This recipe for Crispy Chicken Wonton Tacos has been a weeknight lifesaver and a party favorite in equal measure. I first put these together when I had a bag of wonton wrappers lingering in the freezer and a single chicken breast to reinvent. The idea of turning an Asian-inspired filling into a taco-like hand bite instantly won over my family: the contrast between sticky teriyaki chicken and a crisp fried shell with a bright, slightly sweet slaw is irresistible. The first time I served them at a casual game-night, friends kept coming back for more, and one guest declared them the best handheld he’d eaten all month.

What makes these standout is the texture play and speed: tender, savory-sweet chicken, crunchy fried wonton shells that behave like tiny tacos, and a vinegar-forward slaw that cuts through the richness. I usually marinate the chicken briefly to get a concentrated flavor without adding time, and I always recommend frying the wrappers until they’re an even golden-brown — that short flash of hot oil transforms them. These bites are perfect for serving as an appetizer, quick lunch, or as a light dinner when paired with steamed rice or edamame.

Ingredients

• Chicken (2 boneless, skinless breasts): Thinly slice across the grain so the meat stays tender when cooked quickly. I buy thin-cut breasts or pound to 1/2 inch thickness for even cooking.
• Teriyaki sauce (1/4 cup): Use a good quality store-bought bottle or your favorite homemade reduction. Look for low-sodium brands if you prefer less salt; this provides the sweet-savory base.
• Sesame oil (1 tbsp, divided): Toasted sesame oil adds aroma; divide it between the marinade and the slaw for continuity of flavor.
• Low-sodium soy sauce (1 tbsp): Balances sweetness and adds umami. Low-sodium helps control saltiness since teriyaki can be quite salty.
• Garlic (2 cloves, minced) & fresh ginger (1 tsp, grated): Fresh aromatics brighten the meat; use fresh ginger for a lively, peppery note.
• Coleslaw mix (2 cups): Pre-shredded cabbage and carrots speed things up; you can substitute finely shredded Napa cabbage for a softer texture.
• Green onions (2, thinly sliced): Add bite and color to the slaw; white and green parts both useful.
• Rice vinegar (1 tbsp) & honey (1 tsp): Rice vinegar adds acidity, while honey provides a round sweetness that ties to the teriyaki.
• Wonton wrappers (12): Keep them refrigerated and use fresh ones; they crisp beautifully in a quick fry and form the taco shell structure.
• Sweet chili sauce (2 tbsp): A finishing drizzle for gentle heat and sweetness; substitute sriracha mixed with honey for a different profile.
• Sesame seeds (1 tsp) & cilantro (2 tbsp, chopped): Final garnish for nuttiness and herbal lift.

Instructions

Marinate the chicken: Combine 1/4 cup teriyaki sauce, 1/2 tablespoon toasted sesame oil, 1 tablespoon low-sodium soy sauce, 2 cloves minced garlic, and 1 teaspoon grated fresh ginger in a shallow bowl. Add the thinly sliced chicken, toss to coat, and let sit for 10 minutes at room temperature. The brief marinade is enough to infuse flavor without making the texture soft; if you have extra time, refrigerate up to 1 hour. Cook the chicken: Heat a skillet over medium heat and add a neutral oil or a tiny additional 1/2 teaspoon sesame oil for aroma. Add the marinated chicken in a single layer and cook, stirring occasionally, until no pink remains and edges caramelize—about 5 to 7 minutes depending on slice thickness. Aim for an internal temperature of 165°F if using a thermometer. Rest the chicken briefly before assembling to keep juices locked in. Build the slaw: In a mixing bowl toss 2 cups coleslaw mix with 2 thinly sliced green onions, 1 tablespoon rice vinegar, 1 teaspoon honey, and the remaining 1/2 tablespoon sesame oil. Taste and adjust: add a pinch of salt or a squeeze of lime if you like brighter acidity. The slaw should be crunchy and lightly dressed, acting as a palate-cleanser to the rich chicken. Fry the wontons: Pour enough neutral oil into a small heavy skillet to cover the bottom by about 1/8 inch and heat over medium-high until shimmering but not smoking. Fry each wonton wrapper for 20–30 seconds per side until evenly golden and puffed; work in batches to avoid crowding. Drain on paper towels and shape gently into a taco shell while still warm if you prefer a curved shell. Assemble and finish: Place a spoonful of cooked chicken onto each crispy wonton, top with a small mound of slaw, and drizzle with sweet chili sauce. Sprinkle with 1 teaspoon sesame seeds and 2 tablespoons chopped cilantro across all tacos. Serve immediately so the shells stay crisp.

Storage Tips

Store cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep the slaw separate in its own container to preserve crunch; it will soften over time but still tastes good for 24–48 hours. Fried wonton shells are best eaten the day they are made; if you must store them, place them in a paper-towel-lined container at room temperature for up to 24 hours to reduce steam buildup. For longer storage, freeze cooked chicken (without slaw or shells) in a freezer-safe container for up to 3 months — thaw overnight in the refrigerator and reheat gently on a skillet or in a microwave before assembling.

Ingredient Substitutions

If you need gluten-free options, use wrappers made from rice paper crisped in a dry skillet or purchase certified gluten-free wrappers. For a lighter version, brush wonton wrappers with oil and bake at 400°F for 6–8 minutes until golden rather than frying. Swap teriyaki for hoisin mixed with a little soy for a richer glaze, or go lighter with a combination of low-sodium soy and a splash of orange juice. To make it vegetarian, replace chicken with firm tofu marinated and pan-seared until caramelized; press the tofu first to remove excess moisture for better texture.

Serving Suggestions

Serve these as a shareable starter on a platter with extra sweet chili and lime wedges, or pair with steamed jasmine rice and sautéed bok choy for a fuller meal. Garnish with extra cilantro, thinly sliced radish for peppery crunch, and a drizzle of mayonnaise mixed with sriracha for a creamy kick. For party service, keep components warm in shallow pans and let guests assemble their own to keep wontons crisp. Seasonal sides like mango salsa in summer add a fresh tropical contrast.

Cultural Background

These handhelds are a playful fusion of East Asian flavors and the taco concept popularized in American street food culture. Wonton wrappers originate from Chinese dumpling tradition, where thin dough pockets are filled and boiled or fried. Combining them with teriyaki — a Japanese-origin sauce polished into American pantry brands — and serving in a taco-style format reflects the modern kitchen’s blending of techniques. This kind of hybrid snack celebrates convenience and cross-cultural flavor pairings common in globalized urban food scenes.

Seasonal Adaptations

In summer, add thin mango slices or cucumber ribbons to the slaw for bright, cooling accents. In colder months, swap the slaw for warm sesame-roasted Brussels sprouts or quick-pickled red cabbage to add warmth and depth. Holiday variations include adding roasted sweet potato in autumn or a touch of five-spice to the marinade for a festive aroma. Small seasonal tweaks keep the base concept fresh year-round without changing the quick assembly workflow.

Meal Prep Tips

For make-ahead convenience, marinate and cook the chicken up to 24 hours in advance and store it chilled. Prepare the slaw dressing and toss just before serving to keep it crisp. Frying shells at the last minute is ideal, but you can bake shells in advance and re-crisp them in a hot oven for a few minutes before serving. Pack components separately when transporting to a potluck and assemble on-site to ensure maximum crunch and freshness.

These Crispy Chicken Wonton Tacos make weeknights feel celebratory and parties feel effortless. The balance of textures and flavors keeps everyone coming back for more — I hope they become a regular in your rotation, too.