Won Ton Chicken Tacos Recipe

Prepare and Marinate Chicken

Trim any excess fat and finely dice the chicken into small pieces (about 1/4-inch). In a bowl combine Thai sweet chili sauce (3 tbs), soy sauce (1 tbs), rice vinegar (1 tsp), sesame oil (1 tsp), grated ginger (1 tsp), minced garlic (1 clove) and black pepper (1 tsp). Add the diced chicken, toss to coat thoroughly, cover and refrigerate for at least 20 minutes or up to 2 hours to allow flavors to penetrate.

Cook the Chicken

Heat a nonstick skillet over medium-high heat. Add a tablespoon of neutral oil if needed, then add the marinated chicken in a single layer. Cook, stirring occasionally, until chicken is cooked through and slightly caramelized, about 6–8 minutes (internal temp 165°F / 74°C). Remove from heat and let cool 5 minutes so filling firms slightly before assembling wontons.

Assemble Wontons

Place a wonton wrapper on a clean work surface. Brush the edges lightly with cold water. Spoon about 2 teaspoons of the cooled chicken mixture into the center of each wrapper. Fold the wrapper: for a taco cup shape fold wrapper in half over the filling and press edges to seal, or bring two opposite corners together and pinch to create a small taco pocket; ensure there are no large openings to prevent filling loss. Repeat until all wrappers are filled (makes about 24 small taco wontons).

Heat Oil and Fry

Pour oil into a deep skillet or saucepan to a depth of about 1–1.5 inches (about 2–3 cups depending on pan). Heat oil over medium-high heat to 350°F (175°C). Fry 4–6 wontons at a time until golden brown and crisp, about 1–2 minutes per side. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Let cool slightly — the cups will crisp as they rest. Keep warm in a low oven (200°F / 95°C) if needed while frying remaining batches.

Make the Slaw

In a large bowl combine shredded green cabbage (2 cups), red cabbage (1 cup), julienned carrot (1 cup), sliced green onions (2 stalks) and chopped cilantro (1 cup). In a small bowl whisk rice vinegar (2 tbs), neutral oil (1 tsp), light soy sauce (1 tsp), honey (1 tsp), salt (1 tsp) and black pepper (1/2 tsp) until blended. Pour dressing over the vegetables and toss thoroughly. Taste and adjust seasoning—add more vinegar, honey or salt to balance. Chill briefly if desired.

Prepare Crema

In a small bowl whisk together mayonnaise (1/2 cup), sour cream or Greek yogurt (1/4 cup), Thai sweet chili sauce (2 tsp), lime juice (1 tbs) and fish sauce (1/2 tsp, optional) until smooth and slightly runny but creamy. Adjust consistency with a little water or lime juice if too thick. Transfer crema to a squeeze bottle or small bowl for serving.

Assemble Tacos

Spoon about 1–2 tablespoons of Asian slaw into each fried wonton cup. Top with 1 heaping tablespoon of the cooked Thai chili chicken. Drizzle with Thai chili crema. Garnish each taco with cilantro leaves and serve with lime wedges on the side for squeezing over.

Serve

Arrange tacos on a platter and serve immediately so wonton wrappers stay crisp. Leftover components (slaw, crema, and cooked chicken) can be refrigerated separately for up to 2 days; re-crisp wontons in a 350°F oven for 4–6 minutes if needed.