Asian inspired wonton tacos are loaded with delicious grilled chicken covered in a tangy, gingery BBQ sauce. Load the shells with pickled cucumbers, cabbage, carrots and top it all of with a simple spicy mayo.
Heat a grill to 400º F or place a skillet over medium high heat and drizzle with olive oil.
Season the chicken thighs on both sides with Sweet Rub. Cook the chicken for 5-7 minutes, turning once, until cooked through. The chicken is done when it reaches an internal temperature of 165º F
Asian Inspired BBQ Sauce
While the chicken is cooking, in a small sauce pan over medium heat, combine the ingredients for the BBQ sauce.
Bring to a simmer and stir to combine. Turn of the heat.
When the chicken is done cooking, allow to rest for 5 minutes, then slice into bite size pieces and add to the BBQ sauce.
Wonton Taco Shells
In a large skillet or cast iron pan, pour in 2-3 inches of oil and place over medium high heat. Bring the oil up to 325ºF
Place the wonton wrappers one to two at time in the oil and cook on each side until just golden brown, remove from the oil and fold around the handle of a wooden spoon forming a taco shell. Place back into the oil and continue to fry until browned on all sides.
Place onto a paper towel lined plate or baking sheet.
In a medium sized bowl combine the rice vinegar, water, salt and sugar. Stir until the sugar is dissolved.
Thinly slice the cucumber and add to the vinegar solution, allow to soak up all the flavors for at least 5 minutes
In a bowl, combine the ingredients for the spicy mayo and stir until combined
Assemble tacos by filling the wonton taco shells with chicken, pickled cucumbers, additional toppings and a drizzle of spicy mayo.