Crispy Chicken Wonton Tacos

Crispy chicken, sweet-spicy sauce, and a crunchy wonton shell come together in these Crispy Chicken Wonton Tacos for a handheld that’s crunchy, tangy, and just a little sticky. The chicken is thinly sliced and quickly marinated in teriyaki, garlic, and ginger so each bite is flavorful without long prep. Tossed with a bright, crunchy coleslaw and finished with sweet chili and sesame, these tacos are easy weeknight winners or party snacks. Serve them with lime wedges or steamed rice on the side for a simple meal that everyone can grab and eat. If you like other crunchy taco ideas, check this take on air-fryer bang bang shrimp tacos for more inspiration: air-fryer bang bang shrimp tacos.

Table of Contents

Why You’ll Love This Crispy Chicken Wonton Tacos

Fast prep: 10-minute marinade and a quick skillet cook mean dinner in under 30 minutes.
Crunch factor: Lightly fried wonton wrappers are thin and crisp, making every bite satisfying.
Big flavor: Teriyaki, garlic, and ginger give the chicken a sweet-savory base that pairs well with sweet chili sauce.
Bright crunch: Coleslaw mix and green onions add fresh texture and a vinegar lift to cut the richness.
Crowd-friendly: Make a batch for parties or build-your-own taco nights — people love the handheld format.
Flexible: Easy to swap proteins or make it lighter with different cooking methods.
Low-ingredient list: Uses everyday pantry items and a single bagged slaw for convenience.
Eye-catching: Garnish with sesame seeds and cilantro for a restaurant-style finish.

What Is Crispy Chicken Wonton Tacos?

Crispy Chicken Wonton Tacos are small handheld tacos made by filling fried wonton wrappers with thinly sliced, teriyaki-marinated chicken and a quick coleslaw. The result is a contrast of textures: tender, soy-sweet chicken and crisp, delicate wonton shells, matched with a tangy slaw and a sweet chili drizzle. It tastes sweet, savory, and slightly spicy with bright herbal notes from cilantro. The cooking method is simple: marinate, quick-skillet sear for the chicken, and shallow fry the wonton wrappers for a delicate crunch. The vibe is casual comfort food — great for weeknights, game-day snacks, or easy entertaining.

Ingredients for Crispy Chicken Wonton Tacos

For the Chicken

2 boneless, skinless chicken breasts, thinly sliced
1/4 cup teriyaki sauce
1/2 tbsp sesame oil (from the divided amount)
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated

For the Slaw

2 cups coleslaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 tbsp rice vinegar
1 tsp honey
remaining 1/2 tbsp sesame oil

For Assembly

12 wonton wrappers
oil for frying (use a neutral oil, not listed as an ingredient)
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro

Ingredient Notes (Substitutions, Healthy Swaps)

Chicken: Use thinly sliced boneless, skinless chicken thighs if you prefer juicier meat; adjust cook time slightly. Thighs will be slightly richer.
Teriyaki sauce: Low-sodium teriyaki or a homemade mix (soy sauce + brown sugar + garlic) can work. Keep the 1/4 cup amount.
Sesame oil: If you only have sesame oil, you can use it all; if you prefer less, swap the 1/2 tbsp in the slaw for a neutral oil like canola.
Coleslaw mix: Use shredded napa cabbage or a pre-shredded crunchy slaw bag if you like extra texture.
Wonton wrappers: If you want to avoid frying, you can bake them (see Pro Tips), though they’ll be less golden and crisp.
Sweet chili sauce: Substitute with sriracha + honey for a spicier, less sweet finish.
Gluten-free option: Use gluten-free soy sauce and gluten-free wonton-style wrappers if available.

Step-by-Step Instructions

Step 1 – Marinate the chicken

In a bowl, combine 1/4 cup teriyaki sauce, 1/2 tbsp sesame oil, 1 tbsp low-sodium soy sauce, minced garlic, and grated ginger.
Add the thinly sliced chicken breasts and toss to coat. Let sit for 10 minutes.
Visual cue: The chicken will look glossy and slightly darker from the teriyaki.

Step 2 – Mix the slaw

In a medium bowl, toss the coleslaw mix and sliced green onions with 1 tbsp rice vinegar, 1 tsp honey, and the remaining 1/2 tbsp sesame oil. Set aside in the fridge while you cook the chicken.
Visual cue: The slaw should look lightly dressed, not soggy.

Step 3 – Cook the chicken

Heat a skillet over medium heat. Add a small amount of oil if the pan is not nonstick.
Add the marinated chicken in a single layer and cook, stirring occasionally, until done, about 5–7 minutes.
Pro cue: Cook just until no pink remains and juices run clear. Overcooking will dry the thin slices.

Step 4 – Crisp the wonton shells

Heat oil in a skillet to medium-high for shallow frying. Lightly fry wonton wrappers 20–30 seconds per side until golden and crisp. Drain on paper towels.
Visual cue: The edges should be light golden brown and very crisp in less than a minute total.
Safety tip: Don’t overcrowd the pan; fry in batches and keep shells warm in a low oven if needed.

Step 5 – Assemble the tacos

Place a crispy wonton shell on a plate. Fill with a spoonful of cooked chicken, a small mound of slaw, and a drizzle of sweet chili sauce.
Garnish with sesame seeds and chopped cilantro. Repeat for all 12 wrappers.
Pro cue: Assemble just before serving to keep wonton shells crisp.

Pro Tips for Success

Slice chicken thinly across the grain so pieces cook quickly and stay tender.
Pat wonton wrappers dry if they stick together; separate gently before frying.
Keep slaw dressing light to avoid soggy shells—dress only what you’ll use immediately.
Use a thermometer for frying oil if unsure; 350°F (175°C) is good for quick crisping without burning.
Cook chicken in a hot skillet so it sears quickly and keeps juices locked in.
If making many, keep cooked chicken in a warm oven (200°F / 95°C) so it stays hot while you fry and assemble.
Use low-sodium soy sauce as directed to avoid overly salty chicken with the teriyaki.

