Crispy Chicken Wonton Tacos are an absolute game-changer for weeknight meals, offering a delightful blend of crunch, flavor, and ease that’s perfect for any occasion. This recipe delivers an exciting and satisfying twist on traditional tacos, making it an indispensable addition to your culinary repertoire.
Key Ingredients for Crispy Chicken Wonton Tacos:
For the Crispy Chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/4 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, lightly beaten
- 1/4 cup panko breadcrumbs
- Vegetable oil or canola oil, for frying
For the Wonton Taco Shells:
- 30-40 square wonton wrappers
- Cooking spray or a little oil for brushing
For the Creamy Cilantro-Lime Sauce:
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- Pinch of black pepper
For the Toppings (Optional but Recommended):
- Shredded lettuce
- Diced tomatoes
- Diced red onion
- Pickled jalapeños
- Crumbled cotija cheese or feta cheese
- Extra chopped cilantro
How to Make Crispy Chicken Wonton Tacos:
Prepare to be amazed by how simple, yet incredibly delicious and satisfying these Crispy Chicken Wonton Tacos are! The magic lies in the perfectly fried, savory chicken nestled inside crunchy wonton shells, all brought together by a zesty, creamy sauce. With minimal prep and a quick cook time of approximately 30 minutes, you can whip up this delightful meal in no time.
Step-by-Step Instructions:
Prepare the Wonton Taco Shells:
- Preheat your oven to 375°F (190°C).
- Lightly spray or brush both sides of the wonton wrappers with cooking oil or vegetable oil.
- Gently fold each wonton wrapper in half to create a “U” shape, mimicking a taco shell.
- Place the folded wonton wrappers in the wells of a mini muffin tin, ensuring they hold their taco shape. If you don’t have a mini muffin tin, you can also fold them and place them directly on a baking sheet, propping them up gently so they don’t flatten.
- Bake for 8-12 minutes, or until they are golden brown and crispy. Keep a close eye on them as they can burn quickly. Once baked, carefully remove them from the oven and let them cool completely on a wire rack to maintain their crispiness.
Season and Dredge the Chicken:
- In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. This is your dry dredging mixture.
- In a separate shallow bowl, lightly beat the egg.
- Take your bite-sized chicken pieces and first toss them in the dry dredging mixture, ensuring each piece is well coated. Shake off any excess.
- Next, dip each floured chicken piece into the beaten egg, allowing any excess to drip off.
- Finally, coat the egg-dipped chicken pieces with the panko breadcrumbs, pressing gently to adhere the breadcrumbs. Place the breaded chicken pieces on a plate or baking sheet.
Fry the Crispy Chicken:
- Pour enough vegetable oil or canola oil into a large skillet or Dutch oven to come up about 1-2 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is hot enough by dropping a tiny piece of breading into it; it should sizzle immediately.
- Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in less crispy chicken.
- Fry the chicken for about 4-6 minutes per batch, turning occasionally, until it’s golden brown, cooked through, and crispy.
- Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.
Make the Creamy Cilantro-Lime Sauce:
- While the chicken is frying or resting, combine all the ingredients for the creamy cilantro-lime sauce in a small bowl: sour cream (or Greek yogurt), chopped fresh cilantro, fresh lime juice, minced garlic, salt, and pepper.
- Stir everything together until well combined and creamy. Taste and adjust seasonings as needed.
Assemble the Crispy Chicken Wonton Tacos:
- Place your cooled, crispy wonton taco shells on a serving platter.
- Fill each wonton taco shell with a generous portion of the crispy fried chicken pieces.
- Drizzle liberally with the creamy cilantro-lime sauce.
- Add your favorite toppings: shredded lettuce, diced tomatoes, red onion, pickled jalapeños, and crumbled cheese.
- Garnish with extra chopped cilantro, if desired.
Why You’ll Love This Crispy Chicken Wonton Tacos:
You’ll absolutely adore these Crispy Chicken Wonton Tacos because they deliver that addictive crunch in every single bite, thanks to the perfectly fried chicken and the wonderfully crisp wonton shells. Forget expensive takeout; making these at home is incredibly budget-friendly, allowing you to enjoy a gourmet-style meal without breaking the bank. The symphony of flavors is truly special, from the savory chicken to the bright, zesty cilantro-lime sauce and your choice of fresh, vibrant toppings, creating a textural and taste explosion that’s utterly irresistible.
These aren’t just tacos; they’re a culinary adventure waiting to happen, offering a delightful alternative to traditional chicken dishes or even standard tacos. They provide that satisfying, craveable crunch that’s so often missing from everyday meals, making them an instant favorite for family dinners or casual entertaining. So, what are you waiting for? Gather your ingredients and prepare to wow your taste buds with these sensational Crispy Chicken Wonton Tacos – your new go-to recipe for a guaranteed crowd-pleaser!
