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Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen huh? Same. These crispy chicken wonton tacos give you crunchy shell drama plus sticky teriyaki chicken and a tangy slaw that actually makes you feel like you tried. They look fancy enough to impress guests and take less time than a Netflix episode intro. Ready to get messy in the best way possible

Why This Recipe is Awesome

It mixes crunch and saucy goodness like a tiny flavor party in your mouth.
It is fast enough for weeknights and fun enough for weekend showoffs.
It is idiot proof even I did not mess it up the first time.
You can totally customize it so you do not have to pretend you like cilantro if you actually hate it.
Want a different wing vibe later You can try an air fryer twist with a similar recipe over here: crispy air fryer chicken mozzarella wraps just for inspiration

Ingredients You’ll Need

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
Vegetable oil, for frying

Step-by-Step Instructions

In a medium bowl, combine the thinly sliced chicken breasts, teriyaki sauce, 1 tablespoon of sesame oil, low-sodium soy sauce, minced garlic, and grated ginger. Toss well to coat the chicken evenly and let it marinate for at least 15-20 minutes. Keep it chilled while it soaks up the flavor.
Heat 2-3 inches of neutral frying oil in a heavy-bottomed pot to 350-360°F (175-180°C). Prepare a wire rack over a paper towel-lined baking sheet. Place one wonton wrapper into the hot oil, fold it in half to create a taco shape, and fry until golden brown and crispy about 1-1.5 minutes. Repeat with remaining wonton wrappers. Work quickly but safely.
In a skillet, heat a tiny bit of oil and add the marinated chicken slices. Cook for 3-5 minutes per side until fully cooked. Aim for a nice quick sear so the outside is caramelized and the inside stays juicy.
In a medium bowl, combine coleslaw mix, green onions, rice vinegar, honey, sweet chili sauce, and sesame seeds. Toss until well combined. Taste and adjust with a pinch more honey or vinegar if you like it sweeter or tangier.
Fill crispy wonton taco shells with cooked chicken and top with sweet chili slaw. Garnish with cilantro and serve immediately. Enjoy while shells are still crunchy not soggy

Common Mistakes to Avoid

Overcrowding the oil. Put fewer wonton wrappers in at a time and you will get crispy, even shells. Crowding equals limp, sad tacos.
Not drying the chicken. If your slices stay wet they steam instead of sear. Pat them dry first.
Frying at the wrong temp. Too cool and you get greasy shells. Too hot and they burn. Use a thermometer if you want to be a hero.
Drowning the slaw in sauce. You want crunch with flavor, not mayonnaise soup. Toss lightly and taste.
Making the shells too far ahead. They go stale fast. Fry close to serving time for max crunch.

Alternatives & Substitutions

No teriyaki on hand Try hoisin or a combo of soy and brown sugar for a quick swap.
Want lighter shells Use an air fryer at 375°F for 3-4 minutes per wrapper folded into taco shapes. They will be slightly different but still awesome IMO.
Vegetarian version Swap chicken for tofu slices marinated the same way then pan-fried until golden. Firm tofu works best.
Can you skip cilantro Yes you can trade parsley or scallions or just leave it off and no one will judge.
Short on sesame oil Use toasted sesame oil for a nuttier hit or omit if you do not have it. The teriyaki keeps things tasty.

FAQ
Q Why should I marinate the chicken at all
A Because flavor does not magically appear. Let it sit at least 15 minutes and the teriyaki will do its job. You can go up to a few hours in the fridge if you are planning ahead.

Q Can I bake the wonton wrappers instead of frying them
A Sure want to be healthier Go for it. Brush lightly with oil and bake at 400°F for about 6-8 minutes until golden. They will be crisp but with less oil sheen.

Q Is sweet chili sauce the same as sweet chili paste
A Not exactly The sauce is usually thinner and ready to use as a drizzle. Paste can be thicker and more concentrated. Use what you have and adjust taste.

Q Can I make the slaw ahead of time
A Yes but not too early Toss the slaw an hour before serving so it stays crunchy. Any longer than that and it will soften and lose its snap.

Q Can I use chicken thighs instead of breasts
A Absolutely Thighs give more juiciness and handle quick high heat well. I often use them when I want a richer bite.

Q Are wonton wrappers the same as gyoza wrappers
A They are very similar but wonton wrappers are usually thinner and more square. Both can work in a pinch though.

Q How long do leftovers last
A Keep chicken and slaw separate in the fridge for up to 3 days. Re fry shells quickly in a pan or oven if you want to retain crispness.

Final Thoughts
You just made a crunchy, saucy, slightly addictive snack that doubles as a meal. This recipe hits that satisfying combo of textures and flavors without requiring a culinary degree. Be bold with the toppings if you want salsa vibe or extra heat. Invite someone over or eat them solo while binge watching that show you will pretend is for the plot. Either way you win.

Conclusion
Hungry for more inspiration or a slightly different take Try this Applebee style version for a copycat angle with extra tips Chicken Wonton Tacos Applebee’s Copycat or check out another crunchy take with helpful photos and steps here Crispy Chicken Wonton Tacos – My Organized Chaos

Now go impress someone or yourself with your new culinary skills You have earned it and deserved the crunchy glory FYI you can double the batch and still not regret it

Crispy Chicken Wonton Tacos

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

Crunchy wonton tacos filled with marinated teriyaki chicken and tangy slaw for a tasty, quick meal.

Ingredients

Scale

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
Vegetable oil, for frying

Instructions

In a medium bowl, combine chicken, teriyaki sauce, 1 tablespoon sesame oil, soy sauce, garlic, and ginger. Toss to coat and marinate for 15-20 minutes.
Heat vegetable oil in a pot to 350-360°F (175-180°C). Fry wonton wrappers for 1-1.5 minutes until golden brown and crispy.
In a skillet, cook marinated chicken for 3-5 minutes per side until fully cooked.
In a bowl, mix coleslaw mix, green onions, rice vinegar, honey, sweet chili sauce, and sesame seeds.
Fill crispy wonton shells with cooked chicken and top with slaw. Garnish with cilantro and serve immediately.

Notes

Fry wonton shells close to serving time for maximum crunch.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Snack
Method: Frying
Cuisine: Asian

Nutrition

Serving Size: 3 tacos
Calories: 400
Sugar: 7g
Sodium: 600mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 25g
Cholesterol: 70mg

Keywords: chicken tacos, crispy tacos, wonton recipe, easy dinner, teriyaki chicken

Crispy Chicken Wonton Tacos