Remember those busy weeknights when tacos sound good but you crave something with extra snap? That’s exactly how these crispy chicken wonton tacos came to life in my kitchen. I was experimenting with wonton wrappers one afternoon, frying them up for a quick snack, and thought, why not turn them into taco shells? Paired with tender teriyaki chicken and a zesty Asian taco slaw, they became an instant hit. My family polished off the first batch before I could even snap a photo. The contrast of that shattering crunch against juicy, flavorful filling? It’s addictive. And with bold Asian cooking vibes in every bite, these chicken wonton tacos elevate taco night without much effort. Ready to dive into this wonton recipes gem?
Picture the aroma of garlic and ginger sizzling in the pan, mingling with sweet teriyaki notes. Then comes the slaw’s fresh tang cutting through the richness. I’ve made these for potlucks, game days, and lazy dinners they always disappear fast. No more boring chicken dishes recipes; this one’s got personality. Let’s get into what makes these chicken wontons shine.
Ingredients for Crispy Chicken Wonton Tacos
Gathering these is straightforward most are pantry staples with a few fresh picks. Focus on quality teriyaki for depth, and don’t skimp on the wonton wrappers; square ones hold shape best.
- 1 lb boneless skinless chicken thighs or breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil, divided
- 1 tablespoon low-sodium soy sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 12 wonton wrappers
- Vegetable oil, for frying (about 1/2 inch deep)
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame seeds
- 2 tablespoons chopped cilantro
How to Make Chicken Wonton Tacos
These come together fast under 30 minutes total. Start with the chicken for maximum flavor infusion.
- Marinate the chicken: Toss sliced chicken with teriyaki, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger. Let sit 10 minutes. The ginger adds that fresh zing.
- Cook chicken: Heat skillet over medium. Add chicken in single layer; cook 5-7 minutes until browned and cooked through. Splash of water if needed to deglaze.
- Make Asian taco slaw: Mix coleslaw, green onions, rice vinegar, honey, remaining sesame oil. Toss well; let rest for crisp-tender bite.
- Fry wontons: Heat oil to 350°F (sizzle test with wrapper corner). Fry each 20-30 seconds per side till golden. Drain on paper towels.
- Assemble wonton tacos: Spoon chicken into shells, top with slaw, drizzle sweet chili, sprinkle sesame seeds and cilantro.
That first crispy bite with warm chicken and cool slaw? Perfection. These chicken wonton tacos rival takeout but taste fresher.
Pro Tips for Perfect Wonton Tacos
Frying is key for crunch—don’t overcrowd the pan or temperature drops. Use a spider strainer for easy wonton retrieval. For slaw, taste and tweak honey if you like it tangier. Double marinade and reserve half for drizzling post-cook; it’s a flavor hack I swear by. Keep fried shells warm in 200°F oven max 10 minutes.
Easy Variations on Chicken Wontons
- Shrimp wonton tacos: Swap chicken for shrimp, cook 2-3 minutes.
- Veggie twist: Use tofu cubes, pan-fry crisp first.
- Spicy kick: Sriracha in chili sauce or chili flakes in marinade.
- Baked option: Brush wrappers with oil, muffin tin at 375°F for 5 minutes.
- Quesadilla style: Layer two wrappers with filling, fry like mini quesadillas.
These tweaks keep things exciting without straying from the crispy chicken wonton tacos core.
Troubleshooting Wonton Recipes
- Soggy shells? Assemble last minute; store components separate.
- Wrappers tearing? Keep under damp towel pre-fry.
- Chicken dry? Thin slices and don’t overcook—thighs stay juicier.
- Oil smoking? Lower heat or swap peanut oil.
Ingredient Substitutions
- No teriyaki? Soy + honey + rice vinegar mix.
- Sesame allergy? Neutral oil + toasted nuts.
- GF? Tamari and GF wrappers.
- No coleslaw mix? Shred cabbage/carrot.
- Vegan: Tofu + agave for honey.
Storage and Serving Suggestions
Serve immediately for max crunch; DIY station rocks parties. Fridge components 2 days separate. Reheat chicken gently; refry wontons if needed. Freeze cooked chicken 1 month. Pair with rice or edamame for full Asian cooking meal. Game day? Scale up for crowds—these beat basic chicken dishes recipes every time.
FAQs About Crispy Chicken Wonton Tacos
Can I bake instead of fry?
Yes, muffin tin method works great—less oil, still crunchy.
Make ahead possible?
Prep filling yes; assemble no, to avoid sogginess.
Best oil for frying wonton tacos?
Vegetable or peanut—high smoke point essential.
Store-bought slaw okay?
Totally—dress it up with the vinegar mix.
Gluten-free version?
Use tamari and GF wrappers; check teriyaki label.
Keep wontons crisp longer?
Wire rack drain; blot excess oil pre-fill.
Crispy Chicken Wonton Tacos
Ingredients
Equipment
Method
- Marinate the chicken with teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger for 10 minutes.
- Cook chicken in skillet over medium heat 5-7 minutes until done.
- Prepare Asian taco slaw: Toss coleslaw mix, green onions, rice vinegar, honey, remaining sesame oil.
- Fry wonton wrappers in hot oil 20-30 seconds per side until crispy.
- Assemble: Fill with chicken and slaw, drizzle sweet chili sauce, top with sesame seeds and cilantro.
Notes
- Serve immediately for best crunch.
- Store components separately in fridge up to 2 days.
- GF: Use tamari and GF wrappers.
