How to make Chicken Wonton Tacos

Dice chicken thighs into smaller bite-sized pieces.

Smash and mince garlic, then set aside.

Grate ginger into a small bowl and set aside.

In a large bowl, combine minced chicken, grated ginger, minced garlic, oyster sauce, fish sauce, soy sauce, and black pepper. Mix well with hands and refrigerate.

Shred about 1/2 cup of red cabbage and set aside.

Shred about 1/2 cup of green cabbage and set aside.

Peel and shred about 1/2 cup of carrots.

Dice about 1/4 cup of red onion and mix all shredded vegetables together in a bowl. Set aside.

Cut cilantro into smaller pieces and deseed and chop half a jalapeno.

Cut lime into smaller slices.

In a blender, combine 1 cup of sour cream, chopped cilantro, chopped jalapeno, lime juice, a pinch of salt, and 1 teaspoon of ranch dressing powder. Blend well, scraping sides as needed and adjusting seasoning.

Pour half of the sauce into a small bowl for slaw dressing and refrigerate the rest for taco topping.

Add 3 tablespoons of the sauce to the mixed vegetables for the slaw and toss together. Refrigerate the slaw.

In a small frying pan, heat about 1/2 cup of oil on low heat.

Fry the wonton wrappers, moving them constantly for 10 to 15 seconds until they bubble up. Fold them to form taco shapes and brown on both sides, including the middle. Drain on paper towels.

In a large skillet, heat some oil and add the chicken meat. Stir-fry until cooked through and some pieces are crispy. Remove from heat and let cool for 5 minutes.

Assemble the tacos by filling wonton shells with chicken, topping with slaw mix, cilantro lime sauce, and yum yum sauce.

Equipment Needed

Spice Level:

Allergens