Crispy chicken wonton tacos are about to become your new favorite weeknight dinner. These aren’t your typical tacos, and that’s exactly what makes them so special in my kitchen.
I’ll never forget the first time I experimented with wonton wrappers beyond dumplings. It was a rainy Tuesday evening, and I had leftover wonton wrappers from making soup the weekend before. My granddaughter had been talking about fusion food she’d tried at college, and something clicked. What if I could take those delicate wonton wrappers and transform them into crispy taco shells? The moment I bit into that first golden, crunchy shell filled with sweet teriyaki chicken, I knew I’d stumbled onto something extraordinary. The contrast between the delicate, crispy wrapper and the savory, glossy chicken was pure magic. Now, every time I make these crispy chicken wonton tacos, my kitchen fills with the most wonderful aroma of sesame oil and caramelizing teriyaki, and I’m reminded that the best recipes often come from a little creative thinking and pantry staples. Time to get your wonton wrappers ready.
What Makes These Crispy Chicken Wonton Tacos So Special
I’ve been making fusion dishes in my Midwest kitchen for years now, and these wonton tacos perfectly bridge the gap between comfort food and exciting new flavors. What started as a kitchen experiment has become one of my most-requested recipes at family gatherings.
Here’s why this crispy chicken wonton tacos recipe works beautifully every time:
- Ready in just 30 minutes – perfect for those busy weeknights when you need something quick but impressive
- Uses simple pantry staples – most ingredients are things I always keep stocked in my kitchen
- Incredibly versatile – works equally well as a casual dinner, party appetizer, or even a fun late-night snack
- Unique crispy texture – unlike flour tortillas, wonton shells deliver that satisfying crunch in every bite
- Homemade teriyaki glaze – creates the perfect balance of sweetness and savory umami that store-bought just can’t match
- Completely customizable – swap proteins, adjust the glaze to your taste, or load up with your favorite toppings
The beauty of this recipe is how it takes familiar Asian flavors and presents them in a completely new way. My grandchildren absolutely love assembling their own tacos with different toppings.
Ingredient Spotlight
Wonton wrappers form the foundation of these crispy chicken wonton tacos and create that signature light, crunchy texture that makes them so addictive. I always choose fresh wonton wrappers from the refrigerated section rather than frozen ones, as they fry up more evenly and hold their taco shape beautifully.
Boneless, skinless chicken breasts provide lean protein that absorbs the teriyaki glaze wonderfully. In my kitchen, I prefer to dice the chicken into bite-sized pieces rather than shredding it, as this creates better texture and ensures every piece gets coated in that glossy glaze.
Sesame oil adds that distinctive nutty, toasted flavor that’s essential to Asian-inspired dishes. I’ve learned that a little goes a long way – just one tablespoon for cooking the chicken creates incredible depth without overwhelming the other flavors.
Fresh ginger and garlic bring aromatic brightness to the chicken filling. After years of making this, I always grate my own fresh ginger rather than using powdered, as it delivers a zingy, fresh flavor that truly makes a difference.
Soy sauce serves double duty in this recipe, seasoning both the chicken and forming the base of the teriyaki glaze. I always choose regular soy sauce rather than low-sodium for this dish, as it provides the right saltiness to balance the honey’s sweetness.
Honey creates that beautiful glossy sheen and perfect sweetness in the teriyaki glaze. I typically use local honey from our farmers market, though brown sugar works wonderfully as a substitute if that’s what you have on hand.
Rice vinegar cuts through the richness with just the right amount of tang. To prevent the glaze from becoming too sweet, I’ve found that this one tablespoon is the perfect amount for balance.
Cornstarch slurry thickens the teriyaki sauce into that clingy, glossy coating that wraps around every piece of chicken. Betty’s tip: always mix the cornstarch with cold water first to prevent lumps when you add it to the hot sauce.
Shredded cabbage adds fresh crunch and a slight peppery bite that contrasts beautifully with the rich teriyaki chicken. I prefer using purple cabbage when I have it, as the color makes these tacos even more eye-catching on the plate.
How to Make Crispy Chicken Wonton Tacos
Step 1. I’ve learned that getting your oil to the right temperature – around 350°F – is crucial for perfectly crispy wontons. Heat 1-2 inches of vegetable oil in a large skillet over medium heat, then carefully test with one wrapper first to ensure it sizzles immediately without burning.
Step 2. Betty always starts by frying wonton shells one at a time, using tongs to gently fold them into a taco shape as they hit the hot oil. Fry for 20-30 seconds on each side until they turn golden and crispy, then drain on paper towels.
Step 3. After years of making this, I learned to prepare all my wonton shells first and set them aside before starting the chicken. This way, you can focus on getting that teriyaki glaze just right without rushing.
Step 4. In a separate skillet, heat the sesame oil over medium heat and add your diced chicken seasoned with soy sauce, minced garlic, grated ginger, salt, and pepper. The key I discovered is cooking for 5-7 minutes, stirring occasionally, until the chicken develops those beautiful caramelized edges.
Step 5. For the teriyaki glaze, I’ve found that combining soy sauce, honey, rice vinegar, and sesame oil in a small saucepan over medium-low heat creates the perfect base. Heat until it just begins to simmer – don’t let it boil rapidly.
