Crispy Chicken Tacos

These mouthwatering wonton tacos blend Asian and Mexican flavors into one amazing fusion bite. The crunchy baked wonton cups hold juicy seasoned chicken and zesty Asian slaw, giving you the best mix of textures and tastes in every mouthful. Top it off with a splash of sweet chili sauce and fresh toppings, and you've got restaurant-worthy mini tacos that don't take much work at all.

I first tried these at a chain restaurant a while back and got hooked on figuring out how to make them myself. I played around with the recipe until I nailed this version, which got two thumbs up from everyone who tried it. There's something about that mix of crispy shells, flavorful chicken, and crunchy slaw that makes people go back for seconds and thirds.

Essential Elements

• Wonton wrappers: These turn into crispy taco shells in the oven. You'll find them near the tofu in refrigerated areas or down the international food aisle.
• Chicken breast: This is your main protein. Cut it super thin across the grain so it stays tender and cooks fast.
• Teriyaki sauce: This kicks off your marinade flavors. Go for one without corn syrup for better taste, or swap in hoisin sauce if you want something different but still yummy.
• Coleslaw mix: This ready-made mix cuts down your prep time and adds the perfect crunch factor. The pre-cut cabbage and carrots stay nice and crisp when mixed with dressing.
• Sweet chili sauce: This finishes everything off with just the right mix of sweet and spicy. Check the Asian foods aisle to grab a bottle.

Preparation Approach

Making Shell Cups:

First, get your oven hot at 375°F so it's ready to go. Take your square wonton wrappers and lightly coat both sides with olive oil - don't soak them or they'll get soggy. Flip a muffin tin upside down on your counter. Lay each oiled wrapper between two of the upside-down cups so it forms a V-shape like a taco shell. The muffin cups will help them keep their shape. Stick the whole tin in the oven for about 7-9 minutes, but keep an eye on them since they can burn fast. They'll turn golden brown and get even crispier as they cool down. Carefully take them off the tin and set them aside while you work on the filling.

Getting Tasty Chicken Ready:

While your shells are in the oven, start on your chicken filling. In a bowl, mix together teriyaki sauce, soy sauce, sesame oil, some minced garlic, fresh ginger, and a bit of black pepper. Stir it all up until it's well mixed. Cut your chicken breasts into really thin strips so they'll soak up more flavor and cook quickly. Throw the chicken into the marinade and toss it around so every piece gets coated. Let it sit for at least 10 minutes while you prep other stuff, though an hour would make it taste even better. When you're ready to cook, heat up some oil in a big pan over medium-high heat until it's hot but not smoking. Add the chicken pieces in a single layer - don't crowd them. Cook for about 5-6 minutes, stirring often, until the chicken is done and has some nice browned edges.

Whipping Up Tangy Slaw:

The slaw adds that fresh crunch that makes these tacos special. In a big bowl, dump in your bagged coleslaw mix and add some chopped green onions for color and mild flavor. In another small bowl, mix rice vinegar, soy sauce, sesame oil, and honey until it's all blended together. This dressing hits all the notes - tangy, savory, and a touch sweet - that make the simple cabbage mix pop. Only pour the dressing over the slaw right before you're ready to serve and stir it all together until everything's lightly coated. Dressing it last minute keeps everything crisp and prevents soggy slaw.

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That drizzle of sweet chili sauce really pulls everything together in these tacos. I learned how important it was when I forgot it once and the tacos just weren't the same. That little touch of sweetness with a hint of heat creates that final wow factor that makes you want to keep eating them.

Presentation Options

Set them out on a big plate with extra lime wedges and sweet chili sauce on the side. Try setting up a DIY taco station with shells and fillings in separate bowls. They go great with a simple cucumber salad dressed with rice vinegar and a touch of sesame oil.

Tasty Variations

Toss in some diced mango or pineapple chunks to give the slaw a tropical twist. Add sliced avocado right before serving for some creamy richness. Try using Korean gochujang instead of sweet chili sauce for a deeper kick. Sprinkle some crushed peanuts on top for extra crunch and nutty flavor.

Prep-Ahead Strategies

You can make the wonton shells two days early and keep them in a sealed container. Cook your chicken filling a day ahead and just warm it up before serving. Mix up your slaw dressing but store it away from the veggies until you're ready to eat. Getting all the parts ready separately makes party assembly super quick.

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These crunchy wonton tacos have become my go-to dish when friends come over. The first time I made them for family dinner, my super fussy nephew wolfed down four of them back to back and wanted to take the leftovers home. That's when I knew these fusion tacos were something special - they bring together different food traditions while creating something totally addictive.

Frequently Asked Questions

→ Can I bake the shells in advance?

Yes, bake the shells up to 2 days ahead and store in a sealed container. Though, they stay crispier when freshly baked.

→ What can replace wonton wrappers?

You could swap them out for sliced egg roll wrappers or make mini tacos with flour tortillas. Just tweak the cooking times as needed.

→ Is rotisserie chicken usable here?

Totally! Toss pulled rotisserie chicken with the marinade and a little broth, then heat it in a pan to mix the flavors quickly.

→ How can I keep the shells crispy?

Lightly oil shells before baking for extra crunch. Assemble tacos just before eating, and drain over-dressed slaw to avoid sogginess.

→ Can I make a vegetarian version?

Swap out chicken for tofu, tempeh, or mushrooms (shiitake and portobello are great). Prep them the same way as the chicken.

→ What sauces pair nicely with these?

They go well with sweet chili sauce, spicy mayo (mix mayo with sriracha), or hoisin sauce for even more tanginess.