with crispy saucy chicken, topped with a fresh Asian-style slaw, and finished with a creamy drizzle. They’re inspired
by restaurant favorites, but they’re surprisingly easy to make at home—especially if you bake the wonton shells and
use quick-cook chicken. Perfect for game day, parties, holidays, or when you want dinner to feel fun.
Wonton Taco Shells
- 12 wonton wrappers
- Cooking spray or 1 tbsp oil for brushing
- Pinch of salt (optional)
Crispy Chicken
- 1 lb (450 g) boneless, skinless chicken breast, cut into small bite-size pieces
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 cup cornstarch
- 1 large egg, beaten
- Oil for frying (or use air fryer option below)
Sticky Sweet-Spicy Sauce
- 1/3 cup sweet chili sauce
- 2 tbsp soy sauce (low sodium recommended)
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced (or 1/2 tsp ground ginger)
- 1–2 tsp sriracha (optional)
Asian Slaw
- 2 cups shredded cabbage (or bagged coleslaw mix)
- 1/2 cup shredded carrots
- 2 tbsp chopped cilantro (optional)
- 2 green onions, sliced
- 1 tbsp sesame seeds (optional)
Slaw Dressing
- 2 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- Pinch of salt and pepper
Creamy Drizzle (Optional but Delicious)
- 1/3 cup mayonnaise
- 2 tbsp sour cream (or Greek yogurt)
- 1–2 tsp sriracha
- 1 tsp lime juice
- Pinch of salt
