Crispy Chicken Wonton Tacos

introduction

Since I was very young, cooking has always held a special place in my life. My name is Adam, and it was alongside my mother that I discovered the magic of flavors and homemade dishes. Crispy Chicken Wonton Tacos became a quick family favorite because they combine crunch, sweet-savory chicken, and fresh slaw in one bite.

Crispy Chicken Wonton Tacos are small, crunchy taco shells made from fried wonton wrappers filled with seasoned chicken and a crisp slaw. People search for this recipe when they want a fun appetizer, an easy weeknight dinner, or a party snack with bold flavors. In this article you will learn what ingredients to use, how to cook the chicken, how to crisp the wrappers for the best texture, and simple tricks that save time. If you like tacos or Asian fusion flavors, this recipe will become one you return to again and again. For a spicy take, compare with my buffalo taco ideas like this buffalo chicken tacos recipe for more inspiration.

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Crispy Chicken Wonton Tacos

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• Author: issam-blogger
• Total Time: 30 minutes
• Yield: 4 servings
• Diet: Gluten-Free

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Description

Crispy Chicken Wonton Tacos feature crunchy wonton shells filled with teriyaki-marinated chicken and fresh slaw for a delicious fusion treat.

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Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup teriyaki sauce
• 1 tbsp sesame oil (divided)
• 1 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups coleslaw mix (cabbage and carrots)
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp honey
• 12 wonton wrappers
• 2 tbsp sweet chili sauce
• 1 tsp sesame seeds
• 2 tbsp chopped cilantro

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Instructions

1. Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
2. Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
3. Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
4. Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
5. Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
6. Garnish with sesame seeds and cilantro.

Notes

For best results, keep the oil hot when frying wontons and assemble right before serving to preserve crispiness. Store components separately in the fridge.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian Fusion

why make this recipe

Crispy Chicken Wonton Tacos deliver big flavor with little fuss. They taste bright and crunchy. The teriyaki-marinated chicken brings a sweet-salty note. The slaw adds freshness and crunch. Wonton wrappers fry up fast and stay crisp long enough to eat.

This recipe uses simple ingredients and short cook time. You can make it in under 30 minutes from start to finish. That appeals to busy cooks and parents. You can make them as appetizers for guests or as a main dish for casual dinners. They also work well for game day and potlucks.

A common pain point is soggy shells. These wonton tacos stay crisp when you fry them properly and assemble just before serving. Another worry is bland filling. Marinating the chicken and adding a honey-rice vinegar slaw solves that. If you want a fuller meal, pair these with rice or a light soup. For protein techniques that boost taste, check tips from this crispy golden chicken guide.

how to make Crispy Chicken Wonton Tacos

Begin with the chicken. Slice the breasts thinly so they cook quickly and stay tender. Marinate the slices in teriyaki, soy, garlic, ginger, and a little sesame oil. Ten minutes is enough for quick flavor absorption. Do not over-marinate or the texture can change.

Heat a skillet over medium. Add a little oil and cook the chicken in one layer. Avoid overcrowding. Cook 5 to 7 minutes until the chicken is cooked through and slightly caramelized. Toss the pieces while they cook so they brown evenly. Let the chicken rest a minute off heat to keep juices inside.

While the chicken cooks, make the slaw. Toss coleslaw mix with rice vinegar, honey, green onions, and the remaining sesame oil. The slaw should taste bright, not heavy. Keep it crisp; do not overdress.

Fry the wonton wrappers in neutral oil. Heat oil until it shimmers. Fry each wrapper 20 to 30 seconds per side until golden and crisp. Drain on paper towels. Work quickly as wonton shells crisp fast and cool fast too. If the oil is not hot enough, wrappers absorb oil and become greasy. Test one first.

Assemble just before serving. Place shredded chicken into each crispy shell, add slaw, and drizzle sweet chili sauce. Finish with sesame seeds and cilantro. Serve immediately for the best crunch. For a different presentation, you can bake the wrappers in taco molds for a lighter option. For a Mediterranean twist, compare assembly ideas with this Greek chicken flatbread approach.

