A crunchy fusion of Asian flavors wrapped in golden wonton shells — perfect for game day or a weeknight twist.

introduction

Crispy Chicken Wonton Tacos turn simple, familiar ingredients into a fun, hand-held fusion dish. Tender teriyaki-marinated chicken, crisp fried wonton shells, and a bright, crunchy coleslaw make each bite salty, sweet, tangy, and texturally satisfying. They’re quick to assemble and impressive to serve.

why make this recipe

Fast: Ready in about 20–30 minutes from start to finish.
Crowd-pleasing: Familiar taco form with exciting Asian flavors appeals to kids and adults.
Versatile: Easy to adapt to what you have on hand—swap proteins or make vegetarian.
Portable: Great for parties, game days, or casual entertaining.

how to make Crispy Chicken Wonton Tacos

Marinate the chicken: Combine teriyaki sauce, 1/2 tbsp sesame oil, low-sodium soy sauce, minced garlic, and grated ginger in a bowl. Add thinly sliced chicken breasts and toss to coat. Let it sit for 10 minutes while you prep the rest.
Make the slaw: In a medium bowl, toss the coleslaw mix with sliced green onions, rice vinegar, honey, and the remaining 1/2 tbsp sesame oil. Set aside to let the flavors meld.
Cook the chicken: Heat a skillet over medium heat. Add a little oil and cook the marinated chicken 5–7 minutes, stirring occasionally, until cooked through and slightly caramelized. Remove from heat and shred or slice to bite-sized pieces.
Crisp the wontons: Pour about 1/2 inch of neutral oil into a wide skillet and heat to medium-high. Fry wonton wrappers 20–30 seconds per side until golden and crisp; drain on paper towels. (Alternatively, bake at 400°F/200°C with a light spray of oil for 6–8 minutes, turning once.)
Assemble: Place cooked chicken into each crispy wonton shell, top with a scoop of the prepared coleslaw, and drizzle with sweet chili sauce.
Garnish: Sprinkle with sesame seeds and chopped cilantro before serving.

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

Directions :

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

how to serve Crispy Chicken Wonton Tacos

Serve immediately while the wontons are still hot and crunchy.
Offer extra sweet chili sauce, lime wedges, or a drizzle of sriracha mayo on the side.
Pair with steamed edamame, a simple cucumber salad, or a bowl of miso soup for a fuller meal.

how to store Crispy Chicken Wonton Tacos

Do not assemble for storage; assembled tacos will lose crispness.
Store cooked chicken and slaw separately in airtight containers in the fridge for up to 3 days.
Keep extra fried wonton shells at room temperature in an airtight container for 1–2 days to preserve crunch.
Reheat chicken gently in a skillet or microwave, then assemble with fresh or refrigerated slaw and crisp shells.

tips to make Crispy Chicken Wonton Tacos

Slice the chicken thinly for quick, even cooking.
Pat wonton wrappers dry before frying to reduce splatter.
Use a candy or frying thermometer to keep oil at a steady medium-high temp (around 350°F/175°C) for even browning.
For a lighter version, bake wonton wrappers on a sheet tray at 400°F/200°C for 6–8 minutes, flipping once.
Make the slaw ahead and drain any excess liquid so it doesn’t sog the shells.

variation (if any)

Spicy: Add chopped jalapeño to the slaw and swap sweet chili sauce for a spicy sriracha glaze.
Vegetarian: Replace chicken with crispy tofu or tempeh marinated in teriyaki and pan-fried.
Beef or shrimp: Use thinly sliced flank steak or peeled shrimp marinated in the same mixture for different protein options.
Sauces: Try hoisin, peanut sauce, or a lime-chili vinaigrette for different flavor profiles.

Crispy Chicken Wonton Tacos

FAQ

Q: Can I use store-bought rotisserie chicken?
A: Yes—shred rotisserie chicken and toss with a bit of teriyaki to mimic the marinated flavor.

Q: How can I keep wonton shells from getting soggy?
A: Assemble just before serving, keep slaw well-drained, and store components separately until ready to eat.

Q: Are the wonton shells the same as taco shells?
A: Wonton shells are thinner and crisp differently, giving a light, delicate crunch compared to heavier taco shells.

Conclusion

These Crispy Chicken Wonton Tacos are an easy, flavorful crowd-pleaser that combine sweet-salty teriyaki chicken, tangy coleslaw, and crunchy wonton shells. For a similar restaurant-style inspiration and variations on the concept, see this take on Chicken Wonton Tacos from The Slow Roasted Italian: Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian.