Next, I set the mixture aside to cool briefly while I prepare my wonton wrappers. I lay out the wrappers on a clean surface and place a spoonful of the chicken mixture in the center of each. Then, I fold the wrappers into tacos, pinching them shut to create a beautiful little pocket. You can use a wonton mold if you have one, but I find that shaping them by hand adds a little love to each taco!
Once my wontons are assembled, it’s time to fry them up! I heat oil (or use cooking spray for a lighter version) in a deep frying pan over medium heat. Carefully, I fry them until they are golden brown and crispy on both sides, about 2-3 minutes per side. The sizzling sound and the smell of the frying wontons fill my kitchen, and it’s hard not to sneak a bite before they even hit the plate!
Finally, I let my crispy wonton tacos drain on paper towels while I prepare my toppings. A quick toss of fresh slaw mix with some sriracha sauce adds a nice crunch and heat. Then, I pile the slaw high on the tacos, garnish them with cilantro, and voilà! Dinner is served!
Pro Tips for Best Results
When I first experimented with this recipe, I tried baking the wonton tacos instead of frying them to cut down on oil. While they turned out crispy, I found that frying them gave a more authentic and satisfying crunch that I just love. So, I recommend frying whenever you can!
Another little trick I stumbled upon is adding a sprinkle of lime juice to the slaw. It gives the dish a fresh zing that balances beautifully with the savory chicken. Trust me; it’s worth that extra squeeze!
Lastly, if you’re making these for a gathering, prep your chicken filling ahead of time. You can store it in the fridge for up to a day, making the final assembly a breeze when you’re ready to fry them!
Common Mistakes to Avoid
One common misstep I made during my early attempts was overcrowding the frying pan. When there are too many tacos in there at once, the oil temperature drops, resulting in soggy wrappers instead of crispy ones. I learned that patience is key—fry them in batches to achieve that perfect crunch! (See the next page below to continue…)
Another mistake I encountered was not sealing the wontons tightly enough. If they aren’t enclosed properly, the filling can leak out during cooking, making a mess and ruining the presentation. I’ve since learned to ensure that I pinch the edges firmly and even use a little water to help seal them if needed.
One more thing to keep in mind is to watch the frying time closely. It only takes a couple of minutes for them to brown beautifully, and leaving them in too long can lead to burn-tasting tacos. Trust your eyes, and take them out when they look golden and crispy.