Key techniques: cut chicken thin, marinate briefly, fry wrappers in very hot oil, and assemble right before eating. Common mistakes include under-heating the oil, overcrowding the pan, and overdressing the slaw.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup teriyaki sauce
• 1 tbsp sesame oil (divided)
• 1 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 2 cups coleslaw mix (cabbage and carrots)
• 2 green onions, thinly sliced
• 1 tbsp rice vinegar
• 1 tsp honey
• 12 wonton wrappers
• 2 tbsp sweet chili sauce
• 1 tsp sesame seeds
• 2 tbsp chopped cilantro

Each ingredient plays a simple role. The teriyaki and soy sauce season the chicken with sweetness and umami. Garlic and ginger add aromatics. Sesame oil gives a toasty note. The coleslaw mix brings crunch and contrast. Rice vinegar and honey make a tangy-sweet dressing. Wonton wrappers become the crisp shell. Sweet chili sauce adds heat and glaze. For swaps, use hoisin or BBQ sauce if you prefer a different flavor. Use Greek yogurt instead of honey for a tangy slaw dressing. Choose fresh ginger and good-quality teriyaki for the best taste. Buy wonton wrappers fresh from the refrigerated section for easier frying.

Directions

1. Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
2. Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
3. Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
4. Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
5. Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
6. Garnish with sesame seeds and cilantro.

For perfect results, keep the oil hot and work in small batches when frying wontons. Pat chicken dry before marinating so it browns well. Taste the slaw and adjust vinegar or honey to balance acidity and sweetness. Assemble the tacos moments before serving to preserve the crisp texture.

how to serve Crispy Chicken Wonton Tacos

Serve Crispy Chicken Wonton Tacos on a platter for shared snacking. Arrange them tightly so guests can grab one easily. Offer extra sweet chili sauce and lime wedges on the side. These tacos pair well with steamed rice, miso soup, or a light cucumber salad.

Texture and flavor balance matter. The crunchy shell and crunchy slaw balance the tender, saucy chicken. The sweet chili sauce adds heat and gloss. Add sliced jalapeño or sriracha for extra spice. For a fun party idea, set up a mini taco bar with extra toppings like pickled carrots, sliced avocado, or chopped peanuts.

how to store Crispy Chicken Wonton Tacos

Store components separately for best results. Keep cooked chicken and slaw in airtight containers in the fridge for up to 3 days. Store leftover wonton shells at room temperature in a single layer to keep them crisp for up to 24 hours. Do not store filled tacos; the shells will soften.

To reheat chicken, warm gently in a skillet over medium until heated through. Re-crisp shells by popping them in a 350°F oven for 3–5 minutes. Do not microwave shells; they will become chewy. You can freeze cooked chicken for up to 2 months; thaw in the fridge and reheat in a skillet. For food safety, keep chicken refrigerated within two hours of cooking and consume within three days.

tips to make Crispy Chicken Wonton Tacos

Use thin, even slices of chicken so they cook quickly and stay tender. Dry the chicken before marinating to improve caramelization. Heat oil to medium-high and test with a small piece of wrapper before frying the full batch. Fry in small batches to keep oil temperature steady.

For extra flavor, toss cooked chicken with a tablespoon of the pan juices or reduced teriyaki at the end. Make the slaw up to a day ahead but hold back dressing if you prefer extra crispness. If you want baked shells, brush wonton wrappers lightly with oil, shape in a mini muffin tin or over a rack, and bake at 400°F for 6–8 minutes until golden.

variation (if any)

• Spicy Crunch: Mix sriracha into the sweet chili sauce and add pickled jalapeños to the slaw for heat.
• BBQ Twist: Swap teriyaki for your favorite barbecue sauce and top with a smoky coleslaw.
• Veggie Version: Replace chicken with shredded tofu or roasted cauliflower tossed in teriyaki for a vegetarian option.
• Sesame Ginger Slaw: Add toasted sesame oil and a splash of soy to the slaw for deeper Asian flavors.
• Baked Shells: For a lighter option, bake wonton wrappers in taco shapes instead of frying. They still get crisp and hold fillings well.

FAQs

Conclusion

Crispy Chicken Wonton Tacos are a crowd-pleasing mix of crunchy, sweet, and tangy flavors that you can make fast at home. For a classic copycat take, see Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian for inspiration and plating ideas. If you want another home cook’s take on this dish, check out this version at Crispy Chicken Wonton Tacos – My Organized Chaos to compare techniques. For a reference to the restaurant original, you can view Applebee’s menu listing for Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery.