To fry, I heat the oil in my frying pan until it reaches about 350°F. I carefully drop the wonton tacos in, a few at a time, until they turn golden brown and crispy—this takes just a couple of minutes. The sound of sizzling oil is music to my ears! Finally, I lift them out using a slotted spoon and place them on paper towels to drain excess oil. Just the sight of these golden beauties makes me proud and hungry at the same time!
Pro Tips for Best Results
I’ve tested this recipe using different frying methods, and I can tell you that a deep fryer really gets those wontons crispy all over. If you’re using a pan, make sure the oil is deep enough to cover at least half of the taco so they fry evenly. Another tip I swear by is letting the chicken cool a bit before wrapping it. If you wrap it too warm, the wonton wrappers can tear easily, and trust me, nobody wants to deal with that mess!
Another lesson I learned the hard way is to use fresh ingredients. Don’t skip the ginger or the green onions—they make a world of difference! I’ve tried it once without them, thinking the extra trip to the store was not worth it—and boy, was I wrong! The freshness brings the whole dish to life, keeping it vibrant and flavorful.
Lastly, don’t overthink the folding process. It’s okay if your wontons aren’t perfectly shaped! I’ve made some that look like they’re having a rough day in the kitchen, and they still taste fantastic. So let your creativity flow, and have fun with it!
Common Mistakes to Avoid
When I first made these Crispy Chicken Wonton Tacos, I was way too ambitious with the filling. I overstuffed them, thinking more is better, but all I ended up with was a burst of chicken and wonton wrappers everywhere! So, trust me when I say, a little filling goes a long way—about 1 tablespoon should do the trick.(See the next page below to continue…)