Preheat and Prepare the Oven: First things first, preheat your oven to 180°C (160°C Fan/Gas Mark 4). Lightly grease a couple of large baking trays. We will be forming the wonton shells directly on the oven rack for some, so ensure your racks are clean.

Form the Wonton Shells: Lightly brush both sides of each wonton wrapper with a little vegetable oil. To create the taco shape, gently drape each wrapper over the rungs of your oven rack. You can also use the rim of a baking tin or muffin tray. I used to struggle with getting the wonton shells perfectly crisp without burning them, but I found that draping them over the oven rack is the secret.

Bake the Shells: Place the rack (or trays) in the preheated oven and bake for 6-8 minutes, or until the wrappers are golden brown and rigid. Keep a very close eye on them as they can go from golden to burnt in a matter of seconds. Once baked, carefully remove them and let them cool completely. They will become even crisper as they cool.

Prepare the Chicken Filling: While the shells are baking, you can prepare the filling. In a medium-sized bowl, combine the shredded chicken with the soy sauce, hoisin sauce, sesame oil, rice vinegar, minced garlic, and grated ginger. Stir everything together until the chicken is evenly coated in the sauce. Set aside to let the flavours meld. For a bit of extra flavour, you could gently warm this mixture in a pan.

Make the Fresh Slaw: In a separate bowl, toss together the shredded red cabbage, julienned carrot, most of the sliced spring onions (save some for garnish), and the chopped coriander. Drizzle with the fresh lime juice and give it a final toss.

Assemble Your Tacos: Now for the fun part! Take one of your cooled, crispy wonton shells. Spoon a generous amount of the seasoned chicken mixture into the shell. Top the chicken with a heap of the fresh, crunchy slaw.

Garnish and Serve: Arrange the assembled tacos on a large platter. Sprinkle over the remaining spring onions and the toasted sesame seeds for a final flourish of flavour and texture. Serve them immediately to ensure the shells stay as crisp as possible.