Mix the cabbage, carrots and cilantro in a bowl.
Add the rest of the Asian Slaw ingredients (rice vinegar, honey, and sesame oil) and toss. Set aside for later.
Mix the cooked diced chicken with the sweet chili sauce in a bowl and set aside.
Fill a large wide skillet 3/4 away with peanut oil and heat to 300F. It is important to use a wide more shallow skillet.
Using kitchen tongs carefully drop one raw wonton wrapper into the oil. Allow it to crisp for 15 seconds and then flip, before it becomes too hard, use the tongs to fold them over to make a nice looking taco shell. Remove when they are a light golden brown and set on a wire drying rack.
Fill each shell with filling and top with slaw. Enjoy!
Ingredients
Directions
Mix the cabbage, carrots and cilantro in a bowl.
Add the rest of the Asian Slaw ingredients (rice vinegar, honey, and sesame oil) and toss. Set aside for later.
Mix the cooked diced chicken with the sweet chili sauce in a bowl and set aside.
Fill a large wide skillet 3/4 away with peanut oil and heat to 300F. It is important to use a wide more shallow skillet.
Using kitchen tongs carefully drop one raw wonton wrapper into the oil. Allow it to crisp for 15 seconds and then flip, before it becomes too hard, use the tongs to fold them over to make a nice looking taco shell. Remove when they are a light golden brown and set on a wire drying rack.
Fill each shell with filling and top with slaw. Enjoy!