Crispy Chicken Wonton Tacos (Printable Version)
Golden wonton shells filled with savory chicken, fresh slaw, and zesty sauce
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts (approximately 12 oz), cut into ½-inch cubes
02 - 1 tablespoon soy sauce
03 - 1 tablespoon hoisin sauce
04 - 1 teaspoon sesame oil
05 - 1 teaspoon cornstarch
06 - 1 clove garlic, minced
07 - 1 teaspoon fresh ginger, grated
→ Wonton Shells
08 - 12 square wonton wrappers
09 - Nonstick cooking spray or 2 tablespoons vegetable oil
→ Asian Slaw
10 - 1 cup shredded cabbage
11 - ½ cup shredded carrots
12 - 2 green onions, thinly sliced
13 - 2 tablespoons fresh cilantro, chopped
14 - 1 tablespoon rice vinegar
15 - 1 teaspoon sesame oil
16 - ½ teaspoon granulated sugar
17 - Pinch of salt
→ Creamy Sriracha Sauce
18 - 3 tablespoons mayonnaise
19 - 1 tablespoon sweet chili sauce
20 - 1 teaspoon sriracha (optional, adjust to taste)
21 - 1 teaspoon fresh lime juice
# How To Make It:
01 - Preheat oven to 375°F. In a medium bowl, combine diced chicken with soy sauce, hoisin sauce, sesame oil, cornstarch, minced garlic, and grated ginger. Toss until evenly coated and let marinate for 10 minutes at room temperature.
02 - While chicken marinates, combine shredded cabbage, carrots, green onions, cilantro, rice vinegar, sesame oil, sugar, and salt in a large bowl. Toss thoroughly to combine. Set aside to allow flavors to meld.
03 - Whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth. Cover and refrigerate until ready to serve.
04 - Lightly coat both sides of wonton wrappers with cooking spray or brush with vegetable oil. Drape each wrapper over two bars of oven rack, forming a taco shell shape. Bake for 6-8 minutes until golden brown and crispy. Cool on rack for 2 minutes before carefully removing.
05 - Heat a large nonstick skillet over medium-high heat. Add marinated chicken in a single layer. Sauté for 5-6 minutes, stirring frequently, until chicken is cooked through and lightly caramelized. Remove from heat.
06 - Spoon cooked chicken into each crispy wonton shell. Top generously with Asian slaw. Drizzle with creamy sriracha sauce. Serve immediately while shells remain crisp.
# Expert Advice:
01 -
- The contrast between that shattering crisp shell and the tender, savory chicken is absolutely addictive
- You get all the satisfaction of tacos with an entirely new set of flavors that feels like a discovery
02 -
- The wonton shells go from perfect to burned in about 30 seconds, so set a timer and dont walk away
- If your wrappers start cracking while you work, cover the stack with a damp paper towel
03 -
- If your oven rack bars are too far apart, drape the wrappers over the inverted wells of a muffin tin instead
- Let the cooked chicken rest in the skillet for a minute before serving—the juices redistribute and make each bite more flavorful