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Golden crispy fried wonton taco shells draining on paper towels

Crispy Chicken Wonton Tacos with Perfect Teriyaki Glaze

Crispy wonton shells filled with juicy teriyaki-glazed chicken and fresh toppings create a fun fusion dish that's ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian, Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 12 pieces wonton wrappers square or round
  • 2 cups cooking oil vegetable or canola, for frying
  • 1 lb boneless, skinless chicken breasts diced into bite-sized pieces
  • 2 tbsp soy sauce for chicken
  • 1 tbsp sesame oil for cooking chicken
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • salt and pepper to taste
  • 1/4 cup soy sauce for teriyaki glaze
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil for teriyaki glaze
  • 1 tbsp cornstarch mixed with 2 tbsp water
  • 1 cup shredded cabbage or lettuce optional topping
  • 2 tbsp green onions diced, optional topping
  • 1 tbsp sesame seeds optional topping
  • sriracha or spicy mayo optional topping

Equipment

  • Large skillet or frying pan
  • Tongs
  • small saucepan
  • mixing bowls
  • sharp knife
  • cutting board
  • Paper towels

Method
 

  1. 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.
  2. 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.
  3. Remove fried wonton shells and drain on paper towels. Set aside while you prepare the chicken filling.
  4. 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.
  5. Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked through and slightly caramelized on the edges.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Serve immediately while the wonton shells are still crunchy and enjoy your crispy chicken wonton tacos.

Notes

For best results, fry wonton shells just before serving to maintain crispiness. The chicken filling can be made up to 3 days ahead and stored in the refrigerator. You can bake the wonton shells in a muffin tin at 375°F for 8-10 minutes as a lighter alternative to frying. Adjust the teriyaki glaze sweetness to your preference by adding more honey or rice vinegar.
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