Crispy Chicken Wonton Tacos
These Crispy Chicken Wonton Tacos feature golden, shatteringly crisp wonton shells filled with savory hoisin-soy seasoned ground chicken and topped with crunchy cabbage and sriracha mayo. They come together in just 35 minutes and are guaranteed to be the first thing gone at any gathering. A fusion favorite that bridges Asian and Mexican flavors in every single bite.
Equipment
- Large skillet
- Small deep saucepan
- Tongs
- Instant-read thermometer
- Paper towel-lined plate
Ingredients
Wonton Shells
- 24 wrappers wonton wrappers square, found in refrigerated section
- 2 cups vegetable oil for frying
Chicken Filling
- 1 lb ground chicken
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tbsp vegetable oil for cooking filling
Toppings
- 1 cup shredded cabbage or coleslaw mix
- 3 stalks green onions thinly sliced
- 3 tbsp mayonnaise
- 3 tbsp sriracha mixed with mayo for drizzle
- 1 handful fresh cilantro optional
- 2 limes cut into wedges
Instructions
- Mix 3 tablespoons of mayonnaise with 3 tablespoons of sriracha in a small bowl to make the sriracha mayo drizzle. Set aside. Prepare all toppings (shred cabbage, slice green onions, pick cilantro, cut limes) so they are ready to go when the tacos are assembled.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the minced garlic and ginger and cook for 30 seconds, stirring constantly, until fragrant and just golden.
- Add the ground chicken to the skillet and break it apart with a spatula. Cook for 6 to 8 minutes, stirring occasionally, until fully cooked through with no pink remaining.
- Stir in the soy sauce, hoisin sauce, and sesame oil. Cook for 1 to 2 more minutes, tossing everything together until the sauce coats the chicken and begins to caramelize slightly. Remove from heat and set aside.
- Pour about 1 inch of vegetable oil into a small, deep saucepan and heat over medium heat to 350 degrees Fahrenheit. Use a thermometer for accuracy if available.
- Fold a wonton wrapper in half over a folded piece of foil or the handle of a wooden spoon to create a taco shape. Using tongs, gently lower it into the hot oil, holding the shape for the first 10 to 15 seconds until the wrapper sets.
- Fry each wonton shell for 45 to 60 seconds per side until deeply golden and completely crisp. Fry in small batches of 3 to 4 shells at a time to keep the oil temperature stable. Transfer to a paper towel-lined plate to drain.
- Fill each crispy wonton shell with a heaping teaspoon of the warm chicken filling. Top with a pinch of shredded cabbage, a few slices of green onion, a drizzle of sriracha mayo, and fresh cilantro if using. Serve immediately with lime wedges on the side.
Notes
For best results, assemble the tacos right before serving to preserve the crunch of the wonton shells. Store leftover chicken filling and fried shells separately in airtight containers in the refrigerator for up to 3 days. Re-crisp shells in a 350-degree oven for 4 to 5 minutes before serving again. The chicken filling can be frozen for up to 2 months. Do not freeze the fried wonton shells as they become soft and cannot be revived.