Crispy Chicken Wonton Tacos: A Pressure Cooker Spin for Quick Flavor
These crispy chicken wonton tacos bring together the speed of pressure cooking, the crunch of homemade wonton shells, and a bright Asian slaw for the perfect flavorful handheld bite.
Equipment
- 1 Pressure cooker
- 1 Skillet
- 1 Mixing bowl
Ingredients
Main Ingredients
- 2 skinless boneless chicken breasts thinly sliced
- 2 tablespoons teriyaki sauce
- 1 tablespoon sesame oil
- 1 tablespoon low sodium soy sauce
- 2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 bag coleslaw mix
- 0.25 cup green onions diced
- 1 tablespoon rice vinegar
- 1 tablespoon low sodium soy sauce for slaw dressing
- 1 tablespoon honey
- 16 wonton wrappers for taco shells
- sweet chili sauce for garnish
- sesame seeds for garnish
- chopped cilantro for garnish
Instructions
Instructions
- Marinate thinly sliced chicken with teriyaki sauce, sesame oil, soy sauce, garlic, and ginger for 10-15 minutes.
- Pressure cook the marinated chicken until tender. Let the pressure naturally release.
- Prepare slaw with coleslaw mix, green onions, and dressing (rice vinegar, soy sauce, and honey). Mix and chill.
- Sear cooked chicken in a skillet over medium-high heat until crispy on the edges, about 6–8 minutes.
- Fry wonton wrappers until crisp, shape them into taco shells while warm.
- Assemble tacos with crispy chicken, slaw, sesame seeds, cilantro, and sweet chili sauce. Serve warm.
Notes
For extra crunch, keep wonton shells separate until serving. Add toppings last for best taste and texture.