Asian Nachos Recipe

Prepare wrappers

Separate wonton wrappers and pat dry if slightly damp. Cut wrappers in half or quarters if you prefer smaller chips (optional).

Heat 1 cup vegetable oil in a heavy skillet or deep pot over medium-high heat to 350°F (175°C). If you don't have a thermometer, test with a small piece of wrapper — it should sizzle and turn golden in about 20–30 seconds.

Working in batches, carefully fry 6–8 wonton wrappers at a time, stirring gently so they don’t stick, until golden and crisp, about 20–40 seconds per side depending on size and heat. Remove with a slotted spoon to a paper towel-lined tray. Sprinkle lightly with kosher salt while hot. Let cool completely to crisp up further.

Pat chicken pieces dry and season lightly with a pinch of salt and pepper.

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Add chicken in a single layer and cook, stirring occasionally, until browned and cooked through, about 5–7 minutes depending on size. Transfer cooked chicken to a plate and set aside.

Lower heat to medium. In the same skillet, add minced garlic and grated ginger; cook until fragrant, about 30 seconds, stirring to avoid burning.

In a small bowl, whisk together 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 2 tablespoons honey, 3 tablespoons creamy peanut butter, 1 teaspoon sriracha, and 1 tablespoon chicken broth (or water) until smooth. If peanut butter is very thick, microwave the mixture for 10–15 seconds to loosen before whisking.

Pour the peanut sauce into the skillet with garlic and ginger. Bring to a gentle simmer, then whisk 1 teaspoon cornstarch into a tablespoon of cold water (slurry) and stir into the sauce to slightly thicken. Simmer 1–2 minutes until glossy.

Return the cooked chicken to the skillet and toss to coat evenly in the sauce. Cook together 1–2 minutes so the chicken absorbs the sauce. Taste and adjust: add more sriracha for heat, honey for sweetness, or soy for saltiness.

Preheat broiler (or oven at 450°F/230°C) with a rack about 6 inches from the heat source.

Arrange the cooled wonton chips in a single layer on an ovenproof platter or sheet (you can overlap slightly to form a mound). Spoon the sauced chicken evenly over the chips, leaving some chips exposed for crisp contrast.

Sprinkle 1 cup shredded mozzarella evenly over the chicken. Broil 1–2 minutes until cheese melts and just begins to bubble and brown — watch carefully to prevent burning.

While broiling, whisk together wasabi cream: combine 1 tablespoon mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon wasabi paste, 1 teaspoon lime juice and a pinch of salt until smooth. Taste and adjust wasabi for desired heat.

Remove the nachos from oven. Garnish with sliced green onions, chopped cilantro (if using), and toasted sesame seeds. Drizzle or dot the wasabi cream over the nachos (or serve on the side). Serve immediately so wonton chips remain crisp.