Crispy Chicken Wonton Tacos with Teriyaki Glaze take taco night up a notch with ultra-crunchy shells, savory teriyaki-glazed chicken, and bright cabbage-carrot slaw. Golden-fried wonton shells cradle juicy ground chicken tossed in sticky-sweet teriyaki, topped with crisp coleslaw mix, sesame seeds, and fresh cilantro. Whether you’re hosting dinner or craving a flavor-packed snack, this fusion dish delivers a brilliant blend of textures and tastes in every bite. Get ready to serve up something unforgettable that’s as fun to make as it is to devour!
Key Ingredients
Before you dive into the cooking, here’s a quick glance at the key ingredients that bring these tacos to life:
- 1 pound ground chicken: Lean protein that soaks up soy sauce and sesame oil for a juicy taco filling.
- 2 tablespoons soy sauce: Salty, savory seasoning that infuses the chicken with umami depth.
- 1 tablespoon sesame oil: Nutty flavor enhancer that gives the chicken mixture its authentic Asian essence.
- 1 teaspoon garlic powder: Concentrated garlic flavor to boost the savory profile of the filling.
- 1 teaspoon ginger powder: Warm, spicy note that brightens the chicken and complements the teriyaki glaze.
- 1 cup coleslaw mix (shredded cabbage and carrots): Crunchy, colorful slaw topping that adds freshness and texture.
- 2 green onions, chopped: Mild onion bite and pop of green to liven up the coleslaw mix.
- 1 package (12 oz) wonton wrappers: Crisp, golden vessels that serve as creative taco shells.
- Vegetable oil for frying: High-heat oil that ensures the wonton shells become perfectly crispy.
- ½ cup teriyaki sauce: Sticky-sweet glaze brushed over chicken for a flavor-packed finish.
- Sesame seeds for garnish: Tiny crunchy specks that add nutty flair and visual appeal.
- Fresh cilantro for garnish: Bright, herby leaves that bring a burst of freshness to each taco.
How To Make Crispy Chicken Wonton Tacos with Teriyaki Glaze
Let’s walk through how to bring these Crispy Chicken Wonton Tacos with Teriyaki Glaze together, from seasoning the meat to frying the shells and assembling the perfect handheld bites without missing a single step.
1. In a mixing bowl, combine the ground chicken, soy sauce, sesame oil, garlic powder, and ginger powder. Use a spatula or clean hands to mix until the chicken is evenly coated and the spices are fully distributed.
2. Heat a skillet over medium heat, then add the seasoned chicken mixture. Cook for 6–8 minutes, breaking it apart with a spoon until there’s no pink remaining. Stir occasionally for even browning, then remove from heat and let it cool slightly.
3. In a separate bowl, toss together the coleslaw mix and chopped green onions. This crunchy topping will add vibrant color and texture to your tacos.
4. To create the taco shells, heat vegetable oil in a deep frying pan or pot over medium-high heat until it shimmers. You need about 1–2 inches of oil for proper frying.
5. Take a wonton wrapper, fold it in half into a triangle, and pinch the edges to seal. Dab a little water on the seam if it needs extra help sticking.
6. Carefully slide the folded wrappers into the hot oil, frying a few at a time. Fry for 2–3 minutes per side, or until they’re golden and crisp. Drain on a paper towel–lined plate to remove excess oil.
7. Once all shells are fried, assemble the tacos by spooning the cooked chicken into each crispy shell—don’t overfill to keep them from breaking.
8. Top the chicken with a generous heap of the coleslaw mixture, then drizzle teriyaki sauce evenly over the top for that glossy, sweet finish.
9. Garnish each taco with a sprinkle of sesame seeds and fresh cilantro leaves for extra flavor and a pop of green.
10. Serve immediately to enjoy the contrast of crunchy shells and tender chicken before they lose their crispiness.
Serving Suggestions
These tacos are a showstopper on any table, so let’s talk about how to elevate the presentation and flavor with a few simple touches. Whether you’re feeding a crowd or enjoying a quiet dinner, these ideas will make every bite feel special.
- Extra dipping sauce: Serve a small bowl of warmed teriyaki glaze or spicy mayo on the side for dunking.
- Fresh lime wedges: A squeeze of lime juice just before eating adds a bright, zesty kick to each taco.
- Pickled radishes or cucumbers: Offer tangy pickles on the side to cut through the richness and add vibrant color.
- Chilled Asian slaw: Plate these tacos alongside a larger bowl of coleslaw mixed with rice vinegar for an extra crunchy accompaniment.
Tips For Perfect Crispy Chicken Wonton Tacos with Teriyaki Glaze
I’ve gathered some handy tricks to ensure your Crispy Chicken Wonton Tacos with Teriyaki Glaze come out flawless every time. From ingredient swaps to make-ahead hacks, these notes will help you customize and streamline the process.
- For extra crunch, you can add sliced cucumbers or pickled radishes to the coleslaw mix.
- Feel free to substitute ground chicken with ground turkey or beef if preferred.
- Adjust the amount of teriyaki sauce to taste; you can also use a low-sodium option.
- These tacos can be made ahead, but it’s best to fill them just before serving to maintain crispiness.
How To Store It
If you happen to have leftovers—or want to prep components in advance—proper storage ensures everything stays tasty and crisp. Follow these simple methods to keep each element fresh until taco time.
