Crispy Chicken Wonton Tacos Recipe

Crispy, savory, and just a little sweet — these Crispy Chicken Wonton Tacos bring together the crunch of deep-fried wonton shells with tender teriyaki-glazed chicken and a bright, sweet-chili slaw for instant party-worthy bites. They’re quick to assemble once components are ready and make a great weeknight treat or appetizer for a crowd. If you love Asian flavors with a handheld twist, this mash-up is sure to become a go-to; you might also enjoy a similar spicy-sweet riff like the Bang Bang Chicken recipe for more inspiration.

Why make this recipe
If you’re tired of the same old tacos and want something with a crunchy, unexpected shell, this recipe solves that boredom with a fun, restaurant-style presentation. The combination of teriyaki-marinated chicken, quick pickled slaw, and crispy wonton shells creates contrast in texture and flavor that feels both familiar and refreshingly different — ideal for feeding a crowd or elevating a weeknight dinner without hours of prep.

Step-by-Step Guide to Making Crispy Chicken Wonton Tacos

What you’re aiming for
Before jumping in, imagine the finished product: a golden, crisp shell with warm, caramelized chicken at the base, topped with a tangy-sweet slaw and a sprinkle of fresh cilantro and sesame. That contrast — hot and crunchy versus cool and tangy — is what makes every bite sing.

Prep checklist (short)

• Thinly slice the chicken breasts so they cook quickly and evenly.
• Prep the slaw and let it sit a few minutes for flavors to marry.
• Heat oil to a steady 350–360°F (175–180°C) before frying the wonton wrappers.

Detailed process

1. Prepare the marinated chicken

• In a medium bowl, combine the thinly sliced chicken breasts with 1/4 cup teriyaki sauce, 1 tablespoon sesame oil, 1 tablespoon low-sodium soy sauce, 2 cloves minced garlic, and 1 teaspoon freshly grated ginger. Toss thoroughly so every piece is coated.
• Let the chicken marinate for at least 15–20 minutes. If you have more time, 30–60 minutes deepens the flavor; for a quick weeknight version, even 10 minutes helps.

2. Fry the wonton taco shells

• Set up your frying station: a heavy-bottomed pot with 2–3 inches of neutral oil (vegetable oil works well), a candy/deep-fry thermometer, and a wire rack set above a paper towel-lined baking sheet to drain. Heat the oil to 350–360°F (175–180°C).
• Carefully place a single wonton wrapper into the oil. Use tongs to fold it in half immediately and press gently in the center to form a taco shape. Hold it in that shape for 10–15 seconds until it sets, then release and fry until golden and crisp (total frying time ~1–1.5 minutes).
• Remove with tongs and transfer to the rack. Work in small batches to keep the oil temperature stable and avoid overcrowding.

3. Cook the marinated chicken

• Heat a large skillet or wok over medium-high heat. Add just a teaspoon of oil if the marinade has little oil; otherwise the sesame oil in the marinade often suffices.
• Add the marinated chicken slices in a single layer (work in batches if necessary) and cook for about 3–5 minutes per side, or until fully cooked through and lightly caramelized. The thin slices will brown quickly; keep a close eye to prevent burning. Remove from heat and let rest briefly.

4. Make the sweet chili slaw

• In a medium bowl, combine 2 cups coleslaw mix (cabbage + carrots), 2 thinly sliced green onions, 1 tablespoon rice vinegar, 1 teaspoon honey, 2 tablespoons sweet chili sauce, and 1 teaspoon sesame seeds. Toss gently until everything is evenly coated.
• Let the slaw sit for 5–10 minutes to soften the cabbage slightly and let flavors meld; this makes it juicier and more flavorful when paired with the warm chicken.

5. Assemble and serve

• Take a crispy wonton shell and place a portion of warm chicken into the bottom. Top generously with the sweet chili slaw and finish with 2 tablespoons chopped cilantro and a light sprinkle of additional sesame seeds if desired. Serve immediately so the shells remain crunchy.

Extra technique notes and timing

• Oil temperature: Keep it steady at 350–360°F. If oil is too cool, shells will absorb oil and become greasy; too hot and they can brown too fast or burn.
• Make-ahead tips: You can marinate the chicken up to 24 hours ahead (store in fridge). Make the slaw up to 4–6 hours ahead and refrigerate; toss again before serving. Fry crisp shells up to 1 hour in advance and store in a single layer at room temperature — they will stay crisp if not exposed to moisture. Reheat briefly in a 350°F oven for a few minutes if needed.
• Batch cooking: For parties, designate one person to fry shells while another finishes chicken and slaw assembly to keep everything moving.

Ingredients (for reference)

• 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

Best Way to Store Crispy Chicken Wonton Tacos

• Keep components separate: Store leftover cooked chicken in an airtight container in the refrigerator for 3–4 days at 40°F (4°C) or below.
• Slaw longevity: The sweet chili slaw keeps well in the fridge for 2–3 days at 40°F (4°C) or below; dress it lightly if you plan to store longer.
• Wonton shells: Keep fried shells in an airtight container at room temperature for up to 24 hours; after that they’ll begin to lose optimal crispness. Do not refrigerate fried shells or they will absorb moisture and go soggy.

Serving Suggestions for Crispy Chicken Wonton Tacos

• Appetizer platter: Arrange 6–12 mini tacos on a platter with lime wedges, extra sweet chili sauce for dipping, and a small bowl of sliced cucumbers.
• Meal idea: Pair with a light steamed rice or garlic fried rice, and a side of edamame or miso soup for a fuller meal.
• Beverage pairings: Crisp lagers, light rieslings, or a citrusy iced tea complement the sweet-salty notes of the tacos.

