Crispy Chicken Wonton Tacos are a fun, crunchy dinner twist your family will love, combining savory teriyaki chicken with a satisfying crunch. I love how these little handheld treats bridge the gap between a casual snack and a hearty meal, bringing a spark of joy to the dinner table.
Back in my Midwest kitchen, we rarely strayed far from classic casseroles or Sunday roasts, but I have always believed that good food is about adventure as much as it is about tradition. I remember the first time I experimented with wonton wrappers; I wanted something that had that addictive crunch of a fresh fried dumpling but the sturdy, hearty feel of a taco. It took a few tries to get the glaze just right, not too runny, but sticky enough to cling to every bite. Now, these Crispy Chicken Wonton Tacos are a requested favorite for our family gatherings. Your kitchen is about to smell incredible.
Why You Will Love These Wonton Tacos
Over the years, I have found that the best recipes are the ones that surprise you with how easy they are to make versus how impressive they look on the plate. These tacos bring that restaurant quality flavor right into your home kitchen without the fuss.
- Uses simple ingredients like soy sauce, brown sugar, and garlic that you likely have on hand.
- Comes together in just 30 minutes, perfect for busy weeknights.
- Delivers that perfect contrast between the crunchy wonton shell and the juicy, tender chicken inside.
- Adapts easily to different toppings, making it a hit for both picky eaters and adventurous foodies.
- The homemade teriyaki glaze offers a sticky sweet savory depth that beats any store bought sauce.
Key Ingredients
Here is a look at the key players that make these Crispy Chicken Wonton Tacos shine.
Chicken Thighs or Breasts I always recommend using boneless, skinless chicken thighs if you can because they stay juicier and more forgiving during the frying process, but breasts work perfectly well if you prefer leaner meat.
Wonton Wrappers These are the unsung heroes of the recipe, transforming into crispy, golden shells that hold all the filling. In my kitchen, I look for the refrigerated packs rather than frozen, as they tend to seal better and fry up lighter.
Soy Sauce This provides the salty, umami base for our glaze. I typically use low sodium soy sauce so I can control the seasoning level better.
Brown Sugar and Honey The combination of these two creates that glossy, sticky texture and deep sweetness that makes the teriyaki glaze so irresistible.
Fresh Ginger and Garlic These aromatics are essential for that fresh, zesty kick. I have learned that grating them fresh makes a huge difference in potency compared to dried powders.
Cornstarch We use this twice: once to coat the chicken for a crispy crust, and again in the slurry to thicken our glaze to the perfect consistency.
How to Make Crispy Chicken Wonton Tacos
- Start by heating about 1 inch of oil in a skillet over medium heat until it reaches 350 degrees F. While the oil heats, toss your chicken pieces in a bowl with cornstarch and salt until they are evenly coated.
- Working in batches to avoid crowding, carefully add the chicken pieces to the hot oil. Fry them until golden brown and cooked through, about 3 to 4 minutes per side, then remove and drain on paper towels.
- Place a crispy chicken piece onto the center of each wonton wrapper. Fold the wrapper in half or shape it like a taco shell. My tip is to not overfill them, or they might pop open during frying.
- Carefully lower the assembled tacos into the hot oil and fry until the wrappers turn a beautiful golden brown and become crispy, which usually takes about 1 to 2 minutes per side. Drain them well on paper towels.
- In a small saucepan, combine the soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Bring the mixture to a simmer over medium heat, then stir in the cornstarch slurry and cook until it thickens, about 1 to 2 minutes, before removing from heat.
- Toss the fried wonton tacos lightly in the teriyaki glaze or drizzle it generously on top just before serving. Add your favorite toppings like shredded cabbage or sesame seeds to finish the dish.
Keeping This Recipe Fresh
I typically store leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the wonton wrappers will soften over time as they absorb moisture from the filling and glaze.
For the best texture, I reheat these in a toaster oven or a standard oven at 350 degrees F for about 5 to 8 minutes. This helps bring back that signature crispiness that makes them so delicious. I avoid microwaving them as it tends to make them soggy.
I do not recommend freezing the fully assembled tacos, as the wrappers lose their crunch. However, you can absolutely freeze the fried chicken pieces and make the glaze fresh when you are ready to assemble and fry the wontons later.
Perfect Partners for Crispy Chicken Wonton Tacos
To turn this into a full dinner spread, I love serving these alongside dishes that complement the savory sweet flavors.
- Asian Inspired Main: If you enjoy these flavors, you should try my Thai Peanut Chicken for another creamy, nutty dinner option.
- Rice Dish: Serve these tacos alongside a simple rice dish like my Korean Ground Beef Bowl to soak up any extra glaze.
- Another Crispy Favorite: For a different take on crispy chicken, my Crispy Bang Bang Chicken is a spicy, sweet favorite that hits the table fast.
- Glazed Chicken: The whole family loves the sticky glaze on my Asian Mango Glazed Chicken, which pairs beautifully with steamed veggies.
FAQs
Yes, you can. While they will not be quite as crispy, brushing the assembled tacos with oil and baking at 400 degrees F for 10 to 12 minutes works well if you prefer to avoid frying.
Absolutely. I have made this with both, but just be careful not to overcook the breast meat, as it can dry out faster than thighs.
Definitely. The glaze keeps well in the fridge for about a week. Just reheat it gently on the stove or in the microwave before drizzling over your tacos.
Crispy Chicken Wonton Tacos with Teriyaki Glaze
Ingredients
Equipment
Method
- Heat about 1 inch of oil in a skillet over medium heat until it reaches 350 degrees F (175 degrees C). Toss chicken pieces in a bowl with 1/4 cup cornstarch and salt until evenly coated.
- Working in batches, fry chicken pieces in hot oil until golden brown and cooked through, about 3 to 4 minutes per side. Remove and drain on paper towels.
- Place a crispy chicken piece onto each wonton wrapper. Fold the wrapper in half or shape like a taco shell.
- Carefully lower assembled tacos into hot oil and fry until wrappers are golden and crispy, about 1 to 2 minutes per side. Drain on paper towels.
- In a small saucepan, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until thickened, about 1 to 2 minutes. Remove from heat.
- Toss fried wonton tacos lightly in teriyaki glaze or drizzle on top just before serving. Add optional toppings as desired.
