Crispy Chicken Wonton Tacos
Crispy Chicken Wonton Tacos combine tender chicken, fresh slaw, and crispy wonton shells in this easy 35-minute Asian fusion dinner recipe your family will love.
Equipment
- large skillet
- medium bowl
- cutting board
- knife
- measuring spoons
- measuring cups
- tongs
- baking sheet
- Dutch oven
Ingredients
Main Ingredients
- 24 wonton wrappers
- 1 pound boneless chicken pieces cut into small cubes
- 2 tablespoons extra-light olive oil
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 cloves garlic minced
- 1 teaspoon ginger grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Slaw and Garnish
- 2 cups green cabbage thinly sliced
- 1 cup carrots julienned
- 2 tablespoons green onions finely chopped
- fresh cilantro chopped for garnish
- 2 cups vegetable oil for frying
Instructions
- In a large skillet, heat 2 tablespoons of extra-light olive oil over medium-high heat. Add the cubed boneless chicken pieces and cook, stirring occasionally, until they are browned and no longer pink in the center, about 5 to 7 minutes.
- Add the minced garlic, grated ginger, soy sauce, hoisin sauce, salt, and black pepper to the skillet. Stir to combine and cook for another 2 minutes until the sauce thickens slightly and coats the chicken evenly. Remove from heat and set aside.
- In a medium bowl, combine the thinly sliced green cabbage and julienned carrots. Toss gently to mix and set aside for assembling the tacos.
- To assemble, place a wonton wrapper flat on a clean surface. Spoon about 1 tablespoon of the cooked chicken mixture onto the center of the wrapper, then top with a small handful of the cabbage-carrot slaw.
- Fold the wonton wrapper in half to form a taco shape, gently pressing the edges together to seal. Repeat with the remaining wrappers and filling, arranging them on a baking sheet.
- In a deep skillet or Dutch oven, heat the 2 cups of vegetable oil to 350°F (175°C) over medium-high heat. Carefully fry the wonton tacos in batches, about 2 to 3 at a time, until they are golden brown and crispy, approximately 1 to 2 minutes per side. Use tongs to flip and transfer them to a paper towel-lined plate to drain excess oil.
- Garnish the crispy wonton tacos with chopped green onions and cilantro. Serve immediately while warm and crunchy.
Notes
Fry in batches to avoid overcrowding the pan. Serve immediately for the best crispy texture.