Get ready to dive into Crispy Chicken Wonton Tacos with Asian Taco Slaw and Sweet Chili Sauce, where golden wonton shells hold juicy chicken strips and crunchy cabbage slaw, all kissed by a sticky-sweet chili drizzle. This fun twist on taco night brings neon-red sauce, homemade crunch, and zesty tang together in every bite. Whether you’re whipping these up for a casual dinner or impressing guests, this recipe promises big flavors with playful textures. Grab your apron and let’s make taco night unforgettable!
Key Ingredients
Before you start cooking, here’s a look at what makes these tacos so irresistible:
- 12 pieces wonton wrappers: Thin squares that crisp up into crunchy taco shells.
- 1 pound boneless skinless chicken breast cut into strips: Lean protein that becomes juicy after frying.
- 1 large egg: Acts as a binder for the crispy coating.
- 3 tablespoons cornstarch: Forms a light, crunchy crust on the chicken.
- 1 teaspoon salt: Seasons the chicken strips to enhance flavor.
- 1/2 teaspoon black pepper: Adds a mild, earthy heat to the chicken.
- 2 cups vegetable oil: For deep-frying wonton shells and chicken until golden.
- 2 cups napa cabbage: Provides crunch and freshness in the slaw.
- 1 cup red cabbage: Adds color and a slightly peppery bite to the slaw.
- 1 cup carrots: Brings a touch of sweetness and vibrant orange hue.
- 2 tablespoons scallions: Offers a mild oniony flavor to brighten the slaw.
- 2 tablespoons cilantro: Lends fresh, herbaceous notes to the salad.
- 3 tablespoons rice vinegar: Tangy base to dress the slaw.
- 1 tablespoon soy sauce: Adds umami depth to the slaw dressing.
- 1 teaspoon sesame oil: Introduces a nutty aroma to the vegetables.
- 1 teaspoon sugar: Balances the dressing with a hint of sweetness.
- 1 cup sweet chili sauce: Sticky, neon-red drizzle to finish each taco with sweet heat.
How To Make Crispy Chicken Wonton Tacos with Asian Taco Slaw and Sweet Chili Sauce
This recipe combines a quick, tangy slaw with perfectly fried wonton shells and crispy chicken strips for a playful take on taco night. You’ll start by marinating shredded veggies, then move on to frying shells and chicken in batches to ensure everything stays crisp. Finally, it’s assembly time—layering slaw and chicken, then lacing each taco with that signature sweet chili sauce. Follow these detailed steps for maximum crunch and flavor:
1. In a large bowl, whisk together the rice vinegar, soy sauce, sesame oil, and sugar until the sugar dissolves. Then add the napa cabbage, red cabbage, carrots, scallions, and cilantro, tossing to coat every shred in the tangy dressing.
2. Heat vegetable oil in a deep skillet over medium-high heat until the surface shimmers and a small drop of water sizzles on contact.
3. Working in batches, fry each wonton wrapper for 15–20 seconds per side until golden and crisp. Use tongs to gently shape them into taco shells as they cook, then transfer to paper towels to drain excess oil.
4. Beat the egg in a shallow bowl and place the cornstarch in another dish. Season the chicken strips with salt and pepper, dredge them in cornstarch, dip in beaten egg, and coat again in cornstarch to build a thick, crunchy crust.
5. Fry the chicken strips in the hot oil for 3–4 minutes until they turn golden brown and are cooked through. Drain on paper towels to absorb any extra oil.
6. To assemble, fill each wonton shell with a spoonful of the prepared slaw and top with a few crispy chicken strips.
7. Drizzle sweet chili sauce over the top, garnish with extra scallions or cilantro if desired, and serve immediately while everything is still warm and crunchy.
Serving Suggestions
These tacos are a party in hand—here’s how to present them beautifully and make every bite a delight:
- Game Night Feast: Serve the tacos on a large platter with extra sweet chili sauce and lime wedges so everyone can customize their heat and tang.
- Make-It-Yourself Station: Lay out bowls of slaw, chicken strips, sauces, and toppings for a fun, interactive assembly line at your next gathering.
- Lunchbox Upgrade: Pack slaw and chicken separately and slip the wonton shells in a bag; assemble just before eating to keep each shell perfectly crispy.
- Elevated Appetizer: Trim the shells into smaller boats and arrange mini tacos on a tray for a party-friendly finger food that disappears fast.
Tips For Perfect Crispy Chicken Wonton Tacos with Asian Taco Slaw and Sweet Chili Sauce
Nailing these wonton tacos is all about timing and balance. Keep things smooth by prepping your slaw and dredging station first, then frying shells and chicken in small batches to maintain oil temperature. Here are a few tried-and-true pointers:
- To save time, grab a store-bought sweet chili sauce to skip homemade mixing without sacrificing flavor.
- For extra heat, stir in a pinch of red chili flakes to the sauce for a spicy kick.
