Ben Kenwood January 17, 2026

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Crispy Chicken Wonton Tacos

Name: Crispy Chicken Wonton Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Asian
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

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A warm kitchen, the sizzle of chicken meeting a hot skillet, the sweet perfume of teriyaki and ginger, the crisp crack of a fried wonton shell as you take the first bite, the cool crunch of coleslaw tucked inside, all coming together in one playful handheld. Crispy Chicken Wonton Tacos turn weeknight dinners into something festive, and they shine at casual parties when you want food that feels both indulgent and bright. If you like bold textures and an easy assembly line, these tacos will become a go to, and if you want a contrasting recipe, you might enjoy this lively twist on Asian inspired chicken, like our take on crispy bang bang chicken, which shares many of the same sweet and tangy notes.

Why You’ll Love This

These Crispy Chicken Wonton Tacos are a joyful mash up of flavors and textures, they pair the crunch of a fried wonton shell with tender, umami rich chicken and a tangy, crisp slaw. The contrast makes every bite exciting, and the whole dish comes together quickly, which is perfect for busy evenings or a relaxed gathering where people can assemble their own tacos.

What makes them special is how versatile they are, you can dress them up for a party or keep them simple for a weeknight. They are also forgiving with swaps, so you can adjust heat, herbs, or sauces to suit your palate. A few quick reasons to love these tacos

Crunchy shells with warm, savory filling
Bright, refreshing slaw to balance richness
Quick to prepare and easy to scale up for a crowd
Great finger food for casual entertaining

Ingredients and Key Notes

This dish balances savory, sweet, and tangy elements, the teriyaki and soy build a savory-sweet base while sesame oil and ginger add warmth, and the coleslaw brings a fresh crunch. If you prefer, low-sodium soy sauce keeps salt in check, and swapping honey for maple syrup works well for a slightly different sweetness.

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

(Quick note, thinly slicing the chicken helps it cook evenly and lets the teriyaki soak into more surface for extra flavor.)

How to Cook Crispy Chicken Wonton Tacos

Marinate the chicken, toss the thinly sliced chicken breasts with the teriyaki sauce, 1/2 tbsp of the sesame oil, the soy sauce, minced garlic, and grated ginger, let it sit for 10 minutes, you will smell the ginger and garlic brightening the sauce.
Cook the chicken, warm a skillet over medium heat with a drizzle of oil, add the marinated chicken in a single layer and cook, stirring occasionally, until no longer pink and slightly caramelized at the edges, about 5 to 7 minutes, the meat should be glossy and fragrant.
Make the slaw, in a bowl combine the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tbsp sesame oil, toss until everything is lightly coated, the slaw will look glossy and will have a lively tang.
Fry the wonton wrappers, heat about 1/2 inch of neutral oil in a skillet until shimmering, carefully lay each wonton wrapper in the oil and fry about 20 to 30 seconds per side, they should puff slightly and turn golden, drain on paper towels, they will be very crisp and crackle when touched.
Assemble the tacos, fill each crispy wonton shell with a spoonful of the cooked chicken, a small mound of coleslaw, and a drizzle of sweet chili sauce, the combination should look colorful, with glossy chicken and bright shreds of cabbage.
Garnish and finish, sprinkle each taco with sesame seeds and chopped cilantro, the sesame seeds add a nutty note and the cilantro brings an herbal lift, serve immediately so the shells stay crunchy.

Prep ~ 15 minutes, Cook ~ 20 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 320 per serving (estimate)

Make-Ahead and Prep Tips

You can split this recipe across a few prep sessions to make assembly quick at serving time. Thinly slice and marinate the chicken up to 24 hours ahead to deepen flavor, keep it covered in the fridge. The slaw can be tossed in advance and will keep well for a day, but hold off on dressing it too early if you prefer it very crisp, otherwise it softens slightly and still tastes delicious. Wonton wrappers are best fried close to serving for maximum crunch, but you can fry them a few hours ahead, store them in a single layer on a wire rack at room temperature, and re-crisp briefly in a warm oven at 350 F for 3 to 4 minutes if needed. For parties, set up an assembly station with warmed chicken in a shallow dish, the dressed slaw in a bowl, sauces in small bowls, and wonton shells upright on a platter, so guests can build their own Crispy Chicken Wonton Tacos.

How to Store Leftovers

Refrigerate cooked components within two hours, place chicken and slaw in airtight containers for best results. The cooked chicken will keep for 3 to 4 days in the fridge, the dressed slaw about 1 to 2 days for optimal crunch, it remains safe longer but will soften. If you have leftover fried wonton shells, store them in an airtight container at room temperature for up to 2 days, avoiding moisture which will make them lose their crispness. For longer storage, freeze cooked chicken in a freezer safe container for up to 2 months, thaw overnight in the refrigerator before reheating. When reheating, warm the chicken gently in a skillet over medium low heat with a splash of water to keep it from drying out, and crisp shells briefly in an oven or toaster oven to restore texture. A freshness cue, if the coleslaw smells sour or the chicken has an off odor, discard it.

