I first made these Crispy Chicken Wonton Tacos on a busy weeknight when I wanted something fast, crunchy, and a little unexpected. Thinly sliced teriyaki chicken, a bright cabbage-and-carrot slaw, and fried wonton shells come together in handheld bites that are perfect for family dinners, casual parties, or when you want an appetizer that feels special but takes under 30 minutes. If you enjoy speedy Asian-inspired meals, you might also like this Crispy Garlic Chicken Noodles — a flavorful 20-minute meal.
Why you’ll love this dish
This recipe hits a few sweet spots: it’s quick to make, kid-friendly, and delivers a satisfying contrast between hot, savory chicken and cool, crunchy slaw. The wonton wrappers fry up into ultra-crisp shells that make every bite texturally interesting. It’s a great option when you want something shareable for game night, a no-fuss weeknight dinner, or a light party plate.
"Crunchy shells, sticky-sweet teriyaki chicken, and a tangy slaw — these tacos disappeared faster than I could count." — A perfect bite on a busy night
Preparing Crispy Chicken Wonton Tacos
Step-by-step overview
- Marinate thinly sliced chicken briefly in teriyaki, soy, garlic, and ginger.
- Pan-cook the chicken until just done.
- Toss a quick rice-vinegar slaw with green onion for brightness.
- Fry wonton wrappers until golden and crisp.
- Assemble: fill shells with chicken, top with slaw, drizzle sweet chili sauce, and garnish.
What 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
Notes and simple substitutions
- No teriyaki? Mix 2 tbsp soy sauce with 1 tbsp brown sugar and a splash of water as a quick swap.
- For gluten-free, use gluten-free soy sauce and gluten-free wrappers if available.
- Want less sugar? Reduce the teriyaki to 2 tablespoons and skip the honey in the slaw.
Step-by-step instructions
- Combine the sliced chicken, teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger in a bowl. Toss well and let sit for 10 minutes so flavors can penetrate.
- Heat a skillet over medium heat. Add the marinated chicken in a single layer and cook, stirring occasionally, until no longer pink, about 5 to 7 minutes. Aim for an internal temperature of 165°F (74°C).
- In a separate bowl, mix the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon sesame oil. Taste and adjust vinegar or honey to your liking.
- Pour a shallow layer of neutral oil into a frying pan and heat until shimmering. Fry each wonton wrapper for 20 to 30 seconds per side until golden and crisp. Transfer to a paper towel-lined plate to drain.
- Fill each crispy wonton with a spoonful of chicken and a small mound of the slaw. Drizzle with sweet chili sauce to taste.
- Sprinkle sesame seeds and chopped cilantro over the tacos and serve immediately so the wonton shells stay crunchy.
Best ways to enjoy it
Serve these wonton tacos hot from the pan while the shells are still crisp. Plate them on a long tray with extra sweet chili sauce in a small bowl for dipping and lime wedges for a citrus lift. Pair with pickled cucumbers or edamame for a balanced spread. For a more substantial shared meal, serve alongside a rich curry as a contrast — try pairing with Authentic Butter Chicken for an eclectic, crowd-pleasing menu.
Storage and reheating tips
- Store components separately. Keep cooked chicken in an airtight container in the refrigerator for up to 3 days. Store slaw chilled up to 2 days.
- Do not store assembled tacos; the wonton shells will become soggy.
- To re-crisp shells, bake on a sheet pan at 350°F (175°C) for 4 to 6 minutes or use a 350°F air fryer for 2 to 3 minutes.
- If you must freeze, freeze only the cooked chicken in a freezer-safe bag for up to 2 months. Thaw in the refrigerator overnight and reheat to 165°F (74°C) before serving.
Pro chef tips
- Slice the chicken thin across the grain. Thin slices cook quickly and stay tender.
- Pat chicken dry before marinating to help the marinade cling and to promote quick browning.
- Don’t overcrowd the pan when frying wontons. A little space ensures even crisping.
- Use neutral oil with a high smoke point for frying, such as vegetable or canola oil.
- Make the slaw just before serving to keep it crunchy; dress it lightly.
- If you prefer less frying, brush wonton wrappers with oil and bake at 400°F (200°C) until golden.
Flavor swaps
- Vegetarian: Swap chicken for firm tofu slices marinated and pan-seared the same way, or use shredded roasted mushrooms for an earthy bite.
- Spicier: Add Sriracha or a pinch of chili flakes to the teriyaki marinade or mix into the sweet chili drizzle.
- Citrus version: Add lime zest to the slaw and swap honey for a touch of orange juice in the dressing.
- Oven method: Brush wontons with oil and bake for a lower-oil crisp.
- Different proteins: Try thinly sliced turkey or cooked shrimp if you want another quick option.
Common questions
Can I prep parts of this recipe ahead of time?
Yes. Marinate and cook the chicken up to 24 hours in advance, and make the slaw up to 1 day ahead. Keep everything refrigerated in separate airtight containers. Fry or crisp the wonton shells right before serving.
How do I keep the wonton wrappers from becoming soggy?
Always assemble just before serving. Store the shells separately from the filling and slaw. Re-crisping in a 350°F oven or an air fryer for a few minutes works well if they soften.
Can I use ground chicken instead of sliced chicken?
You can, but cooking method changes. Sauté ground chicken and season it with the same marinade flavors, but reduce additional liquids so the mixture doesn’t become too wet. Drain excess liquid and brown well for texture.
Is this safe for meal prep and freezing?
Cooked chicken freezes well for up to 2 months, but assembled tacos do not freeze well because of the crispy shells and fresh slaw. Freeze only cooked chicken if you plan to meal prep.
What if I want the recipe gluten-free?
Use tamari or a certified gluten-free soy sauce and source gluten-free wonton wrappers, or substitute small gluten-free tortillas for a different handheld.
Crispy Chicken Wonton Tacos
Ingredients
Method
- Combine sliced chicken, teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger in a bowl. Toss well and let sit for 10 minutes.
- In a separate bowl, mix coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon sesame oil. Taste and adjust vinegar or honey to your liking.
- Heat a skillet over medium heat. Add marinated chicken and cook, stirring occasionally, until no longer pink, about 5 to 7 minutes.
- Pour oil into a frying pan and heat until shimmering. Fry each wonton wrapper for 20 to 30 seconds per side until golden and crisp. Transfer to a paper towel-lined plate.
- Fill each crispy wonton with a spoonful of chicken and a small mound of the slaw.
- Drizzle with sweet chili sauce, sprinkle sesame seeds, and chopped cilantro over the tacos.
- Serve immediately to keep wonton shells crunchy.
