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Crispy Chicken Wonton Tacos

Deliciously crispy wonton tacos filled with spiced chicken and crunchy slaw, perfect for a fun family dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 16 mini tacos
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Fusion
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb boneless, skinless chicken thighs or breasts, finely diced or shredded Thighs stay juicier.
  • 1 tbsp soy sauce Use low-sodium if preferred.
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tsp honey or brown sugar
  • 1/2 tsp ground ginger Or 1 tsp freshly grated.
  • 1/4 tsp black pepper
  • 1 tbsp vegetable oil for cooking
For the Slaw
  • 2 cups shredded green cabbage About 4 oz / 120 g.
  • 1/2 cup shredded carrots About 2 oz / 60 g.
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • a pinch salt
For the Quick Sauce
  • 3 tbsp mayonnaise Or Greek yogurt for lighter.
  • 1 tbsp sriracha or chili garlic sauce Adjust for heat.
  • 1 tbsp lime juice
  • 1 tsp soy sauce
For Assembly
  • 16 wonton wrappers Store-bought square wrappers.
  • as needed Neutral oil for frying Vegetable, canola, or nonstick spray for baking/air-frying.
  • as needed Fresh cilantro leaves, chopped
  • as needed 1 scallion, thinly sliced
  • as needed Lime wedges for serving

Method
 

Make the filling
  1. Combine the diced chicken, soy sauce, rice vinegar, sesame oil, honey, ginger, and pepper in a bowl. Let it marinate for 5-10 minutes.
  2. Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring, until the chicken is cooked through and lightly browned. The chicken should be opaque and register 165°F (74°C). Remove from heat and set aside.
Prepare the slaw
  1. Toss cabbage and carrots with rice vinegar, sugar, and a pinch of salt. Toss until vegetables are coated and slightly softened. Taste and adjust seasoning; the slaw should be bright and slightly tangy.
Make the quick sauce
  1. Whisk together mayonnaise, sriracha, lime juice, and soy sauce until smooth. Keep refrigerated until assembly.
Form and cook the wonton shells
  1. For frying method: Heat 1-2 inches of oil in a heavy skillet to 350°F (175°C). Gently fold each wonton wrapper into a taco shape and carefully lower into the oil using tongs. Fry until golden and crisp.
  2. For air-fryer method: Lightly spray wonton wrappers formed into U shapes with nonstick spray and air-fry at 375°F (190°C) for 4-6 minutes or until golden and crisp.
  3. For oven method: Lightly brush or spray each shaped wonton with oil and bake at 400°F (200°C) for 6-8 minutes until crisp and golden.
Assemble tacos
  1. Spoon a small amount of chicken into each crispy wonton shell, top with a pinch of slaw, drizzle with the quick sauce, and finish with cilantro and scallion.
  2. Serve immediately while shells are warm and crunchy.

Notes

Use fresh vegetables for the best crunch. For gluten-free, use tamari for soy sauce and check wonton wrapper alternatives made with rice flour.