why make this recipe
Crispy Chicken Wonton Tacos are a fantastic fusion of flavors and textures that bring a fun twist to tacos. They combine tender marinated chicken with a crunchy wonton shell and a fresh, tangy coleslaw. This dish is perfect for casual gatherings, quick weeknight dinners, or even parties. The vibrant colors and delightful crunch make them appealing to both kids and adults alike.
how to make Crispy Chicken Wonton Tacos
Ingredients :
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Directions :
- Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
- Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
- Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
- Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
- Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and cilantro.
how to serve Crispy Chicken Wonton Tacos
Serve the Crispy Chicken Wonton Tacos warm for the best taste. Place them on a platter and enjoy them as a finger food. You can also add extra dipping sauces for an exciting flavor experience. These tacos work well as appetizers for parties or as a fun main dish.
how to store Crispy Chicken Wonton Tacos
If you have leftover tacos, store the components separately to keep everything fresh. Place the chicken and coleslaw in airtight containers in the fridge for up to 2 days. For the wonton wrappers, try to consume them immediately after frying. They lose their crispiness when stored. Reheat the chicken and coleslaw before serving.
tips to make Crispy Chicken Wonton Tacos
- For extra crunch, fry the wonton wrappers just before serving.
- You can use rotisserie chicken if you want to save time on cooking.
- Experiment with different vegetables in the coleslaw for added flavor.
variation
You can easily modify this recipe by adding different proteins such as shrimp or tofu. Additionally, switch up the sauces; try hoisin or chili garlic sauce for a different twist.
FAQs
1. Can I use different types of sauce?
Yes! Feel free to experiment with different types of sauce like hoisin, peanut sauce, or even sriracha for some heat.
2. How long do these tacos stay crispy?
Wonton wrappers stay crispy for a limited time. They are best when served immediately after frying.
3. Can I make these ahead of time?
You can prepare the chicken and coleslaw in advance, but the wonton wrappers should be fried just before serving for maximum crispiness.
Crispy Chicken Wonton Tacos
Ingredients
For the Chicken Marinade
- 2 breasts boneless, skinless chicken breasts, thinly sliced You can use rotisserie chicken to save time.
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil Divided 1/2 tbsp for marinade, 1/2 tbsp for coleslaw.
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Coleslaw
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
For Assembly
- 12 pieces wonton wrappers Fry just before serving for the best texture.
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds For garnish.
- 2 tbsp chopped cilantro For garnish.
Instructions
Preparation
- Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
Cooking
- Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
- Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
- Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
Assembly
- Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and cilantro.