Description
These Crispy Chicken Wonton Tacos combine tender teriyaki-marinated chicken with a crunchy wonton shell and fresh coleslaw, topped with a sweet chili drizzle and sesame seeds for an irresistible Asian fusion appetizer or snack.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 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
For the Coleslaw
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 1/2 tbsp sesame oil (from the divided amount)
For Assembling
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- Marinate the Chicken: In a bowl, combine the teriyaki sauce, 1/2 tablespoon sesame oil, low-sodium soy sauce, minced garlic, and grated fresh ginger. Add the thinly sliced chicken breasts and toss to coat. Let the chicken marinate for 10 minutes to absorb the flavors.
- Cook the Chicken: Heat a skillet over medium heat. Add the marinated chicken slices and cook until fully cooked through, about 5-7 minutes, stirring occasionally to ensure even cooking and a nice caramelized finish.
- Prepare the Coleslaw: In a separate bowl, mix together the coleslaw mix, thinly sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon sesame oil. Toss well to combine all the ingredients evenly and set aside.
- Fry the Wonton Wrappers: Heat a small amount of oil in a pan over medium-high heat. Lightly fry each wonton wrapper for 20-30 seconds on each side until they turn golden brown and crispy. Remove and drain on paper towels to remove excess oil.
- Assemble the Tacos: Fill each crispy wonton shell with cooked chicken and a generous spoonful of coleslaw. Drizzle 1/2 teaspoon sweet chili sauce over the filling in each taco.
- Garnish and Serve: Sprinkle sesame seeds and chopped cilantro on top of each taco for extra flavor and a fresh, vibrant finish. Serve immediately while the wonton shells are still crisp.
Notes
- For extra heat, add a pinch of red pepper flakes to the chicken marinade or coleslaw.
- If you prefer baking over frying, you can bake the wonton wrappers in a preheated oven at 375°F (190°C) for 5-7 minutes until crispy.
- Use low-sodium soy sauce to reduce salt content without sacrificing flavor.
- These tacos are best served immediately to maintain the crispiness of the wonton shells.
- You can substitute chicken breasts with thighs for a juicier texture.
