Crispy Chicken Wonton Tacos (Print Version)
Golden wonton tacos filled with teriyaki chicken, crisp coleslaw, and sweet chili sauce.
# Ingredients:
→ Chicken Marinade
01 -
2 boneless, skinless chicken breasts, thinly sliced
02 -
1/4 cup teriyaki sauce
03 -
1 tablespoon sesame oil, divided
04 -
1 tablespoon low-sodium soy sauce
05 -
2 cloves garlic, minced
06 -
1 teaspoon fresh ginger, grated
→ Slaw and Assembly
07 -
2 cups coleslaw mix (shredded cabbage and carrots)
08 -
2 green onions, thinly sliced
09 -
1 tablespoon rice vinegar
10 -
1 teaspoon honey
11 -
12 wonton wrappers
12 -
2 tablespoons sweet chili sauce
13 -
1 teaspoon sesame seeds
14 -
2 tablespoons chopped cilantro
# Steps:
01 -
In a bowl, whisk together teriyaki sauce, 1/2 tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. Add thinly sliced chicken breast, ensuring each piece is coated. Cover and refrigerate for at least 1 hour.
02 -
Preheat oven to 375°F. Drape wonton wrappers over the inverted cups of a muffin tin to create taco shells. Bake for 7 to 9 minutes until golden and crisp. Allow to cool briefly before handling.
03 -
Heat a skillet over medium heat. Add the marinated chicken and cook for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and caramelized around the edges. Remove from heat.
04 -
In a bowl, combine coleslaw mix, green onions, remaining 1/2 tablespoon sesame oil, rice vinegar, and honey. Toss until well mixed and lightly coated.
05 -
Fill each crispy wonton shell with a portion of cooked chicken. Top with coleslaw mixture, drizzle with sweet chili sauce, and garnish with sesame seeds and chopped cilantro. Serve immediately for optimal texture.
# Notes:
01 -
For extra crispness, ensure the wonton wrappers are not overlapped when baking. Marinating the chicken longer will deepen flavor. Serve immediately to avoid softened shells.