- 3 green onions, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon hoisin sauce
- 1 package wonton wrappers
- Oil for frying (canola or vegetable)
- Salt and pepper to taste
Equipment Needed
- Large skillet
- Mixing bowl
- Slotted spoon
- Paper towels (for draining)
- Frying pan or deep fryer
- Serving platter
Step-by-Step Instructions
First things first, I start by heating my skillet over medium heat. I add a drizzle of sesame oil, which instantly fills my kitchen with an aromatic scent. Next, I toss in the ground chicken, using a spatula to break it down into small pieces. I quickly learn that letting the chicken sear for a few minutes before stirring gives it that nice brown color and caramelized flavor. I follow up with the minced garlic and grated ginger because, trust me, this mixture explodes with flavor!
Once the chicken is fully cooked and has that lovely golden hue, I transfer it to a mixing bowl. Now, I carefully fold in the shredded cabbage, carrots, green onions, and the soy and hoisin sauces. This bright medley of colors makes my heart sing, and I can already imagine how refreshing it will taste. I season with a pinch of salt and pepper, which is crucial to balance all the flavors.
After mixing everything thoroughly, it’s time to assemble the tacos. I take a wonton wrapper and place a generous spoonful of the chicken mixture in the center. I learned from experience to be careful not to overstuff, or else I’ll be in for a messy frying adventure! I then moisten the edges with water before folding the wrapper over and pinching the sides to seal it. It’s like crafting little edible pillows, and I actually find this part quite therapeutic.(See the next page below to continue…)