Crispy Chicken Wonton Tacos: The Ultimate Chicken Wonton Taco Recipe
Introduction to Crispy Chicken Wonton Tacos
Are you ready to elevate your taco night with a fun twist? Crispy Chicken Wonton Tacos are not just delicious; they’re an exciting way to enjoy your favorite flavors wrapped in crispy, golden wonton shells. Perfect for gatherings or a cozy family dinner, these taco cups are sure to impress everyone at the table.
A Personal Story Behind My Crispy Chicken Wonton Tacos Journey
I remember the first time I tried crispy wonton tacos at a local restaurant. The delightful crunch combined with the savory chicken and fresh toppings made it a memorable experience. Since then, I’ve been on a mission to recreate that magic in my own kitchen. This recipe brings back those fond memories while allowing me to add my personal touch.
What Makes This Crispy Chicken Wonton Tacos Recipe Special?
This recipe stands out for its unique combination of flavors and textures. The crispy wonton shells provide a satisfying crunch, while the tender chicken, marinated in a delicious soy and hoisin sauce, adds depth. Topped with a fresh cabbage slaw and sweet chili sauce, these tacos are a perfect balance of savory, sweet, and spicy. Plus, they are easy to make, making them an ideal choice for any occasion.
The Full Crispy Chicken Wonton Tacos Recipe
Ingredients
- 2 boneless, skinless chicken breasts, cut into small 1/4-inch pieces (about 2 1/2 cups)
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 24 wonton wrappers
- Nonstick cooking spray
- 3 cups (267g) shredded cabbage (mix of purple and green)
- 1 medium jalapeno pepper, seeded and diced (about 1/4 cup)
- 1/4 cup (25g) finely sliced green onions
- 1 tablespoon finely chopped cilantro (about 1/4 cup loose cilantro, chopped)
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon granulated sugar
- Sweet chili sauce, to taste
Instructions
- In a large skillet over medium-high heat, combine soy sauce, hoisin sauce, sesame oil, and minced garlic. Whisk together until well mixed.
- Add the chicken to the skillet, tossing until fully coated in the sauce. Cook for about 8 minutes or until the internal temperature reaches 165°F. Remove the chicken from the skillet and tent to keep warm.
- Preheat the oven to 375°F and place the oven rack in the middle position. Flip over a muffin tin, cup-side up.
- Working one at a time, spray both sides of the wonton wrappers with nonstick cooking spray.
- To shape the taco cups, place a wonton wrapper in the space between two muffin cups, slightly pressing down on the shell. Bake for 6-8 minutes or until browned and crispy. While the shells bake, prepare the coleslaw.
- In a large bowl, combine the shredded cabbage, jalapeno, green onion, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar. Toss to combine thoroughly.
- Fill each warm wonton shell with about 1 1/2 tablespoons of cooked chicken. Top with 1 1/2 tablespoons of slaw and garnish with sweet chili sauce. Serve warm for the best flavor!
Serving Suggestions and Variations for Crispy Chicken Wonton Tacos
These crispy chicken wonton tacos are delicious on their own, but you can customize them further! Consider topping them with sour cream, slices of avocado, or additional herbs for extra flavor. For a spicier kick, leave some jalapeno seeds in the slaw mix. You can also experiment with different proteins or add your favorite vegetables to the slaw for a fresh twist.
Frequently Asked Questions About Crispy Chicken Wonton Tacos
Can I make these tacos ahead of time?
Yes! You can prepare the chicken and slaw ahead of time and assemble the tacos just before serving for the best crunch.
What can I serve with crispy chicken wonton tacos?
These tacos pair wonderfully with a side of Mexican rice, black beans, or a fresh salad.
Are these tacos spicy?
The level of spice can be adjusted based on your preference. You can use less jalapeno or omit it entirely for a milder version.
Can I freeze the wonton shells?
Yes, you can freeze the uncooked wonton shells. Just make sure to separate them with parchment paper to prevent sticking.
Crispy Chicken Wonton Tacos
Ingredients
Main Ingredients
- 2.5 cups boneless, skinless chicken breasts, cut into small pieces
- 2 tablespoons soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 24 pieces wonton wrappers
- 3 cups shredded cabbage (mix)
- 0.25 cup jalapeno pepper, seeded and diced
- 0.25 cup finely sliced green onions
- 1 tablespoon finely chopped cilantro
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 teaspoon granulated sugar
- sweet chili sauce, to taste
Instructions
- In a large skillet over medium-high heat, combine soy sauce, hoisin sauce, sesame oil, and minced garlic. Whisk together until well mixed.
- Add the chicken to the skillet, tossing until fully coated in the sauce. Cook for about 8 minutes or until the internal temperature reaches 165°F. Remove the chicken from the skillet and tent to keep warm.
- Preheat the oven to 375°F and place the oven rack in the middle position. Flip over a muffin tin, cup-side up.
- Working one at a time, spray both sides of the wonton wrappers with nonstick cooking spray.
- To shape the taco cups, place a wonton wrapper in the space between two muffin cups, slightly pressing down on the shell. Bake for 6-8 minutes or until browned and crispy. While the shells bake, prepare the coleslaw.
- In a large bowl, combine the shredded cabbage, jalapeno, green onion, cilantro, rice vinegar, soy sauce, sesame oil, lime juice, and sugar. Toss to combine thoroughly.
- Fill each warm wonton shell with about 1 1/2 tablespoons of cooked chicken. Top with 1 1/2 tablespoons of slaw and garnish with sweet chili sauce. Serve warm for the best flavor!