Ingredients:

  • 16 sheets Wonton Wrappers (square, large size)
  • 700 ml Neutral Oil (about 3 cups, high smoke point, for frying)
  • 400 g Pre-shredded Coleslaw Mix (4 cups, cabbage and carrots)
  • 30 ml Rice Vinegar (2 Tbsp)
  • 5 g Granulated Sugar (1 tsp, caster sugar)
  • 15 g Mayonnaise (1 Tbsp, optional)
  • Salt and Black Pepper (To taste)
  • 280 g Cooked Chicken (2 cups, shredded or diced)
  • 15 ml Low Sodium Soy Sauce (1 Tbsp)
  • 5 g Fresh Ginger (1 tsp, finely minced)
  • 2 cloves Garlic (finely minced)
  • 5 ml Sesame Oil (1 tsp)
  • 5 ml Vegetable Oil (1 tsp, for sautéing)
  • 120 ml Thai Sweet Chili Sauce (1/2 cup)
  • 15 ml Fresh Lime Juice (1 Tbsp)
  • 2.5 ml Sriracha or Chili Paste (1/2 tsp, or to taste)
  • 5 ml Water (1 tsp, if needed to thin glaze)
  • 2 stalks Spring Onions (thinly sliced, for garnish)
  • 1/2 tsp Black Sesame Seeds (optional, for garnish)

Instructions:

  1. Mix the Slaw: In a medium bowl, combine the coleslaw mix, rice vinegar, sugar, mayonnaise (if using), salt, and pepper. Toss well and place in the refrigerator to chill. Make the Glaze: Whisk together the sweet chili sauce, lime juice, sriracha, and water (if needed) in a small bowl. Set aside.
  2. Heat the Neutral Oil: Pour oil into a pot or frying pan, ensuring it’s at least 2 inches deep. Heat slowly to a controlled temperature of 175°C to 185°C (350°F to 365°F). Shape the Shells: Working in batches of 2-3, slide a wonton wrapper into the hot oil. Immediately use tongs to gently fold the wrapper in half against the side of the pot to create a taco shape. Hold for 10-15 seconds until the wrapper sets. Fry and Drain: Continue frying until light golden brown (about 45–60 seconds total). Remove and place immediately on a wire cooling rack to drain.
  3. Sauté Aromatics: Heat the vegetable oil and sesame oil in a separate frying pan over medium heat. Add the minced ginger and garlic and sauté for 30 seconds until fragrant. Season the Chicken: Add the shredded cooked chicken and soy sauce to the pan. Toss quickly until the chicken is heated through and the soy sauce has coated all the pieces (about 2–3 minutes). Remove from the heat.
  4. Fill the Tacos: Take one crispy wonton shell and spoon 2-3 tablespoons of the warm chicken filling into the bottom. Top with Slaw: Add a generous spoonful of the chilled Asian Slaw on top of the chicken. Glaze and Garnish: Drizzle the chili-lime glaze judiciously over the filling. Finish with a sprinkle of sliced spring onions and black sesame seeds. Serve immediately while the shells are still crisp.