Print

Asian Chicken Wonton Nachos: A Flavor-Packed Twist on Classic Nachos

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crunchy, savory, and bursting with bold flavor—Asian Chicken Wonton Nachos are your new favorite twist on a classic! 🥟🍗 Crispy wonton chips are loaded with juicy shredded chicken, crunchy slaw, and a drizzle of sweet chili sauce or spicy mayo. 🥬🌶️ It’s an easy, beginner-friendly recipe that’s perfect for parties, game nights, or whenever you’re craving something different. Fresh, fun, and fusion-packed—these nachos bring serious flair to your snacking game! 🎉🔥

Ingredients

Scale

For the Wonton Chips

  • 1 package of square wonton wrappers (about 20–25 pieces)

  • Cooking spray or vegetable oil for brushing

  • Salt, to taste

For the Chicken Topping

  • 2 cups cooked, shredded chicken breast (rotisserie chicken or poached is fine)

  • 1 tablespoon soy sauce

  • 1 tablespoon hoisin sauce

  • 1 teaspoon sesame oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon ground ginger

  • 1 teaspoon sriracha or chili garlic sauce (optional for heat)

For the Sauce Drizzle

  • 2 tablespoons mayonnaise

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • 1 teaspoon honey

  • 1 teaspoon sesame oil

Fresh Toppings

  • 1/2 cup shredded carrots

  • 1/2 cup red cabbage, finely sliced

  • 2 green onions, thinly sliced

  • 1 tablespoon sesame seeds

  • 1 tablespoon chopped fresh cilantro (optional)

  • 1 small red chili, sliced thin (optional for garnish and spice)

Instructions

Step 1: Prepare the Wonton Chips

  1. Preheat your oven to 375°F (190°C).

  2. Cut wonton wrappers diagonally into halves to form triangles.

  3. Arrange them in a single layer on a baking sheet lined with parchment paper.

  4. Lightly spray or brush each triangle with oil and sprinkle with a pinch of salt.

  5. Bake for 5–7 minutes or until golden and crisp. Watch closely to prevent burning.

  6. Remove from the oven and allow to cool. Chips will continue to crisp as they cool.

Step 2: Make the Chicken Mixture

  1. In a medium bowl, combine the shredded chicken, soy sauce, hoisin sauce, sesame oil, garlic powder, ground ginger, and sriracha if using.

  2. Stir well until the chicken is evenly coated. Taste and adjust seasoning as needed.

  3. Warm the mixture slightly in a pan over medium-low heat if desired, or keep it cold for a fresh contrast with the warm chips.

Step 3: Create the Drizzle Sauce

  1. In a small bowl, whisk together mayonnaise, rice vinegar, soy sauce, honey, and sesame oil until smooth.

  2. Set aside for drizzling during assembly.

Step 4: Prepare the Fresh Toppings

  1. Shred carrots and cabbage thinly using a knife or mandoline.

  2. Slice green onions and optional red chili.

  3. Keep toppings chilled and ready for the final touch.

Step 5: Assemble the Nachos

  1. Spread the baked wonton chips onto a large serving platter or board.

  2. Spoon the seasoned chicken over the chips evenly.

  3. Scatter shredded carrots, cabbage, and green onions on top.

  4. Drizzle the prepared sauce over the nachos using a spoon or squeeze bottle.

  5. Finish with sesame seeds, chopped cilantro, and red chili slices if using.

Step 6: Serve Immediately

 

  1. These nachos are best served right away to enjoy the contrast of crispy chips and fresh toppings.

  2. If serving later, store components separately and assemble just before serving.

Notes

  • Wonton Wrappers: These can be found in the refrigerated section near tofu or egg roll wrappers. If you can’t find them, use pita chips or baked tortillas as a backup, though you’ll lose the unique crunch and flavor.
  • Cooking Method: While baking is healthier, you can also fry the wonton wrappers in hot oil for a deeper golden color and extra crispiness. Drain well on paper towels.
  • Make Ahead: You can bake the chips and prep the toppings in advance. Store the chips in an airtight container and refrigerate the veggies and sauce separately. Assemble just before serving.
  • Spice Control: Adjust the sriracha and red chili based on your heat preference. Keep the base mild for kids or spice-sensitive guests and serve the heat on the side.
  • Sauce Variations: Try a peanut sauce, teriyaki glaze, or even a yogurt-based dressing for variation.
  • Protein Swap: For a beef version, use ground or shredded cooked beef seasoned similarly to the chicken. Make sure it’s not too oily or it could make the chips soggy.
  • Portion Control: This recipe is perfect for sharing. You can easily scale it up for a party or scale it down for a personal snack plate.

Find it online: https://inarecipes.com/asian-chicken-wonton-nachos-a-flavor-packed-twist-on-classic-nachos/