Crispy Chicken Wonton Tacos
There's something undeniably magical about the first bite of these Crispy Chicken Wonton Tacos-the crackly wonton shell gives way to tender teriyaki chicken, while the cool, tangy slaw and sweet chili sauce bring everything together in perfect harmony. Home cooks adore this dish for its playful fusion of textures and flavors, making it a standout choice for spring picnics, casual dinner parties, or even a fun weeknight twist on Taco Tuesday. The best part? It's incredibly customizable, so you can tweak it to suit any crowd or occasion. Once you try it, these tacos will become a regular in your recipe rotation-guaranteed to impress even the pickiest eaters.
What Makes This Recipe Special
- The teriyaki chicken marinade is brightened with fresh ginger and garlic for depth, not just sweetness, ensuring every bite is layered with umami.
- The slaw gets a double sesame boost-both in the dressing and as a finishing garnish-adding nutty richness that complements the crispy wonton shells.
- Wonton wrappers are fried just until golden to achieve maximum crunch without becoming greasy, creating the perfect edible taco vessel.
- Sweet chili sauce isn't just a drizzle here-it's balanced with a touch of rice vinegar and honey to cut through the richness, tying all the components together.
Ingredients
2 skinless, boneless chicken breasts, cut into thin strips
1/4 cupteriyaki sauce
1 tablespoonsesame oil, split in half
1 tablespoonreduced-salt soy sauce
2 garliccloves, finely chopped
1 teaspoonginger, freshly grated
2 cupsshredded cabbage and carrot mix
2 greenonions, sliced thin
1 tablespoonrice vinegar
1 teaspoonhoney
12 wontonwrappers
2 tablespoonssweet chili sauce
1 teaspoonsesame seeds
2 tablespoonscilantro, chopped
Nutrition
680 caloriesCalories
Per serving · Values are estimates
Instructions
1
Mix the sliced chicken strips with teriyaki sauce, half the sesame oil, soy sauce, chopped garlic, and grated ginger in a container. Mix everything well and let it sit for 10 minutes.
2
Warm up a non-stick pan over medium heat. Throw in your marinated chicken and stir now and then for about 5 to 7 minutes until it's fully cooked and gets some nice brown edges.
3
Grab a big bowl and mix your cabbage and carrot mix, sliced green onions, rice vinegar, honey, and the other half of your sesame oil. Toss everything together until the dressing coats everything evenly.
4
Pour a thin amount of oil into a pan and heat it up over medium-high heat. Cook each wonton for about 20 to 30 seconds on each side until they turn golden and crunchy. Put them on paper towels to soak up extra oil.
5
Take each crunchy wonton shell and stuff it with some chicken and slaw. Add a little drizzle of sweet chili sauce on top.
6
Scatter some sesame seeds and chopped cilantro on your tacos before you serve them.
Essential Tips
Don't overcrowd the pan
When frying the wonton shells, work in batches to maintain even heat. Overcrowding lowers the temperature, causing the wrappers to absorb too much oil and turn soggy instead of crispy.
Slice chicken thinly and evenly
Uniformly thin strips ensure the chicken cooks quickly and absorbs the marinade fully. For extra tenderness, slice against the grain of the meat.
Press out air pockets in wontons
Before frying, gently press the edges of the wonton wrappers together to eliminate any trapped air. This prevents the shells from puffing up like balloons during frying.
Toast sesame seeds lightly
Sprinkle sesame seeds onto the tacos just before serving to preserve their delicate crunch. If pre-toasted, they can turn bitter over time.
Use cold rice vinegar
Chilling the vinegar before mixing the slaw helps wilt the cabbage slightly without making it soggy, keeping the texture crisp in every bite.
Smart Swaps & Variations
Spicy Kick
Swap the sweet chili sauce for sriracha mayo mixed with a splash of lime juice, or add sliced jalapeños to the slaw for heat.
