Korean Chicken Wonton Nachos
Korean Chicken Wonton Nachos are a stunningly gorgeous and delicious snack or appetizer recipe!
Sweet and spicy from the chicken, the crunch factor from the wontons, some freshness and pop of color from the slaw.
Plus the drizzle of sauce over top to tie it all together.
The Korean chicken is made in the slow cooker, making it very easy to prepare.
How to make Korean Chicken Wonton Nachos
Chicken breasts go into the slow cooker.
Along with a mixture of Gochujang chili paste, soy sauce, honey, garlic, ginger, and sesame oil.
After six to eight hours of cooking low and slow, shred the chicken right in the slow cooker.
I use two forks and just start pulling it apart.
The sauce for these nachos is a spicy Korean mayo.
It’s made by whisking together some mayo, more of the Gochujang chili paste, and soy sauce.
Then toss a little of the sauce with some broccoli slaw and save the rest to drizzle over top.
The “chips” for these nachos are fried wontons wrappers.
I cut them diagonally and fry them up a few at a time.
Just about 30 seconds per side and they are ready 🙂
After you fry them put them on a paper towel to drain the excess oil.
Assembling Korean Chicken Wonton Nachos is very easy.
Top each wonton with the shredded Korean chicken first.
Then top with the broccoli slaw, and a drizzle of the sauce.
Some sesame seeds and green onion as a garnish just to make the even prettier 🙂
My husband and teens had this for our rainy Friday night dinner in our pajamas.
Highly addicting!
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If you have leftover wonton wrappers, try these simple Wonton Cheese Bites!
More recipes just as yummy as Korean Chicken Wonton Nachos…
Seafood Wonton Nachos
Spicy Korean Chicken Sliders
Italian Egg Rolls
Korean Chicken and Waffles
.
For more recipes like Korean Chicken Wonton Nachos, follow me on:
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Korean Chicken Wonton Nachos
Korean Chicken Wonton Nachos are a stunning and gorgeous appetizer or meal, Korean chicken is made in the slow cooker and served on crispy wontons!
Ingredients
Korean Chicken Wonton Nachos
- 1 onion diced
- 1 to 1 1/2 pounds boneless, skinless chicken breasts
- 2/3 cup soy sauce
- 1/3 cup Gochujang Chili Paste (Asian section of grocery store)
- 1 1/2 tablespoons garlic paste or fresh minced garlic
- 1 1/2 tablespoons ginger paste or fresh minced ginger
- 1 1/2 tablespoons honey
- 1 tablespoon sesame oil or vegetable oil
- vegetable oil (enough to fill a small skillet or saucepan 2 inches deep)
- 20 wonton wrappers cut in half diagonally
- 10 ounce bag cole slaw or broccoli slaw
- Optional: sesame seeds or green onions for garnish
Spicy Korean Mayo
- 3/4 cup mayo
- 1 to 2 tablespoons Gochujang Chili Paste
- 1 tablespoon soy sauce
Instructions
Korean Chicken Wonton Nachos
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Put the diced onions in the slow cooker and place the chicken breasts on top of the onions.
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Whisk together the soy sauce, Gochujang Chili Paste, garlic, ginger, honey, and oil together in a bowl until evenly mixed. Pour over top of the chicken and onions.
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Turn the slow cooker on low for 6 to 8 hours.
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Shred with two forks right in the slow cooker.
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Pour enough vegetable oil in a small saucepan, enough to fill it 2 inches deep. Set it over medium heat and wait 5 to 6 minutes. Once the temperature reaches 350 degrees (using an instant read thermometer) carefully add a few wontons at a time.
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Fry the wontons 25 to 30 seconds to per side, remove and place on paper towels to drain excess oil. Repeat with remaining wontons.
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Top the wontons with some Korean chicken, slaw, and drizzle with Spicy Korean Mayo. Top with sesame seeds and green onions if desired. Serve right away.
Note: If you have leftover chicken, it's very good served over rice with the Spicy Korean Mayo!
Spicy Korean Mayo
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Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Wonton Nachos.
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