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Crispy fried chicken tacos shells filled with shredded chicken, colorful cabbage slaw, cilantro, sesame seeds, and sweet chili sauce.

Crispy Asian Chicken Tacos with Slaw & Sweet Chili Sauce

Crispy fried taco shells filled with juicy shredded chicken tossed in Asian seasoning, topped with crunchy slaw, cilantro, sesame seeds, and a sweet chili drizzle.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, dinner
Cuisine appetizer, Asian-Inspired, Street food
Servings 6 tacos
Calories 210 kcal

Ingredients
  

For the Chicken Filling

  • 2 cups shredded cooked chicken
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 garlic clove minced
  • 1 tsp grated ginger
  • 1 tbsp sesame oil

For the Slaw

  • 1 cup shredded green cabbage
  • ½ cup shredded red cabbage
  • ¼ cup shredded carrots optional
  • ¼ cup chopped cilantro
  • 1 tbsp rice vinegar
  • ½ tbsp sesame oil
  • Pinch of salt

For the Shells

  • Small tortillas or wonton wrappers
  • Oil for frying

Toppings

  • Sweet chili sauce or sriracha
  • Sesame seeds
  • Fresh cilantro

Instructions
 

Prepare the Chicken

  • Mix shredded chicken with soy sauce, honey, garlic, ginger, and sesame oil.
  • Heat briefly in a skillet until coated, warm, and slightly caramelized.

Make the Slaw

  • Toss all slaw ingredients together in a bowl.
  • Let sit for 5 minutes to allow flavors to blend.

Fry the Taco Shells

  • Heat oil in a pan.
  • Fry tortillas or wonton wrappers for 20–30 seconds per side.
  • Gently fold while frying to form a taco shape.
  • Drain on paper towels to stay extra crisp.

Assemble

  • Fill each crispy shell with a scoop of chicken.
  • Add a handful of slaw.
  • Drizzle with sweet chili sauce or sriracha.
  • Sprinkle sesame seeds + cilantro.

Serve

  • Serve immediately for maximum crunch!

Notes

Tips & Variations

Tips

  • Dry tortillas before frying to avoid oil splatter.
  • Don’t overload the tacos — balance is key.
  • Make slaw first so flavors have time to meld.
  • Warm chicken in the skillet so the sauce clings better.

Variations

  • Extra crunch: Add sliced cucumbers or crushed peanuts on top.
  • Make it spicy: Add sriracha, chili oil, or spicy mayo.
  • Healthier version: Air fry the shells instead of deep frying.
  • Vegetarian: Substitute chicken with crispy tofu or sautéed mushrooms.
  • Extra flavor: Squeeze lime juice over the slaw.

Storage

  • Chicken: 3–4 days in the fridge
  • Slaw: Best fresh; up to 24 hours
  • Shells: Store in airtight container up to 3 days
  • Reheat shells: Oven/air fryer for crispiness
Keyword Asian fusion taco recipe, crispy Asian tacos, crunchy chicken tacos, easy appetizers, easy baked chicken tacos, street food tacos, sweet chili chicken tacos