Crispy Chicken Wonton Tacos
These Crispy Chicken Wonton Tacos offer a delightful crunch with a tender chicken filling and tangy slaw, making them a perfect quick meal for family dinners or festive occasions.
Ingredients
For the Filling
- 1 pound ground chicken Can substitute with ground turkey or finely chopped roasted chicken.
- 1 clove garlic, minced Garlic powder works in a pinch.
- 1 teaspoon grated ginger Fresh is best; ground ginger can be substituted.
- 2 tablespoons soy sauce Use tamari for gluten-free.
- 1 tablespoon hoisin sauce Honey can be used as a lighter substitute.
- 1 teaspoon sesame oil Can omit if unavailable.
- 1 2 sriracha or chili sauce Adjust for heat; hot honey can be swapped for sweet heat.
For the Slaw
- 1/2 cup shredded cabbage Green, purple, or a mix adds color.
- 1/4 cup shredded carrots Provides sweet crunch.
- 1 lime juice Lemon can substitute.
- 1/2 cup Greek yogurt Can use sour cream for a tangier flavor.
Wonton Shells and Garnishes
- 30-40 pieces wonton wrappers Store-bought; rice paper can be used for gluten-free option.
- Neutral oil for frying or nonstick spray for baking/air frying Vegetable oil, canola, or avocado oil work.
- Optional garnishes Sliced scallions, cilantro, sesame seeds, avocado slices.
Instructions
Prepare the Slaw
- In a bowl combine shredded cabbage, carrots, lime juice, a pinch of salt, and 1 teaspoon of sesame oil. Toss and refrigerate to let the flavors marry.
Mix the Sauce
- Stir together Greek yogurt, sriracha, a squeeze of lime, and a pinch of salt. Taste and adjust heat or acidity. Set aside.
Cook the Chicken
- Heat 1 tablespoon of oil in a skillet over medium-high heat. Add minced garlic and ginger; sauté until fragrant.
- Add ground chicken, breaking it up with a spoon. When nearly cooked, stir in soy sauce and hoisin sauce.
- Cook until no pink remains and a caramelized edge appears on some bits.
Shape and Bake the Shells
- Lightly brush a muffin tin or use an air-fryer rack. Gently press wonton wrappers into the cups.
- For baking, preheat the oven to 375°F and bake for 6–8 minutes until golden and crisp.
- For air-frying, spray lightly and air-fry in batches for 4–6 minutes until crunchy.
Assemble the Tacos
- Spoon warm chicken into each crisped wonton shell, top with slaw, drizzle with creamy sriracha-lime sauce, and garnish with scallions, cilantro, or sesame seeds.
- Serve immediately for the best crunch.
Notes
Wonton shells are best fresh. Store filling and slaw separately for up to 3 days. To re-crisp shells, use a 350°F oven for 3–5 minutes.