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.