Crispy Honey Chicken Wonton Tacos
These crispy honey chicken wonton tacos are what happens when takeout-inspired comfort meets taco night magic. Perfectly crunchy wonton shells are fried to a golden crisp, then filled with air-fried honey chicken tossed in a sticky sweet glaze. A bright, refreshing cilantro cabbage slaw adds the perfect bite of crunch and tang, and a drizzle of Kewpie mayo ties it all together. It’s bold, it’s vibrant, and it’s dangerously easy to devour.
Why You’re Going to Love This Recipe
• Combines crispy texture with bold, sweet and savory flavor
• Uses store-bought crispy honey chicken for ease and speed
• Perfect for parties, small bites, or a fun dinner night
• Customizable with your favorite toppings
• The fried wonton shells are light, crunchy and addictively good
Ingredients
Canola oil for frying
Wonton wrappers
InnovAsian crispy honey chicken
Cilantro Cabbage Slaw
Purple cabbage
Green onion
Cilantro
Vinegar
Sesame oil
Sesame seeds
Sugar
Salt
Black pepper
Garnish
Kewpie mayo
Cilantro
How to Make the Slaw
In a large bowl, combine the cabbage, green onion, cilantro, vinegar, sesame oil, sesame seeds, sugar, salt and pepper. Mix everything thoroughly until the slaw is well coated and vibrant. Set it aside while you prep the rest.
How to Fry Wonton Taco Shells
Heat a pot of oil to 350F. Gently add one wonton wrapper at a time into the oil. As soon as it begins to cook, grab one end with tongs and fold it over, holding it in place to form a taco shell. After holding for a few seconds, flip to fry both sides until golden and crispy. Transfer to a cooling rack and repeat until all shells are done.
Cook the Crispy Honey Chicken
Arrange the frozen chicken in your air fryer tray or basket and cook according to the package instructions. While it cooks, warm the sweet sauce with honey in a microwave-safe bowl using 10 second intervals. Once the chicken is crispy, toss it in the sauce until fully coated.
Assemble the Tacos
Fill each crispy wonton shell with sauced honey chicken. Add a scoop of the cilantro cabbage slaw on top, followed by a drizzle of Kewpie mayo and a sprinkle of chopped cilantro.
How to Store Leftovers
These tacos are best enjoyed fresh, but any leftover slaw can be stored in the fridge in an airtight container for a day or two. If you have extra chicken, keep it separate from the shells to maintain crispiness. Reheat in the air fryer before serving.
Crispy Honey Chicken Wonton Tacos
Ingredients
- Canola oil for frying
- 6-8 wonton wrappers
- 1 18 oz box InnovAsian Crispy Honey Chicken
Cilantro Cabbage Slaw
- 1 1/2 cup purple cabbage thinly sliced
- 1/4 cup green onion chopped
- 1/4 cup cilantro chopped
- 1 tbsp vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/2 tsp pepper
Garnish
- Kewpie mayo
- Cilantro chopped
Instructions
Cilantro Cabbage Slaw
- In a large bowl, add all ingredients listed under “Cilantro Cabbage Slaw.” Mix thoroughly and set aside.
Wonton Taco Shells
- Heat a pot of oil to 350F.
- Add a wonton wrapper to the oil. Immediately as it starts to cook, grab one end with tongs and fold over, holding it in place to form a taco shape.
- Hold for 5 to 6 seconds and flip to cook both sides. Cook until the wonton is crispy throughout.
- This should take 30 to 60 seconds. Once cooked, transfer to a cooling rack. Repeat until all wontons are done.
Crispy Honey Chicken
- Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
- While those cook, grab the sweet sauce with honey packet and empty it into a microwave-safe container. Microwave in 10 second intervals until warm.
- Once the chicken is cooked and crispy, dress with the sweet sauce with honey.
Assemble
- Stuff the crispy wonton tacos with the sauced crispy chicken. Top with additional sauce and the cilantro cabbage slaw. Garnish with kewpie mayo and cilantro. Enjoy!
Hi really love try recipe but dont have chicken where I live I’m in canada