Dinner

Crispy Chicken Wonton Tacos Recipe

ByHugo Harnd October 20, 2025October 20, 2025

Introduction

Crispy Chicken Wonton Tacos offer a delightful fusion of textures and flavors, combining tender teriyaki chicken with crunchy wonton shells and fresh slaw. This easy-to-make dish is perfect for a fun weeknight dinner or an impressive appetizer for gatherings.

Three tacos are lined up on a white plate on a white marbled surface. Each taco has a light golden crispy shell filled with a thick layer of browned, cooked shrimp at the base. Above the shrimp, there is a mix of finely shredded white and purple cabbage, adding light and deep purples with a crunchy texture. On top of this, thin slices of green onion add fresh green color and small pieces of crushed peanuts provide a light beige crunch scattered over everything. The tacos are drizzled with a sticky reddish-brown sauce that adds shine and a bit of gloss to the toppings. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts, thinly sliced
1/4 cup teriyaki sauce
1 tbsp sesame oil (divided)
1 tbsp low-sodium soy sauce
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 cups coleslaw mix (cabbage and carrots)
2 green onions, thinly sliced
1 tbsp rice vinegar
1 tsp honey
12 wonton wrappers
2 tbsp sweet chili sauce
1 tsp sesame seeds
2 tbsp chopped cilantro

Instructions

Step 1: In a bowl, mix teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger. Add the sliced chicken and marinate for at least 1 hour.
Step 2: Preheat the oven to 375°F. Drape the wonton wrappers over the back of a muffin tin to form taco shells. Bake for 7–9 minutes until golden and crispy.
Step 3: Heat a skillet over medium heat. Cook the marinated chicken for 5–7 minutes until cooked through and caramelized. Set aside.
Step 4: In a bowl, combine the coleslaw mix, green onions, remaining 1/2 tablespoon sesame oil, rice vinegar, and honey. Toss well to combine. (You can add a splash of soy sauce here if desired.)
Step 5: Fill each crispy wonton shell with the cooked chicken, top with slaw, drizzle with sweet chili sauce, and garnish with sesame seeds and chopped cilantro. Serve immediately.

Tips & Variations

For extra spice, add a pinch of crushed red pepper flakes to the slaw or drizzle with sriracha instead of sweet chili sauce.
Use rotisserie chicken as a shortcut if short on time; just toss in some teriyaki sauce before assembling.
Try substituting the coleslaw mix with shredded kale or napa cabbage for a different texture.

Storage

Store any leftover chicken and slaw separately in airtight containers in the refrigerator for up to 3 days. Wonton shells are best enjoyed fresh and crispy; if storing them, keep them in an airtight container to maintain crunch. Reheat the chicken gently in a skillet or microwave before serving.

How to Serve

Three tacos are shown on a white plate with a white marbled background, each taco made with a golden, slightly crispy shell. Inside, there is a layer of cooked shrimp coated in a shiny, dark reddish-brown sauce. On top of the shrimp, there are thin strips of purple cabbage and white cabbage, adding texture and color. Fresh green chopped scallions and small pieces of light beige crushed nuts are sprinkled over the cabbage. There is also a drizzle of the same reddish-brown sauce over the top, adding shine and moisture to the tacos. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the wonton shells ahead of time?

Yes, you can bake the wonton shells a few hours ahead and keep them in an airtight container. However, they are crispiest when fresh, so assemble just before serving for best texture.

What can I use as a substitute for teriyaki sauce?

If you don’t have teriyaki sauce on hand, you can mix soy sauce with a bit of brown sugar or honey and a splash of rice vinegar to create a similar sweet-savory glaze.