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Crispy Chicken Wonton Tacos
John

Crispy Chicken Wonton Tacos

Crispy fried wonton shells filled with teriyaki chicken and fresh Asian taco slaw, drizzled with sweet chili sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12 tacos
Course: Dinner
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts thinly sliced
  • 1/4 cup teriyaki sauce
  • 1 tbsp sesame oil divided
  • 1 tbsp low-sodium soy sauce
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 2 cups coleslaw mix cabbage and carrots
  • 2 green onions thinly sliced
  • 1 tbsp rice vinegar
  • 1 tsp honey
  • 12 wonton wrappers
  • vegetable oil for frying, 1/2 inch deep
  • 2 tbsp sweet chili sauce
  • 1 tsp sesame seeds
  • 2 tbsp chopped cilantro

Equipment

  • Skillet
  • Small frying pan
  • Tongs
  • Paper towels

Method
 

  1. Marinate the chicken with teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger for 10 minutes.
  2. Cook chicken in skillet over medium heat 5-7 minutes until done.
  3. Prepare Asian taco slaw: Toss coleslaw mix, green onions, rice vinegar, honey, remaining sesame oil.
  4. Fry wonton wrappers in hot oil 20-30 seconds per side until crispy.
  5. Assemble: Fill with chicken and slaw, drizzle sweet chili sauce, top with sesame seeds and cilantro.

Notes

  • Serve immediately for best crunch.
  • Store components separately in fridge up to 2 days.
  • GF: Use tamari and GF wrappers.