1-Combine: 1 pound of chicken pieces with ½ cup stir fry sauce, ¼ cup sesame ginger dressing, 2 tablespoons soy sauce, and 1 tablespoon brown sugar; marinate for at least 30 minutes to let the flavors meld.

2-Heat: vegetable oil to 350°F and fold 10 wonton wrappers into triangle shapes without sealing the edges; fry until crispy and golden brown, flipping halfway through; drain on paper towels to remove excess oil.

3-Mix: 1 cup thinly sliced cabbage, ¼ cup shredded carrots, and 2 tablespoons sesame ginger dressing to make the coleslaw; refrigerate until you’re ready to use it for a fresh, chilled topping.

4-Heat: 2 tablespoons vegetable oil in a non-stick pan over medium-high heat; cook the marinated chicken until it’s fully cooked and caramelized, which gives it that signature glaze.

5-Assemble: the tacos by placing about 1 to 1½ tablespoons of chicken in each wonton shell, top with the coleslaw, garnish with fresh cilantro, and serve with lime wedges for a zesty finish.