What Goes Well with Crispy Chicken Wonton Tacos

A simple cucumber salad with rice vinegar and sesame seeds, it cools the palate
Steamed edamame with a sprinkle of coarse salt, they add a salty pop
Coconut rice or jasmine rice, a neutral bed for saucy extras
Pickled red onions for sharp contrast to the sweet chili sauce
A light miso soup to start, keeping the meal balanced and warm
For another taco option at your spread, pair with a hearty alternative like crispy beef tacos, to offer red meat variety

Make It Your Own

Explore these variations to tailor the Crispy Chicken Wonton Tacos to your taste, each idea keeps the spirit of the original while adding new textures and flavors.

Spicy kick, add sriracha or a chopped fresh chili to the marinade, this gives the chicken a steady heat.
Hoisin glaze, brush the cooked chicken with a little hoisin before assembling for a deeper, slightly sweet soy flavor.
Turkey bacon crunch, crisp chopped turkey bacon and sprinkle it on top for a smoky, savory contrast, swap is lighter than traditional bacon.
Peanut slaw, mix a tablespoon of creamy peanut butter into the slaw dressing for a nutty, satiny coating that pairs beautifully with the teriyaki.
Citrus brightness, add orange or lime zest to the slaw dressing for an aromatic lift that cuts through richness.
Sesame crust, toss the chicken in toasted sesame seeds before frying for extra crunch and visual appeal.
Vegetarian version, substitute shredded soy curls or firm tofu, marinate and pan sear them to replace the chicken while keeping the same bold flavors.
Herb-forward, swap cilantro for a mix of mint and basil for a fresher, Southeast Asian style finish.

Pro Tips for Best Results

Pat the chicken dry before slicing, this helps the marinade cling and promotes even browning.
Do not overcrowd the skillet, cook in batches if necessary so the chicken sears instead of steams.
Keep oil temperature steady for frying wontons, medium heat ensures even browning without burning.
Taste the slaw and adjust acidity, if it needs more zip add a little more rice vinegar, if too sharp add a touch more honey.
Use a thermometer if unsure, cooked chicken should reach 165 F for safety.
Assemble just before serving, filling wonton shells too far in advance will make them soggy.

Crispy Chicken Wonton Tacos FAQs

What type of chicken is best for these tacos?
Boneless, skinless chicken breasts work well sliced thin, they cook quickly and absorb the teriyaki nicely. If you prefer darker meat, boneless chicken thighs provide more fat and a richer flavor, they will still pair beautifully with the sweet and tangy elements.

Can I bake the wonton wrappers instead of frying them?
Yes, brush both sides lightly with oil and bake on a sheet at 400 F for 6 to 8 minutes, flipping once, until golden and crisp, baking gives a lighter result and reduces oil usage, but fried shells are still crispier and cook a little faster.

How can I keep the wonton shells from getting soggy?
Serve immediately after assembly when possible, or place a thin layer of shredded cabbage or a smear of sweet chili sauce on the shell before adding wetter ingredients to create a barrier, also fry shells right before serving for maximum crunch.

Is there a gluten free adaptation?
Use gluten free wonton wrappers or make small taco cups from thinly sliced sweet potato slices roasted until crisp, and swap the soy sauce for tamari, this keeps the same flavor profile while accommodating gluten sensitivities.

How spicy are these tacos by default, and can I make them milder?
By default they are more sweet and tangy than spicy, the sweet chili sauce has a gentle heat, if you prefer milder keep the chili sauce on the side or swap for a milder sweet soy glaze, for more heat add a drizzle of sriracha or sliced chiles.

Can I prepare these for a party where guests assemble their own?
Absolutely, arrange the chicken in a warm dish, set the fried wonton shells on a platter, bowl the slaw and sauces separately, provide tongs and small spoons so guests can build their own Crispy Chicken Wonton Tacos, this setup keeps everything tidy and interactive.

Final Thoughts

Crispy Chicken Wonton Tacos are a celebration of texture and flavor, they are simple enough for a weeknight and playful enough for a gathering, the contrast between crunchy shell, tender chicken, and bright slaw keeps every bite interesting. Give them a try soon, they are an easy way to turn familiar pantry ingredients into something memorable, and once you master the basic assembly you can riff on sauces, slaws, and garnishes to make them truly your own.

Crispy Chicken Wonton Tacos

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten-Free Option Available

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Description

Crispy Chicken Wonton Tacos are a joyful mash up of flavors and textures, pairing crunchy fried wonton shells with savory chicken and a tangy coleslaw.

Instructions

Marinate the chicken by tossing it with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, minced garlic, and grated ginger; let sit for 10 minutes.
Cook the chicken in a skillet over medium heat with a drizzle of oil, stirring occasionally until no longer pink and slightly caramelized, about 5 to 7 minutes.
In a bowl, combine coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil; toss until coated.
Heat about 1/2 inch of oil in a skillet and fry wonton wrappers about 20 to 30 seconds per side until golden; drain on paper towels.
Assemble tacos by filling each wonton shell with chicken, coleslaw, and sweet chili sauce.
Sprinkle with sesame seeds and chopped cilantro before serving immediately.