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Crispy Chicken Wonton Tacos

Crispy fried wonton shells filled with teriyaki marinated chicken, tangy Asian slaw, and sweet chili sauce for a fun fusion taco ready in 25 minutes.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings (2 tacos each)
Course: Appetizer, Dinner, Main Course
Cuisine: Asian Fusion
Calories: 280
Ingredients Equipment Method Notes

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
  • neutral oil for frying

Equipment

  • large skillet
  • mixing bowls
  • tongs
  • paper towels

Method
 

  1. Slice chicken breasts thinly against the grain into strips about 1/4 inch thick. In a medium bowl, combine teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger. Add chicken strips and toss to coat evenly. Marinate for 10 minutes.
  2. While chicken marinates, make the Asian slaw. In a separate bowl, combine coleslaw mix, sliced green onions, rice vinegar, honey, and remaining 1/2 tablespoon sesame oil. Toss until evenly coated and set aside.
  3. Heat a large skillet over medium-high heat. Add marinated chicken with any remaining marinade. Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and starting to caramelize. Remove from heat and set aside.
  4. Heat about 1/2 inch of neutral oil in a separate skillet over medium heat to 350°F. Working one at a time, carefully place a wonton wrapper in hot oil. Use tongs to gently fold it into a taco shape while frying for 20-30 seconds per side until golden and crispy. Remove to paper towel-lined plate. Repeat with remaining wrappers. Keep finished wontons covered with damp paper towel.
  5. To assemble, place a crispy wonton shell on a plate. Add a generous portion of teriyaki chicken, top with Asian slaw, and drizzle with sweet chili sauce. Sprinkle with sesame seeds and chopped cilantro.
  6. Serve immediately while wontons are still crispy. These are best eaten fresh.

Notes

Baking Option: Brush wonton wrappers lightly with oil and drape over oven rack bars to create taco shape. Bake at 375°F for 5-7 minutes until golden and crispy. Won't be as delicate as fried but still delicious. Wonton Wrapper Tips: Keep wrappers covered with damp paper towel to prevent drying and cracking. Fry one or two at a time for best results. Storage: Store chicken, slaw, and wontons separately. Chicken and slaw refrigerate for up to 2 days in airtight containers. Wontons lose crispiness quickly—store at room temperature in paper bag for up to 12 hours. Assemble immediately before serving. Protein Swaps: Use shrimp (cook 3-4 minutes), ground pork or turkey, or pressed extra-firm tofu cubed. Heat Level: Add sriracha to marinade, use spicy sweet chili sauce, or top with sliced jalapeños for more heat. Make-Ahead: Marinate chicken up to 24 hours ahead. Make slaw dressing separately and toss with vegetables right before serving. Fry wontons fresh when ready to eat.