Asian Chicken Wonton Nachos
This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.
These Asian Chicken Wonton Nachos are the ultimate appetizer recipe! Wonton chips are topped with shredded Asian flavored-chicken, Jack cheese, and papaya-mango salsa, then drizzled with a creamy garlic-lime sauce for a flavor explosion of epic proportions!
Recipe inspiration
Many, many years ago (like 1992) there was a fancy restaurant on the island of Kauai named A Pacific Café. Owner-chef Jean-Marie Josselin created an eclectic menu featuring local fish and produce made in untraditional Hawaiian ways.
My favorite meal was the chicken wonton tacos with papaya-mango salsa, but my attempts at making wonton taco shells failed miserably! Since I have a passion for creating fun and unique nacho recipes like the original Irish Potato Nachos, Corned Beef Irish Nachos again with sliced potatoes, and Greek Seafood Nachos with pita chips, I knew that was going to be the perfect solution!
What you will need
Asian chicken:
- Boneless, skinless chicken breasts that are cooked in an Asian inspired marinade, then shredded.
- Pineapple juice, tamari/soy sauce, brown sugar, fish sauce, chili-garlic paste, fresh ginger, fresh garlic, and Chinese 5 spice create the most amazing flavor combination.
Nachos:
- Wonton wrappers cut in half on the diagonal create our “chips”. They can be pan fried in oil or baked depending on your preference.
- Shredded Jack, pepper jack, sharp cheddar cheese. Use your favorite combination.
Papaya-mango salsa:
- Fresh mango and red papaya mixed with red onion, cilantro, lime juice, and chipotle powder. It is best to make a day ahead so the flavors can mingle together.
Garlic-Lime Sauce
- Mayonnaise, garlic, lime zest and juice, chili powder, sea salt and pepper, and a bit of milk to thin.
Be sure to check out the detailed printable recipe card below
How to make Asian Chicken Wonton Nachos
Make the garlic-lime sauce: Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside or chill until ready to serve.
For the papaya mango salsa: Split the mango in half and remove the large seed in the center. Lay each side flesh side up and slice in both directions to create cubes.
Run a chefs knife between the skin and the flesh to separate the cubes and place them in a large bowl.
Slice a papaya in half and remove the seeds from the center with a spoon. Lay each side flesh side up and slice in both directions to create cubes.
Scoop out the cube with a large spoon like you would do with an avocado. Place the cubes in the bowl with the mango.
Add the red onion, cilantro, chipotle pepper, and lime juice to the bowl and mix to combine.
Cover and place in the refrigerator until ready to use.
Make the Asian Chicken: Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a small bowl.
To cook the chicken in a pressure cooker: Pour the sauce into the liner of an Instant Pot. Add the chicken breasts and toss to coat the chicken.
Secure the lid and twist into the locking position. Select “Manual” or “Pressure Cook” and set timer for 10 minutes.
When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
To bake the in the oven: Place the chicken breasts and the sauce in a 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 25 to 30 minutes, until a thermometer reads 165 degrees in the center of the breast.
Shred chicken with two forks and place in a mixing bowl.
Mix the shredded chicken with some of the cooking liquid to completely coat with flavor. Set aside.
To fry the wonton chips: Heat olive oil in a skillet until it reaches 350 degrees. Cut the wonton wrappers in half to create triangles. Add them to the hot oil about 10 at a time and cook until crispy and golden brown, flipping them over halfway through.
Remove from oil with a spider strainer or slotted spoon and drain on paper towels.
To bake the wonton chips: Divide the wonton triangles between two baking sheets making sure to keep them in a single layer. Brush or spray with olive oil and sprinkle with sea salt.
Bake in a preheated 350 degree oven until golden brown, about 8 to 10 minutes, reversing the pans halfway through cooking time. Remove from oven and allow to cool.
Assemble the nachos: Arrange the wonton chips on a parchment paper lined baking sheet. Spoon the chicken mixture over the top of the chips.
Top with the shredded cheese. Bake in the oven until the cheese is melted and bubbly, about 10 minutes.
Remove from the oven. Sprinkle the papaya mango salsa evenly over the top then drizzle with the garlic-lime sauce.
Serve with additional sauce and garnish with chopped cilantro. Serve immediately.
Recipe Notes & Tips
- The size of papayas varies greatly by variety and time of year. If the papaya is double the size of the mango, as mine was, only use half of the papaya. You want equal amounts of each fruit.
