Crispy Chicken Wonton Tacos: Quick & Flavorful Bites (Print Version)

Crispy Chicken Wonton Tacos: Get ready for a fun, crunchy bite! Savory chicken in crisp wonton shells. Perfect for easy weeknights or parties.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian Fusion
Dietary: Contains Gluten, Dairy-Free (if using dairy-free mayo)

# Ingredients:

→ Wonton Shells & Chicken

01 - 12-18 wonton wrappers
02 - 2 cups cooked chicken, shredded

→ Flavorful Filling

03 - 1 cup shredded cabbage
04 - 1/2 cup shredded carrots
05 - 3 green onions, thinly sliced (divided)
06 - 2 tbsp low-sodium soy sauce
07 - 1 tbsp rice vinegar
08 - 1 tsp sesame oil
09 - 1 tsp fresh ginger, grated
10 - 2 cloves garlic, minced

→ Sauce & Seasonings

11 - 1/2 cup sweet chili sauce
12 - 1/4 cup sriracha mayo (or sriracha mixed with mayonnaise)
13 - Vegetable oil, for frying

→ Crunchy Toppings

14 - 1/4 cup fresh cilantro, chopped
15 - 1 tbsp toasted sesame seeds

# Instructions:

01 - First things first, let's get that delicious chicken filling ready. In a big bowl, combine your shredded cooked chicken, the shredded cabbage and carrots, and most of those lovely green onions – save a few for garnish, trust me. Now for the flavor boosters: pour in the soy sauce, rice vinegar, and a drizzle of sesame oil. Grate in your fresh ginger and mince your garlic right into the mix. Give it all a good stir with a spoon, or honestly, just get in there with your clean hands! I like to really get everything incorporated, making sure every piece of chicken and veggie gets coated in that yummy sauce. It should smell incredibly fragrant at this point, like a little bit of magic is happening in your kitchen.
02 - This is where the 'taco' part comes in! Lay out your wonton wrappers on a clean surface. I usually do about 4-5 at a time so I don't get overwhelmed. Spoon a generous tablespoon or so of your chicken filling right into the center of each wrapper. Don't overfill, or they'll be hard to fold and might burst when frying – I've definitely learned that lesson the messy way! Now, gently fold one side over to meet the other, creating a half-moon shape. Press down firmly on the edges to seal them. You can use a tiny bit of water on your finger to help seal if they're not sticking, but usually, just a good press works. I love watching them transform into these cute little taco shapes.
03 - Heat about an inch of vegetable oil in a heavy-bottomed skillet or a shallow pot over medium-high heat. You want it hot, around 350°F (175°C), but not smoking. I usually test it with a tiny piece of wonton wrapper – if it sizzles immediately, you’re good to go! Carefully place a few of your filled wontons into the hot oil, making sure not to overcrowd the pan. This is where I always have to remind myself to be patient. Fry them for about 1-2 minutes per side, until they're golden brown and beautifully crispy. They should look irresistible, like little golden purses. Use tongs or a slotted spoon to flip them, and then transfer them to a wire rack lined with paper towels to drain any excess oil. My kitchen smells amazing at this point, a mix of savory and fried goodness!
04 - While your wonton shells are cooling slightly, let's get those sauces ready. If you're using store-bought sweet chili sauce, just get it ready for drizzling. For the sriracha mayo, if you don't have it pre-made, simply mix sriracha sauce into mayonnaise to your desired spice level. I usually start with a teaspoon of sriracha per quarter cup of mayo and adjust from there. I like mine with a good kick, so I'm not shy! Sometimes I put them in squeeze bottles for a fun, restaurant-style drizzle, but a spoon works just fine too. This step always makes me feel like a fancy chef, even if I'm just in my pajamas.
05 - Now for the best part – assembly! Once your crispy wonton shells are cool enough to handle, gently open them up a bit, like a taco shell. Spoon more of that delicious chicken filling into each crispy shell. You can be generous here, but remember, we want to be able to eat them easily! Arrange them on a platter so they look inviting. This is where I sometimes get a little messy, with bits of filling falling out, but that’s just part of the fun, right? Don't worry about it; embrace the kitchen chaos!
06 - Time for the finishing touches! Drizzle each <strong>Crispy Chicken Wonton Tacos</strong> generously with your sweet chili sauce and sriracha mayo. Then, sprinkle with those reserved green onions, fresh chopped cilantro, and a dash of toasted sesame seeds. The colors should be vibrant, and they should smell absolutely incredible. Serve these immediately while they're still warm and wonderfully crispy. The contrast of the crunchy shell with the flavorful, tender filling and those spicy-sweet drizzles? Oh, it's just perfection. I love seeing everyone's faces light up when they take that first bite!

# Notes:

01 - Don't overcrowd the pan when frying wontons—learned that the hard way with a soggy mess!
02 - You can prep the chicken filling a day ahead; it actually tastes better the next day.
03 - If you don't have rice vinegar, apple cider vinegar works in a pinch, but use less.
04 - Serve these with a side of extra sweet chili sauce for dipping, trust me on this.

# Equipment Needed:

01 - Large mixing bowl
02 - large skillet or pot
03 - tongs or slotted spoon
04 - wire rack
05 - paper towels

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 30g
Protein: 18g

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