I found this Crispy Chicken Wonton Tacos recipe while scrolling through Pinterest one evening, and it immediately caught my eye — the colors, the crunch, and that glossy drizzle of sweet chili sauce were impossible to resist. When I tried it for the first time, I added a few of my own twists to balance the flavors and make it a little lighter. The result? Perfectly crispy shells filled with tender teriyaki chicken, fresh slaw, and just the right amount of heat. It’s one of those recipes that feels fun to make and even more fun to eat — quick, crunchy, and bursting with flavor in every bite.
Why You’ll Love These Crispy Chicken Wonton Tacos
Quick to make: Ready in under 30 minutes from start to finish.
Perfectly crunchy: Those crispy wonton shells steal the show every time.
Customizable: Add heat, swap proteins, or play with toppings—so many ways to make them your own.
Crowd-pleasing: Great for parties, dinners, or even a fun family cooking night.
Light yet satisfying: Crisp, saucy, and balanced with that fresh coleslaw crunch.
Ingredients You’ll Need
2 boneless, skinless chicken breasts, thinly sliced
¼ cup teriyaki sauce
1 tbsp sesame oil (divided)
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups coleslaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 tbsp rice vinegar
1 tsp honey
12 wonton wrappers
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro
How to Make Crispy Chicken Wonton Tacos
Step 1: Marinate the Chicken
In a bowl, combine teriyaki sauce, ½ tablespoon sesame oil, soy sauce, garlic, and ginger. Add the sliced chicken and toss to coat. Let it marinate for about 10 minutes.
Step 2: Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes, stirring occasionally, until fully cooked and slightly caramelized.
Step 3: Make the Slaw
In a separate bowl, mix the coleslaw, green onions, rice vinegar, honey, and remaining sesame oil. Toss until evenly coated and let it rest while preparing the wontons.
Step 4: Fry the Wonton Wrappers
Heat about ½ inch of oil in a small skillet. Fry each wonton wrapper for 20–30 seconds on each side until golden and crisp. Drain on paper towels and let them cool slightly.
Step 5: Assemble the Tacos
Spoon the cooked chicken into each crispy wonton shell, top with slaw, and drizzle with sweet chili sauce. Finish with sesame seeds and chopped cilantro for garnish.
Variations
Protein Options
Swap the chicken for shrimp, ground pork, or tofu for a vegetarian twist.
Spice Lovers
Add sriracha or red pepper flakes to the teriyaki marinade for a fiery version.
Baking Option
If you’d rather skip frying, brush wonton wrappers with oil and bake at 375°F (190°C) for 5 minutes until golden and crisp.
Flavor Boost
Mix a little lime juice into the slaw or top with diced mango for a tropical touch.
Serving and Storage Tips
Serve immediately for the best crunch. If preparing for guests, set up a DIY taco bar so everyone can assemble their own. Store leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. Reheat the chicken with a splash of water to keep it juicy, and always fry or bake fresh wonton shells before serving.
Helpful Tips
Keep wonton wrappers under a damp towel while prepping so they don’t dry out.
Don’t overcrowd the skillet when frying—this keeps the wontons crisp, not soggy.
Double the teriyaki mixture and save half to drizzle over the finished tacos for extra flavor.
Use gluten-free tamari and GF wonton wrappers for an allergy-friendly version.
FAQs
Can I make these ahead of time?
Yes, prepare the chicken and slaw up to a day ahead, but assemble the tacos just before serving to keep the shells crispy.
What’s the best oil for frying?
Neutral oils like vegetable, canola, or peanut oil work best. Avoid olive oil since it burns quickly.
Can I make them gluten-free?
Absolutely! Use tamari instead of soy sauce and gluten-free wonton wrappers. Check your teriyaki sauce too—some brands contain wheat.
How can I keep the wontons crispy?
Drain them on a wire rack after frying and blot gently before adding the filling.
Can I bake instead of fry?
Yes, bake the wontons in a muffin tin at 375°F (190°C) for 5 minutes until golden and crisp.
Final Thoughts
These Crispy Chicken Wonton Tacos are everything I love about fun, simple cooking—fast, flavorful, and full of texture. Each bite has that perfect contrast of sweet, tangy, and savory, wrapped up in an irresistible crunch. They’re perfect for casual dinners, parties, or even a weekend snack when you want something special without spending hours in the kitchen. Try them once, and you’ll find yourself making them again and again—they’re that addictive!
Crispy Chicken Wonton Tacos
Ingredients
Equipment
Method
- In a bowl, mix teriyaki sauce, ½ tbsp sesame oil, soy sauce, minced garlic, grated ginger, salt, and pepper. Add the sliced chicken and toss to coat. Marinate ~10 minutes.
- Heat a skillet over medium heat with a little oil. Add the marinated chicken and cook 5–7 minutes, stirring occasionally, until cooked through and slightly caramelized. Remove from heat.
- In a separate bowl, combine coleslaw mix, sliced green onions, rice vinegar, honey and remaining sesame oil. Toss well and let sit while you prepare the shells.
- Pour about ½ inch of oil into a small skillet or pan and heat to frying temperature. Fry each wonton wrapper 20–30 seconds per side until golden and crispy. Drain on paper towels.
- To assemble: place a spoonful of cooked chicken into each crispy wonton shell, top with slaw, drizzle sweet chili sauce, sprinkle sesame seeds and chopped cilantro. Serve immediately to keep shells crunchy.