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Crispy Chicken Wonton Tacos

Crispy Chicken Wonton Tacos That Crunch with Flavor

These Crispy Chicken Wonton Tacos are a quick, versatile appetizer that impress with their crunchy texture and delicious Asian flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Appetizer
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts Substitute with shrimp if desired.
  • 0.25 cup teriyaki sauce Look for vegetarian options if desired.
  • 1 tbsp low-sodium soy sauce Tamari can be used for gluten-free version.
  • 2 cloves garlic, minced Use garlic powder as a substitute if fresh is not available.
  • 1 tsp fresh ginger, grated Ground ginger can be substituted.
  • 1 tbsp sesame oil, divided Can replace with neutral oil if unavailable.
For the Slaw
  • 2 cups coleslaw mix Pre-shredded mix saves time.
  • 2 green onions, thinly sliced Regular onions can be used for stronger flavor.
  • 1 tbsp rice vinegar Apple cider vinegar is a good substitute.
  • 1 tsp honey Agave syrup can be a substitute.
For the Tacos
  • 12 wonton wrappers May use baked shells as an alternative.
  • 2 tbsp sweet chili sauce Adjust quantity to preference.
  • 1 tsp sesame seeds Optional but recommended.
  • 2 tbsp chopped cilantro Parsley can be used as an alternative.

Equipment

  • skillet
  • Mixing bowl
  • Slotted spoon
  • small pan
  • measuring spoons
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Begin by thinly slicing the boneless, skinless chicken breasts. In a bowl, combine the chicken with teriyaki sauce, ½ tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. Mix well and allow the chicken to marinate for 10 minutes.
  2. Heat a skillet over medium heat and add the marinated chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and no longer pink inside.
  3. In a mixing bowl, combine the coleslaw mix, sliced green onions, rice vinegar, honey, and remaining ½ tablespoon of sesame oil. Toss together until evenly coated and let sit for a few minutes.
  4. In a small pan, heat about ½ inch of oil over medium-high heat. Fry each wonton wrapper for 20-30 seconds per side until golden brown and crispy. Transfer to paper towels to drain excess oil.
  5. Assemble your tacos by filling each wonton wrapper with a scoop of cooked chicken, topping with slaw, drizzling with sweet chili sauce, and sprinkling with sesame seeds and cilantro.
  6. Serve immediately for the best crunch, or set up a taco station for guests!

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 500mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 30mgIron: 1.5mg

Notes

Cover wonton wrappers with a damp paper towel to prevent drying out. Double the teriyaki sauce for marinating and reserve some for drizzling. Bake wrappers for a healthier option if desired.

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