Step 6. Betty’s tip: gradually stir in your cornstarch slurry while whisking continuously to prevent any lumps. The sauce will thicken beautifully in about 30-60 seconds, transforming into that glossy coating we’re after.
Step 7. Through trial and error, I learned that pouring the warm teriyaki glaze directly over the cooked chicken and tossing until evenly coated creates the best flavor. Let the mixture simmer together for another minute so the chicken really absorbs those sweet and savory notes.
Step 8. My family prefers when I assemble these crispy chicken wonton tacos right before serving – fill each crunchy shell with a generous spoonful of that glazed chicken, then top with shredded cabbage, sliced green onions, sesame seeds, and a drizzle of sriracha or spicy mayo.
Keeping These Crispy Chicken Wonton Tacos Fresh
I typically store the chicken filling and wonton shells separately to maintain that crucial crispiness. The teriyaki chicken keeps beautifully in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy leftovers, simply reheat the chicken in a skillet over medium heat for 3-4 minutes or microwave in 30-second intervals until warmed through – the glaze will loosen up and look glossy again.
The wonton shells are the trickiest part of storage, I’ll be honest. Once fried, they lose their crispiness pretty quickly when stored, especially in humid conditions. Betty’s method works well for short-term storage: if you must make them ahead, fry the shells and keep them in a sealed container lined with paper towels for up to 24 hours maximum. They won’t be quite as crispy as fresh, but they’ll still work for casual meals.
For the best texture, I reheat by assembling these crispy chicken wonton tacos fresh each time. If you’re planning to serve these at a party, I recommend frying the wonton shells about an hour before guests arrive and keeping them at room temperature uncovered – this maintains better crispiness than refrigerating. The chicken filling can be made a day ahead and reheated just before assembly, which makes entertaining so much easier.
Perfect Partners for Crispy Chicken Wonton Tacos
- Asian cucumber salad – The cool, crisp cucumber dressed with rice vinegar and sesame provides a refreshing contrast to the rich teriyaki glaze. I love how the light, tangy flavors cleanse your palate between bites.
- Steamed edamame with sea salt – This simple side adds healthy protein and a fun, interactive element to your meal. The mild, slightly sweet edamame balances the bold teriyaki flavors beautifully.
- Sesame ginger coleslaw – A crunchy slaw with Asian-inspired dressing echoes the flavors in your tacos while adding extra vegetables. My family loves the additional crunch this brings to the plate.
- Fried rice or coconut rice – If you want a heartier meal, either option soaks up any extra teriyaki drippings wonderfully. The starchy side makes these crispy chicken wonton tacos feel more like a complete dinner.
- Miso soup – Starting your meal with a warm, comforting bowl of miso creates a nice restaurant-style experience at home. The umami-rich broth also prepares your taste buds for the teriyaki flavors to come.
- Pickled vegetables – Quick-pickled carrots, radishes, or daikon add that sharp, tangy element that cuts through the sweetness. I often set out a small bowl of these as an optional topping too.
- Street corn chicken rice bowls – For a complete Asian-fusion spread, these bowls complement the wonton tacos perfectly and offer a different texture profile while keeping the international chicken theme going.
FAQs
I recommend using a muffin tin to shape the wonton wrappers into taco forms, then baking at 375°F for 8-10 minutes until golden and crispy. While they won’t be quite as crunchy as fried versions, this method works wonderfully for a lighter option.
To prevent the filling from becoming too different, I’ve had great success using diced firm tofu or peeled shrimp. Both proteins absorb the teriyaki glaze beautifully and cook in about the same amount of time.
Many home cooks find success with store-bought teriyaki as a time-saver, though I always add a splash of rice vinegar and sesame oil to brighten the flavor. Homemade just tastes fresher and lets you control the sweetness level.
Crispy Chicken Wonton Tacos with Perfect Teriyaki Glaze
Ingredients
Equipment
Method
- Heat 1-2 inches of cooking oil in a large skillet over medium heat until it reaches 350°F (175°C). Test with one wonton wrapper to ensure proper temperature.
- Carefully add wonton wrappers one at a time, using tongs to gently fold them into a taco shape. Fry for 20-30 seconds on each side until crispy and golden brown.
- Remove fried wonton shells and drain on paper towels. Set aside while you prepare the chicken filling.
- In a separate skillet, heat 1 tablespoon of sesame oil over medium heat. Add the diced chicken and season with 2 tablespoons soy sauce, minced garlic, grated ginger, salt, and pepper.
- Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked through and slightly caramelized on the edges.
- In a small saucepan, combine 1/4 cup soy sauce, honey, rice vinegar, and 1 teaspoon sesame oil. Heat over medium-low until the mixture begins to simmer gently.
- Gradually stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), whisking continuously until the sauce thickens into a glossy glaze, about 30-60 seconds. Remove from heat.
- Pour the teriyaki glaze over the cooked chicken and toss until evenly coated. Let the mixture simmer together for another minute to allow flavors to meld.
- Fill each crispy wonton shell with a generous spoonful of the glazed chicken. Top with shredded cabbage, diced green onions, sesame seeds, and a drizzle of sriracha or spicy mayo if desired.
- Serve immediately while the wonton shells are still crunchy and enjoy your crispy chicken wonton tacos.
