I first tried chicken wonton tacos at Applebee’s years ago and fell for them immediately. It was the contrast that got me: a shatteringly crisp, paper-thin shell wrapped around juicy chicken in a sweet, savory glaze, with a cool lime slaw on top.
This copycat version brings that same crunch home. Chicken breast is marinated in soy sauce, hoisin and sweet chili sauce, tucked into fried wonton wrappers and finished with a zesty cabbage slaw. They’re easy to make, there’s nothing hard to find in the ingredient list, and they work as a dinner for four or as an appetizer for a crowd.
The Three Things That Make These Different
The shell. A wonton wrapper fries into a thin, flaky shell that’s lighter than a corn tortilla and stays crisp much longer than a soft taco.
The glaze. The marinade reduces in the pan into a sticky coating that is sweet, salty and a little tangy at the same time.
The slaw. Lime juice, sesame oil and cilantro give the cabbage a bright, cool crunch that balances the fried shell.
Ingredient Notes
- Wonton wrappers: square or round both work. Look for them in the refrigerated produce section, and keep them covered so they don’t dry out.
- Sweet chili sauce: Thai-style is the best choice here.
- Sesame oil: toasted sesame oil has the deepest flavor.
- Garlic and ginger: fresh makes a noticeable difference in the marinade.
- Soy sauce: use low-sodium if you’re watching your salt.
Chicken Wonton Tacos
Ingredients
Method
- Whisk the soy sauce, hoisin, sweet chili sauce, sesame oil, lime juice, garlic and ginger. Add the chicken, toss to coat, cover and refrigerate for at least 15 minutes.
- Heat about 1 inch of oil in a large skillet over medium-high heat. Test with a scrap of wrapper: it should sizzle at once and turn golden in about 30 seconds.
- Lower one wrapper into the oil, fold it with metal tongs into a taco shape and hold for 3 to 4 seconds. Release and fry for 15 to 20 seconds more, flipping once, until golden.
- Drain the shells upright on a paper towel-lined plate. Don’t stack them while hot.
- Heat the olive oil in a clean skillet over medium heat. Cook the marinated chicken in an even layer for 6 to 8 minutes, stirring occasionally, until glazed and cooked through (165°F). Let it rest briefly.
- Toss the cabbage, carrot and red onion. Whisk the mayonnaise, soy sauce, sweet chili sauce, lime juice and sesame oil, then pour it over the vegetables with the cilantro. Season with salt and pepper.
- Spoon 2 to 3 tablespoons of chicken into each shell, top with slaw, and finish with sesame seeds, green onions and cilantro. Serve right away with lime wedges.
Notes
- Fry the shells right before serving: they lose their crunch quickly.
- Don’t overfill the shells, or they may crack.
- Cooked chicken keeps up to 3 days in the fridge. The slaw keeps 1 to 2 days. Store everything separately.
- To bake the shells instead, brush with oil and bake at 375°F for 6 to 8 minutes over an inverted muffin tin.
How to Make Chicken Wonton Tacos
1. Marinate the chicken
Whisk the soy sauce, hoisin, sweet chili sauce and sesame oil in a medium bowl, then add the lime juice, garlic and ginger. Dice the chicken into ½-inch pieces so it cooks evenly, add it to the bowl and toss until every piece is coated. Cover and refrigerate for at least 15 minutes, or up to 30 for more flavor. Use that time to prep the slaw and set up your frying station.
2. Fry the wonton shells
Heat about 1 inch of oil in a large skillet over medium-high heat. To test it, drop in a small piece of wrapper: it should sizzle right away and turn golden in about 30 seconds. Working one at a time, lower a wrapper into the oil and fold it with metal tongs into a taco shape. Hold it for 3 to 4 seconds until it sets, then release and fry for another 15 to 20 seconds, flipping once, until both sides are golden. Drain the shells upright on a paper towel-lined plate. Don’t stack them while they’re hot, or they’ll steam and soften. Keep your face back from the pan, since hot oil can splatter.