- Wonton shells can be baked at 375°F for 5–7 minutes as a lighter, oil-free alternative to frying.
- Store leftover components separately in airtight containers for up to two days to maintain crisp textures and fresh slaw.
How To Store It
When it comes to storing these Crispy Chicken Wonton Tacos, keeping each component separate is key to preserving textures and flavors. Follow these steps to enjoy leftovers at their best:
- Slaw: Transfer the dressed cabbage slaw into an airtight container and refrigerate. It will stay crisp for up to two days; give it a quick toss before serving.
- Chicken Strips: Cool completely before refrigerating in a single layer in an airtight container. Reheat in a 350°F oven or toaster oven for a few minutes to restore crispiness.
- Wonton Shells: Store cooled shells at room temperature in a sealed container or zip-top bag with parchment paper layers to prevent moisture buildup.
- Sweet Chili Sauce: Keep any leftover sauce in its original jar or a small airtight container in the fridge. Shake or stir before using.
Frequently Asked Questions
Here are answers to some of the most common questions about these tacos:
- How long does it take to make the crispy chicken wonton tacos from start to finish?
A: It takes approximately 35–40 minutes in total. This includes about 10 minutes to whisk and toss the slaw, 5–7 minutes to fry the wonton shells in batches, another 10 minutes for dredging and frying the chicken strips, and a few minutes to assemble each taco and drizzle with sauce.
- Can I bake the wonton wrappers instead of frying them?
A: Yes. Preheat your oven to 375°F, brush each wonton wrapper lightly with oil, shape them over a taco rack or inverted muffin tin, and bake for 5–7 minutes until golden and crisp. Baking creates a lighter shell but retains the taco shape.
- What’s the best way to ensure the chicken strips stay extra crispy?
A: First, pat the chicken strips dry before seasoning with salt and pepper. Dredge them in cornstarch, dip in beaten egg, and coat again in cornstarch to create a thick, even crust. Fry in hot oil (around medium-high) without overcrowding the pan to maintain temperature, and drain on paper towels immediately to remove excess oil.
- How can I prepare components ahead of time for an event?
A: You can make the slaw and chicken up to two days in advance. Store the dressed slaw in an airtight container in the fridge and fry the chicken strips, cool slightly, then refrigerate separately. Fry or bake the wonton shells just before serving to keep them crisp, and assemble tacos right before your guests arrive.
- My sauce is too mild. How can I add more heat to the sweet chili sauce?
A: Stir in a pinch of red chili flakes directly into the sweet chili sauce or mix in a drop of Sriracha to amp up the spiciness. Adjust gradually and taste as you go to reach your preferred heat level.
- How should I store leftovers and how long will they keep?
A: Keep the chicken strips, slaw, and sauce in separate airtight containers in the refrigerator for up to two days. Reheat the chicken strips in a 350°F oven or toaster oven for a few minutes to restore crispiness, give the slaw a quick toss, and warm the sauce gently if desired.
What Makes This Special
These Crispy Chicken Wonton Tacos with Asian Taco Slaw and Sweet Chili Sauce bring together the best of crunchy, tangy, and sweet-spicy worlds in one handheld bite. The homemade wonton shells deliver that satisfying pop-and-crackle, while the chicken stays tender inside its extra-crispy coating. The zesty cabbage slaw cuts through the richness, and a neon-red sweet chili drizzle ties it all together with sticky-sweet heat. Feel free to print out this recipe and save it for your next taco night. I’d love to hear how yours turn out—drop a comment with your questions or share your flavor tweaks below!
Crispy Chicken Wonton Tacos with Asian Taco Slaw and Sweet Chili Sauce
Description
Golden wonton shells, crunchy-fried chicken, and zesty cabbage slaw come together in each bite, finished with a sticky-sweet chili drizzle that tingles your tongue.
Ingredients
Instructions
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In a large bowl whisk rice vinegar, soy sauce, sesame oil and sugar until sugar dissolves, then add napa cabbage, red cabbage, carrots, scallions and cilantro and toss to coat.
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Heat vegetable oil in a deep skillet over medium-high heat until shimmering.
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Working in batches, fry wonton wrappers for 15–20 seconds per side until golden and crisp, using tongs to shape them into taco shells, then drain on paper towels.
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Beat egg in a shallow bowl and place cornstarch in another; season chicken strips with salt and pepper, dredge in cornstarch, dip in beaten egg, then coat again in cornstarch.
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Fry chicken strips in hot oil for 3–4 minutes until golden brown and cooked through, then drain on paper towels.
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To assemble, fill each wonton shell with a spoonful of slaw and a few chicken strips and drizzle with sweet chili sauce.
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Garnish with extra scallions or cilantro if desired and serve immediately.
Note
- To save time use store-bought sweet chili sauce.
- For extra heat add a pinch of red chili flakes to the sauce.
- Wonton shells can be baked at 375°F for 5–7 minutes for a lighter version.
- Leftover components can be stored separately in airtight containers for up to two days.
