Crispy Chicken Wonton Tacos Recipe
Introduction
Crispy Chicken Wonton Tacos are a delightful fusion of Asian flavors and taco fun. Tender marinated chicken, crunchy coleslaw, and crispy wonton shells combine for a bite-sized treat that’s perfect for any occasion.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- ¼ 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
- Step 1: In a bowl, combine the sliced chicken with teriyaki sauce, ½ tablespoon sesame oil, soy sauce, minced garlic, and grated ginger. Marinate for 10 minutes to allow the flavors to meld.
- Step 2: Heat a skillet over medium heat and cook the marinated chicken until fully cooked and slightly caramelized, about 5 to 7 minutes. Remove from heat and set aside.
- Step 3: In a separate bowl, toss together the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining ½ tablespoon sesame oil. Set aside to let the flavors combine.
- Step 4: Lightly fry wonton wrappers in hot oil for 20 to 30 seconds per side until they turn crispy and golden. Drain on paper towels to remove excess oil.
- Step 5: Assemble the tacos by filling each crispy wonton wrapper with cooked chicken and a spoonful of the coleslaw mixture. Drizzle with sweet chili sauce for a touch of sweetness and heat.
- Step 6: Garnish each taco with sesame seeds and chopped cilantro before serving for added texture and fresh flavor.
Tips & Variations
- For extra crunch, add chopped peanuts or water chestnuts to the coleslaw mix.
- Use ground chicken or turkey as a substitute for sliced chicken breasts to vary texture.
- Try substituting the sweet chili sauce with a spicy mayo for a creamy kick.
- If you prefer baked wonton shells, brush them lightly with oil and bake at 375°F (190°C) for 8-10 minutes until crispy.
Storage
Store leftover cooked chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Keep fried wonton shells in a sealed container at room temperature to maintain their crispness. Reheat chicken gently in a skillet or microwave before assembling fresh tacos.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the chicken and coleslaw ahead of time?
Yes, you can marinate and cook the chicken as well as prepare the coleslaw up to one day in advance. Store them separately in the refrigerator for best freshness.
What can I use if I don’t have wonton wrappers?
If wonton wrappers are unavailable, small corn or flour tortillas can work as a substitute, though they won’t be as crispy. For crunch, consider baking tostada shells instead.
PrintCrispy Chicken Wonton Tacos Recipe
These Crispy Chicken Wonton Tacos are a delightful fusion of Asian flavors and Mexican street food. Tender teriyaki-marinated chicken is paired with a fresh, tangy coleslaw and nestled inside golden, crunchy wonton wrappers, finished with a sweet chili drizzle and sesame seed garnish. Perfect as a fun appetizer or a light meal, these tacos offer a satisfying crunch and bold flavors in every bite.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 12 crispy chicken wonton tacos 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Asian-American)
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts, thinly sliced
- ¼ 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
- remaining ½ tbsp sesame oil
Assembly & Garnishes
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- Marinate the chicken: In a medium bowl, combine the thinly sliced chicken breasts, teriyaki sauce, ½ tablespoon sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Mix well to coat the chicken evenly. Let it marinate for at least 10 minutes to absorb the flavors.
- Cook the chicken: Heat a skillet over medium heat. Add the marinated chicken and cook until fully cooked through and slightly caramelized, about 5 to 7 minutes. Stir occasionally to ensure even cooking. Remove from heat and set aside.
- Prepare the coleslaw: In a bowl, toss the coleslaw mix with thinly sliced green onions, rice vinegar, honey, and the remaining ½ tablespoon sesame oil. Mix until well combined and set aside to let the flavors meld.
- Fry the wonton wrappers: In a separate skillet or frying pan, heat a small amount of oil over medium heat. Lightly fry each wonton wrapper for 20 to 30 seconds per side until they turn golden brown and crispy. Remove the fried wontons and drain on paper towels to remove excess oil.
- Assemble the tacos: Place a crispy wonton wrapper on a plate. Spoon some cooked chicken onto the wrapper, then top with a generous amount of coleslaw. Drizzle with sweet chili sauce for a sweet and spicy kick.
- Garnish and serve: Sprinkle the assembled tacos with sesame seeds and chopped cilantro for added flavor and presentation. Serve immediately while the wonton shells are still crispy.
Notes
- You can adjust the sweetness or spice of the sweet chili sauce based on your preference or substitute with sriracha for more heat.
- To save time, chicken can be marinated up to 1 hour ahead and stored in the refrigerator.
- Use a non-stick skillet and moderate oil to prevent the wontons from absorbing too much oil during frying.
- For a lower-fat option, you can bake wonton wrappers at 375°F (190°C) on a baking sheet lightly sprayed with oil for 5-7 minutes or until crispy instead of frying.
Keywords: crispy chicken wonton tacos, teriyaki chicken tacos, wonton shell tacos, Asian fusion recipes, easy appetizer, fried wonton tacos
