches to avoid overcrowding the pan.
• Adjust the amount of sweet chili sauce based on your desired spice level.
• You can substitute chicken breasts with thighs for a juicier texture.
• These tacos are best served fresh to maintain the crunch of the wonton shells.
• Leftover chicken can be stored in the refrigerator for up to 2 days but re-frying the wontons is recommended before serving.

Keywords: crispy chicken wonton tacos, wonton tacos, Asian chicken tacos, crispy wonton shells, teriyaki chicken tacos, appetizer tacos