Chicken Tacos Wonton Style

In a large bowl, whisk together mayonnaise, sugar, vinegar, lemon juice, and a pinch of salt until smooth and the sugar has mostly dissolved. Add shredded cabbage, carrots, and cilantro, tossing to coat everything evenly. Cover and refrigerate for at least 1 hour to let the flavors meld. For best results, prepare the slaw several hours ahead or even the night before.

In a small bowl, dissolve cornstarch in water, then pour it into a saucepan over medium heat. Add the remaining sauce ingredients and stir well.

Once the mixture begins to bubble, lower the heat and let it simmer for 1 minute until slightly thickened. Remove from heat, cover, and set aside.

 Pour about an inch of oil into a skillet and heat over medium. Test the oil by dipping a corner of a wonton wrapper—if it sizzles immediately, it’s ready. Fry one wrapper at a time: carefully place it in the oil for 1–2 seconds, then flip it.

Using tongs, fold the wrapper in half diagonally while holding it in the oil. Let each side fry for 5–10 seconds or until golden and crisp, maintaining a small opening in the middle to allow for filling. Set shells aside on paper towels to drain.

Grilling Method: Preheat your grill to high heat. Lightly coat chicken thighs with oil, season with salt, and grill for 4–6 minutes per side until cooked through. Let the chicken rest for 5 minutes before dicing.

Stovetop Method: Heat a skillet over medium-high heat with a drizzle of oil. Season chicken thighs with salt, and cook for 5–7 minutes per side, ensuring a golden crust forms and the inside is fully cooked. Let rest before chopping.

Heat 2 teaspoons of oil in a skillet over medium heat. Add diced chicken, sprinkle with paprika and salt, and cook for about 1 minute until heated through. Stir in sweet chili sauce and cook for another 30 seconds, ensuring the chicken is evenly coated in the flavorful glaze.

Spoon the saucy chicken into each crispy wonton shell. Top with a generous helping of chilled slaw, drizzle with the Asian-inspired sauce, and garnish with fresh cilantro. Serve immediately with lime wedges on the side for a bright finish.