1-First Steps: Prep and Marinate: First, gather and prep all ingredients for Crispy Chicken Wonton Tacos; pat 1 lb boneless skinless chicken dry and dice or shred into bite-sized pieces, then combine with the marinade of 1/2 cup stir fry sauce, 1/4 cup sesame ginger dressing, 2 tablespoons soy sauce, and 1 tablespoon brown sugar; marinate for at least 30 minutes. Mince garlic if using, slice scallions, shred cabbage and carrots for the coleslaw, and chop cilantro. Preheat your oven to 400°F (200°C) or air fryer to 375°F (190°C) to save time later. For vegan swaps, prepare 12 oz firm tofu or 14 oz young jackfruit accordingly.

2-Cooking the Filling and Shells: Next, cook the marinated chicken in 2 tablespoons vegetable oil over medium-high heat until fully cooked and caramelized, which takes about 8 10 minutes. Heat vegetable oil to 350°F in a deep frying pan for the wonton shells; fold each of the 10 wonton wrappers into a triangle without sealing the edges, then fry until crispy and golden brown, flipping halfway, and drain on paper towels. Mix the 1 cup thinly sliced cabbage, 1/4 cup shredded carrots, and 2 tablespoons sesame ginger dressing to make the coleslaw; chill until ready to use.

3-Assembly and Serving: Assemble the tacos by placing 1 to 1 1/2 tablespoons of chicken into each wonton shell, top with coleslaw, garnish with fresh cilantro, and serve with lime wedges. Heat the marinated chicken as described and sear until golden for best results. For vegan or vegetarian options, use substitutes like tofu and ensure shells are fried carefully at 350°F for even crispiness.