Crispy Chicken Wonton Tacos (Print)
Golden wonton shells filled with savory chicken, crisp slaw, and zesty sauce. Ready in 35 minutes.
# Ingredient list:
→ Chicken Filling
01 - 2 boneless skinless chicken breasts (about 12 ounces), diced into 1/2-inch pieces
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 - 1/2 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 - 1/2 teaspoon granulated sugar
17 - Pinch of salt
→ Spicy Aioli
18 - 3 tablespoons mayonnaise
19 - 1 tablespoon sweet chili sauce
20 - 1 teaspoon sriracha, or to taste
21 - 1 teaspoon fresh lime juice
# Directions:
01 - Preheat oven to 375°F. Arrange oven rack in middle position for optimal baking.
02 - Combine diced chicken with soy sauce, hoisin sauce, sesame oil, cornstarch, garlic, and ginger in a bowl. Toss thoroughly to coat. Let marinate for 10 minutes at room temperature.
03 - In a medium bowl, mix cabbage, carrots, green onions, and cilantro. Whisk together rice vinegar, sesame oil, sugar, and salt, then pour over vegetables. Toss well and refrigerate until assembly.
04 - Whisk mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl until smooth. Cover and refrigerate until serving.
05 - Lightly coat both sides of wonton wrappers with cooking spray or brush with vegetable oil. Drape each wrapper over two parallel bars of oven rack, forming a taco shell shape. Ensure centers hang down to create the shell form.
06 - Bake for 6 to 8 minutes until golden brown and crispy. Watch carefully to prevent burning. Cool on rack for 2 minutes, then carefully remove using tongs.
07 - Heat large nonstick skillet over medium-high heat. Add marinated chicken in a single layer. Sauté for 5 to 6 minutes, stirring frequently, until chicken is cooked through and edges are lightly caramelized.
08 - Spoon warm chicken into crispy wonton shells. Top generously with slaw. Drizzle with spicy aioli. Serve immediately while shells remain crisp.
# Expert Tips:
01 -
- The contrast between hot savory chicken and cold crisp slaw is absolutely addictive
- You get restaurant presentation with barely any effort and way less grease
02 -
- Wonton shells go from perfect to burnt in seconds, so set a timer and check them early
- The cornstarch in the marinade is what creates that restaurant style texture, do not skip it
03 -
- If your oven racks are too far apart, invert a muffin tin and drape wrappers between the cups
- Warm your leftover shells at 350°F for 3 minutes to restore their crunch