Crispy Asian Chicken Wonton Tacos (Printable)
Golden wonton tacos stuffed with marinated chicken, crunchy cabbage slaw, and spicy cream sauce.
# What You’ll Need:
→ Chicken & 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
# How-to Steps:
01 - In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and sriracha until well blended. Add the sliced chicken thighs and toss to coat evenly. Cover and refrigerate for at least 15 minutes to allow the flavors to penetrate.
02 - Combine the shredded red and green cabbage, julienned carrot, sliced green onions, and chopped cilantro in a large bowl. In a separate small bowl, whisk together the rice vinegar, sugar, sesame oil, and a pinch of salt until the sugar dissolves. Pour the dressing over the vegetables and toss thoroughly to combine. Set aside.
03 - In a small bowl, stir together the mayonnaise, sriracha, honey, and lime juice until smooth and uniform in consistency. Cover and refrigerate until ready to serve.
04 - Pour oil to a depth of 2 inches in a deep pan or heavy-bottomed pot and heat to 350°F. Drape each wonton wrapper over the handle of a wooden spoon or a taco shell mold and carefully lower into the hot oil. Fry for 30 to 45 seconds, turning once, until golden brown and crisp. Transfer to a paper towel-lined plate to drain.
05 - Heat a skillet over medium-high heat. Remove the chicken from the marinade, discarding any excess liquid. Add the chicken to the hot skillet in a single layer and stir-fry for 4 to 5 minutes until cooked through and lightly caramelized on the edges.
06 - Fill each crispy wonton shell with a generous portion of the stir-fried chicken. Top with the prepared slaw and drizzle with the spicy mayo sauce. Serve immediately while the shells are still crisp.
# Expert Advice:
01 -
- The crunch of a fried wonton shell paired with saucy caramelized chicken is genuinely irresistible, and you will dream about it after.
- Everything comes together in under an hour, which makes this feel like a weeknight miracle rather than a project.
02 -
- The shells soften fast once filled, so only assemble what will be eaten in the next few minutes.
- Do not skip the resting time on the chicken marinade, because those 15 minutes are the difference between flavored meat and seasoned water.
03 -
- Pat the chicken slices dry before marinating so the sauce clings instead of sliding off.
- Keep a close eye on the first wonton shell you fry, because it will tell you exactly how fast your oil is working and prevent burning the rest.