Chicken Wonton Tacos Recipe

Chicken Wonton Tacos are made with tender, bite-sized chicken breast pieces marinated in a sweet and savory sesame-ginger glaze, nestled inside crispy, golden-fried wonton shells. The tacos are finished with a crunchy, zesty Asian slaw and fresh cilantro, creating a delightful appetizer or light meal that balances hot, sticky meat with cool, crisp vegetables. It is the ultimate fun, handheld dish that perfectly replicates the famous restaurant favorite at home.

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Chicken Wonton Tacos Ingredients

For the Marinated Chicken:

• 1 lb Chicken Breast: Cut into very small, bite-sized cubes (about 1/2 inch).
• 2 tablespoons Vegetable Oil: For searing.
• 1/2 cup Stir Fry Sauce: A thick, savory sauce (like Kikkoman or House of Tsang).
• 1/4 cup Sesame Ginger Dressing: Plus extra for the slaw.
• 2 tablespoons Soy Sauce: Adds salt and umami.
• 1 tablespoon Brown Sugar: Aids in caramelization and sweetness.

For the Slaw:

• 1 cup Cabbage: Thinly sliced (or a coleslaw mix).
• 1/4 cup Carrots: Shredded or julienned.
• 2 tablespoons Sesame Ginger Dressing: To coat the vegetables.

For the Shells and Serving:

• 10 Wonton Wrappers: Square wrappers found in the produce section.
• Vegetable Oil: For deep frying (about 2 inches deep).
• Fresh Cilantro: Chopped.
• Lime Wedges: For a final hit of acid.

How To Make Chicken Wonton Tacos

1. Marinate the chicken: In a medium bowl, whisk together the stir fry sauce, 1/4 cup sesame ginger dressing, soy sauce, and brown sugar. Add the diced chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
2. Prepare the slaw: While the chicken marinates, combine the sliced cabbage and shredded carrots in a small bowl. Toss with 2 tablespoons of sesame ginger dressing. Place the slaw in the refrigerator to stay crisp and cool until assembly.
3. Fry the shells: Heat about 2 inches of vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Carefully place a wonton wrapper into the hot oil. Using tongs, immediately fold it gently into a “U” shape (taco shell shape) and hold it there for a few seconds until it sets. Fry for 1–2 minutes, flipping once, until golden brown and blistered. Drain on paper towels. Repeat with remaining wrappers.
4. Cook the chicken: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Remove the chicken from the marinade (discard excess liquid) and add to the hot pan. Stir-fry for 7 to 10 minutes until the chicken is cooked through, browned, and the sauce has reduced to a sticky glaze coating the meat.
5. Assemble the tacos: Spoon a generous amount of the sticky chicken into the bottom of each fried wonton shell. Top with the chilled coleslaw.
6. Serve the dish: Garnish with fresh chopped cilantro and serve immediately with lime wedges on the side for squeezing.

Recipe Tips

• Shell Shaping: This is the trickiest part. You have to mold the wrapper as it fries. If you have a stainless steel taco mold, use it. If not, hold the wrapper in the oil with tongs, bending it gently. Do not pinch it shut; keep it open enough to fill later.
• Chicken Size: Cut the chicken pieces smaller than you think you need to. Wonton tacos are small appetizers; large chunks of meat will make them awkward to eat.
• Make Ahead: You can fry the shells earlier in the day and store them in an airtight container to keep them crisp. Cook the chicken right before serving.
• Sauce Thickness: If the chicken sauce isn’t sticky enough, let it bubble in the pan for an extra minute. It should cling to the meat, not run out of the taco.

What To Serve With Chicken Wonton Tacos?

These tacos are a flavor bomb on their own, usually served as an appetizer. To turn them into a full meal, serve alongside a bowl of steamed edamame with sea salt or some pan-seared potstickers. A side of fried rice or a refreshing cucumber salad with rice vinegar also pairs beautifully with the sesame-ginger profile.

How To Store Leftovers Chicken Wonton Tacos?

• Storage: Store the components separately. Keep the chicken and slaw in the fridge. Store fried shells in a container at room temperature.
• Reheat: Reheat the chicken in a microwave or skillet. The shells are best eaten fresh but can be re-crisped in a 350°F oven for 3 minutes.
• Freeze: Freezing is not recommended for this dish.

Chicken Wonton Tacos Nutrition Facts

• Calories: ~320 kcal
• Fat: 14g
• Carbohydrates: 28g
• Protein: 18g
• Nutrition information is estimated per serving (2 tacos).

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