Crispy Chicken Wonton Tacos with Ginger Drizzle Recipe

Instructions:

1. Heat oil in a deep pot to 350°F (175°C). Use a candy or deep-fry thermometer to maintain this temperature.
2. Take two wonton wrappers and gently overlap them slightly to form a larger rectangle. Using tongs, carefully lower the paired wrapper into the hot oil.
3. Immediately use two metal spoons or tongs to gently fold the centre down, forming a taco shape as it fries. Fry for about 30–45 seconds per side until golden brown and crisp.
4. Remove the shells immediately, place on a wire rack set over a baking sheet, and lightly sprinkle with salt while still hot. Repeat until all shells are made.
5. In a large bowl, gently combine the ground chicken, chopped water chestnuts, white parts of the green onions, minced garlic, 1 tablespoon grated ginger, soy sauce, sesame oil, cornstarch, and white pepper. Do not overmix.
6. Heat a large skillet over medium-high heat. Add the chicken mixture, breaking it up with a spoon as it cooks. Sauté until the chicken is thoroughly cooked through, about 6–8 minutes. Drain off any excess liquid or fat and set aside.
7. To make the drizzle, whisk together the mayonnaise, lime juice, honey, 1 teaspoon grated ginger, Sriracha, and salt in a small bowl until smooth.
8. Assemble the Chicken Wonton Tacos: Spoon a generous portion of the warm chicken filling inside a crisp wonton shell. Top with a small amount of the cabbage/carrot slaw.
9. Drizzle liberally with the Ginger-Lime Drizzle and garnish with chopped cilantro. Serve immediately.