Crispy Chicken Wonton Tacos
A delightful fusion of crunchy wonton shells filled with tender, marinated chicken and topped with a refreshing slaw.
Ingredients
For the Chicken Marinade
- 2 pieces boneless, skinless chicken breasts Ensure the chicken is thinly sliced.
- 1/4 cup teriyaki sauce
- 1/2 tablespoon sesame oil Reserve some for the slaw.
- 1 tablespoon low-sodium soy sauce
- 2 cloves minced garlic
- 1 teaspoon freshly grated ginger
For the Coleslaw
- 2 cups coleslaw mix Made from crisp cabbage and sweet carrots.
- 2 pieces green onions, finely sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
For the Tacos
- 12 pieces wonton wrappers For making the taco shells.
- 1/2 cup vegetable or canola oil For frying.
- 2 tablespoons sweet chili sauce For drizzling.
- 1 teaspoon sesame seeds For garnish.
- 2 tablespoons chopped cilantro For garnish.
Instructions
Marinate the Chicken
- Combine the thinly sliced chicken breasts with the teriyaki sauce, sesame oil, soy sauce, minced garlic, and freshly grated ginger in a mixing bowl. Toss until well coated and let marinate for about 10 minutes.
Cook the Chicken
- Heat a skillet over medium heat and add the marinated chicken. Cook for 5-7 minutes, stirring occasionally, until the chicken is no longer pink and cooked through.
Prepare the Coleslaw
- In another bowl, mix together the coleslaw mix, chopped green onions, rice vinegar, honey, and the remaining sesame oil. Toss until the vegetables are evenly coated.
Fry the Wonton Wrappers
- In a skillet, heat the oil over medium-high heat. Fry each wonton wrapper for about 20-30 seconds on each side until golden brown and crispy. Drain on paper towels.
Assemble the Tacos
- Fill each crispy wonton shell with the cooked chicken, top with coleslaw mixture, drizzle with sweet chili sauce, and sprinkle with sesame seeds and chopped cilantro.
Notes
For extra flavor, consider adding sliced jalapeños to the coleslaw. Swap chicken for shrimp or tofu, and try different dipping sauces like sriracha mayo for variety.