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These easy chicken wonton tacos bring a perfect blend of crispy texture and savory flavors right to your home kitchen. Crispy wonton shells cradle a sweet and savory chicken filling topped with refreshing slaw and drizzled sauces that make every bite unforgettable and simple to prepare in just 30 minutes.
I first tried making these when I wanted a fun twist on tacos and was amazed at how everyone devoured them instantly. Now they are a go-to for easy entertaining and family meals alike.
Ingredients
- Chicken breasts: finely diced for tender bite-sized pieces that soak up flavor
- Hoisin sauce: adds a smoky sweetness that defines the filling. Choose a good quality brand for best taste
- Sesame oil: provides a nutty aroma and richness crucial to Asian-inspired dishes
- Fresh garlic and ginger: minced fresh brighten the filling with a punch of aromatic warmth
- Coleslaw mix: contributes crunch and freshness while making prep easier than shredding vegetables
- Green onions: sliced thinly bring mild sharpness and color contrast
- Rice vinegar: adds acidity to balance the honey and sauces in the slaw. Opt for seasoned rice vinegar for subtle sweetness
- Honey: for a touch of natural sweetness that rounds out the slaw dressing
- Wonton wrappers: form crisp shell bases. Look for fresh or refrigerated rather than frozen for easier shaping
- Sweet chili sauce: for drizzling adds a sweet heat to finish off the tacos
- Chopped cilantro: freshens and adds herbal brightness at the end
- Sesame seeds: toasted or plain provide a final nutty crunch and attractive garnish
Step-by-Step Instructions
- Sculpt the Wonton Shells:
- Preheat your oven to 375 degrees Fahrenheit. Lightly spray the back of a muffin tin with cooking spray to prevent sticking. Carefully drape each wonton wrapper over the inverted muffin cups to shape them into taco shells. Bake for 5 to 7 minutes until the shells turn crisp and golden brown. Keep a close eye as they can burn quickly.
- Cook the Chicken:
- Heat one tablespoon of sesame oil in a skillet over medium-high heat until shimmering. Add the diced chicken breast pieces and cook for about three to four minutes until the pink color disappears. Stir frequently to cook the chicken evenly and prevent sticking.
- Glaze the Chicken:
- Stir in hoisin sauce, soy sauce, minced garlic, and fresh ginger with the cooked chicken. Continue to cook and stir for two to three minutes until the chicken is nicely glazed and all the flavors meld into a glossy coating.
- Prepare the Slaw:
- In a mixing bowl, combine the coleslaw mix and thinly sliced green onions. Add one tablespoon sesame oil, rice vinegar, soy sauce, and honey. Toss everything gently but thoroughly until each strand of cabbage is evenly coated and flavorful.
- Assemble the Tacos:
- Fill each baked wonton shell with a generous spoonful of the glazed chicken. Top with a mound of the dressed slaw. Drizzle sweet chili sauce over the top and sprinkle with chopped cilantro and sesame seeds for garnish. Serve immediately to enjoy maximum crunch from the shells.
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I especially love how the hoisin sauce brings a beautiful balance of sweet and savory that keeps these tacos interesting every time. A memorable moment was when my friends tried this recipe and immediately asked for the secret behind the perfect crisp shells and tangy slaw.
Storage Tips
Store cooked chicken filling and slaw separately in airtight containers in the refrigerator for up to three days. Keep wonton shells in a sealed bag or container at room temperature to preserve crunch. Fill tacos right before serving to prevent sogginess.
Ingredient Substitutions
If you cannot find hoisin sauce use teriyaki sauce for a milder flavor profile. Napa cabbage or shredded kale can replace the coleslaw mix for a different texture. Use tamari instead of soy sauce if you need gluten-free options. Maple syrup can substitute honey if preferred.
Serving Suggestions
Serve these tacos with a side of jasmine rice or simple steamed vegetables for a full meal. Pair with a light Asian-inspired slaw or a cucumber salad. A cold beer or lightly sweetened iced tea complements the sweet and savory flavors perfectly.
Cultural Context
Wonton wrappers are a staple in Chinese cuisine traditionally used for dumplings but creatively adapted here as taco shells. This recipe merges Asian ingredients with the familiar format of the taco, a popular Mexican dish, creating an exciting fusion commonly found in modern American cooking.
Pro Tips
Always preheat the oven thoroughly to get the crispiest wonton shells that hold shape well. Do not overcrowd the skillet when cooking chicken so it browns nicely instead of steaming. Adjust the sweetness or acidity in the slaw dressing to your taste by slowly balancing honey and rice vinegar.
Recipe FAQs
- → How do I keep wonton shells crispy?
Baking the wonton wrappers over muffin tins helps them maintain their shape and crispiness. Fill them just before serving to avoid sogginess.
- → What’s the best way to cook the chicken filling?
Cook diced chicken over medium-high heat with sesame oil until no longer pink, then glaze with hoisin, soy, garlic, and ginger for a flavorful coating.
- → Can I substitute the hoisin sauce?
Yes, teriyaki sauce works well as a milder alternative, offering a sweet and savory flavor profile.
- → How is the slaw prepared for these tacos?
The slaw combines coleslaw mix with green onions, sesame oil, rice vinegar, soy sauce, and honey for a lightly sweet and tangy topping that adds crunch.
- → What garnishes enhance the dish?
Fresh cilantro, sesame seeds, and a drizzle of sweet chili sauce complement the savory chicken and crisp slaw with brightness and a touch of heat.