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Crispy Chicken Wonton Tacos with Teriyaki Glaze

Golden crispy wonton shells filled with juicy teriyaki-glazed chicken breast and topped with shredded cabbage, green onions, and sesame seeds. A fun and easy Asian fusion recipe ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Appetizer, Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • wonton wrappers (square or round) as needed
  • cooking oil (vegetable or canola) for frying, 1 to 2 inches in pan
  • 1 lb boneless skinless chicken breasts diced into small even pieces
  • 2 tbsp soy sauce for chicken marinade
  • 1 tbsp sesame oil for cooking chicken
  • 1 clove garlic minced
  • 1 tsp fresh ginger grated
  • salt and pepper to taste
  • 1/4 cup soy sauce for teriyaki glaze
  • 2 tbsp honey or brown sugar
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil for teriyaki glaze
  • 1 tbsp cornstarch mixed with 2 tablespoons water slurry for thickening
  • shredded cabbage or lettuce optional topping
  • diced green onions optional topping
  • sesame seeds optional topping
  • sriracha or spicy mayo optional topping

Equipment

  • Large skillet or frying pan
  • Small saucepan
  • Tongs
  • Mixing bowls
  • Paper towels

Method
 

  1. Heat 1 to 2 inches of cooking oil in a large skillet over medium heat to 350 degrees F. Add wonton wrappers one at a time, folding each into a taco shape with tongs. Fry for 20 to 30 seconds per side until golden and crisp. Drain on paper towels.
  2. In a separate skillet, heat 1 tablespoon sesame oil over medium heat. Add diced chicken and season with soy sauce, garlic, ginger, salt, and pepper. Cook for 5 to 7 minutes, stirring occasionally, until cooked through and lightly caramelized.
  3. In a small saucepan, combine soy sauce, honey, rice vinegar, and sesame oil. Heat over medium-low until simmering. Whisk in the cornstarch slurry and continue whisking until the glaze is glossy and thickened, about 1 to 2 minutes. Remove from heat.
  4. Pour the teriyaki glaze over the cooked chicken and toss to coat evenly. Simmer together for 1 more minute.
  5. 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. Serve immediately.

Notes

Fry wonton shells right before serving for best crunch. Store chicken filling separately in the fridge for up to 3 days. For a lighter option, bake wonton shells at 375 degrees F for 8 to 10 minutes over a muffin tin instead of frying.