Crispy Chicken Wonton Tacos

Golden fried wonton shells filled with savory teriyaki chicken and tangy coleslaw, finished with sweet chili sauce for a quick fusion meal that comes together in under 30 minutes.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 12 tacos

Course: Dinner

Cuisine: Asian-Fusion

Calories: 180

Ingredients Equipment Method Notes

Ingredients

Chicken and Marinade

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

Slaw

2 cups Coleslaw mix cabbage and carrots
2 Green onions thinly sliced
1 tbsp Rice vinegar
1 tsp Honey

Assembly

12 Wonton wrappers
2 tbsp Sweet chili sauce for drizzling
1 tsp Sesame seeds
2 tbsp Fresh cilantro chopped
Vegetable oil for frying

Equipment

Skillet
Small frying pan
Mixing bowls

Method

Marinate chicken with teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger for 10 minutes.
Cook chicken in a skillet over medium-high heat for 7 minutes until no pink remains. Set aside.
Combine coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl. Toss well.
Heat oil in a small pan. Fry wonton wrappers 20-30 seconds per side until golden and crispy. Drain on paper towels.
Assemble tacos by filling each wonton with chicken, topping with slaw, drizzling with sweet chili sauce, and garnishing with sesame seeds and cilantro.

Notes

Store components separately in the fridge for up to 2 days. Fry wontons fresh for best crunch. Can bake wontons in muffin tin at 375°F for 10 minutes as alternative to frying.