Crispy Chicken Wonton Tacos

Remember those nights when you needed a quick, crowd-pleasing dish but wanted something a little fancier than regular tacos? That’s how my Crispy Chicken Wonton Tacos were born—a fun twist on taco night with the perfect crunch of wonton wrappers and the bold flavors of teriyaki chicken and fresh coleslaw. Whether you’re hosting a party or just craving a satisfying snack, these tacos come together in under 30 minutes and never fail to impress.

Why You’ll Love Crispy Chicken Wonton Tacos

Okay, let me count the ways I’m obsessed with these little flavor bombs—because trust me, once you try them, you’ll be hooked too. Here’s why they’re a must-make:

• Quick and Easy: I know life’s busy, so 25 minutes from fridge to table? Yes, please. Even my teenager can whip these up (and that’s saying something).
• Crunchy and Flavorful: That first bite where the crispy wonton shatters, then you get the juicy teriyaki chicken and that tangy slaw? Pure magic. It’s like a party in your mouth.
• Versatile: Game day snack? Check. Light dinner with a side of rice? Done. My neighbor even served them at her book club—total crowd-pleaser.
• Customizable: Not a chicken fan? Swap in shrimp or go veggie with mushrooms. Like it spicy? Extra chili sauce (I won’t judge).
• Family-Friendly: Picky eaters? Mine usually are, but they devour these. The crunch wins over even the toughest critics (looking at you, Uncle Mike).

Seriously, these tacos are my secret weapon when I need something impressive but don’t want to fuss. Just wait till you taste them!

Ingredients You’ll Need for Crispy Chicken Wonton Tacos

Alright, let’s grab everything before we dive in—I promise, it’s all simple stuff you might already have lurking in your fridge or pantry. But here’s my little secret: the magic is in the freshness! Here’s what you’ll need:

• 2 boneless, skinless chicken breasts, thinly sliced (Psst—if you’re vegetarian, swap in extra-firm tofu pressed and cubed. It’ll still soak up all that teriyaki goodness!)
• ¼ cup teriyaki sauce (Low-sodium is my go-to, especially since we’re adding soy sauce later.)
• 1 tablespoon sesame oil, divided (Half for the chicken, half for the slaw—trust me, that toasty flavor makes ALL the difference.)
• 1 tablespoon low-sodium soy sauce (Balances the teriyaki sweetness so it doesn’t get cloying. Learned that the hard way!)
• 2 cloves garlic, minced (Fresh is best here, but if you’re in a rush, ½ teaspoon of jarred minced garlic works.)
• 1 teaspoon fresh ginger, grated (Bottled ginger paste? Totally fine—just squeeze in about the same amount.)
• 2 cups coleslaw mix (cabbage and carrots) (I cheat with pre-shredded bags—no one’s judging!)
• 2 green onions, thinly sliced (Save the green tops for a pretty garnish!)
• 1 tablespoon rice vinegar (That tangy zing cuts through the richness—don’t skip it!)
• 1 teaspoon honey (If your slaw tastes too sharp, add another drizzle. Taste as you go!)
• 12 wonton wrappers (Found near the tofu in most grocery stores. Keep ’em covered with a damp towel so they don’t dry out!)
• 2 tablespoon sweet chili sauce (The more, the merrier—I always have extra for dipping.)
• 1 teaspoon sesame seeds (Toasted or plain, they add that perfect little crunch.)
• 2 tablespoon chopped cilantro (Optional, but highly recommended. My husband picks it off… more for me!)

See? Nothing crazy. Now let’s get cooking—those wonton shells won’t crisp themselves!

Step-by-Step Instructions for Crispy Chicken Wonton Tacos

Alright, let’s get into the fun part—making these little crispy wonders! Don’t worry, I’ll walk you through each step, including all my messy-but-worth-it tricks. Here’s how it’s done:

1. Marinate the Chicken

First things first—let’s wake up that chicken with flavor! In a bowl, toss your thinly sliced chicken with the teriyaki sauce, ½ tablespoon sesame oil, soy sauce, garlic, and ginger. Mix it all together like you mean it—get those flavors cozy. Now, here’s the key: let it sit for 10 minutes. No more, no less. Any longer and the soy sauce can turn the chicken salty (learned that the hard way during a very intense taco night).