- For even more flavor, add diced jalapeño pepper to the salsa and sliced peppers as a garnish.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Large Mixing Bowl
- 6 -quart Instant Pot
- Spider Strainer
- Baking Sheet x 2
- Parchment Paper Sheets
- Enamel Coated Skillet
- Candy Thermometer
- Garlic Rocker/Mincer
- Box Grater
- Microplane Zester for the lime and ginger
More delicious Hawaiian inspired recipes
- Hawaiian Pulled Pork for sandwiches
- Grilled Hawaiian Chicken and Pineapple
- Hawaiian Potato Salad
- Loco Moco Recipe
- Instant Pot Huli-Huli Chicken
- Macadamia Nut Crusted Mahi-Mahi
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Asian Chicken Wonton Nachos
Equipment
- Instant Pot or 9 x 13 Baking Dish
Ingredients
Garlic Lime Sauce
- 0.5 cup mayonnaise
- 1 large clove garlic pressed or finely minced
- zest of one lime
- 2 tablespoons lime juice juice from one lime
- 0.5 teaspoon chili powder substitute cayenne for more heat
- .25 teaspoon sea salt
- .25 teaspoon black pepper
- 2 tablespoons milk
Papaya Mango Salsa
- 1 ripe mango peeled and diced
- 1 ripe papaya peeled, seeded, and diced
- 0.5 cup diced red onion
- 0.5 teaspoon chipotle chili powder or chili powder of your choice
- 3 tablespoons chopped, fresh cilantro
- 2 tablespoons fresh lime juice
Hawaiian Chicken
- 0.5 cup pineapple juice canned or fresh
- 3 tablespoons tamari or soy sauce
- 3 tablespoons brown sugar
- 0.5 teaspoon Chinese 5-spice
- 1 tablespoon fish sauce
- 1 tablespoon chili-garlic paste
- 1 tablespoon grated fresh ginger
- 1 pound boneless, skinless chicken breasts
Wonton Chips
- 24 wonton wrapper cut in half diagonally
- olive oil for frying or baking
- sea salt
Assemble
- 1 cup shredded Jack cheese or Pepper Jack
- 1 cup shredded sharp cheddar
- 2 green onions or chopped cilantro for garnish
Instructions
Garlic-lime sauce:
- Add the mayonnaise, pressed garlic, lime juice and zest, chili powder, sea salt and black pepper to a small bowl. Whisk to combine, gradually adding milk to thin sauce to your desired consistency. Set aside or chill until ready to serve.
Papaya mango salsa
- Split the mango in half and remove the large seed in the center. Lay each side flesh side up and slice in both directions to create cubes. Run a chefs knife between the skin and the flesh to separate the cubes and place them in a large bowl.
- Slice a papaya in half and remove the seeds from the center with a spoon. Lay each side flesh side up and slice in both directions to create cubes. Scoop out the cube with a large spoon like you would do with an avocado. Place the cubes in the bowl with the mango.
- Add the red onion, cilantro, chipotle pepper, and lime juice to the bowl and mix to combine. Cover and place in the refrigerator until ready to use.
Asian Chicken
- Mix the pineapple juice, soy sauce/coconut aminos, brown sugar/honey, ginger, garlic, Chinese five spice, fish sauce, and chili-garlic paste together in a small bowl.
Cook the chicken in a pressure cooker:
- Pour the sauce into the liner of an Instant Pot. Add the chicken breasts and toss to coat the chicken. Secure the lid and twist into the locking position. Select “Manual” or “Pressure Cook” and set time for 10 minutes.
- When the Instant Pot beeps, allow the pressure to naturally release for 15 minutes before opening. If the pressure has not dropped completely, turn the pressure release valve to release the remaining steam.
Bake the in the oven:
- Place the chicken breasts and the sauce in a 9 x 13 baking dish. Cover with foil and bake in a preheated 350 degree oven for 25 to 30 minutes, until a thermometer reads 165 degrees in the center of the breast.
- Shred chicken with two forks and place in a mixing bowl. Mix the shredded chicken with some of the cooking liquid to completely coat with flavor. Set aside.
Fry the wonton chips:
- Heat olive oil in a skillet until it reaches 350 degrees. Cut the wonton wrappers in half to create triangles. Add them to the hot oil about 10 at a time and cook until crispy and golden brown, flipping them over halfway through. Remove from oil with a spider strainer or slotted spoon and drain on paper towels.
- Bake the wonton chips:
- Divide the wonton triangles between two baking sheets making sure to keep them in a single layer. Brush or spray with olive oil and sprinkle with sea salt.
- Bake in a preheated 350 degree oven until golden brown, about 8 to 10 minutes, reversing the pans halfway through cooking time. Remove from oven and allow to cool.
Assemble the nachos:
- Arrange the wonton chips on a parchment paper lined baking sheet. Spoon the chicken mixture over the top of the chips. Top with the shredded cheese. Bake in the oven until the cheese is melted and bubbly, about 10 minutes.
- Remove from the oven. Sprinkle the papaya mango salsa evenly over the top then drizzle with the garlic-lime sauce. Serve with additional sauce and garnish with chopped cilantro or diced green onion. Serve immediately.
Notes
- The size of papayas varies greatly by variety and time of year. If the papaya is double the size of the mango, as mine was, only use half of the papaya. You want equal amounts of each fruit.
- For even more flavor, add diced jalapeño pepper to the salsa and sliced peppers as a garnish.
- Wonton wrapper can be found in the refrigerated section in most grocery stores.
Will be back for a review shortly… In the meantime-how much Chinese 5 spice?
It is half a teaspoon of Chinese 5-spice, Jamie.