These crispy chicken wonton tacos bring the best of Asian fusion right to your kitchen with golden, crunchy wonton shells filled with tender teriyaki chicken and topped with fresh, tangy coleslaw. I discovered this recipe when my daughter came home from college raving about a similar dish she’d tried at a trendy restaurant, and I knew I had to recreate it.
It was a Friday evening, and I was planning appetizers for our monthly neighborhood gathering. I wanted something different from the usual chips and dip, something that would make people stop mid-conversation and ask for the recipe. As I fried those delicate wonton wrappers, watching them turn golden and crispy in just seconds, I knew I was onto something special. The sizzle of the oil, the aroma of teriyaki and ginger filling the kitchen, the satisfying crunch when we took that first bite – my husband looked at me and said, “Betty, these are going to be the star of the party.” And they were. Every single one disappeared within minutes, and I’ve been making these crispy chicken wonton tacos for gatherings ever since. Let’s get cooking!
6 Reasons These Wonton Tacos Work Every Time
I’ve been experimenting with fusion recipes for years, blending the comfort of American cooking with flavors from around the world. These Asian-inspired appetizers have become one of my most-requested dishes because they deliver restaurant-quality results without the restaurant price tag or complexity.
Here’s what makes these crispy chicken wonton tacos absolutely irresistible:
- Ready in just 25 minutes start to finish – Perfect for those times when guests are arriving soon and you need an impressive appetizer fast
- Uses simple, accessible ingredients – Everything you need is available at your regular grocery store, with pre-shredded coleslaw saving you even more time
- Delivers that perfect crispy-crunchy texture – The wonton shells stay incredibly crispy while the filling provides tender, juicy contrast
- Packed with fresh Asian fusion flavors – Teriyaki chicken, sesame, ginger, and sweet chili sauce create a flavor combination that appeals to everyone
- Great for entertaining and parties – These bite-sized tacos look impressive on a platter and disappear quickly at gatherings
- Flexible and customizable – Easy to adjust the sweetness, spice level, or toppings based on your preferences
Every time I serve these at a party, I think about Betty’s belief that the best recipes are the ones that bring people together. These wonton tacos do exactly that – they’re conversation starters that get everyone reaching for seconds.
Understanding Your Ingredients
Chicken breast forms the protein base of these crispy chicken wonton tacos, and I always choose boneless, skinless breasts cut into small, uniform dice. Cutting the chicken into bite-sized pieces ensures it cooks quickly and evenly, and the smaller pieces fit perfectly in those delicate wonton shells.
Teriyaki sauce brings that classic sweet-savory Asian flavor that makes these tacos so addictive. In my kitchen, I prefer a quality store-bought teriyaki sauce for convenience, though homemade works beautifully if you have the time – either way, it creates that glossy, flavorful coating on the chicken.
Sesame oil adds incredible nutty depth and authentic Asian flavor with just a small amount. I’ve learned that toasted sesame oil is more aromatic than regular, and dividing it between the chicken marinade and the coleslaw ensures that distinctive flavor throughout the dish.
Fresh ginger and garlic provide aromatic punch that elevates the entire recipe beyond ordinary. Betty always taught me that fresh is worth the extra minute of prep – the bright, zesty quality of freshly grated ginger and minced garlic simply can’t be matched by the jarred versions.
Coleslaw mix is my time-saving secret, providing fresh crunch and color without any chopping required. The combination of shredded cabbage and carrots adds both texture and nutrition, and tossing it with rice vinegar and honey creates a tangy-sweet topping that balances the rich teriyaki chicken perfectly.
Wonton wrappers create those incredibly crispy, golden shells that make this recipe so special. I’ve found that square wonton wrappers (not egg roll wrappers) work best – they’re thin enough to get beautifully crispy in just 20-30 seconds of frying, and they hold their shape wonderfully.
Sweet chili sauce provides the finishing touch with its perfect balance of sweet heat. This is what brings everything together, adding moisture, flavor, and a gorgeous glossy sheen that makes these tacos look as good as they taste.
How to Make Crispy Chicken Wonton Tacos
Step 1. In a medium bowl, combine the diced chicken with teriyaki sauce, half a tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. I’ve found that letting this marinate for 10 minutes while you prep the other components really allows those Asian flavors to penetrate the chicken.
Step 2. Heat a skillet over medium heat and cook the marinated chicken for 5-7 minutes, stirring occasionally, until it’s cooked through and beautifully caramelized. Betty’s tip: Don’t crowd the pan – if needed, cook in batches to ensure proper browning rather than steaming.
Step 3. While the chicken cooks, toss the coleslaw mix with sliced green onions, rice vinegar, honey, and the remaining sesame oil in a bowl. Mix well and set aside – this fresh, crunchy topping benefits from sitting for a few minutes as the flavors meld together.
