Crispy Asian Chicken Wonton Tacos (Print Version)
Golden fried wonton tacos stuffed with savory chicken, colorful cabbage slaw, and zesty cream sauce.
# What You'll Need:
→ Chicken and Marinade
01 - 12 oz boneless, skinless chicken thighs, thinly sliced
02 - 2 tablespoons soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon rice vinegar
05 - 1 tablespoon honey
06 - 2 garlic cloves, minced
07 - 1 teaspoon fresh ginger, grated
08 - 1 teaspoon sriracha or chili sauce (optional)
→ Wonton Taco Shells
09 - 16 square wonton wrappers
10 - Vegetable or canola oil for frying
→ Slaw
11 - 1 cup red cabbage, finely shredded
12 - 1 cup green cabbage, finely shredded
13 - 1 small carrot, julienned
14 - 2 green onions, thinly sliced
15 - 2 tablespoons fresh cilantro, chopped
16 - 2 tablespoons rice vinegar
17 - 1 tablespoon sugar
18 - 1 tablespoon sesame oil
19 - Pinch of salt
→ Sauce
20 - 3 tablespoons mayonnaise
21 - 2 teaspoons sriracha or Asian chili sauce
22 - 1 teaspoon honey
23 - 1 teaspoon lime juice
# Steps:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sriracha. Add the thinly sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - In a large bowl, combine the shredded red and green cabbage, julienned carrot, sliced green onions, and chopped cilantro. In a separate small bowl, whisk together rice vinegar, sugar, sesame oil, and a pinch of salt until the sugar dissolves. Pour the dressing over the vegetable mixture and toss thoroughly. Set aside to marinate.
03 - In a small bowl, combine mayonnaise, sriracha, honey, and lime juice. Stir until smooth and well blended. Cover and refrigerate until ready to serve.
04 - Pour oil to a depth of 2 inches in a deep pan and heat to 350°F. Drape each wonton wrapper over the handle of a wooden spoon or a taco shell mold. Carefully lower into the hot oil and fry for 30 to 45 seconds, turning once, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
05 - Heat a skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid. Stir-fry the chicken for 4 to 5 minutes until cooked through and lightly caramelized on the edges.
06 - Fill each crispy wonton shell with the cooked chicken. Top generously with the prepared slaw and drizzle with the spicy mayo sauce. Serve immediately while the shells are still crisp.
# Expert Tips:
01 -
- The wonton shells fry up shatteringly crisp in under a minute and hold their shape beautifully once cooled.
- That tangy sriracha mayo drizzle ties everything together and you will want to put it on everything else after this.
02 -
- The wonton shells go from golden to burnt in seconds so fry only two or three at a time and watch them like a hawk.
- Do not skip the resting time for the slaw because those extra minutes help the cabbage soften just enough to fit into the shells without snapping them.
03 -
- Pat the chicken pieces completely dry before adding them to the marinade so the soy sauce adheres instead of sliding off wet meat.
- Bake the wonton wrappers draped over the back of a muffin tin at 200 degrees Celsius for 6 to 8 minutes for a lighter version that still crunches.