Flavor Variations

Optional: Spicy Garlic — Stir 1 tsp gochujang or chili paste into the teriyaki marinade for heat.
Optional: Citrus Twist — Add a squeeze of lime to the slaw dressing for extra brightness.
Optional: Peanut-Sesame — Drizzle a little peanut sauce with the sweet chili for a Thai-inspired twist.
Optional: Ginger-Lime Slaw — Add extra grated ginger and lime zest to the slaw for a sharper bite.
Optional: Crunch Boost — Top with crushed peanuts or toasted cashews for texture and richness.
Optional: Herb Swap — Use Thai basil instead of cilantro for a different aromatic note.

Serving Suggestions

Serve as an appetizer platter with extra sweet chili sauce for dipping.
Pair with steamed jasmine rice and steamed vegetables to make a full meal.
Offer lime wedges, sliced cucumbers, or pickled red onions on the side for freshness.
Make a taco board and let guests build their own with extra garnishes like sliced jalapeño and extra cilantro.
Serve at a casual get-together with beer or non-alcoholic iced tea.
Plate three wonton tacos per person on a long platter for a shareable starter.

Make-Ahead, Storage & Reheating

Make-ahead: Marinate the chicken up to 2 hours in advance. Mix the slaw dressing and store separately, then toss 30 minutes before serving.
Store cooked chicken and slaw separately in airtight containers in the fridge for up to 3 days.
Wonton shells: Fry fresh when possible. Pre-fried shells can be stored in an airtight container at room temperature for up to 24 hours but will lose peak crispness.
Reheating: Reheat cooked chicken in a skillet over medium heat until warmed through. Re-crisp wonton shells in a 350°F oven for 3–5 minutes. Assemble just before serving.
Texture note: Slaw will soften over time; dress it right before serving for best crunch.

Storage and Freezing Instructions

Refrigeration: Store cooked chicken and slaw separately in airtight containers for up to 3 days.
Freezing: Cooked chicken can be frozen for up to 2 months, but wonton shells do not freeze well after frying — they become soggy when thawed. Freeze only the cooked chicken if needed.
Thawing: Thaw frozen chicken in the fridge overnight and reheat in a skillet. Re-fry or re-crisp fresh wonton wrappers rather than freezing assembled tacos.
If you need long-term storage, freeze only the chicken and re-fry or bake fresh wonton wrappers before serving for best texture.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 420 kcal | 28 g | 28 g | 18 g | 2 g | 820 mg

Estimates vary by brands and portions.

FAQ About Crispy Chicken Wonton Tacos

Q: How long should I marinate the chicken?
A: The recipe calls for 10 minutes. That’s enough for flavor because the slices are thin. You can marinate up to 2 hours for a stronger taste.

Q: My slaw looks watery — what did I do wrong?
A: Overmixing or dressing too far ahead can make slaw watery. Dress it lightly and just before serving.

Q: Can I bake the wonton wrappers instead of frying?
A: Yes. Brush with oil and bake at 375°F for 6–8 minutes, flipping once, until golden. They’ll be slightly less crisp but still tasty.

Q: How do I know the chicken is done?
A: Thin slices take 5–7 minutes. Cut a piece to check—no pink inside and juices should run clear. Use a thermometer: 165°F internal temp.

Q: Can I use pre-cooked rotisserie chicken?
A: Optional — you can use shredded rotisserie chicken tossed in the teriyaki mixture to speed things up. Heat briefly before assembling.

Q: How many tacos does this recipe make?
A: The recipe yields 12 wonton tacos. Serve 2–4 per person depending on appetite.

TastyInspo Notes

Toast sesame seeds briefly in a dry skillet for a nuttier garnish.
For neat plating, use mini taco holders or lay tacos on a bed of shredded lettuce to keep shells steady.
Add a tiny squeeze of lime to each taco right before serving for brightness.
Use a squeeze bottle for the sweet chili sauce to control drizzles and keep presentation clean.
For a party, set up an assembly station with warm chicken, slaw, sauces, and garnishes for guests to build their own.

Troubleshooting

Problem: Wonton shells soggy after assembly.
Fix: Fry shells right before assembly and keep slaw undressed until just before serving. Assemble quickly.
Problem: Chicken dry and tough.
Fix: Slice thin and cook on medium heat for only 5–7 minutes. Do not overcook; remove from heat once done.
Problem: Too salty.
Fix: Use low-sodium teriyaki or reduce soy sauce. Add a splash of rice vinegar to the slaw to balance saltiness.
Problem: Slaw too sweet or too bland.
Fix: Adjust honey and rice vinegar to taste. Add salt sparingly and a squeeze of lime if too sweet.
Problem: Oil splatters while frying wontons.
Fix: Pat wrappers dry and fry at medium-high but not smoking. Use a splatter guard and keep a safe distance.
Problem: Tacos fall apart while eating.
Fix: Use a modest amount of filling and avoid overfilling. Serve on a platter that supports the shells.

Final Thoughts

These Crispy Chicken Wonton Tacos are a quick, crunchy, and flavorful option for weeknights or gatherings. They balance sweet teriyaki chicken with a bright slaw and a crisp shell, and they’re easy to tweak to taste — a simple recipe that delivers big results.

Conclusion

For a similar flavor profile and more handheld ideas, try this copycat version that inspired many: Chicken Wonton Tacos (Applebee’s Copycat!).

Easy Crispy Chicken Wonton Tacos (30-Minute Dinner)