Vegetarian
Replace chicken with marinated tofu or tempeh, and use a plant-based teriyaki sauce to keep the dish entirely meat-free.
Crunchy Upgrade
Add sliced bell peppers or matchstick-cut cucumbers to the slaw for extra freshness and texture contrast.
Gluten-Free
Use gluten-free wonton wrappers and tamari instead of soy sauce to make this dish safe for gluten-sensitive diners.
What to Serve With This
- Iced green tea or jasmine tea for a refreshing pairing that balances the richness of the tacos.
- Miso soup or Vietnamese summer rolls for a light, starter-style meal that complements the bold flavors.
- A cold lager or crisp white wine, like a Sauvignon Blanc, to cut through the sesame and chili notes.
- Extra sweet chili sauce and lime wedges on the side for guests to customize their tacos further.
Storage & Reheating
Storage
Store assembled tacos (without cilantro) in an airtight container in the fridge for up to 2 days. Keep the wonton shells and chicken separate from the slaw to prevent sogginess.
Reheating
Reheat the chicken and wonton shells separately in a skillet over medium heat for 2-3 minutes until warm. Assemble fresh with new slaw to maintain texture and flavor.
Expert Chef Tips
- For extra-nutty flavor, toast the sesame seeds in a dry pan for 1-2 minutes before sprinkling them on the tacos-this enhances their aroma significantly.
- If the teriyaki sauce is too thick, thin it with a splash of warm water before marinating the chicken to ensure even coating and faster cooking.
- Use a kitchen torch to lightly char the edges of the wonton shells after frying for a smoky, restaurant-style finish that adds visual appeal.
Equipment You’ll Need
- Medium non-stick skillet (for frying wonton shells)
- Sharp chef's knife or mandoline (for shredding cabbage)
- Mixing bowls (for marinating chicken and preparing slaw)
- Kitchen torch or small grill pan (optional, for charring edges)
Nutritional Benefits
- Each serving (2 tacos) provides approximately 680 calories, with 25g of protein from the chicken to support muscle repair and satiety.
- The cabbage-carrot slaw adds fiber (6g per serving) and vitamins A and C, contributing to gut health and immune support.
- Sesame oil provides healthy fats, including omega-6, which support heart health when consumed in moderation.
- Homemade versions allow control over sodium levels, with teriyaki and soy sauce contributing most of the salt-opt for reduced-sodium versions to cut intake.
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Frequently Asked Questions
Can I bake the wonton shells instead of frying them?
Yes! Brush wonton wrappers lightly with oil and bake at 375°F (190°C) for 8-10 minutes, flipping halfway, until golden and crisp. This reduces oil but won't replicate the same deep-fried crunch.
How can I make the tacos ahead of time?
Prep the chicken and slaw separately up to 1 day ahead. Keep the chicken refrigerated and slaw chilled in a sealed container. Fry the wontons just before assembling to serve.
What's the best way to shred the cabbage for the slaw?
Use a mandoline or sharp knife to slice the cabbage and carrots into thin, even matchsticks. This ensures the slaw stays crunchy and blends well with the other ingredients.
Can I use store-bought coleslaw mix for the slaw?
Absolutely! Just drain any excess liquid from the mix before adding the sesame oil, vinegar, and honey to prevent a watery slaw.
How do I prevent the wonton shells from sticking together after frying?
After frying, let the shells cool on a wire rack or paper towels in a single layer. Stacking them while hot traps steam, turning them soft and gummy.
What's a good substitute for teriyaki sauce?
Mix 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, and 1 teaspoon grated ginger for a quick homemade version. Add a splash of garlic powder if needed.
Can I air-fry the wonton shells?
Yes! Lightly spray wonton wrappers with oil and air-fry at 375°F (190°C) for 4-5 minutes, flipping halfway. They'll be crispy but thinner than fried versions.
Why are my wonton shells puffing up like balloons?
This happens when air gets trapped inside the wrappers during frying. Press the edges firmly together before frying, or prick small holes with a fork to release steam.
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