Ingredients
Equipment
Method
- In a medium bowl, combine the diced chicken with teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger. Let marinate for 10 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for 5-7 minutes, stirring occasionally, until cooked through and caramelized. Set aside.
- In a bowl, toss the coleslaw mix with sliced green onions, rice vinegar, honey, and remaining sesame oil. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F.
- Working with one wonton wrapper at a time, carefully fry in hot oil for 20-30 seconds per side until crispy and golden. Watch closely as they crisp up quickly.
- Transfer fried wonton shells to a paper towel-lined plate to drain excess oil.
- Just before serving, fill each crispy wonton shell with teriyaki chicken, top with coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and chopped cilantro. Serve immediately while wontons are still crispy.
Notes
Use pre-shredded coleslaw to save time. Bake wonton wrappers at 375°F for 5 minutes if avoiding frying. Don't assemble tacos until ready to serve to keep wontons crispy. Cut chicken into small, uniform pieces for even cooking. Store components separately for up to 2 days. Double the recipe for larger gatherings.