2. Cook the Chicken

Heat a skillet over medium heat—no oil needed since we’ve got that sesame oil in the marinade. Add the chicken in a single layer (no piling! unless you want steamed chicken, and trust me, you don’t). Cook for 5–7 minutes, stirring occasionally, until there’s no pink left. The smell? Heavenly. If the pan gets too dry, a tiny splash of water helps scrape up those tasty browned bits.

3. Prepare the Slaw

While the chicken cooks, let’s tackle the slaw. Dump the coleslaw mix and green onions into a bowl, then add the rice vinegar, honey, and the remaining ½ tablespoon sesame oil. Toss it like you’re mixing confetti—everything should be lightly coated. Let it hang out while you fry the wontons; the vinegar will soften the cabbage just enough to make it tender-crisp.

4. Fry the Wontons

Time for the star of the show—the crispy shells! Heat about ½ inch of oil in a small pan (I use vegetable oil, but peanut oil works great too). Test the heat by dipping a corner of a wonton wrapper in—if it sizzles immediately, you’re golden (literally). Fry each wrapper for 20–30 seconds per side until they puff up and turn light brown. They cook FAST, so don’t walk away! Drain them on paper towels, and watch as they crisp up even more while cooling. Careful—they’re addictive to snack on plain.

5. Assemble the Tacos

Now for the best part: building your tacos! Grab a crispy wonton, spoon in some chicken, then pile on that slaw. Drizzle with sweet chili sauce—don’t be shy—and finish with a sprinkle of sesame seeds and cilantro. Pro tip: Assemble just before serving to keep the wontons crunchy. And if you’re feeling fancy, serve extra chili sauce on the side for dipping (because why not?).

There you go! You’ve just made restaurant-worthy Crispy Chicken Wonton Tacos in less time than it takes to order takeout. Now go forth and enjoy the crunch!

Variations for Crispy Chicken Wonton Tacos

One of my favorite things about these tacos? You can totally make them your own! Here are some of my go-to twists—because let’s be real, I can never leave well enough alone in the kitchen.

Protein Swap

Not feeling chicken? No problem! Shrimp cooks up crazy fast—just toss them in the same marinade for 2–3 minutes in the pan. Ground pork (browned with a little extra ginger) is another winner. And for my veggie friends? Extra-firm tofu, pressed and cubed, gets crispy edges that soak up the sauce like a dream.

Veggie Boost

Want more crunch? Toss shredded cucumber or thinly sliced bell peppers into the slaw. My kids love it when I add matchstick carrots for extra color (and hey, bonus veggies!). Sometimes I’ll even throw in a handful of bean sprouts for that fresh, grassy bite.

Spice It Up

If you’re like me and live for heat, mix a squirt of sriracha into the sweet chili sauce—or go wild and drizzle it straight over the top. For smoky heat, a pinch of crushed red pepper flakes in the chicken marinade does the trick.

Baking Option

Avoiding frying? I get it! Lightly brush wonton wrappers with oil, press them into a muffin tin to form little cups, and bake at 375°F (190°C) for 5 minutes until golden. They won’t be *quite* as crisp as fried, but they’ll still hold all that yummy filling without the splatter mess.

The bottom line? Play around! These tacos are like a blank canvas—just don’t skip the crispy wonton part. That’s non-negotiable.

Serving and Storage Tips for Crispy Chicken Wonton Tacos

Listen, I know you’ll want to devour these tacos the second they’re assembled (I mean, who wouldn’t?), but here’s how to keep them at their best—whether you’re serving a crowd or saving leftovers for later.

Serving

These babies are all about that CRUNCH, so serve them right after assembling. If you’re hosting, set up a DIY taco station—keep the crispy wontons in a warm oven (200°F/95°C) for up to 10 minutes while you lay out bowls of chicken, slaw, and extra chili sauce for dipping. Trust me, guests love building their own, and it keeps the shells from getting soggy.

Storage

Got leftovers? Store components separately! Chicken and slaw go in airtight containers in the fridge for up to 2 days. When reheating the chicken, do it gently—30 seconds in the microwave with a splash of water keeps it juicy. The slaw? Even better on day two as the flavors meld—just give it a quick stir.

Freezing

Want to prep ahead? Freeze the cooked teriyaki chicken (without slaw) for up to 1 month. Thaw overnight in the fridge, then reheat with a splash of water to revive the sauce. But the wontons? Nah, fry those fresh—they lose their magic in the freezer.

