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Crunchy Asian-Style Chicken Tacos on a large black platter, crispy baked wonton shells filled with teriyaki chicken,

Crunchy Asian-Style Chicken Tacos

Recipe by Lucia Dorinda

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  • Total Time90 minutes
  • Yield4 servings 1x

Crunchy Asian-Style Chicken Tacos with teriyaki chicken, Asian slaw, and sweet chili sauce in crispy baked wonton shells for a fun fusion taco night.

Ingredients

Scale
  • 2 skinless, boneless chicken breasts, thinly sliced
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon low sodium soy sauce
  • 2 teaspoons fresh garlic, minced
  • 1 teaspoon fresh ginger, minced
  • 1 bag coleslaw mix (about 14 ounces)
  • 1/4 cup green onions, diced
  • 1 tablespoon sesame oil (for slaw)
  • 1 tablespoon rice vinegar
  • 1 tablespoon low sodium soy sauce (for slaw)
  • 1 tablespoon honey
  • 16 square or round wonton wrappers
  • Sweet chili sauce, for topping
  • Sesame seeds, for garnish
  • Chopped fresh cilantro, for garnish
  • Cooking spray or a little neutral oil, for the muffin tin

Instructions

  1. In a medium bowl, combine the thinly sliced chicken breasts with teriyaki sauce, 1 tablespoon sesame oil, 1 tablespoon soy sauce, minced garlic, and minced ginger. Stir to coat the chicken evenly, cover, and marinate in the refrigerator for at least 1 hour and up to 8 hours.
  2. When ready to bake the shells, heat the oven to 375 degrees F. Flip a muffin tin upside down and lightly spray the outside of the cups with cooking spray or brush with a little oil.
  3. Drape a wonton wrapper over each inverted muffin cup so it forms a loose taco shell shape. Gently press the center between the cups so it curves. Bake for 7 to 9 minutes, or until the wrappers are golden brown and crisp. Let the shells cool before removing them from the tin.
  4. While the shells bake and cool, make the slaw. Add the coleslaw mix and diced green onions to a large bowl. In a small bowl, whisk together 1 tablespoon sesame oil, rice vinegar, 1 tablespoon soy sauce, and honey.
  5. Pour the dressing over the slaw and toss until everything is well coated. Refrigerate the slaw while you cook the chicken so the flavors can meld and the cabbage softens slightly.
  6. Heat a large skillet over medium heat. If your pan is not nonstick, add a small drizzle of oil. Add the marinated chicken, letting any extra marinade drip off back into the bowl.
  7. Cook the chicken, stirring now and then, for about 6 to 8 minutes, or until it is cooked through and lightly browned at the edges. Remove the skillet from the heat and taste a piece, adding a pinch of salt or a splash of soy sauce if needed.
  8. To assemble the Crunchy Asian-Style Chicken Tacos, gently fill each cooled wonton shell with a few pieces of cooked chicken. Top with a spoonful of the Asian slaw.
  9. Drizzle each taco with sweet chili sauce, then sprinkle with sesame seeds and chopped cilantro. Serve the tacos right away while the shells are still crisp.

Notes

Storage: Store cooked chicken, slaw, and baked wonton shells separately. Keep chicken and slaw in airtight containers in the refrigerator for up to 3 days. Reheat chicken in a skillet or oven until hot. Store shells at room temperature in an airtight container for up to 24 hours. Always assemble tacos just before serving so the shells stay crisp.

Substitutions: Use boneless, skinless chicken thighs instead of breasts for a richer flavor. Shrimp, tofu, or tempeh can replace the chicken for different protein options. If you cannot find sweet chili sauce, mix sriracha with honey or thin hoisin sauce with rice vinegar for a similar sweet heat topping.

Make Ahead: Marinate the chicken and mix the slaw up to a day in advance and store both in the refrigerator. Bake the wonton shells a few hours before serving and keep them in an airtight container. Cook the chicken and assemble the tacos right before serving for the best crunch.

Tips: Do not overfill the wonton shells so they do not crack or soften quickly. Let the shells cool fully before adding the fillings. If the shells lose some crunch, reheat them on a baking sheet at 300 degrees F for a few minutes before assembling.
Nutrition Disclaimer: Nutrition information is estimated and may vary based on specific ingredients, brands, and portion sizes. For the most accurate values, use a nutrition calculator with your exact products.

  • Prep Time: 70 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baked and Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 4 tacos
  • Calories: 378
  • Sugar: 10g
  • Sodium: 900mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 20g
  • Cholesterol: 55mg

Find it online: https://www.alldietmeals.com/crunchy-asian-style-chicken/