Description
These fun and crunchy tacos combine golden wonton shells, savory chicken, and tangy slaw — perfect for parties, appetizers, or a quick dinner.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced
1/4 cup teriyaki sauce
1 tbsp sesame oil (divided)
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups coleslaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 tbsp rice vinegar
1 tsp honey
12 wonton wrappers
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro
Instructions
In a bowl, marinate the sliced chicken with teriyaki sauce, ½ tbsp sesame oil, soy sauce, garlic, and ginger. Let sit for 10 minutes.
In a skillet over medium heat, cook the marinated chicken for 5–7 minutes until fully cooked.
In a separate bowl, combine coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil. Toss to coat.
Lightly fry wonton wrappers in oil for 20–30 seconds per side until golden and crispy. Drain on paper towels.
Fill each crispy wonton with cooked chicken and coleslaw.
Drizzle with sweet chili sauce, and garnish with sesame seeds and chopped cilantro.
Notes
Use pre-shredded coleslaw to save time.
Wonton wrappers can be baked at 375°F (190°C) for 5 minutes as a healthier alternative.
Adjust the sweetness or spice level by varying the amount of chili sauce.
Serve immediately for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Pan-frying
- Cuisine: Asian Fusion