3. Cook the chicken
Heat the olive oil in a clean skillet over medium heat. Add the marinated chicken in an even layer and cook for 6 to 8 minutes, stirring occasionally, until it’s caramelized and cooked through (165°F inside). The marinade will reduce into a sticky glaze. If the pan gets dry, add a splash of water. Let the chicken rest for a couple of minutes while you finish the slaw.
4. Make the slaw
Toss the cabbage, carrot and red onion in a large bowl. In a small bowl, whisk the mayonnaise, soy sauce, sweet chili sauce, lime juice and sesame oil until smooth, then pour it over the vegetables with the cilantro. Season with salt and pepper. If it tastes flat, add a squeeze of lime; if it’s dry, add a little more mayo.
5. Assemble
Spoon 2 to 3 tablespoons of chicken into each shell. The shells are delicate, so don’t overfill them. Top with a generous spoonful of slaw, then finish with sesame seeds, sliced green onions and extra cilantro. Serve right away with lime wedges, while the shells are at their crispiest.
Tips for Crispy Wonton Shells
Check the oil. Too cool and the shells turn greasy, too hot and they burn before the shape sets. The test strip of wrapper takes ten seconds and saves a batch.
Fry right before serving. Wonton shells lose their crunch quickly. Cook the chicken and make the slaw first, then fry the shells last.
Don’t overfill. Two spoonfuls is plenty. Anything more and the shell can crack under the weight.
Watch the color. Golden is perfect. Dark brown means they’ve gone too far.
Make It Your Way
- Rotisserie chicken: shred it, toss it with the marinade and warm it in a skillet for 2 to 3 minutes.
- Baked shells: brush the wrappers lightly with oil and bake at 375°F for 6 to 8 minutes over an inverted muffin tin so they keep their shape. They’re a little less golden and crunchy than fried ones.
- Air-fried shells: brush with oil, drape over the rack bars and air fry at 375°F for 4 to 5 minutes, checking often.
- Lighter slaw: replace the mayonnaise with full-fat Greek yogurt.
- Shrimp: marinate for just 10 minutes, then cook for 2 to 3 minutes until pink.
- Ground chicken or turkey: cooks faster and is easier to eat in the shell. Season it generously.
- Vegetarian: use well-pressed extra-firm tofu, marinated the same way and pan-fried until golden.
Make Ahead and Storing
Cook the chicken up to 2 days ahead and keep it in an airtight container in the fridge, then reheat it gently in a skillet before assembling. The slaw can be made a day ahead: stir it and drain any liquid before using, or the tacos will turn soggy. Always keep the chicken, slaw and shells in separate containers.
Fry the shells right before serving. If you have to make them ahead, warm them in a 350°F oven for 2 to 3 minutes to bring back some of the crunch. Leftover chicken keeps for up to 3 days in the fridge and reheats well in a skillet or the microwave. Don’t store assembled tacos, because the shells soften within minutes.
What to Serve with Chicken Wonton Tacos
An Asian cucumber salad (rice vinegar, sesame oil and a pinch of sugar) takes 5 minutes to make and cools the richness of the shells. A bowl of edamame with sea salt or a cup of miso soup also goes well. For dipping, set out extra sweet chili sauce, sriracha mayo (about 1 teaspoon of sriracha per ¼ cup of mayonnaise) or hoisin thinned with a little water. Iced green tea or limeade are good drinks to pair with them.
For a party, make mini tacos with half-size wonton wrappers and arrange them standing upright on a platter. If you like sweet chili chicken, try my Bang Bang Chicken Skewers next.
Questions
Can I air fry the wonton wrappers instead of frying them? Yes. Brush both sides with oil, drape them over the rack bars in the air fryer and cook at 375°F for 4 to 5 minutes, checking often. They’re not quite as shattery as fried shells, but they’re still crisp and much lighter.
Can I use ground chicken? Yes. Cook it over medium heat for 5 to 6 minutes, breaking it up with a spoon. The texture is closer to taco meat, and it’s less likely to fall out of the shell.
Final Bite
Kids love the handheld format and adults like the layers of flavor, so these disappear fast. I’d make extra. For a bigger crowd, double the recipe: it serves four as dinner. And if you want another weeknight idea, my Street Corn Chicken Rice Bowl is a good next step.