Some nights call for a meal that looks fancy but comes together fast. Crispy Chicken Wonton Tacos deliver exactly that: crunchy wonton shells, juicy teriyaki chicken, and a tangy slaw that cuts through the richness. The whole thing takes about 25 minutes from start to finish, which means you can pull off something impressive without spending the evening in the kitchen.
I stumbled on this recipe during one of those weeks when regular tacos felt boring but ordering takeout seemed like defeat. A pack of wonton wrappers sat in the fridge, leftover from a previous experiment, and an idea took shape. The first batch disappeared before I even finished plating, and now it’s the dish everyone requests when they come over. The crunch alone is worth it, but add in the sweet, savory chicken and that fresh coleslaw, and you’ve got something that feels like a restaurant splurge at home.
Why this works so well
Wonton wrappers fry up faster and crispier than tortillas, which makes them perfect for a quick weeknight meal. The teriyaki marinade brings sweetness and umami to the chicken without needing a long marinating time. Coleslaw adds crunch and brightness, balancing the richness of the fried shells. Everything comes together in layers of texture and flavor that keep each bite interesting.
What you need
- Two boneless, skinless chicken breasts, sliced thin
- Teriyaki sauce for marinating and flavor
- Sesame oil, divided between chicken and slaw
- Low-sodium soy sauce to deepen the savory notes
- Fresh garlic and ginger, minced or grated
- Coleslaw mix, pre-shredded for convenience
- Green onions, sliced thin
- Rice vinegar and honey for the slaw dressing
- Wonton wrappers, kept covered to prevent drying
- Sweet chili sauce for drizzling
- Sesame seeds and cilantro for garnish
These ingredients layer together beautifully. The sesame oil adds a toasted note, the rice vinegar brings acidity, and the honey rounds out any sharp edges. Everything is easy to find, and you can prep most of it while the chicken marinates.
How to make them
- Toss the sliced chicken with teriyaki sauce, half the sesame oil, soy sauce, minced garlic, and grated ginger. Let it sit for 10 minutes while you prep everything else.
- Heat a skillet over medium-high heat and cook the chicken in a single layer, stirring occasionally, until no pink remains. This takes about 7 minutes. Set aside.
- In a large bowl, combine the coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil. Toss well and let it sit to soften slightly while you fry the wontons.
- Heat about half an inch of oil in a small pan until a corner of a wonton wrapper sizzles immediately when dipped. Fry each wonton for 20 to 30 seconds per side until golden and crispy. Drain on paper towels.
- Assemble by spooning chicken into each crispy wonton shell, topping with a generous amount of slaw, drizzling with sweet chili sauce, and sprinkling with sesame seeds and cilantro.
Serve immediately for maximum crunch. If you’re hosting, set up a taco bar with all the components separate so guests can assemble their own and keep the shells crispy.
Pro tips
- Keep wonton wrappers covered with a damp towel while you work. They dry out fast and become brittle.
- Test the oil temperature before frying a batch. Too hot and they burn, too cool and they absorb oil.
- Don’t overcrowd the pan when frying. Work in small batches for even crisping.
- Blot the tops of fried wontons with a paper towel before filling to prevent sogginess.
- Double the teriyaki marinade and set half aside before adding raw chicken. Drizzle it over the cooked chicken for extra flavor.
Variations
- Swap chicken for shrimp. They cook even faster, about 3 minutes total.
- Try ground pork with extra ginger for a different savory profile.
- For a vegetarian version, use pressed tofu cubed and pan-fried until crispy.
- Add shredded cucumber or thinly sliced bell peppers to the slaw for extra crunch.
- Mix sriracha into the sweet chili sauce if you like heat.
- Bake the wontons instead of frying by brushing them with oil and pressing into a muffin tin at 375°F for about 10 minutes.
Troubleshooting
If your wontons turn out greasy, the oil was too cool. Increase the heat slightly and let it come back to temperature between batches. If they burn quickly, lower the heat and watch them closely. They cook fast. If the slaw tastes too sharp, add another drizzle of honey. If the chicken seems dry, you may have overcooked it or used breasts that were too lean. A splash of water while reheating helps.
Substitutions
- Use tamari instead of soy sauce for a gluten-free option.
- Replace teriyaki sauce with hoisin mixed with a splash of soy sauce for a different flavor.
- Swap rice vinegar with apple cider vinegar if that’s what you have.
- Use store-bought coleslaw mix or shred your own cabbage and carrots.
- If you can’t find wonton wrappers, use small flour tortillas cut into circles and fried.
Storage and serving
Store the chicken, slaw, and fried wontons separately in airtight containers in the fridge for up to 2 days. Reheat the chicken gently in a skillet with a splash of water. The slaw gets better after sitting as the flavors meld. The wontons lose crispness once stored, but you can revive them slightly by placing them in a 350°F oven for 5 minutes. For best results, fry the wontons fresh right before serving.
FAQs
- Can I make these ahead? Yes, prep the chicken and slaw up to a day in advance. Fry the wontons right before serving for maximum crunch.
- What oil works best for frying? Vegetable or canola oil with high smoke points work well. Avoid olive oil as it burns too easily.
- Can I bake instead of fry? Absolutely. Brush wontons with oil, press into a muffin tin, and bake at 375°F for about 10 minutes until golden.
- How do I keep wontons from getting soggy? Assemble just before serving and blot the shells with a paper towel first to absorb any excess oil.
- Can I use pre-cooked chicken? Yes, rotisserie chicken works great. Just toss it with the teriyaki sauce and heat through.
- Is this gluten-free? Use tamari and gluten-free wonton wrappers. Check your teriyaki sauce label too.
- What sides go well with these? Steamed rice, edamame, or a simple cucumber salad balance the richness nicely.
Crispy Chicken Wonton Tacos
Ingredients
Equipment
Method
- Marinate chicken with teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger for 10 minutes.
- Cook chicken in a skillet over medium-high heat for 7 minutes until no pink remains. Set aside.
- Combine coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl. Toss well.
- Heat oil in a small pan. Fry wonton wrappers 20-30 seconds per side until golden and crispy. Drain on paper towels.
- Assemble tacos by filling each wonton with chicken, topping with slaw, drizzling with sweet chili sauce, and garnishing with sesame seeds and cilantro.
