Crispy Honey Chicken Wonton Tacos
These crispy honey chicken wonton tacos are the perfect fusion of bold flavor and satisfying crunch. Air-fried chicken bites coated in a sticky sweet honey glaze are tucked into golden fried wonton shells, then topped with a vibrant cilantro cabbage slaw and a drizzle of creamy Kewpie mayo. They’re fun to make, wildly delicious, and perfect for a crowd or a solo indulgence.
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!