Tips to make Crispy Chicken Wonton Tacos
Q: How do I keep the chicken juicy?
A: Don’t overcook. Thin slices cook quickly; remove them from the heat as soon as they lose pink and begin to caramelize. Let the cooked chicken rest a couple of minutes before assembling.

Q: Can I bake the wonton wrappers instead of frying?
A: Yes — brush each wrapper lightly with oil, mold over an inverted muffin tin to form a shell, and bake at 375°F (190°C) until golden (about 6–10 minutes). They won’t be exactly the same as deep-fried but will be crisp and lighter.

Q: How do I keep shells from getting soggy?
A: Assemble right before serving and keep moist ingredients (slaw, sauces) separate until the last moment. If you must prep ahead, place a thin layer of chicken first and top with the slaw at the table.

variation (if any)

• Swap the protein: Use thinly sliced pork tenderloin or shrimp marinated in the same teriyaki mix. Shrimp cooks faster — about 90 seconds per side — so watch closely.
• Make it vegetarian: Replace chicken with crispy baked tofu cubes tossed in teriyaki sauce or use shredded king oyster mushrooms sautéed until caramelized for a savory, meaty texture.

FAQs

Q: Can I use store-bought rotisserie chicken?
A: Absolutely. Shred or thinly slice the rotisserie chicken and toss briefly in the teriyaki mixture just to coat and warm it through before assembling.

Q: Is there a gluten-free option?
A: To make these gluten-free, use gluten-free soy sauce (tamari), gluten-free teriyaki sauce, and check that wonton wrappers are made from rice or other gluten-free wrappers; otherwise consider baked corn tostadas as a different crunchy vehicle.

Q: How do I re-crisp wonton shells that have gone soft?
A: Place them in a single layer on a baking sheet and bake at 350°F (175°C) for 3–5 minutes, watching closely to avoid burning. They should come back to life briefly.

Q: What is the best oil to fry wonton wrappers?
A: Neutral oils with high smoke points — vegetable, canola, or peanut oil — are best. Avoid extra-virgin olive oil for frying.

Q: Can the slaw be spicier?
A: Yes—stir in a teaspoon of Sriracha or a few dashes of hot sauce to the slaw dressing or increase the sweet chili sauce amount for a sweeter heat.

Final presentation and hosting tips

• For an at-home taco bar, set up stations: shells in one tray, warm chicken in a covered dish, slaw in a bowl, and garnishes like cilantro, lime wedges, and extra sweet chili sauce on the side. Guests can assemble their own tacos for a fun interactive meal.
• If serving as hors d’oeuvres, keep the frying and final assembly going in small batches so shells remain crisp when handed to guests. Use small serving platters with elevation (tiered trays) to display tacos attractively.

Safety and pantry notes

• Oil safety: Never leave hot oil unattended. Use long-handled tongs and a thermometer to maintain proper frying temperature. Allow oil to cool fully before disposing or storing.
• Marinating: Always marinate chicken in the refrigerator. Discard any leftover marinade that’s been in contact with raw chicken or bring it to a full boil for a few minutes if you plan to use it as a sauce.

Wrapping up cooking timeline (example)

• 0–20 minutes: Slice chicken, mix marinade, let sit; prep slaw ingredients.
• 20–35 minutes: Heat oil and fry wonton shells in batches.
• 25–40 minutes: Cook chicken in skillet, finish slaw.
• 40–45 minutes: Assemble tacos and serve.

Conclusion

For more riffs on chicken-filled, crunchy tacos and copycat versions of restaurant favorites, you can compare this recipe to an Applebee’s-style version in this helpful guide to Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian. If you want another home cook’s take with useful photos and step notes, see this detailed Crispy Chicken Wonton Tacos – My Organized Chaos recipe.

Crispy Chicken Wonton Tacos

---

• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy-Free

Print Recipe

Pin Recipe

Description

Crispy Chicken Wonton Tacos combine deep-fried wonton shells with teriyaki-glazed chicken and a sweet-chili slaw for a delightful handheld treat.

---

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, thinly sliced
• 1/4 cup teriyaki sauce
• 1 tablespoon sesame oil (divided)
• 1 tablespoon low-sodium soy sauce
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 2 cups coleslaw mix (cabbage and carrots)
• 2 green onions, thinly sliced
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• 12 wonton wrappers
• 2 tablespoons sweet chili sauce
• 1 teaspoon sesame seeds
• 2 tablespoons chopped cilantro
• Vegetable oil, for frying

---

Instructions

1. Combine chicken with teriyaki sauce, sesame oil, soy sauce, garlic, and ginger in a bowl. Marinate for 15-20 minutes.
2. Heat oil to 350–360°F (175–180°C) in a pot. Fry wonton wrappers, forming taco shapes, until golden and crisp (1-1.5 minutes total).
3. In a skillet, cook marinated chicken until fully cooked (3-5 minutes per side).
4. Mix coleslaw ingredients in a bowl and let sit for 5-10 minutes.
5. Assemble tacos by placing chicken in wonton shells, topping with slaw, cilantro, and sesame seeds. Serve immediately.

Notes

Keep oil temperature steady while frying and assemble tacos right before serving for the best crunch.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Asian

Nutrition

• Serving Size: 3 tacos
• Calories: 420
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 23g
• Cholesterol: 75mg

Keywords: crispy chicken, wonton tacos, teriyaki, appetizer, Asian recipes