Crispy Chicken Wonton Tacos

Short, Catchy Intro

So you want crunchy, saucy, handheld joy but also want to look like you tried? Perfect. These Crispy Chicken Wonton Tacos give you crunch, sweet heat, and all the finger-licking drama without breaking a sweat. Think taco energy with Asian takeout vibes. Who said fusion had to be confusing?

If you like quick crunchy chicken ideas you might enjoy this tangy salad twist too crispy chicken caesar salad. Trust me, you will want to make both.

Why This Recipe is Awesome

Because life is short and tacos are sacred. These little wonton shells fry up fast and stay crunchy, the chicken marinates in sweet umami goodness, and the slaw gives everything brightness and crunch. It is idiot proof. Even I did not mess it up the first time.

You do not need fancy tools. A skillet, a bowl, and a frying pan will get the job done. Also these tacos are great for parties, dates, or nights when you want to impress yourself. FYI these are much better than takeout in a box. Want another easy crowd pleaser? This crunchy riff on a family favorite is a hit crispy ritz cracker chicken.

Ingredients You’ll Need

• 2 boneless skinless chicken breasts thinly sliced because bite sized is best
• 1 4 cup teriyaki sauce yes measured like this so flavor is right
• 1 tbsp sesame oil divided because you will use it twice
• 1 tbsp low sodium soy sauce keeps it salty not trashy
• 2 cloves garlic minced fresh please not powder
• 1 tsp fresh ginger grated trust the zing
• 2 cups coleslaw mix cabbage and carrots because lazy chopping is allowed
• 2 green onions thinly sliced for color and crunch
• 1 tbsp rice vinegar tangy but gentle
• 1 tsp honey balances the vinegar like a boss
• 12 wonton wrappers these become crunchy taco shells
• 2 tbsp sweet chili sauce sticky sweet heat
• 1 tsp sesame seeds for garnish and snack vibes
• 2 tbsp chopped cilantro for that fresh finish

Yes you can do this. Keep it simple and tasty.

Step-by-Step Instructions

1. Marinate chicken with teriyaki sauce 1 2 tbsp sesame oil soy sauce garlic and ginger for 10 minutes. Let the flavors hang out while you prep the slaw and wrappers.

2. Cook chicken in a skillet over medium heat until done about 5 to 7 minutes. Slice into strips if needed and keep warm.

3. Toss coleslaw mix green onions rice vinegar honey and remaining sesame oil in a bowl. Mix well so every shred gets a little love.

4. Lightly fry wonton wrappers in oil for 20 to 30 seconds per side until crispy. Work in batches and drain on paper towels.

5. Fill each wonton with chicken coleslaw and drizzle with sweet chili sauce. Build them like tiny crunchy tacos and do not be shy with sauce.

6. Garnish with sesame seeds and cilantro. Serve immediately and watch friends fight over the last one.

Common Mistakes to Avoid

• Overcrowding the frying pan. That cools the oil and makes soggy shells. Cook in batches and keep a steady hot bubble in the pan. Crisp is king.

• Skipping the quick marinade. Ten minutes is not optional. It makes the chicken sing.

• Letting the cooked chicken sit uncovered and dry out. Keep it covered loosely if you need to hold it for a minute.

• Drowning the slaw in sauce. You want brightness and crunch not a soggy mess.

• Using old wonton wrappers. If they feel brittle or brittle in a sad way toss them. Fresh ones fry up best.

Alternatives & Substitutions

• No teriyaki on hand What now Try hoisin mixed with a dash of soy for sweet savory vibes. IMO it still tastes awesome.

• Want this baked not fried Okay reduce oil guilt by baking wontons at 400 F until crisp about 6 to 8 minutes per side. Brush lightly with oil first.

• No chicken breast Swap in thighs for juicier meat or use cooked rotisserie chicken for a super lazy weeknight win.

• Love spice Add sriracha to the chicken marinade or mix chili flakes into the slaw for heat that stays lively.

• Want gluten free Use gluten free soy sauce and gluten free wonton style wrappers if you can find them. If not use small lettuce leaves instead of shells.

If you need hearty comfort try this simple ranchy bake for a flavor switch up 4 ingredient ranch chicken bake. Seriously easy swaps, no drama.

FAQ

Q Why do my wontons go floppy after filling them Are they cursed
A Nope they are not cursed. You must fry the wrapper first or bake until crisp before filling. Freshness and temperature matter.

Q Can I make these ahead of time
A You can prep the chicken and slaw a few hours ahead but do not fill the shells until just before serving. The shells will lose their crunch if they sit filled.

Q Can I air fry the wontons
A Yes you can air fry them at 375 F for about 4 to 5 minutes per side but watch closely. Air fryers vary and you want golden not charcoal.

Q Is there a vegetarian version
A Totally. Swap chicken for crispy tofu or tempeh marinated the same way and fry until golden. The slaw and sauce do all the heavy lifting.

Q How do I keep the wontons from puffing too much
A Fry at medium hot not volcanic. If the oil is too hot they puff then burn. Slow and steady crisp wins here.

Q Can I use store bought coleslaw dressing
A Sure but mix a little rice vinegar and honey into it to brighten the flavor. I like control over the tang.

Q How do I reheat leftovers
A Reheat chicken in a skillet over medium low to keep it juicy. Ditch the soggy shells and crisp fresh ones or bake a new batch.

Final Thoughts

You just leveled up taco night with minimal fuss and maximum crunch. These wonton tacos are playful they are fast and they make dinner feel like a treat. Invite people over or eat them alone on your couch with zero shame. Pro tip make extra slaw for sandwiches and salads later.

Now go impress someone or yourself with your new culinary skills. You have earned it. Also if you liked the vibe of these tacos and want to explore a popular copycat take on a similar dish try this handy recipe that inspired many taco lovers.

Conclusion

If you want a detailed copycat version inspired by a restaurant favorite check out this useful reference for ideas and variations Chicken Wonton Tacos Applebees copycat.

Crispy Chicken Wonton Tacos

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

These Crispy Chicken Wonton Tacos offer crunch, sweet heat, and all the finger-licking drama you desire without the fuss.

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Ingredients

Scale 1x2x3x

• 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, for garnish
• 2 tbsp chopped cilantro

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Instructions

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

Notes

Avoid overcrowding the frying pan to keep wonton shells crispy. Marinade chicken for the full 10 minutes for the best flavor.

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

Nutrition

• Serving Size: 1 taco
• Calories: 300
• Sugar: 6g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 1.5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 20g
• Cholesterol: 70mg

Keywords: wonton tacos, crispy chicken, fusion recipe, easy appetizers, party food