Effortless Chicken Wonton Tacos (Print Version)
# Ingredients:
→ Chicken Soak
01 -
1.25 ml ground black pepper
02 -
5 ml ground ginger
03 -
5 ml garlic powder
04 -
15 ml honey
05 -
15 ml soy sauce
06 -
15 ml olive oil
07 -
450 g chicken breasts, no skin or bones, sliced thin
→ Crunchy Shells & Extras
08 -
Sweet chili sauce to dip
09 -
15 g fresh cilantro, chopped up
10 -
2 green onions, sliced thin
11 -
100 g shredded coleslaw mix
12 -
12 wonton wrappers
# Instructions:
01 -
Toss the black pepper, ginger, garlic powder, honey, soy sauce, and olive oil into a bowl, then give it a good whisk so it mixes well.
02 -
Put the thin chicken slices into that bowl, stir around till they’re all glossy. Pop a lid on and chill in the fridge for 30 minutes or more.
03 -
Heat your oven to 180°C. Push wonton wrappers into muffin tins so they look like little bowls. Bake them for 5–7 minutes until they’re snappy and golden. Let them cool in the tin a bit, then move to a rack.
04 -
Heat your skillet on medium-high. Grab the chicken from the fridge, let any extra liquid drip off. Cook chicken, stirring for about 5–7 minutes till the pieces get browned and cooked right through.
05 -
Drop in some coleslaw to each cool shell first. Then pile on the hot chicken, finishing with a sprinkle of green onion and cilantro.
06 -
Line up the filled wonton tacos on a dish and set out the sweet chili sauce for dunking. Serve them while they're fresh.
# Notes:
01 -
Letting the chicken soak overnight pumps up both its taste and tenderness.
02 -
Wonton shells get even crispier as they cool down, so take them out as soon as they’re golden to keep them from getting too hard.