Crispy Chicken Wonton Tacos with Teriyaki Glaze Recipe
These Crispy Chicken Wonton Tacos combine crunchy fried wonton shells with tender chicken glazed in a sweet and savory homemade teriyaki sauce. Ready in 30 minutes, this fusion dish offers a delightful mix of textures and flavors, perfect as a unique appetizer or light meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
Wonton Shells
- Wonton wrappers (square or round) – as needed
- Cooking oil (vegetable or canola, for frying) – 1-2 inches in skillet
Chicken Filling
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil (for cooking)
- 1 clove garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
Teriyaki Glaze
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (cornstarch slurry)
Toppings (Optional)
- Shredded cabbage or lettuce
- Diced green onions
- Sesame seeds
- Sriracha or spicy mayo
Instructions
- Create Wonton Taco Shells: Heat 1-2 inches of cooking oil in a large skillet over medium heat. Once the oil is hot, carefully add wonton wrappers one at a time. Use tongs to gently fold each wrapper into a taco shell shape. Fry each shell for 20-30 seconds on each side until crispy and golden brown. Remove and drain on paper towels; set aside.
- Cook the Chicken: In a separate skillet, heat 1 tablespoon of sesame oil over medium heat. Add the diced chicken breasts and season with 2 tablespoons soy sauce, minced garlic, grated ginger, salt, and pepper. Cook the chicken for 5-7 minutes, stirring occasionally, until it is fully cooked through and slightly caramelized.
- Prepare Teriyaki Glaze: In a small saucepan over medium-low heat, combine 1/4 cup soy sauce, 2 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Bring the mixture to a simmer. Slowly whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) while continuing to whisk until the glaze thickens. Remove from heat.
- Glaze the Chicken: Pour the prepared teriyaki glaze over the cooked chicken in the skillet. Toss to coat the chicken evenly, then allow it to simmer for an additional minute so the flavors are absorbed.
- Assemble Tacos: Spoon the glazed chicken into each crispy wonton shell. Top with optional shredded cabbage or lettuce, diced green onions, sesame seeds, and a drizzle of sriracha or spicy mayo to taste. Serve immediately for maximum crispness and flavor.
Notes
- Be careful when frying wonton wrappers as the oil can splatter; adjust heat as necessary.
- For extra crunch, make the wonton shells fresh and serve immediately.
- Adjust sweetness in teriyaki glaze with more or less honey according to preference.
- Substitute chicken breasts with thighs for juicier meat.
- Use gluten-free soy sauce to make the recipe gluten-free friendly.
Keywords: chicken wonton tacos, crispy wonton shells, teriyaki chicken, Asian fusion, homemade teriyaki sauce, quick appetizer, fried wontons