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
Notes
To store leftovers, keep components separate. Reheat chicken in oven for best crispiness. Avoid freezing assembled tacos.
