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Crispy Chicken Wonton Tacos with Teriyaki Glaze Recipe

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★★★★★

4.7 from 58 reviews

Enjoy these Crispy Chicken Wonton Tacos with a delicious homemade teriyaki glaze. Featuring tender, lightly caramelized chicken nestled in crisp fried wonton wrappers, these tacos are topped with fresh cabbage, green onions, sesame seeds, and a touch of spicy mayo or sriracha for an irresistible Asian-inspired appetizer or snack.

Ingredients

Scale

For the Wonton Tacos

  • Wonton wrappers (square or round), as needed
  • 1–2 inches cooking oil (vegetable or canola), for frying

For the Chicken

  • 1 lb 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 (cornstarch slurry)

Optional Toppings

  • Shredded cabbage or lettuce
  • Diced green onions
  • Sesame seeds
  • Sriracha or spicy mayo

Instructions

  1. Fry the Wonton Wrappers: Heat 1-2 inches of cooking oil in a large skillet over medium heat. Once the oil is hot, carefully add wonton wrappers one at a time. Using tongs, gently fold each wrapper into a taco shape and fry for 20-30 seconds on each side until they turn crispy and golden brown. Remove and drain on paper towels, then set aside.
  2. Cook the Chicken: In a separate skillet, heat 1 tablespoon sesame oil over medium heat. Add the diced chicken breasts and 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, slightly browned, and caramelized.
  3. Prepare 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), stirring continuously until the sauce thickens. Remove from heat.
  4. Glaze the Chicken: Pour the thickened teriyaki glaze over the cooked chicken in the skillet. Toss well to evenly coat the chicken pieces with the glaze. Allow it to simmer for another minute so the chicken absorbs the flavors.
  5. Assemble the Tacos: Spoon the glazed chicken into each crispy wonton shell. Top with shredded cabbage or lettuce, diced green onions, sesame seeds, and a drizzle of sriracha or spicy mayo if desired. Serve immediately for best texture and flavor.

Notes

  • Be careful when frying the wonton wrappers as the oil can splatter; use tongs to avoid burns.
  • If you want a milder flavor, omit the sriracha or spicy mayo toppings.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos and ensure wonton wrappers are gluten-free.
  • Make sure chicken is fully cooked to an internal temperature of 165°F (74°C).
  • Leftover glazed chicken can be stored separately in an airtight container in the refrigerator for up to 3 days.

Keywords: crispy chicken wonton tacos, teriyaki chicken tacos, fried wonton tacos, Asian appetizers, teriyaki glaze recipe

Find it online: https://platedbyemma.com/crispy-chicken-wonton-tacos-with-teriyaki-glaze-recipe/