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Chicken Wonton Tacos Recipe

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★★★★

3.9 from 23 reviews

These Chicken Wonton Tacos are a delicious fusion dish combining crispy fried wonton shells filled with tender, flavorful shredded chicken and a refreshing Asian slaw. Marinated chicken is pan-seared for juiciness and topped with sweet chili sauce, fresh cilantro, and green onions for a perfect balance of textures and flavors. Ready in just 35 minutes, they make an impressive appetizer or light meal that’s sure to please a crowd.

Ingredients

Scale

Chicken Marinade

  • 1 pound boneless skinless chicken breasts (about 2 medium breasts)
  • 3 tablespoons soy sauce (low sodium preferred)
  • 2 tablespoons rice vinegar (divided: 1 tablespoon for marinade and 1 tablespoon for slaw)
  • 1 tablespoon toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
  • 2 tablespoons brown sugar (light or dark)

For Cooking Chicken

  • 2 tablespoons vegetable oil

Wonton Shells and Frying

  • 24 wonton wrappers (square)
  • 4 cups vegetable oil for deep frying (enough for about 2 inches depth)

Asian Slaw

  • 2 cups coleslaw mix (shredded cabbage and carrots)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon toasted sesame seeds

To Assemble

  • 1/2 cup sweet chili sauce (Thai sweet chili sauce)
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced

Instructions

  1. Marinate – In a bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon toasted sesame oil, minced garlic, grated ginger, and brown sugar. Add the chicken breasts, turning to coat completely, and let marinate for 15 minutes to absorb the flavors.
  2. Cook Chicken – Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade (reserve marinade) and cook the breasts for 6 to 7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  3. Prepare Slaw – In a bowl, combine the coleslaw mix, remaining 1 tablespoon rice vinegar, sugar, and toasted sesame seeds. Toss well and let it sit to meld the flavors.
  4. Shape and Fry Wontons – Heat vegetable oil in a deep pot to 350°F (175°C) to a depth of about 2 inches for frying. To form taco-shaped shells, drape each wonton wrapper over the handle of a wooden spoon carefully. Fry each wrapper for 30 to 45 seconds per side until golden brown and crispy. Drain on paper towels.
  5. Shred Chicken – Transfer cooked chicken to a cutting board. While still warm, shred into bite-sized pieces using two forks.
  6. Season Shredded Chicken – Toss shredded chicken with any reserved marinade or add a splash of extra soy sauce to add more moisture and flavor.
  7. Fill Wonton Shells – Place a small handful of the Asian slaw into each fried wonton shell. Be careful not to overfill to keep the shell crispy and intact.
  8. Finish and Serve – Top slaw with shredded chicken, drizzle generously with sweet chili sauce, and garnish with chopped cilantro and sliced green onions. Serve immediately while shells remain crisp.

Notes

  • Make sure oil temperature is steady at 350°F for perfectly crispy wonton shells.
  • Do not overfill wonton shells to prevent sogginess and breaking.
  • Use low sodium soy sauce to control saltiness.
  • Wonton shells can be fried in batches and kept warm in a low oven before filling.
  • Substitute fresh ginger with ground ginger if needed, but fresh is preferred for flavor.

Keywords: Chicken wonton tacos, fried wonton shells, Asian slaw tacos, sweet chili chicken, finger food, appetizer

Find it online: https://epicrecipebox.com/chicken-wonton-tacos-recipe/