Description
A fun and crunchy twist on tacos! Golden-fried wonton shells are filled with shredded chicken, crisp slaw, roasted peanuts, and drizzled with a sweet-savory Asian-inspired sauce. These are perfect as appetizers, snacks, or a creative dinner idea.
Ingredients
Scale
- 12 square wonton wrappers
- Vegetable oil, for frying
- 2 cups cooked shredded chicken (rotisserie works great)
- 3 tbsp hoisin sauce (or teriyaki sauce)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 cup shredded green cabbage
- ½ cup shredded purple cabbage
- ½ cup shredded carrots
- 2 green onions, sliced
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp honey
- Pinch of salt
- ¼ cup roasted peanuts, chopped
- Sweet chili sauce or hoisin drizzle
- Extra green onions for garnish
Instructions
- Heat oil in a skillet (350°F / 175°C).
- Fry each wonton wrapper by draping it over a spatula handle or taco mold until golden brown and crisp. Drain on paper towels.
- In a bowl, toss shredded chicken with hoisin sauce, soy sauce, and sesame oil. Heat gently in a skillet if preferred.
- Combine green cabbage, purple cabbage, carrots, and green onions.
- Whisk rice vinegar, sesame oil, honey, and salt, then toss with the slaw.
- Fill crispy wonton shells with chicken mixture.
- Top with fresh slaw, chopped peanuts, and a drizzle of sweet chili or hoisin sauce.
- Garnish with green onions.
Notes
- For extra crunch, ensure the oil is hot enough before frying the wontons.
- Feel free to customize the slaw with other vegetables like bell peppers or radishes.
- These tacos can be made ahead of time; just assemble before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg