1) Bake the wonton taco shells
- Preheat: Heat oven to 375°F (190°C).
- Shape: Drape wonton wrappers between the cups of an upside-down muffin tin (so they form a taco shape).
Lightly spray or brush with oil and sprinkle a tiny pinch of salt if desired. - Bake: Bake 7–9 minutes until golden and crisp. Cool—shells crisp more as they cool.
2) Make the slaw
- Whisk slaw dressing ingredients together.
- Toss cabbage, carrots, cilantro, and green onions with dressing. Set aside.
3) Cook the crispy chicken
- Coat: Season chicken with salt, pepper, and garlic powder. Dip in egg, then toss in cornstarch until coated.
- Fry: Heat 1/2 inch oil in a skillet over medium-high. Fry chicken in batches 2–3 minutes per side until golden and cooked through.
- Drain: Transfer to a rack or paper towels.
4) Sauce the chicken
- In a small saucepan, simmer sweet chili sauce, soy sauce, rice vinegar, garlic, ginger, and sriracha for 1–2 minutes.
- Toss cooked chicken in sauce until glossy and coated.
5) Mix drizzle + assemble
- Stir creamy drizzle ingredients together (if using).
- Fill each crispy wonton shell with saucy chicken, top with slaw, drizzle sauce, and sprinkle sesame seeds/green onions.
- Serve immediately for maximum crunch.
Serving & Storage
Serving Ideas
- Serve as an appetizer platter with extra drizzle and sweet chili sauce on the side
- Make it dinner: add rice bowls on the side or serve 3–4 tacos per person
- Pair with edamame, cucumber salad, or crispy fries
Storage
- Best fresh: These are crunchiest right after assembling.
- Make-ahead: Store shells airtight at room temp (1 day), chicken and slaw in the fridge (up to 3 days).
- Leftovers: Keep components separate. Re-crisp chicken in air fryer/oven before serving.
Tips
- Small chicken pieces: Cook faster and stay crispier than big chunks.
- Rack > paper towels: Draining on a rack prevents steaming and keeps crunch.
- Don’t overdress slaw: Too much dressing can make shells soggy—light coat is best.
- Assemble last minute: Fill right before serving for the crunchiest tacos.
- Shortcut: Use bagged slaw mix and store-bought sweet chili sauce.
- Extra crispy: Double fry the chicken (quick second fry 30–45 seconds) before saucing.
Variations
- Air Fryer Chicken: Spray coated chicken with oil; air fry at 400°F (205°C) 10–12 minutes, shaking halfway.
- Bang Bang: Toss chicken in bang bang sauce (mayo + sweet chili + sriracha) instead of teriyaki-style sauce.
- Teriyaki: Swap sauce for teriyaki glaze; top with sesame slaw.
- Buffalo: Use buffalo sauce + ranch drizzle + shredded lettuce.
- Shrimp Wonton Tacos: Use crispy shrimp instead of chicken.
- Vegetarian: Crispy tofu or cauliflower bites with the same sauce and slaw.
FAQ
Can I fry the wonton shells instead of baking?
Yes. Fry wrappers in hot oil (about 350°F / 175°C) for 20–30 seconds, shaping with tongs. Drain on a rack.
Baking is easier and less messy.
How do I keep wonton tacos from getting soggy?
Assemble right before serving, keep slaw lightly dressed, and avoid letting sauced chicken sit in shells too long.
You can also add a small sprinkle of cheese or lettuce first as a “barrier.”
Can I make these ahead for a party?
Yes—prep all components ahead (shells, slaw, chicken). Reheat/re-crisp chicken and assemble at the last minute.
What’s the best sauce if I don’t like sweet chili?
Try teriyaki glaze, orange sauce, bang bang sauce, or even a simple soy-ginger-honey sauce.
Can I use rotisserie chicken?
You can, but it won’t be “crispy.” If you want a shortcut with crunch, coat rotisserie chicken pieces lightly in cornstarch
and crisp them in an air fryer, then toss in sauce.
