Heat oil in a pan over medium heat. Add garlic and ginger. Cook for a few seconds until fragrant. Then add minced chicken. Stir and cook until the chicken turns white and fully cooked.

Add soy sauce, chili sauce, salt, and black pepper. Mix everything well. Let it cook for a few more minutes. The chicken should absorb all the flavors and become slightly juicy and spicy.

Add shredded cabbage, carrots, and green onions. Stir everything together. Cook for 2–3 minutes until vegetables are slightly soft but still crunchy. Turn off the heat and let the filling cool.

Take wonton wrappers and gently press them into taco shapes. You can use a muffin tray to hold their shape. This helps them stay curved while frying or baking.

Heat oil in a pan and fry wonton wrappers until golden and crispy. You can also bake them at 180°C for a lighter version. Let them cool and become crunchy.

Take each crispy wonton shell and fill it with chicken mixture. Be generous but do not overfill. The crunchy shell should still hold its shape well.

Serve immediately while the shells are still crispy. Add extra chili sauce or mayo if you like. Enjoy the mix of crunch and juicy filling.