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These crispy chicken wonton tacos are a flavor-packed twist on classic tacos that make any weeknight dinner feel like a party. You get juicy caramelized chicken inside golden wonton shells finished with a tangy slaw and a drizzle of sweet chili sauce. Every bite brings an irresistible crunch and fresh tang balanced with savory Asian-inspired flavors.
I still remember the first time I served these for game night. Everyone asked for seconds and the only regret was not making a double batch.
Ingredients
- Boneless skinless chicken breasts: Thinly sliced chicken cooks faster and soaks up all the marinade
- Teriyaki sauce: Adds sweet and salty flavor For best flavor pick a Japanese-style one with real ginger and garlic
- Sesame oil: For rich nutty aroma Use toasted sesame oil for deeper taste
- Low sodium soy sauce: Keeps the marinade balanced and not too salty
- Garlic: Freshly minced garlic really boosts the marinade
- Fresh ginger: Grated ginger brings brightness and warmth
- Coleslaw mix: Using bagged saves time while adding crunch and color
- Green onions: Sliced thin for freshness and a bit of bite
- Rice vinegar: For tang and to balance the sweetness
- Honey: Adds a gentle sweetness to the slaw
- Wonton wrappers: Crisp up beautifully in the oven Choose square wrappers for an even taco shell
- Sweet chili sauce: The finishing touch for a bright sweet heat Try to find a Thai-style brand
- Sesame seeds: Toasted for extra crunch
- Chopped cilantro: For fresh herby finish Use leaves with the tender stems for best flavor
Instructions
- Marinate the Chicken:
- Combine teriyaki sauce half the sesame oil soy sauce garlic and ginger in a mixing bowl. Add the sliced chicken and make sure each piece is well coated. Cover and refrigerate for at least one hour to really let the flavors infuse.
- Shape and Crisp the Wonton Taco Shells:
- Heat your oven to three hundred seventy five degrees Fahrenheit. Drape each wonton wrapper over the back of a muffin tin so they form a taco shape. Bake for about eight minutes until the edges are golden and the wrapper is firm. This step is the real secret to that shattering crisp.
- Cook the Marinated Chicken:
- Heat a skillet over medium heat and add a small drizzle of oil if needed. Once hot add the chicken in a single layer. Let it cook undisturbed for about three minutes so it caramelizes before flipping. Continue cooking until cooked through and slightly sticky from the marinade.
- Mix the Tangy Slaw:
- In a big bowl toss together the coleslaw mix green onions remaining sesame oil rice vinegar and honey. Use tongs to really mix everything so the slaw gets evenly coated and tastes bright in every bite.
- Assemble the Tacos:
- Place a few pieces of cooked chicken inside each crispy wonton taco shell. Top with a generous spoonful of the slaw. Finish each taco with a squiggle of sweet chili sauce then sprinkle with sesame seeds and chopped cilantro. Serve while the shells are fresh and crispy.
Sesame oil is hands down my personal favorite part of this recipe. The aroma alone takes me straight back to my grandmother’s kitchen and every time I smell it sizzling in the pan I know something good is about to be served.
Storage and Reheating Advice
Keep the taco components separate for storage. Store the crisped wonton shells in an airtight container at room temperature so they stay crunchy. The cooked chicken and slaw go in separate airtight containers in the fridge. Reheat chicken in a skillet just until warm to keep its caramelized texture.
Swapping Ingredients
No teriyaki sauce Just combine some extra soy sauce with honey and a pinch of ginger. Chicken can be swapped for thinly sliced beef strips or even tofu if you want a vegetarian version. For spicy lovers slice up fresh red chili and add to the slaw for heat.
Serving Ideas
These tacos pair perfectly with a simple side of steamed edamame or a cucumber salad. They also make a stunning starter if you are doing an Asian-inspired dinner night. Try drizzling a bit more sweet chili sauce at the table for extra zing.
Cultural and Fun Background
Inspired by both Chinese crispy wontons and classic American tacos this dish is a celebration of fusion cooking at its most joyfully simple. It is perfect for getting all ages excited about dinner and every time I serve it to guests it sparks conversation.
Seasonal Adaptations
Shred some fresh mango into the slaw in summer Add a sprinkle of pomegranate seeds in winter for color Swap green onions for chives or garlic scapes in spring One of my favorite things about this recipe is how versatile it is I once made it for a family picnic and everyone agreed it was even tastier eaten outdoors.
Freezer Meal Conversion
Freeze the cooked chicken in smaller portions to quickly reheat later for taco nights. The slaw and shells do not freeze well but you can prep the chicken ahead for busy weeks.
Success Stories
Last birthday party these were gone before the main course even made it to the table Young cooks especially love to help with the shell shaping step and giggle at the crispy results.
The best part of these tacos is their crunch and freshness—make them once and they’ll become a party staple. Enjoy every bite before the shells lose their snap!
Recipe FAQs
- → How do you make wonton taco shells crispy?
Drape wonton wrappers over a muffin tin and bake until golden and crisp for a sturdy shell.
- → What’s the best way to marinate the chicken?
Combine teriyaki sauce, soy sauce, sesame oil, garlic, and ginger, then let sliced chicken soak for at least 1 hour.
- → Can I use a different protein?
Yes, swap in thinly sliced beef, shrimp, or tofu for a delicious variation.
- → What slaw works best for these tacos?
A mix of cabbage and carrots tossed with rice vinegar, honey, and sesame oil provides cool, crunchy contrast.
- → How do you serve these wonton tacos?
Fill crispy shells with chicken and slaw, then garnish with sweet chili sauce, sesame seeds, and cilantro. Serve immediately.
- → Can these be made ahead of time?
Prepare chicken and slaw in advance, but assemble just before serving to keep shells crisp.