Crispy Chicken Wonton Tacos with Teriyaki Glaze Recipe
Crispy Chicken Wonton Tacos with Perfect Teriyaki Glaze offer a delightful combination of crunchy wonton shells filled with tender, juicy teriyaki-glazed chicken topped with fresh vegetables and flavorful sauces. This Asian fusion appetizer is easy to make, impresses with bold flavors, and can be customized with various proteins or toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
For the Wonton Shells:
- Wonton wrappers (square or round) – as needed
- Cooking oil (vegetable or canola, for frying) – 1-2 inches in skillet
For the Chicken Filling:
- 1 lb (450 g) boneless, skinless chicken breasts, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
- Salt and pepper to taste
For the Teriyaki Glaze:
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)
Optional Toppings:
- Shredded cabbage or lettuce
- Diced green onions
- Sesame seeds
- Sriracha or spicy mayo
Instructions
- Prepare the Wonton Shells: Heat 1-2 inches of cooking oil in a large skillet over medium heat until it reaches around 350°F (175°C). Carefully add wonton wrappers one at a time, folding them gently into a taco shape using tongs. Fry each side for 20-30 seconds until the shells are crispy and golden. Remove and drain on paper towels. Set aside.
- Cook the Chicken: In a separate skillet, heat 1 tablespoon sesame oil over medium heat. Add the diced chicken, then season with 2 tablespoons soy sauce, minced garlic, grated ginger, salt, and pepper. Cook for 5-7 minutes, stirring occasionally until the chicken is fully cooked and slightly caramelized.
- Make the Teriyaki Glaze: In a small saucepan, combine 1/4 cup soy sauce, 2 tablespoons honey (or brown sugar), 1 tablespoon rice vinegar, and 1 teaspoon sesame oil. Heat over medium-low heat until the mixture begins to simmer. Gradually whisk in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) continuously until the sauce thickens. Remove from heat.
- Toss the Chicken with Glaze: Pour the prepared teriyaki glaze over the cooked chicken in the skillet. Toss to coat the chicken evenly. Let it simmer for another minute to absorb the flavors fully.
- Assemble the Tacos: Spoon the glazed chicken into each crispy wonton shell. Top with shredded cabbage or lettuce, diced green onions, sesame seeds, and drizzle with sriracha or spicy mayo if desired.
- Serve: Serve immediately while the wonton shells remain crunchy for the best eating experience.
Notes
- For a healthier alternative, bake the wonton shells draped over the back of a muffin tin at 375°F (190°C) for 8-10 minutes instead of frying.
- Adjust the sweetness or tanginess of the teriyaki glaze by increasing honey or rice vinegar as desired.
- Prep the chicken and teriyaki glaze ahead of time to speed up assembly when ready to serve.
- Avoid overcrowding the frying pan to maintain oil temperature and ensure crispy shells.
- Use fresh garlic and ginger instead of powdered versions for better flavor.
- Leftover chicken filling can be stored in an airtight container in the fridge for up to 3 days and reheated in a skillet or microwave.
- Wonton shells are best eaten fresh as they lose crispiness after storage but can be fried ahead and kept sealed for up to 24 hours.
Keywords: crispy wonton tacos, chicken tacos, teriyaki glaze, Asian fusion, appetizer recipe
