Crispy Chicken Wonton Tacos
Delicious and crunchy wonton tacos filled with savory ground chicken and fresh veggies, perfect for a quick weeknight dinner or party appetizer.
Ingredients
Filling
- 1 pound ground chicken Look for 93/7 or 90/10 for a bit of fat.
- 1 tablespoon soy sauce Use naturally brewed soy sauce for best flavor.
- 1 tablespoon sesame oil Use pure toasted sesame oil for deeper taste.
- 2 cloves garlic, minced Fresh minced garlic delivers better flavor.
- 1 teaspoon ginger, minced Fresh ginger adds brightness.
- 1 cup shredded carrots Provides sweetness and crunch.
- 1 cup green onions, sliced Also known as scallions.
- 1 package wonton wrappers Thinner bakery-style wrappers recommended.
- Vegetable oil for frying Use neutral, high smoke point oil.
- to taste salt and pepper For seasoning the chicken.
Optional Toppings
- 1 medium avocado, diced Add creaminess.
- 1/4 cup cilantro, chopped For freshness.
- 1 lime wedges For squeezing on top.
- to taste sriracha sauce For heat.
Instructions
Warming the Aromatics
- Heat a large skillet over medium heat and add the sesame oil.
- When the oil is shimmering, add the minced garlic and ginger and cook for 1–2 minutes until aromatic.
- Keep the heat moderate to avoid browning the garlic.
Cooking the Chicken
- Add the ground chicken to the skillet and break it up with a spatula.
- Season with soy sauce, a pinch of salt, and pepper. Cook for about 5–7 minutes until browned and cooked through.
- Cook until there's no pink and edges have color.
Folding in Vegetables
- Stir in shredded carrots and sliced green onions. Cook for 2–3 minutes more.
- Remove from heat and let cool slightly.
Assembling the Wontons
- Lay wonton wrappers on a clean surface. Spoon chicken mixture into each wrapper.
- Moisten the edges with water and fold into a triangle or taco shape, pressing to seal.
Heating the Frying Oil
- Pour vegetable oil into a deep frying pan to a depth of about 1/2 to 1 inch. Heat over medium-high until shimmering.
Frying the Wonton Tacos
- Add wontons in batches, frying for about 2–3 minutes per side until golden brown.
- Transfer fried wontons to paper towels to drain excess oil.
Dressing and Serving
- Arrange tacos on a platter and add toppings such as avocado, cilantro, lime, and sriracha.
- Serve immediately while hot and crunchy.
Notes
Control oil temperature while frying and work in small batches for the best results. Store leftovers in the fridge for up to 2 days. It is best to consume them fresh for maximum crunch.