Step 4. Heat about 1 inch of vegetable oil in a deep skillet to 350°F. Through trial and error, I learned that maintaining this temperature is crucial – too hot and the wontons burn before crisping, too cool and they absorb oil and become greasy.
Step 5. Working with one wonton wrapper at a time, carefully lower it into the hot oil and fry for 20-30 seconds per side. The key I discovered is watching closely because these crispy wonton tacos develop that golden color incredibly fast, and they can go from perfect to burnt in seconds.
Step 6. Transfer the fried wonton shells to a paper towel-lined plate to drain excess oil. After years of making these, I always prepare a few extra shells because they’re so delicate and occasionally one breaks – plus, people always want more!
Step 7. Just before serving, fill each crispy wonton shell with a generous spoonful of the teriyaki chicken, top with the tangy coleslaw, and drizzle with sweet chili sauce.
Step 8. Garnish with sesame seeds and chopped cilantro, then serve immediately while the wontons are at their crispiest. My family prefers when I assemble these right at the table so everyone gets them at peak crunchiness.
Storage and Reheating Tips
I typically store the components of these crispy chicken wonton tacos separately rather than assembled, and this is absolutely crucial for maintaining that signature crunch. The cooked teriyaki chicken keeps beautifully in an airtight container in the refrigerator for up to 2 days, and the prepared coleslaw stays fresh for the same amount of time when stored separately.
However, I never recommend assembling these tacos ahead of time. Betty’s method works well because once you add the chicken and coleslaw to the crispy wonton shells, they begin to soften immediately from the moisture. If you’re planning for a party, prep all your components in advance, store them separately in the fridge, and then assemble the tacos just before your guests arrive or as they’re being served.
For the best texture, I reheat the chicken gently in a skillet over medium heat for 2-3 minutes until warmed through. The coleslaw should be served cold, straight from the refrigerator. Unfortunately, fried wonton shells don’t reheat well – they lose their crispiness no matter what method you use. My recommendation is to fry fresh wonton shells right before you plan to serve them; they only take 40-60 seconds total to cook, so it’s worth doing fresh for optimal results. I don’t recommend freezing assembled crispy chicken wonton tacos, as the texture changes dramatically upon thawing.
Building the Perfect Plate
- Asian cucumber salad – The cool, refreshing crunch of marinated cucumbers complements the warm, crispy tacos beautifully and adds a light, palate-cleansing element to your appetizer spread.
- Steamed edamame with sea salt – Simple steamed edamame provides protein-rich contrast and gives guests something healthy to nibble while they reach for another wonton taco.
- Fried rice or lo mein – When serving these as part of a larger Asian-inspired meal rather than just as appetizers, try pairing them with Best Korean Ground Beef Bowl or Quick Korean Ground Beef Bowl for a complete dinner experience.
- Asian slaw or fresh spring rolls – Additional fresh, crunchy elements echo the coleslaw topping in the tacos and provide variety in texture and temperature on your serving platter.
- Wonton soup or miso soup – A warm soup course before or alongside these crispy tacos creates a nice balance, especially for cooler evenings when you want something more substantial.
- Assorted dipping sauces – Set out small bowls of extra sweet chili sauce, sriracha mayo, or soy-ginger dipping sauce so guests can customize their experience and add extra flavor as desired. For a creamy option, try serving with Creamy Garlic Sauce on the side.
FAQs
Absolutely! I recommend brushing the wonton wrappers lightly with oil and baking them at 375°F for about 5 minutes until golden and crispy. They won’t be quite as crunchy as fried, but this method works well if you’re avoiding frying.
To prevent this issue, always assemble these crispy chicken wonton tacos right before serving – never more than 5-10 minutes ahead. Betty’s solution is to set up an assembly station and let guests build their own tacos, ensuring maximum crispiness.
Yes! The teriyaki chicken filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator. Many home cooks find success with this approach for stress-free entertaining – just reheat gently before assembling.
Crispy Chicken Wonton Tacos
Ingredients
Equipment
Method
- In a medium bowl, combine the diced chicken with teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger. Let marinate for 10 minutes.
- Heat a skillet over medium heat and cook the marinated chicken for 5-7 minutes, stirring occasionally, until cooked through and caramelized. Set aside.
- In a bowl, toss the coleslaw mix with sliced green onions, rice vinegar, honey, and remaining sesame oil. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F.
- Working with one wonton wrapper at a time, carefully fry in hot oil for 20-30 seconds per side until crispy and golden. Watch closely as they crisp up quickly.
- Transfer fried wonton shells to a paper towel-lined plate to drain excess oil.
- Just before serving, fill each crispy wonton shell with teriyaki chicken, top with coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and chopped cilantro. Serve immediately while wontons are still crispy.
