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!
- 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 Tbsps garlic paste or fresh minced garlic
- 1 1/2 Tbsps ginger paste or fresh minced ginger
- 1 1/2 Tbsps honey
- 1 Tbsp 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 oz bag cole slaw or broccoli slaw
- Optional: sesame seeds or green onions for garnish
- 3/4 cup mayo
- 1 to 2 Tbsps Gochujang Chili Paste
- 1 Tbsp soy sauce
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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!
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Mix all ingredients together in a bowl and serve drizzled over the Korean Chicken Wonton Nachos.