Crispy Wonton Chicken Tacos

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Crispy Wonton Chicken Tacos

Wonton Chicken Tacos are a modern fusion appetizer that blends East Asian and Mexican-American culinary traditions. Their origin isn’t tied to a specific country or culture, but rather to American fusion cuisine, particularly the kind popularized in restaurants and food trucks in the early 2000s and 2010s.

Key Influences:

  1. Wonton Wrappers (Chinese Cuisine):
    • Wonton wrappers are thin sheets of dough used in traditional Chinese dumplings, often filled with pork, shrimp, or vegetables.
    • In Americanized Chinese restaurants, wontons were adapted into crispy wrappers for deep-frying and stuffing.
  2. Tacos (Mexican Cuisine):
    • Tacos, a staple of Mexican street food, traditionally use corn or flour tortillas as a base for meats, salsas, and garnishes.
    • In the U.S., the taco has undergone many reinterpretations—like hard-shell tacos, taco salads, and now, wonton tacos.
  3. Asian-American Fusion:
    • Wonton chicken tacos gained popularity in chain restaurants like Applebee’s, which introduced them as a fusion appetizer—crispy wonton shells filled with diced chicken, slaw, and an Asian-style sauce.
    • These dishes were designed for American palates—crispy, sweet, spicy, and portioned for sharing.

Conclusion:

Wonton chicken tacos are not traditional to any single cuisine, but rather a restaurant-born, American fusion dish inspired by Asian ingredients and Mexican presentation. They reflect the creativity and cross-cultural experimentation typical of modern American dining, especially in bar & grill or casual dining chains.

 

Ingredients:

For the wonton taco shells:

  • 12 square wonton wrappers
  • Neutral oil (canola or vegetable), for frying

For the chicken filling:

  • 1½ cups cooked chicken breast, finely shredded or diced
  • 1 tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 tsp fresh ginger, minced
  • 2 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sriracha (optional for heat)
  • 1 tsp rice vinegar
  • 1 tsp honey

Toppings (optional, but recommended):

  • Shredded purple cabbage
  • Julienned carrots
  • Diced cucumber (optional)
  • Chopped green onions (Optional)
  • Cilantro leaves (Optional)
  • Toasted sesame seeds (Optional)
  • Sriracha mayo or spicy aioli
  • Lime wedges

Instructions:

  1. Make the wonton taco shells:
  • Heat about 1½ inches of oil in a skillet over medium-high heat.
  • When hot (around 350°F / 175°C), carefully fold each wonton wrapper over a metal spatula or a taco shaper.
  • Fry for 10–15 seconds per side until golden and crisp. Let drain on paper towels.
  1. Make the chicken filling:
  • In a skillet over medium heat, add sesame oil, garlic, and ginger. Sauté for 30 seconds.
  • Add shredded chicken, soy sauce, hoisin, sriracha, rice vinegar, and honey.
  • Stir to coat evenly. Cook for 2–3 minutes until warmed through and sticky.
  1. Assemble the tacos:
  • Fill each crispy wonton shell with a spoonful of chicken.
  • Top with slaw, carrots, cucumber, green onions, and cilantro.
  • Drizzle with sriracha mayo and sprinkle sesame seeds.
  • Serve with lime wedges.

 Variations:

  • Sub chicken with ground turkey or tofu for a twist.
  • Try Korean BBQ sauce instead of hoisin.
  • Use pre-made wonton taco shells from the store (if available) to save time.

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and chicken pages. 

Crispy Wonton Chicken Tacos