Crispy Asian-Inspired Chicken Wonton Tacos
A delightful fusion dish that expertly combines crispy wonton shells with a savory Asian-inspired chicken filling, topped with tangy coleslaw and sweet chili drizzle.
Ingredients
Chicken Filling
- 2 cups cooked chicken breast, finely diced or shredded providing a tender and juicy base.
- 1 tablespoon sesame oil aromatic and nutty.
- 2 tablespoons low-sodium soy sauce adds umami.
- 1 tablespoon hoisin sauce sweet and tangy.
- 1 teaspoon grated fresh ginger for a warm, zesty note.
- 1 clove garlic, minced fragrant and bold.
- 1 tablespoon rice vinegar adds a refreshing tang.
- 1 tablespoon brown sugar for sweetness.
Wonton Shells
- 12 pieces wonton wrappers light and crunchy.
- Vegetable oil for frying for crispy texture.
Toppings
- 1 cup coleslaw mix for crunch.
- 2 tablespoons Asian sesame dressing adds sweetness.
- 2 pieces green onions, thinly sliced for a sharp topping.
- 1 tablespoon chopped fresh cilantro to elevate flavor.
- 1/4 cup sweet chili sauce for drizzling.
Instructions
Preparation
- Heat a skillet over medium heat and add 1 tablespoon of sesame oil.
- Stir in minced garlic and grated ginger, sauté for about 30 seconds.
- Add the cooked chicken to the skillet along with soy sauce, hoisin sauce, rice vinegar, and brown sugar.
- Cook for 3–4 minutes, stirring gently until heated through and slightly caramelized.
- In a bowl, toss coleslaw mix with 2 tablespoons of Asian sesame dressing until coated.
- Cover and refrigerate while preparing wonton shells.
Cooking
- Heat 1–2 inches of vegetable oil in a deep skillet until it reaches 350°F (175°C).
- Fold each wonton wrapper in half to create a taco shape and fry in hot oil for about 1–2 minutes on each side until golden brown.
- Drain fried wontons on paper towels.
Assembly
- Fill each crispy wonton shell with the warm chicken mixture.
- Top with dressed coleslaw, thinly sliced green onions, and fresh cilantro.
- Drizzle sweet chili sauce on top before serving.
Notes
Use leftover chicken to save time. Fry in small batches to avoid soggy wontons. Assemble just before serving for freshness.