Description
How to make crispy chicken wonton tacos with teriyaki glaze and fresh veggies that combine Asian flavors with taco fun in every bite.
Ingredients
Scale
Wonton Shells
- 12 round wonton wrappers, thawed if frozen
- 2 cups vegetable oil for frying
Chicken Filling
- 1 lb boneless skinless chicken thighs, diced small
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp garlic powder
- 1/2 tsp ground ginger
- 2 tbsp vegetable oil
Teriyaki Glaze
- 1/3 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
Toppings
- 2 cups coleslaw mix
- 1/4 cup green onions, sliced thin
- 2 tbsp sesame seeds
- 1 lime, cut into wedges
Instructions
- Prep Chicken: Toss diced chicken with soy sauce, cornstarch, garlic powder, and ginger. Let marinate while you prep other ingredients – even 10 minutes helps the flavors penetrate.
- Fry Shells: Heat oil to 350°F in deep pot. Gently drape wonton wrappers over a wooden spoon handle and fry 1-2 minutes until golden. Drain on paper towels immediately.
- Make Glaze: Whisk soy sauce, brown sugar, vinegar, cornstarch, ginger, and garlic in small saucepan. Cook over medium heat, stirring constantly, until thickened and glossy, about 3 minutes.
- Cook Chicken: Heat 2 tablespoons oil in large skillet over medium-high heat. Cook marinated chicken 5-6 minutes, stirring frequently, until golden brown and cooked through completely.
- Glaze Chicken: Add half the teriyaki glaze to cooked chicken and toss to coat. Let it bubble and caramelize for 1 minute, creating that perfect sticky coating.
- Assemble Tacos: Fill each crispy wonton shell with glazed chicken, top with coleslaw mix and green onions. Drizzle with remaining glaze and sprinkle with sesame seeds.
- Serve Immediately: Serve with lime wedges for squeezing over tacos. These are best enjoyed immediately while the wonton shells are still crispy and the chicken is warm.
Notes
- Oil temperature must stay at 350°F for properly crispy wonton shells without greasiness.
- Store fried shells at room temperature in airtight container for up to 2 days maximum.
- Cornstarch in chicken marinade prevents overcooking and creates tender texture throughout.
- Assemble tacos immediately before serving to maintain the crispy shell texture.
- Double the teriyaki glaze recipe if you want extra for drizzling over rice.
- Chicken thighs stay more tender than breasts but either works with careful cooking.
Allergy Information: Soy, Gluten, Sesame
Nutrition
- Calories: 285 calories
- Fat: 14g
- Carbohydrates: 22g
- Protein: 18g