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Marinate the Chicken: In a medium bowl, combine diced chicken with soy sauce, hoisin sauce, sesame oil, rice vinegar, garlic powder, and ground ginger. Let it marinate for at least 15 minutes.
Prepare the Asian Slaw: While the chicken marinates, mix shredded cabbage, carrots, cilantro, and green onions in a large bowl.
Dressing: In a small bowl, whisk together lime juice, honey, mayonnaise, and sriracha (if using) until smooth. Pour over the slaw and toss to coat evenly. Set aside.
Cook the Chicken: Heat cooking oil in a large skillet over medium-high heat. Add the marinated chicken and cook until fully cooked, about 5-7 minutes. Remove from heat.
Fry the Wonton Wrappers: Heat a small amount of oil in another skillet over medium heat. Fry the wonton wrappers one at a time by draping them over the side of the skillet to form a taco shape. Fry for about 30 seconds on each side until golden brown and crispy. Drain on paper towels.
Assemble the Tacos: Fill each fried wonton shell with cooked chicken and top with the prepared Asian slaw. Serve immediately.
Prep Time: 20 min | Cooking Time: 15 min | Total Time: 35 min | Servings: 4 servings
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