Crispy Chicken Wonton Tacos with Teriyaki Glaze turn taco night on its head with crunchy golden shells holding a sweet-salty chicken filling and bright, tangy slaw. Every bite delivers the fun of tacos and the comfort of Asian fusion—think juicy ground chicken glazed in teriyaki, nestled in a crisp wonton, and finished with sesame seeds and fresh cilantro. It’s an irresistible combo that’s perfect for dinner parties or a playful weeknight feast.
Key Ingredients
Gather the essentials to make these tacos shine. Each element plays a unique role—from moist, flavorful chicken to the crisp shells and vibrant garnishes.
- 1 pound ground chicken: Lean protein that soaks up the soy-sesame seasoning and teriyaki glaze.
- 2 tablespoons soy sauce: Adds umami depth and saltiness to the chicken mixture.
- 1 tablespoon sesame oil: Imparts a nutty aroma and enriches the flavor base.
- 1 teaspoon garlic powder: Delivers savory warmth without the prep of fresh garlic.
- 1 teaspoon ginger powder: Brings a subtle zing and aromatic lift to the filling.
- 1 cup coleslaw mix (shredded cabbage and carrots): Crunchy, colorful topping that balances richness.
- 2 green onions, chopped: Fresh bite and mild onion flavor in every slaw forkful.
- 1 package (12 oz) wonton wrappers: Forms the crisp, edible taco shells.
- Vegetable oil for frying: Creates that golden, irresistible crunch.
- ½ cup teriyaki sauce: Sweet-salty drizzle that ties all the flavors together.
- Sesame seeds for garnish: Tiny pops of nutty crunch and visual appeal.
- Fresh cilantro for garnish: Bright herbaceous notes to finish each taco.
How To Make Crispy Chicken Wonton Tacos with Teriyaki Glaze
Let’s get cooking! You’ll start by seasoning and cooking the ground chicken, then whip up a simple cabbage slaw. Next, you’ll transform wonton wrappers into crunchy shells by frying, before assembling everything with teriyaki glaze and garnishes. Follow each step closely for perfect tacos bursting with texture and flavor.
1. In a large mixing bowl, combine the ground chicken, soy sauce, sesame oil, garlic powder, and ginger powder. Use a spatula or your hands to mix until the seasoning is evenly distributed and the meat looks uniform.
2. Heat a skillet over medium heat and add the seasoned chicken mixture. Break apart the meat with a spoon, stirring occasionally, until the chicken is fully cooked and no longer pink, about 6–8 minutes. Remove from heat and let it rest for a few minutes.
3. In a separate bowl, toss together the coleslaw mix and chopped green onions. This creates a crisp, colorful slaw that will add freshness to the tacos.
4. Pour enough vegetable oil into a deep frying pan or pot to reach about 1½ inches deep. Heat over medium-high until shimmering.
5. Take a single wonton wrapper, gently fold it in half to form a triangle, and pinch the edges firmly to seal. Use a little water on your fingertips if needed to help the seal.
6. Carefully slide a few folded wrappers into the hot oil. Fry until each side is golden brown and crisp, about 2–3 minutes per side. Use tongs to turn them gently.
7. Transfer the fried wonton shells to a paper towel–lined plate to drain any excess oil.
8. To assemble, fill each crispy shell with a spoonful of the cooked chicken mixture, spreading it evenly across the base.
9. Top the chicken with a generous scoop of the coleslaw mixture, then drizzle teriyaki sauce over the top for that sweet-salty punch.
10. Finish with a sprinkle of sesame seeds and fresh cilantro leaves. Serve immediately while the shells are still crackling.
Serving Suggestions
Whether you’re hosting a casual gathering or a family dinner, these wonton tacos are as versatile as they are delicious. Pair them with complementary sides and drinks to turn your meal into a memorable spread.
- Serve with lime wedges on the side for a bright citrus squeeze that cuts through the richness.
- Offer a trio of dipping sauces—extra teriyaki, spicy mayo, and sweet chili—to let guests customize each bite.