Pro tip: If you must store assembled tacos (we’ve all been there), layer them between parchment paper in an airtight container. They’ll soften, but 5 minutes in a 350°F (175°C) oven brings back some crunch. Not perfect, but still tasty in a pinch!

Helpful Notes for Crispy Chicken Wonton Tacos

Alright, let’s talk pro tips—because little tricks make all the difference between good tacos and "OMG, give me the recipe!" tacos. Here’s what I’ve learned after making these about a zillion times:

Wonton Prep

Those delicate wrappers dry out faster than my patience at a traffic light. Keep them under a slightly damp paper towel while you prep everything else. If they start sticking together? A light dusting of cornstarch works wonders.

Marinade Hack

Here’s my sneaky move: double the teriyaki sauce mixture when marinating the chicken, then set half aside before adding the raw chicken. Drizzle that reserved sauce over the cooked chicken at the end—it’s like a flavor booster shot!

Allergy-Friendly Swaps

Gluten-free? Use tamari instead of soy sauce and grab GF wonton wrappers (check the freezer section). For nut allergies, skip the sesame oil and seeds—just add a dash of toasted coconut oil for depth.

Oil Temperature Trick

No thermometer? No problem. Test the oil with a wooden chopstick—if bubbles form around it immediately, you’re at the perfect temp for frying. Too hot? The wontons burn. Too cool? They’ll soak up oil like a sponge.

Slaw Shortcut

In a real hurry? Skip slicing cabbage—grab a bag of broccoli slaw mix instead. The crunch holds up even better, and my kids don’t notice the veggie upgrade (don’t tell them).

There you go—my notebook scribbles turned into your kitchen wins. Now go make some taco magic!

Frequently Asked Questions About Crispy Chicken Wonton Tacos

Can I make these ahead?

You bet! Prep the chicken and slaw up to a day in advance, but keep them separate in the fridge. The key is assembling just before serving—those crispy wonton shells lose their magic if they sit too long with the filling. If you must prep ahead, store the fried wontons in an airtight container with a paper towel to absorb moisture.

What’s the best oil for frying?

I swear by neutral oils with high smoke points—vegetable, canola, or peanut oil work perfectly. Avoid olive oil (it burns too fast) and save that fancy sesame oil for flavoring the slaw instead! Pro tip: Reuse the oil once or twice if you're frying in batches—just strain it through cheesecloth to catch any crumbs.

Can I use store-bought slaw?

Absolutely! I do this all the time when I'm short on time. Grab a bag of pre-shredded coleslaw mix, but don't skip tossing it with the rice vinegar, honey, and sesame oil—that quick dressing transforms it from sad deli counter slaw into something bright and lively. Bonus: The vinegar helps soften those tougher store-bought shreds.

How do I keep the wontons from getting soggy?

Two words: Drain well. After frying, let them rest on a wire rack or paper towels to shed excess oil. And here’s my weird trick—lightly blot the top of each wonton with a paper towel before adding filling. It’s like giving them a little raincoat against moisture!

Can I make these gluten-free?

Yes! Swap regular soy sauce for tamari and use gluten-free wonton wrappers (look for brands like Feel Good Foods in the freezer aisle). Just be gentle when handling GF wrappers—they tear more easily. And double-check that your teriyaki sauce is GF too—many store brands sneak in wheat.

Final Thoughts

Well, there you have it—my go-to recipe for Crispy Chicken Wonton Tacos that never fails to disappear faster than I can make them! Honestly, these little flavor bombs are proof that you don’t need fancy techniques or hours in the kitchen to create something special. Whether it’s game day, a last-minute dinner scramble, or just a craving for something crunchy and satisfying, these tacos have your back.

I love how versatile they are—play with the fillings, adjust the heat, or even turn them into mini appetizers for parties. The possibilities are endless, and that’s what makes cooking so fun, right? Plus, seeing everyone’s eyes light up after that first crispy bite? Priceless.

Now, I wanna hear from YOU! Did you add extra spice? Try a crazy new topping? Swap in a different protein? Drop your twists in the comments—I’m always looking for fresh ideas to test in my kitchen. Happy cooking, friends, and may your tacos always be crispy and your slaw always zesty!

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