Ingredients
Equipment
Method
- In a medium bowl, toss the bite-sized chicken pieces with olive oil, salt, black pepper, garlic powder, and onion powder.1 pound boneless, skinless chicken breast, 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder
- In a separate small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, grated ginger, and minced garlic.2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger, 1 clove garlic
- Heat a large skillet or wok over medium-high heat. Add the seasoned chicken and cook until browned on all sides and cooked through, about 5-7 minutes.1 pound boneless, skinless chicken breast
- Pour the soy sauce mixture over the chicken and stir to coat. Cook for another 1-2 minutes until the sauce has thickened slightly and coats the chicken beautifully. Remove from heat and set aside.2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1/2 teaspoon grated fresh ginger, 1 clove garlic, 1 pound boneless, skinless chicken breast
- Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2-3 inches. Heat the oil over medium-high heat to 350°F (175°C).2-3 cups vegetable oil
- Carefully place one wonton wrapper at a time into the hot oil, using tongs. As it begins to puff and crisp, gently fold it in half to create a taco-like shape. Hold it in place with the tongs for a few seconds until it sets into the desired shape.1 package square wonton wrappers
- Fry each wonton shell for about 30-60 seconds per side, or until golden brown and crispy. Be careful not to overcrowd the pot.1 package square wonton wrappers
- Remove the fried wonton shells from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Continue until all wonton wrappers are fried.1 package square wonton wrappers
- In a small bowl, combine the sour cream, mayonnaise, fresh lime juice, chopped cilantro, salt, and black pepper.1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons fresh lime juice, 2 tablespoons fresh cilantro, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Whisk until smooth and well combined. Taste and adjust seasoning if needed.1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons fresh lime juice, 2 tablespoons fresh cilantro, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Spoon a generous amount of the seasoned chicken filling into each crispy wonton shell.1 pound boneless, skinless chicken breast, 1 package square wonton wrappers
- Top the chicken with shredded iceberg lettuce, diced red onion, and diced red bell pepper.1 pound boneless, skinless chicken breast, 1 cup shredded iceberg lettuce, 1/4 cup red onion, 1/4 cup red bell pepper
- Drizzle generously with the creamy cilantro dressing.1/2 cup sour cream, 1/4 cup mayonnaise, 2 tablespoons fresh lime juice, 2 tablespoons fresh cilantro, 1/4 teaspoon salt, 1/8 teaspoon black pepper
- Garnish with extra fresh cilantro. Serve immediately and enjoy!2 tablespoons fresh cilantro
Notes
Storing Leftovers:
* Chicken Filling: Once cooled, store the chicken filling in an airtight container in the refrigerator for up to 3-4 days.
* Wonton Shells: Store cooled, crispy wonton shells in an airtight container at room temperature. It's best to place parchment paper between layers to prevent them from sticking. They will retain their crispness for about 1-2 days.
* Creamy Cilantro Dressing: Keep the dressing in an airtight container in the refrigerator for up to 5-7 days. Reheating and Future Meals:
* Reheating Chicken: Reheat the chicken filling gently in a skillet over medium-low heat until warmed through. You can also microwave it in short intervals, stirring in between, until hot.
* Reheating Wonton Shells: Wonton shells are best enjoyed fresh and crispy. Reheating them in the oven or air fryer at a low temperature might help revive some crispness, but they will likely not be as perfectly crisp as when freshly fried. It’s often better to fry a fresh batch if you want that original crunch.
* Freezing: The chicken filling can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight and then reheat as directed. The wonton shells do not freeze well and will lose their crispness. The dressing can also be frozen, but the texture might slightly change upon thawing.
* Chicken Filling: Once cooled, store the chicken filling in an airtight container in the refrigerator for up to 3-4 days.
* Wonton Shells: Store cooled, crispy wonton shells in an airtight container at room temperature. It's best to place parchment paper between layers to prevent them from sticking. They will retain their crispness for about 1-2 days.
* Creamy Cilantro Dressing: Keep the dressing in an airtight container in the refrigerator for up to 5-7 days. Reheating and Future Meals:
* Reheating Chicken: Reheat the chicken filling gently in a skillet over medium-low heat until warmed through. You can also microwave it in short intervals, stirring in between, until hot.
* Reheating Wonton Shells: Wonton shells are best enjoyed fresh and crispy. Reheating them in the oven or air fryer at a low temperature might help revive some crispness, but they will likely not be as perfectly crisp as when freshly fried. It’s often better to fry a fresh batch if you want that original crunch.
* Freezing: The chicken filling can be frozen for up to 2-3 months. Thaw it in the refrigerator overnight and then reheat as directed. The wonton shells do not freeze well and will lose their crispness. The dressing can also be frozen, but the texture might slightly change upon thawing.
