I remember my grandmother folding little pockets of love in the kitchen—crispy, warm, and full of sweet home memories. These Crispy Chicken Wonton Tacos feel just like that: a little Southern twist on an everyday comfort. Pull up a chair, and let’s make something to feed the folks you love.
Why make this recipe
- It’s quick, crunchy, and perfect for feeding a hungry family on a weeknight.
- The teriyaki glaze sings of sweet and savory, reminding me of potlucks and front-porch suppers.
- Wonton shells make a playful, crispy taco that both kids and grown-ups adore.
How to make Crispy Chicken Wonton Tacos
- Fry the wonton shells until golden and crisp, then fill them with saucy teriyaki chicken and simple toppings.
- This recipe marries easy pantry ingredients with a little tender care—just like Sunday supper.
Ingredients:
- Wonton wrappers (square or round)
- Cooking oil (vegetable or canola, for frying)
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
- 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
- Shredded cabbage or lettuce (optional)
- Diced green onions (optional)
- Sesame seeds (optional)
- Sriracha or spicy mayo (optional)
Directions:
- Heat 1-2 inches of cooking oil in a large skillet over medium heat. Once hot, carefully add wonton wrappers one at a time, folding them gently into a taco shape with tongs. Fry for 20-30 seconds on each side until crispy and golden. Drain on paper towels and set aside.
- In a separate skillet, heat sesame oil over medium heat. Add diced chicken and season with soy sauce, garlic, ginger, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
- In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat over medium-low until simmering. Gradually stir in the cornstarch slurry, whisking continuously until thickened. Remove from heat.
- Pour the teriyaki glaze over the cooked chicken and toss until evenly coated. Let the mixture simmer for another minute to absorb the flavors.
- Fill each crispy wonton shell with a spoonful of glazed chicken. Top with shredded cabbage, green onions, sesame seeds, and a drizzle of sriracha or spicy mayo, if desired.
How to serve Crispy Chicken Wonton Tacos
- Serve warm on a platter with extra glaze on the side for drizzling.
- Offer little bowls of pickled vegetables, lime wedges, or a simple slaw to brighten the plate.
- These are wonderful to nibble on at family gatherings, served alongside buttery cornbread or a light soup.
How to store Crispy Chicken Wonton Tacos
- Store the glazed chicken in an airtight container in the fridge for up to 3 days.
- Keep fried wonton shells separate in an airtight container at room temperature for 1–2 days to stay crisp.
- Reheat the chicken gently in a skillet and assemble fresh to keep the shells crunchy.
Tips to make Crispy Chicken Wonton Tacos
- Keep an eye on oil temperature when frying—too hot will brown the shells too fast, too cool will make them greasy.
- Dice the chicken uniformly so it cooks evenly and caramelizes nicely.
- If you like a glossy glaze, simmer the sauce a little longer; for thicker stickiness, add a touch more cornstarch slurry.
- Make the glaze ahead and warm it up when the chicken is ready—saves time and keeps flavors deep.
- For extra Southern comfort, add a tiny dab of honey-butter to the platter for folks who like sweet with savory.
Variations
- Shrimp Wonton Tacos: Swap chicken for small shrimp and reduce cooking time to 2–3 minutes.
- Vegetarian: Sauté firm tofu or mushrooms with the same seasonings and glaze for a meatless take.
- Spicy Glaze: Stir in 1–2 teaspoons of sriracha or chili garlic sauce to the teriyaki for a lively kick.
- Oven-Baked Shells: Brush wonton wrappers with oil and bake at 375°F (190°C) for 6–8 minutes until golden if you prefer less frying.
FAQs
Q: Can I bake the wonton shells instead of frying?
A: Yes, you can. Lightly brush or spray the wrappers with oil and bake at 375°F (190°C) for about 6–8 minutes, watching closely so they don’t burn. They’ll be crisp, though frying gives a slightly different, extra-crispy texture.
Q: How do I keep the wonton shells from becoming soggy?
A: Serve them immediately after filling, or keep shells and filling separate until assembly. Also, drain any excess glaze from the chicken before spooning it into the shells.
Q: Can I make the teriyaki glaze gluten-free?
A: Absolutely—use gluten-free tamari or coconut aminos in place of soy sauce, and double-check your other ingredients are gluten-free.
Q: What can I do with leftovers?
A: Toss leftover glazed chicken with rice for a midnight bowl, or use it in a salad for a quick lunch. Leftover shells are best used within a day.
Q: Is this kid-friendly?
A: Very much so—the sweetness and crispiness usually win over small eaters. Offer spicy toppings on the side so everyone can season to their liking.
Conclusion
If you’d like another take on these crunchy little wonders, I often peeked at family-tested versions like Crispy Chicken Wonton Tacos – My Organized Chaos for inspiration. And for a beloved copycat twist that plays with familiar flavors, this Chicken Wonton Tacos (Applebee’s Copycat!) is a cozy read that might spark a new family favorite.
There’s something soul-soothing about filling tiny shells with food made from the heart—may these crispy tacos bring you a little warmth, a few laughs, and plenty of full plates around your table. Pull up a chair; there’s always room for one more.
Crispy Chicken Wonton Tacos
Ingredients
Method
- Heat 1-2 inches of cooking oil in a large skillet over medium heat.
- Once hot, carefully add wonton wrappers one at a time, folding them gently into a taco shape with tongs.
- Fry for 20-30 seconds on each side until crispy and golden.
- Drain on paper towels and set aside.
- In a separate skillet, heat sesame oil over medium heat.
- Add diced chicken and season with soy sauce, garlic, ginger, salt, and pepper.
- Cook for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and slightly caramelized.
- In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil.
- Heat over medium-low until simmering.
- Gradually stir in the cornstarch slurry, whisking continuously until thickened.
- Remove from heat.
- Pour the teriyaki glaze over the cooked chicken and toss until evenly coated.
- Let the mixture simmer for another minute to absorb the flavors.
- Fill each crispy wonton shell with a spoonful of glazed chicken.
- Top with shredded cabbage, green onions, sesame seeds, and a drizzle of sriracha or spicy mayo, if desired.