Crispy Chicken Wonton Tacos: A Fun Weeknight Twist (Print Version)

Crispy Chicken Wonton Tacos bring a delightful crunch and savory flavor to your table. A quick, easy weeknight meal with a fun, unexpected twist.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Fusion
Dietary: Dairy-Free, Nut-Free

# Ingredients:

→ Wonton Taco Shells

01 - Wonton Wrappers (square, 24-30 count)
02 - Vegetable Oil (for frying)

→ Savory Chicken Filling

03 - 1 lb Ground Chicken (or Turkey)
04 - 1 tbsp Vegetable Oil
05 - 3 cloves Garlic (minced)
06 - 1 tbsp Fresh Ginger (grated)

→ Sauce & Flavor Boosters

07 - 1/4 cup Low-Sodium Soy Sauce
08 - 2 tbsp Rice Vinegar
09 - 1 tsp Sesame Oil
10 - 1-2 tsp Sriracha (or chili garlic sauce, to taste)

→ Fresh Toppings

11 - 2 cups Coleslaw Mix (or shredded cabbage/carrots)
12 - 2 Green Onions (sliced)
13 - 1 tbsp Sesame Seeds
14 - Optional: Fresh cilantro, crushed peanuts

# Instructions:

01 - First things first, let's get those wonton wrappers ready to become crispy taco shells. Pour about an inch of vegetable oil into a heavy-bottomed pan – I usually use my cast iron skillet. Heat it over medium-high heat until it shimmers, around 350°F (175°C) if you have a thermometer. This is where I always get a little nervous, worried about the oil splattering! Carefully, one by one, drape a wonton wrapper over two tongs or a wooden spoon, gently lowering it into the hot oil. Hold it there for about 10-15 seconds until it's golden and holds its taco shape. It cooks fast, so don't walk away! Transfer to a paper towel-lined plate to drain. Repeat until you have all your shells. Don't worry if a few aren't perfect; mine never are!
02 - While your wonton shells are cooling, let's get the delicious filling for our wonton tacos going. In a large skillet, heat a tablespoon of oil over medium heat. Add your ground chicken, breaking it up with a spoon. Cook until it's no longer pink, about 5-7 minutes. This is where the kitchen starts to smell really good, honestly! Drain any excess fat – you don't want greasy tacos. Now, stir in the minced garlic and grated ginger, cooking for another minute until fragrant. Oh, and don't forget to season with a pinch of salt and pepper here; I sometimes get so focused on the other flavors I forget the basics!
03 - Once the chicken is cooked and fragrant, it's time for the flavor boosters! Pour in the low-sodium soy sauce, rice vinegar, sesame oil, and sriracha (if you're using it). Stir everything together really well, making sure every bit of chicken is coated in that savory, tangy sauce. Let it simmer for about 2-3 minutes, allowing the flavors to meld and the sauce to reduce slightly. This step is crucial for those deep, rich flavors in your chicken filling. Taste it! Adjust seasonings if needed; maybe a little more sriracha for a bigger kick, or another splash of soy sauce.
04 - While the chicken filling is doing its thing, quickly get your toppings ready. I usually grab a bowl and toss my coleslaw mix, or shredded cabbage and carrots, with a tiny splash of rice vinegar and a pinch of salt. It just brightens it up! Slice your green onions, and get your sesame seeds ready. This is where you can totally customize your wonton taco experience. I sometimes add chopped cilantro or even some crushed peanuts for extra crunch. Prep everything now, so assembly is a breeze later. Trust me, you don't want to be chopping while hungry guests are waiting!
05 - Okay, the fun part! Lay out your beautiful, crispy wonton shells. Spoon a generous amount of the savory chicken filling into each shell. Don't be shy, but also don't overstuff them, or they'll break. I've had a few unfortunate taco explosions in my time, and it's not pretty! Next, pile on your crunchy coleslaw mix. This combination of warm chicken and cool, crisp veggies is just divine. This is where my kitchen usually gets a little messy, with bits of chicken and cabbage escaping, but that's part of the charm, right?
06 - Almost there! Finish off your Crispy Chicken Wonton Tacos with a sprinkle of sliced green onions and a generous dusting of sesame seeds. If you're feeling extra, a drizzle of extra sriracha or a creamy sriracha mayo would be fantastic. Serve them immediately while the wonton shells are at their crispiest. The contrast of the warm, flavorful chicken, the cool, crunchy slaw, and that super crispy shell? Oh my goodness, it’s a texture party in your mouth! Get ready for some happy faces at the table!

# Notes:

01 - Don't overcrowd the pan when frying the wontons; they won't get crispy and will absorb too much oil. I learned that the hard way!
02 - For prep-ahead, cook the chicken filling and store it separately in the fridge for up to 3 days. The shells are best made fresh, though.
03 - If you don't have ground chicken, ground pork or finely chopped firm tofu works really well as a substitute for the filling.
04 - For serving, a drizzle of spicy mayo or a side of quick cucumber salad elevates these tacos perfectly.

# Equipment Needed:

01 - Large skillet
02 - heavy-bottomed pan (or cast iron skillet)
03 - tongs
04 - paper towels
05 - mixing bowls

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g

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