Crispy Chicken Wonton Tacos

These crispy chicken wonton tacos are my answer to those fun restaurant-style fusion starters that always disappear first at gatherings. With crunchy shells, juicy flavorful chicken and a zesty slaw, they strike the perfect balance of textures and tastes. Homemade always wins here—especially because you can pack in all the freshness and brightness you love.

I first made these when we were craving something a little special for movie night. Ever since then my family insists we serve them for game days and casual get-togethers—there are never any leftovers.

Gather Your Ingredients

• Boneless skinless chicken breasts: Opt for organic or air-chilled for best texture lets the marinade soak in quickly
• Teriyaki sauce: Choose a thick good-quality brand for the most flavor
• Sesame oil: Adds deep nutty aroma and helps crisp ingredients use toasted if possible
• Low-sodium soy sauce: Keeps things savory without being overly salty
• Garlic: Freshly minced boosts flavor feel free to add an extra clove if you love garlic
• Fresh ginger: Grate it fine for zing and warmth fresh ginger is miles better than powdered here
• Coleslaw mix: A combo of cabbage and carrots saves prep and adds crunch buy a crisp blend without browning
• Green onions: Sliced for color and gentle sharpness look for bright greens
• Rice vinegar: Brightens the slaw rice vinegar is milder than regular vinegar
• Honey: Balances acidity go for local or wildflower if you can
• Wonton wrappers: These bake and fry perfectly into crisp little shells choose fresh ones from the refrigerated section
• Sweet chili sauce: Adds the sweet heat drizzle store-bought works great try a Thai brand for extra flavor
• Sesame seeds: Sprinkle for a nutty bite toast lightly if you have time
• Cilantro: Freshly chopped for a burst of herby flavor check for vibrant leaves

How to Make It

Marinate the Chicken:

Combine the thinly sliced chicken with teriyaki sauce half the sesame oil soy sauce garlic and ginger. Toss until each piece is well coated. Let it sit for at least 10 minutes so the flavors can really sink in—if you have extra time 30 minutes is even better. The marinade not only flavors the chicken but makes it amazingly juicy.

Cook the Chicken:

Heat a nonstick skillet over medium heat. Add the marinated chicken along with any remaining marinade. Spread the chicken in an even layer and let it sear without stirring for the first couple of minutes to build a nice golden edge. Stir and continue cooking until the chicken is fully cooked through and the juices have thickened slightly around 5 to 7 minutes. Set aside and keep warm.

Toss the Slaw:

While the chicken cooks combine the coleslaw mix sliced green onions rice vinegar honey and the remaining sesame oil in a mixing bowl. Toss until everything looks shiny and well combined. You want the cabbage to just begin to soften but still keep its crunch. Taste and adjust with a pinch more vinegar or honey if needed.

Fry the Wonton Shells:

Fill a large skillet with a shallow layer of neutral oil and heat over medium-high. Working in batches carefully lay each wonton wrapper into the oil and fry for about 20 to 30 seconds per side. Use tongs to gently shape them like taco shells as they crisp up. Let them drain on paper towels—they should be golden and snappy but not too hard.

Assemble the Tacos:

Place the fried wonton shells on a serving platter. Spoon a bit of the warm chicken into each then top with a generous scoop of the slaw. Drizzle with sweet chili sauce for a pop of sweet-spicy flavor.

Garnish and Serve:

Finish each mini taco with a sprinkle of sesame seeds and a shower of fresh cilantro. Serve right away for the best crunch factor.

Sesame oil is easily my secret weapon in this recipe—it brings out so much rich flavor in both the chicken and the slaw. My kids get a real kick out of shaping the wonton shells together and I love seeing the pride when they help make dinner disappear.

Flavor Boosters

Storage and Make-Ahead Tips: Leftover chicken and slaw can be stored separately in airtight containers in the fridge for up to two days. For best results always fry the wonton shells just before serving so they stay crisp. If you have extra fried shells let them cool completely and store uncovered or loosely wrapped so they do not get soggy. Avoid assembling until just before eating to preserve texture and freshness.

Serving Suggestions

Serve these tacos as fun appetizers for parties or as a main dish with a big salad or a side of edamame. They pair perfectly with sparkling water or iced green tea. For a crowd let everyone assemble their own—kids especially love building their own tacos.

Creative Twists

You can swap out the chicken for thinly sliced tofu shrimp or even leftover rotisserie chicken if you are short on time. For a vegetarian twist use a mushroom and tofu blend with plenty of extra garlic and ginger. If you do not have sweet chili sauce sriracha mayo makes a spicy creamy substitute that complements the slaw beautifully.

Thinly slice your chicken for speedy marinating and cooking, and always fry the wonton shells just before serving for the best crunch. Let everyone build their tacos—the fun is half the flavor.

Common Questions About This Recipe

→ How do I get the wonton wrappers crispy?

Lightly fry wonton wrappers in hot oil for 20-30 seconds per side until golden and crisp. Drain on paper towels to remove excess oil.

→ Can I use store-bought coleslaw mix?

Yes, using a pre-packaged coleslaw mix of cabbage and carrots saves time and provides a fresh, crunchy texture in each taco.

→ What is the best way to marinate the chicken?

Combine thinly sliced chicken with teriyaki sauce, soy sauce, garlic, ginger, and sesame oil. Marinate for at least 10 minutes to enhance flavor before cooking.

→ How can I add extra spice to the tacos?

Add sliced chili peppers to the coleslaw or drizzle extra sweet chili sauce on top for more heat. You can also add sriracha for a spicy kick.

→ What toppings work well with these tacos?

Green onions, sesame seeds, and chopped cilantro add freshness and texture. You can also try shredded lettuce or a squeeze of lime juice for brightness.