Crispy Chicken Wonton Tacos
Golden fried wonton shells filled with savory soy-ginger ground chicken and topped with a quick tangy slaw. A fast, crowd-pleasing fusion recipe ready in 30 minutes.
Equipment
- Deep skillet
- Wooden spoon
- Wire rack
- Mixing bowl
Ingredients
- 20 square wonton wrappers
- 1 lb ground chicken
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1/2 tsp red chili flakes
- 1 cup shredded cabbage
- 1/4 cup shredded carrots
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp honey
- 2 green onions thinly sliced
- oil for frying vegetable or canola
- sesame seeds for garnish
Instructions
- Heat 2 inches of oil in a deep skillet to 350°F (175°C).
- Shape and fry each wonton wrapper draped over a wooden spoon handle. Fry 2 to 3 at a time for 30 to 45 seconds per side until golden. Drain on paper towels.
- Cook ground chicken in a separate skillet over medium-high heat for 5 to 6 minutes, breaking it apart as it browns.
- Add garlic and ginger, stir for 1 minute.
- Stir in soy sauce, hoisin, sesame oil, and chili flakes. Cook for 2 minutes until the sauce coats the chicken. Remove from heat.
- Toss cabbage, carrots, rice vinegar, lime juice, and honey together in a bowl to make the slaw.
- Assemble by spooning chicken into each shell, then topping with slaw, green onions, and sesame seeds. Serve immediately.
Notes
- Always fill shells right before serving to keep them crispy.
- Fry in small batches to maintain oil temperature.
- Store shells and filling separately for best results.
- Bake shells at 375°F for 8 to 10 minutes as a lighter alternative to frying.