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chicken wonton tacos

Chicken Wonton Tacos

5 from 1 vote
Fried wonton shells filled with Asian-marinated chicken, tangy slaw, and sweet chili sauce. Fry wonton wrappers separately into taco shapes so they stay crispy instead of getting soggy from the filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 tacos
Course: dinner
Cuisine: American
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts About 2 medium breasts
  • 3 tablespoons soy sauce Low sodium preferred
  • 2 tablespoons rice vinegar For marinade and slaw
  • 1 tablespoon sesame oil Toasted sesame oil
  • 3 cloves garlic, minced Fresh garlic
  • 1 tablespoon fresh ginger, grated Or 1 teaspoon ground ginger
  • 2 tablespoons brown sugar Light or dark
  • 2 tablespoons vegetable oil For cooking chicken
  • 24 wonton wrappers Square wrappers
  • 2 cups coleslaw mix Shredded cabbage and carrots
  • 1 tablespoon sugar For slaw
  • 1 tablespoon sesame seeds Toasted preferred
  • ½ cup sweet chili sauce Thai sweet chili sauce
  • ¼ cup fresh cilantro, chopped For garnish
  • 2 green onions, sliced For garnish
  • 4 cups vegetable oil for frying Or enough for 2 inches depth

Equipment

  • 1 large skillet For cooking chicken
  • 1 deep pot For frying
  • 1 thermometer For oil temperature
  • 1 Wooden Spoon For shaping shells
  • 1 paper towels For draining
  • 2 Mixing bowls For marinade and slaw

Method
 

  1. Whisk together soy sauce, 1 tablespoon rice vinegar, sesame oil, minced garlic, grated ginger, and brown sugar in a bowl, then add chicken breasts and marinate for 15 minutes.
  2. Heat 2 tablespoons vegetable oil in a skillet over medium high heat and cook marinated chicken for 6 to 7 minutes per side until golden and internal temperature reaches 165°F.
  3. Combine coleslaw mix with 1 tablespoon rice vinegar, sugar, and sesame seeds in a bowl, tossing everything together and letting it sit.
  4. Heat 2 inches of oil in a deep pot to 350°F and carefully drape wonton wrappers over a wooden spoon handle to create a taco shape.
  5. Fry each wrapper for 30 to 45 seconds per side until golden brown and crispy, then drain on paper towels.
  6. Transfer cooked chicken to a cutting board and shred it into bite-sized pieces using two forks while still warm.
  7. Toss shredded chicken with any remaining marinade or a splash of extra soy sauce for moisture and flavor.
  8. Place a small handful of Asian slaw in each fried wonton shell, being careful not to overfill.
  9. Top with shredded chicken, drizzle generously with sweet chili sauce, and garnish with chopped cilantro and sliced green onions, then serve immediately.
    assembling chicken wonton tacos

Nutrition

Serving: 60gCalories: 145kcalCarbohydrates: 15gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 380mgPotassium: 120mgFiber: 1gSugar: 4gVitamin A: 180IUVitamin C: 6mgCalcium: 25mgIron: 1.2mg

Notes

Store fried shells at room temperature up to 2 days in an airtight container. Fry empty wonton shells first and fill right before serving so they stay crispy, not soggy from the chicken moisture.

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