- Pair with a light cucumber salad or quick pickled radishes to add a refreshing, tangy contrast.
- Complement with steamed edamame or garlic-garlic green beans for a simple, veggie-packed side dish.
Tips For Perfect Crispy Chicken Wonton Tacos with Teriyaki Glaze
Nailing this recipe is all about balancing textures and flavors—from keeping the shells crisp to dialing in the sweet-salty teriyaki notes. With these friendly tips, you’ll breeze through prep, cook like a pro, and serve tacos that disappear in seconds.
- 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 for lighter seasoning.
- 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 have leftovers—or want to prep parts in advance—store each component properly to keep the flavors bright and the shells crunchy when you assemble.
- Store the cooked chicken filling in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet over medium heat for 3–4 minutes.
- Keep unused wonton shells at room temperature in a sealed paper-lined bag or container for up to one day to avoid moisture buildup.
- If you want to prep in advance, make the slaw and chicken separately, then fry shells right before serving.
- For longer storage, freeze the chicken filling in a freezer-safe bag for up to one month; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Got questions? I’ve rounded up the most common ones to help you craft flawless wonton tacos every time.
- Q: How long does it take to prepare and cook Crispy Chicken Wonton Tacos with Teriyaki Glaze?
The entire process takes about 35–40 minutes. Preparing and mixing the chicken filling takes 5–7 minutes, cooking the chicken about 6–8 minutes, assembling and frying the wonton shells about 10–12 minutes, and finally filling and garnishing the tacos takes another 10–12 minutes.
- Q: What’s the best way to prevent the fried wonton shells from becoming soggy?
Drain each batch of fried wonton shells on a paper towel-lined plate immediately after frying to remove excess oil. Assemble the tacos just before serving and add the teriyaki sauce and coleslaw mixture at the last minute so the shells stay crisp.
- Q: Can I bake the wonton wrappers instead of frying for a lighter version?
Yes. Preheat your oven to 375°F (190°C). Lightly brush or spray each folded wonton wrapper with vegetable oil, place them on a baking sheet in taco-shell shape, and bake for 8–10 minutes or until golden and crispy, flipping once halfway through. Baking yields a slightly lighter crunch compared to deep frying.
- Q: How can I store and reheat leftover filling and shells?
Store the cooked chicken filling in an airtight container in the refrigerator for up to 3 days. Keep any unused crispy wonton shells at room temperature in a sealed bag for up to one day. To reheat the chicken, warm it in a skillet over medium heat for 3–4 minutes, stirring occasionally. Re-crisp shells in a 350°F oven for 3–5 minutes.
- Q: What substitutions or additions work well with this recipe?
You can substitute ground chicken with ground turkey or lean ground beef, keeping all seasonings the same. For extra crunch and flavor, mix sliced cucumbers or pickled radishes into the coleslaw. Use low-sodium teriyaki sauce if desired, and swap sesame oil for avocado oil in the filling if needed.
- Q: How do I adjust flavors if I prefer more heat or sweetness?
For heat, add a pinch of red pepper flakes or a dash of sriracha to the chicken mixture during cooking. To enhance sweetness, stir a teaspoon of honey or brown sugar into the teriyaki sauce before drizzling. Taste as you go to achieve your desired balance.
What Makes This Special
Crispy Chicken Wonton Tacos with Teriyaki Glaze hit all the right notes—crunchy shells, juicy chicken, tangy slaw, and a glossy sweet-salty finish—making them a playful yet comforting twist on taco night. They’re perfect for sharing (or not!), and the handheld format means no forks—or fussy plating. Don’t forget to print this out and stash it in your recipe binder for quick reference. If you give them a whirl, drop a comment below or shoot me any questions—I’m here to help you taco ‘til you drop!
Crispy Chicken Wonton Tacos with Teriyaki Glaze
Description
Golden wonton shells crackle under your bite as sweet-salty teriyaki chicken meets tangy slaw, topped with sesame and cilantro for a flavor-packed twist.
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.
