Crispy Asian Chicken Wonton Tacos
If you are looking for a fun, crowd-pleasing appetizer that blends bold Asian-inspired flavors with a crispy bite, these chicken wonton tacos are a great place to start. They are similar in spirit to restaurant-style fusion dishes, combining savory, slightly sweet chicken with crunchy shells and fresh toppings. In this first part, we focus on building a flavorful chicken filling that will be the base of the dish.
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Crispy Asian Chicken Wonton Tacos – colourful, and Delightful.
Crispy wonton shells filled with teriyaki-marinated chicken and fresh Asian slaw, topped with sweet chili sauce and sesame seeds.
Ingredients
Ingredients:
Meat:
• 2 Chicken breasts, skinless boneless
Produce
• 1 Cilantro
• 2 tsp Garlic, fresh
• 1 tsp Ginger, fresh
• 1/4 cup Green onions
Condiments:
• 1 Chili sauce, Sweet
• 1 tbsp Honey
• 2 tbsp Soy sauce, low-sodium
• 2 tbsp Teriyaki sauce
Baking & Spices:
• 1 bag Coleslaw mix
• 1 Sesame seeds
Oils & Vinegars:
• 1 tbsp Rice vinegar
• 2 tbsp Sesame oil
Bread & Baked Goods:
• 16 Wonton wrappers
Instructions
Combine thinly sliced chicken breasts with teriyaki sauce, sesame oil, soy sauce, minced garlic, and ginger in a bowl. Marinate in the refrigerator for at least 1 hour.
Preheat the oven to 375°F (190°C). Drape wonton wrappers over the inverted cups of a muffin tin to form taco shells. Bake for 7-9 minutes or until golden brown and crispy. Let cool.
Heat a skillet over medium heat and add the marinated chicken slices. Sauté until cooked through and golden brown.
Mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey in a bowl. Toss until well coated.
Fill each wonton shell with cooked chicken. Top with a spoonful of Asian slaw. Drizzle with sweet chili sauce. Garnish with sesame seeds and chopped cilantro. Serve immediately.
Notes
Best served immediately while shells are crispy
Can prepare components ahead and assemble just before serving
Ingredients for the chicken filling
- 2 cups cooked chicken, shredded or finely chopped
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 to 2 teaspoons chili sauce or sriracha, depending on your spice preference
- 2 green onions, thinly sliced
- Freshly ground black pepper to taste
Preparing the chicken
You can use leftover roasted chicken, rotisserie chicken, or cook fresh chicken specifically for this recipe. If cooking from scratch, boneless chicken breast or thighs work well. Once cooked, let it cool slightly, then shred or chop into small, even pieces. Keeping the pieces small helps the filling sit neatly inside the wonton shells later.
Building the flavor base
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and grated ginger, stirring constantly for about 30 seconds until fragrant. Be careful not to let them brown too much, as this can create a bitter taste.
Cooking the filling
Add the prepared chicken to the skillet and toss it with the garlic and ginger. Pour in the soy sauce, hoisin sauce, and sesame oil, stirring to coat the chicken evenly. Let the mixture cook for 3 to 5 minutes so the flavors can combine and the chicken is heated through. If you like a bit of heat, stir in chili sauce or sriracha at this stage.
Finishing touches
Turn off the heat and fold in the sliced green onions. Taste the filling and adjust seasoning with black pepper or a little extra soy sauce if needed. The mixture should be savory, slightly sweet, and aromatic with a hint of spice.
Crispy Asian Chicken Wonton Tacos
With the chicken filling ready, the next step is to create the crispy wonton shells and prepare a fresh topping that balances the rich, savory flavors. This part is where texture really comes together.
Ingredients for shells and topping
- 12 to 16 wonton wrappers
- Cooking spray or a small amount of oil
- 1 cup shredded green cabbage or coleslaw mix
- 1 small carrot, grated
- 2 tablespoons mayonnaise
- 1 tablespoon rice vinegar or lime juice
- 1 teaspoon sugar
- Pinch of salt
Shaping the wonton shells
Preheat your oven to 180°C (350°F). Lightly grease a muffin tin or turn it upside down and use the spaces between the cups. Gently fold each wonton wrapper into a taco shape and position it so it holds that form. If using a standard muffin tin, press wrappers into the cups to create small taco bowls.
Baking until crisp
Lightly spray or brush the wonton wrappers with oil. Bake for 7 to 10 minutes, or until they are golden brown and crisp. Keep a close eye on them during the last few minutes, as they can brown quickly. Once done, remove from the oven and let them cool slightly so they firm up.
Preparing the slaw
In a medium bowl, combine shredded cabbage and grated carrot. Add mayonnaise, rice vinegar or lime juice, sugar, and a pinch of salt. Toss everything together until evenly coated. The slaw should be lightly creamy with a bit of tang to balance the savory chicken.
Balancing textures
The goal is to have a contrast between the warm, flavorful chicken, the crisp wonton shell, and the cool, crunchy slaw. Keeping each component separate until assembly helps maintain that contrast.