- Refrigerate the chicken mixture in an airtight container for up to 3 days, then reheat in a skillet over medium heat until warmed through.
- Keep wonton shells crispy by storing them at room temperature in a sealed container layered with a paper towel to absorb moisture.
- Store slaw separately in a covered bowl in the fridge to prevent wilting; toss again with a splash of vinegar before serving.
- Freeze the chicken filling in a freezer-safe bag for up to 2 months; thaw overnight in the fridge and reheat gently in a pan.
Frequently Asked Questions
Here are answers to your top questions so you can master these tacos with confidence:
- How long does it take to prepare this recipe?
It takes about 40 to 45 minutes from start to finish. This includes 10 minutes for ingredient prep (mixing chicken with seasonings and chopping green onions), 8 minutes to cook the chicken, 10 minutes to fry the wonton shells, and 10 to 15 minutes to assemble the tacos and garnish.
- Can I bake the wonton wrappers instead of deep frying?
Yes. Preheat your oven to 375°F (190°C). Lightly brush or spray both sides of the folded wonton shells with oil, place them on a parchment-lined baking sheet, and bake for 8 to 10 minutes, flipping halfway through, until golden brown and crispy.
- What’s the best way to store leftovers and reheat them?
Store the cooked chicken mixture and coleslaw topping separately in airtight containers in the refrigerator for up to 3 days. Keep the fried wonton shells at room temperature in a sealed container with a paper towel layer to absorb moisture. Reheat the chicken in a skillet over medium heat until warmed, refresh the shells in a 350°F oven for 3 to 4 minutes, and assemble just before serving.
- Can I freeze any of the components for later use?
You can freeze the cooked chicken mixture in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then reheat in a skillet. Avoid freezing the wonton shells or coleslaw, as freezing will cause them to lose their crisp texture.
- How can I ensure the wonton shells stay crispy when assembled?
Fry the wonton shells until they are deeply golden, then drain on paper towels and let them cool completely before storing. Fill the shells only moments before serving, and use chilled coleslaw to minimize steam. If needed, re-crisp them for a minute or two in a hot oven (350°F) before filling.
- How do I know when the oil is at the right temperature for frying?
Use a cooking thermometer to heat the oil to 350°F to 375°F. If you don’t have a thermometer, drop a small scrap of wonton wrapper into the oil—if it sizzles immediately and rises to the surface quickly without browning too fast, your oil is ready.
- What substitutions or variations can I make for dietary preferences?
You can swap ground chicken with ground turkey, lean pork, or beef, or use crumbled firm tofu for a vegetarian option. Replace teriyaki sauce with a low-sodium or sugar-free version, and use gluten-free wonton wrappers if needed. Add sliced cucumber, pickled radishes, or shredded lettuce to the coleslaw mix for extra crunch and freshness.
What Makes This Special
There’s something downright joyful about the way these Crispy Chicken Wonton Tacos with Teriyaki Glaze marry textures and flavors—crunch meets sweet meets fresh in every bite. The magic lies in that golden wonton shell holding a sticky-sweet chicken center, crowned with crisp slaw and bright cilantro. It’s a playful twist on taco night that’s as fun to make—folding, frying, and drizzling—as it is to demolish on the plate. Feel free to print and save this recipe for later, and drop a comment below if you’ve given it a whirl or have any questions—happy taco-ing!
Crispy Chicken Wonton Tacos with Teriyaki Glaze
Description
These golden-fried wonton shells are piled high with juicy chicken glazed in sticky-sweet teriyaki, topped with crunchy cabbage-carrot slaw and a sprinkle of sesame seeds and cilantro.
Ingredients
Instructions
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In a mixing bowl, combine the ground chicken, soy sauce, sesame oil, garlic powder, and ginger powder. Mix well until all ingredients are evenly incorporated.
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Heat a skillet over medium heat and add the chicken mixture. Cook for about 6-8 minutes, breaking it apart with a spoon, until the chicken is fully cooked and no longer pink. Stir occasionally to ensure even cooking. Once cooked, remove from heat and let it cool slightly.
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In a separate bowl, combine the coleslaw mix and chopped green onions. This will be used as the topping for the tacos.
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To create the taco shells, heat vegetable oil in a deep frying pan or a large pot over medium-high heat. You will need enough oil for deep frying.
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Take a wonton wrapper and gently fold it in half to form a triangle. Pinch the edges to seal it. Use a small amount of water if necessary to help them stick.
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Carefully place the folded wonton wrappers into the hot oil, frying a few at a time. Fry until golden and crispy, approximately 2-3 minutes per side. Remove the crispy wonton shells from the oil and place them on a paper towel-lined plate to drain excess oil.
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Once all the wonton wrappers are fried, start assembling the tacos. Take a crispy wonton shell and fill it with a spoonful of the cooked chicken mixture.
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Top the chicken with a generous amount of the coleslaw mixture. Drizzle teriyaki sauce over the top.
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Garnish with sesame seeds and fresh cilantro for added flavor and presentation.
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Serve immediately and enjoy your delicious Crispy Chicken Wonton Tacos with Teriyaki Glaze!
Note
- For extra crunch, you can add sliced cucumbers or pickled radishes to the coleslaw mix.
- Feel free to substitute ground chicken with ground turkey or beef if preferred.
- Adjust the amount of teriyaki sauce to taste; you can also use a low-sodium option.
- These tacos can be made ahead, but it's best to fill them just before serving to maintain crispiness.
