Name: Crispy Chicken Wonton Tacos Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Asian Fusion
Ingredients: 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; Remaining 1/2 tbsp sesame oil; 12 wonton wrappers; 2 tbsp sweet chili sauce; 1 tsp sesame seeds; 2 tbsp chopped cilantro

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Introduction

Crispy Chicken Wonton Tacos combine tender, flavorful chicken with crunchy wonton shells for a fun and delicious twist on traditional tacos. This easy recipe brings together Asian-inspired flavors and fresh toppings that make a perfect appetizer or light meal.

Three crispy golden-brown fried taco shells are filled with a base layer of tender, browned chicken pieces. On top of the chicken, there is a fresh slaw made of shredded white and purple cabbage and thin carrot strips, adding green, purple, and orange colors and a crunchy texture. A dark, glossy sauce is generously drizzled over the tacos, pooling slightly on the white plate beneath them. The tacos are sprinkled with small white sesame seeds and chopped green herbs, which add pops of green around and on the tacos. The entire scene rests on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Marinate the sliced chicken with teriyaki sauce, 1/2 tablespoon of sesame oil, soy sauce, minced garlic, and grated ginger. Let it sit for 10 minutes to absorb the flavors.
Step 2: Heat a skillet over medium heat and cook the marinated chicken until fully cooked, about 5 to 7 minutes. Set aside.
Step 3: In a bowl, toss the coleslaw mix with sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon of sesame oil. Mix well to combine.
Step 4: Lightly fry the wonton wrappers in a small amount of oil for 20 to 30 seconds on each side until they are golden and crispy. Drain on paper towels.
Step 5: Fill each crispy wonton shell with cooked chicken and a spoonful of the coleslaw mixture. Drizzle with sweet chili sauce.
Step 6: Garnish each taco with sesame seeds and chopped cilantro before serving.

Tips & Variations

Use a non-stick skillet and moderate oil for frying wontons to achieve extra crispiness without greasiness.
Swap chicken with shrimp or tofu for a different protein option.
Add shredded carrots or cucumbers to the coleslaw for extra crunch.
Serve with a squeeze of lime for a fresh tangy finish.

Storage

Store leftover cooked chicken and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Keep wonton shells separately as they will lose crispness if stored together. Reheat chicken gently in a skillet; avoid microwaving wonton shells to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the wonton wrappers instead of frying?

Yes, you can bake wonton wrappers at 375°F (190°C) for 5-7 minutes until crispy. This is a lighter cooking method but may result in slightly less crunch than frying.

Is it necessary to marinate the chicken?

Marinating enhances the flavor and tenderness but if short on time, you can cook the chicken with teriyaki sauce and seasonings directly—though marinating for at least 10 minutes is recommended.