Print

Crispy Chicken Wonton Tacos Recipe

Print Recipe

★★★★★

4.9 from 99 reviews

Crispy Chicken Wonton Tacos combine crunchy fried wonton wrappers with tender teriyaki-marinated chicken and fresh, tangy coleslaw for a quick and flavorful Asian fusion appetizer or snack. This easy recipe merges the satisfying crunch of crispy wontons with savory, ginger-garlic chicken and a lightly dressed cabbage-carrot slaw, finished with a sweet chili sauce and sesame seed garnish.

Ingredients

Scale

Chicken Marinade

  • 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

Slaw

  • 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)

Wontons and Toppings

  • 12 wonton wrappers
  • 2 tablespoons sweet chili sauce
  • 1 teaspoon sesame seeds (toasted or plain)
  • 2 tablespoons chopped cilantro (optional)
  • Vegetable oil for frying

Instructions

  1. Marinate the Chicken: In a bowl, combine the thinly sliced chicken breasts with teriyaki sauce, half of the sesame oil (½ tablespoon), soy sauce, minced garlic, and grated ginger. Mix thoroughly to evenly coat the chicken pieces. Let marinate for 10 minutes to develop flavors without overrunning saltiness.
  2. Cook the Chicken: Heat a skillet over medium heat without adding extra oil since sesame oil is in the marinade. Add the marinated chicken in a single layer to avoid steaming. Cook for 5 to 7 minutes, stirring occasionally, until cooked through and no pink remains. Add a small splash of water if the pan gets too dry to deglaze and lift flavorful browned bits.
  3. Prepare the Slaw: In a separate bowl, toss the coleslaw mix and sliced green onions with rice vinegar, honey, and the remaining ½ tablespoon of sesame oil. Mix until the vegetables are lightly coated. Let the slaw sit while frying the wontons to soften slightly and develop flavor.
  4. Fry the Wontons: Pour about ½ inch of vegetable oil into a small pan and heat over medium-high. Test the oil temperature by dipping a wonton wrapper corner; it should sizzle immediately. Fry each wonton wrapper for 20 to 30 seconds per side until puffed and light golden brown. Remove and drain on paper towels to crisp further as they cool.
  5. Assemble the Tacos: Place a fried wonton shell on a plate; spoon in cooked chicken followed by a helping of slaw. Drizzle with sweet chili sauce, sprinkle sesame seeds, and garnish with chopped cilantro. Serve immediately to maintain crispiness of wonton shells.

Notes

  • Keep wonton wrappers covered with a damp paper towel before frying to prevent drying out.
  • Bake wonton wrappers at 375°F (190°C) for 5 minutes as a frying alternative for less oil usage; they won’t be as crispy but good for a lighter version.
  • Adjust the honey and sweet chili sauce to your preferred sweetness and spice levels.
  • For gluten-free, substitute soy sauce with tamari and use gluten-free wonton wrappers.
  • Reserve half the marinade without chicken to drizzle over cooked chicken for extra flavor boost.
  • Drain fried wontons well to keep them from becoming soggy when assembling tacos.
  • Leftover components store well separately in airtight containers; assemble just before serving.

Keywords: crispy chicken wonton tacos, easy appetizers, Asian fusion recipes, teriyaki chicken tacos, fried wonton shells

Find it online: https://cheframi.com/crispy-chicken-wonton-tacos-recipe/