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Crispy Chicken Wonton Tacos

These delightful Crispy Chicken Wonton Tacos combine crunchy textures with a sweet teriyaki glaze, perfect for weeknight meals or special gatherings.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Asian, Fusion
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Wonton Shells
  • 1 lb Wonton wrappers Square or round
  • 1-2 inches Cooking oil Vegetable or canola, for frying
For the Chicken Filling
  • 1 lb Boneless, skinless chicken breasts, diced
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 1 clove Garlic, minced
  • 1 tsp Ginger, grated
  • to taste Salt and pepper
For the Teriyaki Glaze
  • 1/4 cup Soy sauce
  • 2 tbsp Honey or brown sugar
  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1 tbsp Cornstarch mixed with 2 tbsp water
Optional Toppings
  • 1 cup Shredded cabbage or lettuce
  • 1/4 cup Diced green onions
  • to taste Sesame seeds Optional
  • to taste Sriracha or spicy mayo Optional

Method
 

Frying the Wonton Shells
  1. Heat 1-2 inches of cooking oil in a large skillet over medium heat.
  2. Once hot, carefully add wonton wrappers one at a time, folding them gently into a taco shape with tongs.
  3. Fry for 20-30 seconds on each side until crispy and golden.
  4. Drain on paper towels and set aside.
Cooking the Chicken
  1. In a separate skillet, heat sesame oil over medium heat.
  2. Add diced chicken and season with soy sauce, garlic, ginger, salt, and pepper.
  3. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
Making the Teriyaki Glaze
  1. In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil.
  2. Heat over medium-low until simmering.
  3. Gradually stir in the cornstarch slurry, whisking continuously until thickened.
  4. Remove from heat.
Assembling the Tacos
  1. Pour the teriyaki glaze over the cooked chicken and toss until evenly coated.
  2. Let the mixture simmer for another minute to absorb the flavors.
  3. Fill each crispy wonton shell with a spoonful of glazed chicken.
  4. Top with shredded cabbage, green onions, sesame seeds, and a drizzle of sriracha or spicy mayo, if desired.

Notes

Work in batches when frying the wontons to keep oil temperature steady. Pat the diced chicken dry before cooking to encourage browning and extra caramelization. For a Southern flair, add a touch of cayenne to the glaze. Store the glazed chicken separately for best texture.