Name: Crispy Chicken Wonton Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 2 boneless, skinless chicken breasts, thinly sliced; ¼ cup teriyaki sauce (low-sodium preferred); 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 (reserve green tops for garnish); 1 tablespoon rice vinegar; 1 teaspoon honey; ½ tablespoon sesame oil (remaining from divided); 12 wonton wrappers; 2 tablespoons sweet chili sauce; 1 teaspoon sesame seeds (toasted or plain); 2 tablespoons chopped cilantro (optional); Vegetable oil for frying

Jump to Recipe

Introduction

Crispy Chicken Wonton Tacos combine the satisfying crunch of fried wonton wrappers with tender teriyaki chicken and fresh, tangy coleslaw. This quick and flavorful dish is perfect for a fun weeknight dinner or a crowd-pleasing appetizer. Let’s dive into how to make this crunchy, savory delight!

The image shows four small tacos arranged side by side on a white square plate, each taco filled with a crispy golden shell holding layers of light orange filling, likely shrimp or chicken, topped with white sour cream sauce and small green chopped herbs sprinkled on top. Two pieces of lime wedges, one whole and one partially squeezed, sit on the edges of the plate. The background surface is white marble with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, thinly sliced
¼ cup teriyaki sauce (low-sodium preferred)
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
2 tablespoons sweet chili sauce
1 teaspoon sesame seeds
2 tablespoons chopped cilantro (optional)

Instructions

Step 1: In a bowl, combine the sliced chicken with teriyaki sauce, ½ tablespoon sesame oil, soy sauce, garlic, and ginger. Mix well and let marinate for 10 minutes.
Step 2: Heat a skillet over medium heat. Add the marinated chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until fully cooked and no pink remains. Add a splash of water if the pan gets too dry.
Step 3: While the chicken cooks, prepare the slaw by tossing coleslaw mix and green onions with rice vinegar, honey, and the remaining ½ tablespoon sesame oil. Set aside to marinate.
Step 4: Heat about ½ inch of vegetable or peanut oil in a small pan over medium-high heat. Test the oil by dipping a wonton corner in; it should sizzle immediately. Fry each wonton wrapper for 20–30 seconds per side until they puff and turn light golden. Drain on paper towels.
Step 5: Assemble the tacos by placing some cooked chicken on each crispy wonton, topping with slaw, then drizzling with sweet chili sauce. Garnish with sesame seeds and cilantro if using. Serve immediately for best crunch.

Tips & Variations

Substitute chicken with shrimp, ground pork, or extra-firm tofu for different protein options.
Add shredded cucumber, bell peppers, or bean sprouts to the slaw for extra crunch.
Mix sriracha into the sweet chili sauce or sprinkle crushed red pepper flakes on the chicken for added spice.
For a healthier version, bake wonton wrappers in a muffin tin at 375°F (190°C) for 5 minutes instead of frying.
Keep wonton wrappers covered with a damp towel to prevent drying out during prep.

Storage

Store cooked chicken and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken gently in the microwave with a splash of water to keep it moist. The slaw often tastes even better the next day. Do not store assembled tacos as the wontons will become soggy; instead, fry wontons fresh before serving. You can freeze cooked chicken (without slaw) for up to 1 month and thaw overnight in the fridge before reheating.

How to Serve

The image shows four crispy taco shells standing upright in a row on a white square plate placed on a white marbled surface. Each taco is filled with orange-colored fried shrimp pieces at the bottom, followed by small chunks of light-yellow lettuce, and topped with a generous dollop of white creamy sauce. Tiny green herb pieces are sprinkled over the filling and plate for garnish. Two lime wedges are placed on the plate, one near the top right corner and one near the bottom left corner, adding a touch of green and yellow to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead?

Yes! You can prepare the chicken and slaw a day in advance and keep them refrigerated separately. The crispy wonton shells should be fried and assembled just before serving to maintain their crunch. If you must store fried wontons, keep them in an airtight container lined with paper towels to absorb moisture.

What’s the best oil for frying?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best. Avoid olive oil as it burns quickly. Use the sesame oil for flavoring the slaw instead. You can strain and reuse frying oil a couple of times for convenience.