Crispy fried wonton wrappers serve as the shell for seasoned stir-fried chicken, topped with fresh coleslaw slaw and sweet chili sauce in this quick Asian-fusion taco. The wonton wrappers provide a light, crunchy alternative to traditional taco shells.
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Dice chicken breast into small, bite-sized pieces.
Place diced chicken in a bowl and season with garlic powder, onion powder, salt, and pepper. Mix to combine.
In a large bowl, add the coleslaw mix. If desired, use kitchen shears to chop the cabbage into smaller pieces. Add chopped cilantro.
To make the slaw dressing, combine sweet chili sauce, 2 tbsp rice vinegar, 2 tbsp liquid aminos, and 1 tbsp sesame oil in a small bowl. Whisk together.
Pour the dressing over the coleslaw mix and toss until well combined. Set aside.
To make the chicken sauce, combine stir fry sauce, 2 tbsp liquid aminos, 1 tbsp sesame oil, 2 tbsp rice vinegar, minced garlic, brown sugar, and grated fresh ginger in a measuring cup. Stir to combine.
Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through.
Pour the prepared chicken sauce over the cooked chicken in the skillet. Stir to coat and let it simmer for a minute until the sauce thickens slightly.
Heat 2 cups of oil in a small pot to 350°F. Carefully place one wonton wrapper in the hot oil. As it fries, use tongs to fold it in half to create a taco shell shape. Fry for about 30-60 seconds until golden brown and crispy. Remove to a paper towel-lined plate. Repeat with remaining wrappers.
Fill each crispy wonton shell with the saucy chicken mixture.
Top the chicken with the prepared slaw. Squeeze a lime wedge over the top before serving.
Store cooled crispy wonton shells in an airtight container for up to 2 days. Store cooked chicken in the fridge for 3–4 days; reheat gently in a skillet. Assemble tacos just before serving.
wonton taco mold or oven-safe taco holder (optional but recommended) · deep skillet or wok for stir-frying chicken
Yes. Brush wonton wrappers lightly with oil, place on a baking sheet, and bake at 375°F for 8–10 minutes until golden and crispy, flipping halfway through.
Drape wonton wrappers over an oven-safe rack or taco holder and bake, or fry them briefly in hot oil using a taco shell mold or by draping over a fork.
Sriracha mayo, ginger-soy glaze, or a lime crema work well. Adjust sweetness and heat to taste.
Fry or bake the wonton shells up to 2 days ahead and store in an airtight container. Assemble tacos just before serving to keep shells crispy.
Assemble tacos just before eating, keep the slaw dressing separate until service, and store baked shells in an airtight container away from moisture.
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