introduction
These Crispy Chicken Wonton Tacos mix crunchy wonton shells, savory chicken, and a fresh slaw. They cook fast and taste great. You can make them for a quick dinner or a snack for friends.
why make this recipe
You should make this recipe because it is quick, tasty, and fun to eat. The chicken is flavored with teriyaki and garlic. The crispy wonton shell adds a nice crunch. The slaw gives a fresh bite. It takes about 20 minutes from start to finish.
how to make Crispy Chicken Wonton Tacos
- Marinate the chicken. Put the thinly sliced chicken in a bowl. Add teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, minced garlic, and grated ginger. Mix well and let sit for 10 minutes.
- Cook the chicken. Heat a skillet over medium heat. Add the chicken and cook until done, about 5–7 minutes. Stir so it cooks evenly.
- Make the slaw. In a bowl, toss the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tbsp sesame oil. Mix until the vegetables are coated.
- Fry the wonton wrappers. Heat oil in a skillet for shallow frying. Fry each wonton wrapper for 20–30 seconds per side until crispy and golden. Drain on paper towel.
- Assemble the tacos. Place cooked chicken in each crispy wonton shell. Add a spoonful of slaw on top. Drizzle 1–2 tsp sweet chili sauce over each taco.
- Garnish and serve. Sprinkle sesame seeds and chopped cilantro on top before serving.
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
Directions :
- Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
- Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
- Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
- Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
- Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and cilantro.
how to serve Crispy Chicken Wonton Tacos
Serve the tacos warm. Put them on a platter for guests. Offer extra sweet chili sauce on the side. Add lime wedges if you like a bright finish.
how to store Crispy Chicken Wonton Tacos
Store leftover chicken and slaw separately in airtight containers in the fridge for up to 3 days. Keep fried wonton shells in a dry jar or container at room temperature for up to 2 days to keep them crisp. Reheat chicken in a skillet or microwave before assembling.
tips to make Crispy Chicken Wonton Tacos
- Dry the wonton wrappers slightly before frying to reduce splatter.
- Do not overfill the shells so they stay crisp.
- Use thin slices of chicken so it cooks fast and stays tender.
- Taste the slaw and add more honey or vinegar to balance sweet and sour.
- Fry in small batches to keep oil temperature steady.
variation (if any)
- Make them spicy: add sriracha to the slaw or mix hot sauce into the sweet chili sauce.
- Make them with shrimp: swap chicken for peeled shrimp and cook 2–3 minutes per side.
- Baked option: brush wonton wrappers with oil and bake at 375°F (190°C) for 6–8 minutes until crisp.
FAQs
Q: Can I use store-bought cooked chicken?
A: Yes. Warm the cooked chicken in a skillet with a little teriyaki sauce before making the tacos.
Q: Can I make the slaw ahead?
A: Yes. Make the slaw up to a day ahead and keep it chilled. Toss before serving.
Q: What oil is best for frying wontons?
A: Use a neutral high-heat oil like vegetable, canola, or peanut oil.
Q: How do I keep wontons from getting soggy?
A: Fry them until very crisp and keep them separate from the wet fillings until just before serving.
Q: Can I freeze the cooked chicken?
A: Yes. Freeze cooked chicken in a sealed bag for up to 2 months. Thaw in the fridge before reheating.
Conclusion
If you like a mix of crunchy and savory, these Crispy Chicken Wonton Tacos are a good pick. For a similar take on chicken wonton tacos and ideas on presentation, see this Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian. For another clear recipe and step photos, check this Crispy Chicken Wonton Tacos – My Organized Chaos. If you want the restaurant version to compare, look at Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery.
Crispy Chicken Wonton Tacos
Ingredients
Marinade and Chicken
- 2 pieces boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided) 1/2 tbsp for marinade, 1/2 tbsp for slaw
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
Slaw
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
Wonton and Garnish
- 12 pieces wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds for garnishing
- 2 tbsp chopped cilantro for garnishing
Instructions
Preparation
- Marinate the chicken. Put the thinly sliced chicken in a bowl. Add teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, minced garlic, and grated ginger. Mix well and let sit for 10 minutes.
- Cook the chicken. Heat a skillet over medium heat. Add the chicken and cook until done, about 5-7 minutes. Stir so it cooks evenly.
- Make the slaw. In a bowl, toss the coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tbsp sesame oil. Mix until the vegetables are coated.
Frying and Assembly
- Heat oil in a skillet for shallow frying. Fry each wonton wrapper for 20-30 seconds per side until crispy and golden. Drain on paper towels.
- Assemble the tacos. Place cooked chicken in each crispy wonton shell. Add a spoonful of slaw on top. Drizzle 1-2 tsp sweet chili sauce over each taco.
- Garnish and serve. Sprinkle sesame seeds and chopped cilantro on top before serving.
