Ingredients:

  • 1 pound (450g) boneless, skinless chicken thighs
  • 1 tablespoon (15ml) vegetable oil
  • 1/2 cup (120ml) diced yellow onion
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) grated fresh ginger
  • 1/4 cup (60ml) soy sauce
  • 2 tablespoons (30ml) hoisin sauce
  • 1 tablespoon (15ml) rice vinegar
  • 1 tablespoon (15ml) brown sugar, packed
  • 1/2 teaspoon (2.5ml) red pepper flakes (optional, for heat)
  • 1 tablespoon (15ml) cornstarch mixed with 2 tablespoons (30ml) cold water (slurry)
  • 24 wonton wrappers
  • Vegetable oil, for frying (approx. 2-3 cups/500ml-750ml)
  • 2 cups (approx. 200g) shredded green cabbage
  • 1/2 cup (approx. 50g) shredded carrots
  • 1/4 cup (60ml) mayonnaise
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) sugar
  • 1/4 teaspoon (1.25ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 2 tablespoons (30ml) sriracha mayonnaise
  • Fresh cilantro, chopped, for garnish
  • Sesame seeds, for garnish

Instructions:

  1. Sauté chicken thighs in vegetable oil until cooked through (internal temperature 165°F/74°C). Let cool slightly, then shred with two forks.
  2. Sauté onion, garlic, and ginger in the same skillet. Add soy sauce, hoisin sauce, rice vinegar, brown sugar, and red pepper flakes (if using). Bring to a simmer, then stir in the cornstarch slurry. Cook until thickened. Add the shredded chicken and toss to coat.
  3. In a mixing bowl, combine shredded cabbage, carrots, mayonnaise, rice vinegar, sugar, salt, and pepper. Toss well and refrigerate until ready to use.
  4. Heat vegetable oil in a pot or deep fryer to 350°F (175°C). Gently shape each wonton wrapper into a taco shape (folding it in half while cooking) and fry until golden brown and crispy (about 1-2 minutes per side). Drain on paper towels.
  5. Fill each crispy wonton shell with the chicken filling. Top with the slaw and a drizzle of sriracha mayonnaise (if using). Garnish with fresh cilantro and sesame seeds.
  6. Serve immediately. Enjoy your delicious Chicken Wonton Tacos!