Storing and Reheating Tips:
To store any leftover Crispy Chicken Wonton Tacos, it’s best to separate the components to maintain their ideal textures.
Storing:
- Crispy Chicken: Store cooled fried chicken in an airtight container in the refrigerator for up to 3-4 days.
- Wonton Taco Shells: Store cooled, crispy wonton taco shells in an airtight container at room temperature for up to 2 days. Adding a silica gel packet can help maintain crispiness. If they lose some crispness, they can be briefly re-baked.
- Creamy Cilantro-Lime Sauce: Store the sauce in an airtight container in the refrigerator for up to 4-5 days.
- Toppings: Store prepared toppings like shredded lettuce, diced tomatoes, and onions separately in airtight containers in the refrigerator.
Reheating:
- Chicken: For best results, reheat the crispy chicken in a single layer on a baking sheet in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through and re-crisped. Microwaving can make the chicken soggy.
- Wonton Shells: If your wonton shells have lost their crispness, you can briefly reheat them in the oven for 2-3 minutes at 350°F (175°C) until they are firm again.
- Assembly: Once the chicken and shells are reheated and the sauce and toppings are ready, assemble your tacos just before serving.
Freezing:
- It’s not recommended to freeze the assembled tacos as the textures will degrade significantly. However, you can freeze the uncooked, breaded chicken pieces. Lay them flat on a baking sheet lined with parchment paper until frozen, then transfer to a freezer-safe bag or container for up to 2-3 months. Thaw overnight in the refrigerator before frying.
Final Thoughts:
These Crispy Chicken Wonton Tacos are a testament to how simple ingredients can create an explosion of flavor and texture. They are incredibly easy, remarkably affordable, and guaranteed to bring smiles to everyone’s faces. Don’t hesitate to give them a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Crispy Chicken Wonton Tacos
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly spray or brush both sides of the wonton wrappers with cooking oil or vegetable oil. Gently fold each wonton wrapper in half to create a “U” shape, mimicking a taco shell. Place the folded wonton wrappers in the wells of a mini muffin tin, ensuring they hold their taco shape. If you don’t have a mini muffin tin, you can also fold them and place them directly on a baking sheet, propping them up gently so they don’t flatten. Bake for 8-12 minutes, or until they are golden brown and crispy. Keep a close eye on them as they can burn quickly. Once baked, carefully remove them from the oven and let them cool completely on a wire rack to maintain their crispiness.30-40 square wonton wrappers, cooking spray or a little oil for brushing
- In a shallow bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, salt, and pepper. This is your dry dredging mixture. In a separate shallow bowl, lightly beat the egg. Take your bite-sized chicken pieces and first toss them in the dry dredging mixture, ensuring each piece is well coated. Shake off any excess. Next, dip each floured chicken piece into the beaten egg, allowing any excess to drip off. Finally, coat the egg-dipped chicken pieces with the panko breadcrumbs, pressing gently to adhere the breadcrumbs. Place the breaded chicken pieces on a plate or baking sheet.1/4 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 large egg, lightly beaten, 1/4 cup panko breadcrumbs, 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- Pour enough vegetable oil or canola oil into a large skillet or Dutch oven to come up about 1-2 inches. Heat the oil over medium-high heat until it reaches about 350°F (175°C). You can test if the oil is hot enough by dropping a tiny piece of breading into it; it should sizzle immediately. Carefully add the breaded chicken pieces to the hot oil in batches, being careful not to overcrowd the skillet. Overcrowding will lower the oil temperature and result in less crispy chicken. Fry the chicken for about 4-6 minutes per batch, turning occasionally, until it’s golden brown, cooked through, and crispy. Using a slotted spoon, remove the fried chicken from the oil and place it on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil.vegetable oil or canola oil, for frying, 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- While the chicken is frying or resting, combine all the ingredients for the creamy cilantro-lime sauce in a small bowl: sour cream (or Greek yogurt), chopped fresh cilantro, fresh lime juice, minced garlic, salt, and pepper. Stir everything together until well combined and creamy. Taste and adjust seasonings as needed.1/2 cup sour cream or Greek yogurt, 1/4 cup fresh cilantro, chopped, 2 tablespoons fresh lime juice, 1 clove garlic, minced, 1/4 teaspoon salt, Pinch black pepper
- Place your cooled, crispy wonton taco shells on a serving platter. Fill each wonton taco shell with a generous portion of the crispy fried chicken pieces. Drizzle liberally with the creamy cilantro-lime sauce. Add your favorite toppings: shredded lettuce, diced tomatoes, red onion, pickled jalapeños, and crumbled cheese. Garnish with extra chopped cilantro, if desired.30-40 square wonton wrappers, 1 pound boneless, skinless chicken thighs or breasts, cut into bite-sized pieces, Shredded lettuce, Diced tomatoes, Diced red onion, Pickled jalapeños, Crumbled cotija cheese or feta cheese, Extra chopped cilantro