Crispy Chicken Wonton Tacos (Printable)
Golden wonton tacos stuffed with marinated chicken, crunchy vegetable slaw, and sweet chili glaze.
# What's Needed:
→ 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 - 1/2 tsp black pepper
→ Wonton Taco Shells
07 - 12 square wonton wrappers
08 - Nonstick cooking spray or neutral oil (such as canola)
→ Asian Taco Slaw
09 - 1 cup shredded red cabbage (about 2 oz)
10 - 1 cup shredded green cabbage (about 2 oz)
11 - 1/2 cup shredded carrots (about 1.5 oz)
12 - 2 green onions thinly sliced
13 - 1/4 cup fresh cilantro chopped
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 - 1/2 tsp salt
→ Sweet Chili Sauce
20 - 1/3 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 - In a bowl combine chicken breasts soy sauce sesame oil garlic powder ground ginger and black pepper. Marinate for at least 10 minutes.
03 - In a large bowl toss together red and green cabbage carrots green onions and cilantro. In a small bowl whisk together rice vinegar soy sauce honey sesame oil ginger and salt. Pour dressing over the slaw and toss well. Chill until ready to use.
04 - 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. Bake for 6 to 8 minutes or until golden and crisp. Remove carefully and cool.
05 - Heat a skillet over medium-high heat. Cook marinated chicken for 4 to 5 minutes per side until cooked through and juices run clear. Let rest for 5 minutes then dice or shred into bite-sized pieces.
06 - Mix sweet chili sauce with lime juice in a small bowl.
07 - 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.
# Tips for Success:
01 -
- The crunch of a crispy wonton against cool, tangy slaw is textural perfection
- You get that restaurant style fusion food without leaving your house
- They're impressive enough for guests but easy enough for Tuesday dinner
02 -
- Wonton shells can go from golden to burnt quickly so watch them closely in the last minute
- The slaw tastes better after sitting for 15 minutes so make it first
- Serve immediately once assembled or the shells will get soggy
03 -
- Pat the marinated chicken dry before searing for better browning
- Let the cooked chicken rest before dicing to keep it juicy
- Double the sauce recipe if you love a good drizzle