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Crispy Chicken Wonton Tacos with Teriyaki Glaze

Crispy chicken wonton tacos with teriyaki glaze topped with shredded cabbage, carrot matchsticks, and sesame seeds on a white plate
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Golden crispy wonton shells filled with juicy teriyaki-glazed chicken and fresh toppings. A fun Asian-Mexican fusion dish that is perfect for weeknight dinners or parties.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into small bite-sized pieces
  • 2 tablespoons soy sauce (for marinade)
  • 1 tablespoon sesame oil (for marinade)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger powder
  • 1/4 cup soy sauce (for teriyaki glaze)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil (for glaze)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 24 to 30 wonton wrappers
  • Vegetable oil, for frying
  • 1 cup shredded cabbage
  • 1/2 cup carrot matchsticks
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds
  • Fresh cilantro leaves, to taste

Instructions

  1. In a bowl, toss chicken pieces with 2 tablespoons soy sauce, sesame oil, garlic powder, and ginger powder. Marinate for 15 to 20 minutes at room temperature.
  2. In a small saucepan over medium heat, stir together soy sauce, honey, rice vinegar, sesame oil, garlic, and fresh ginger. Bring to a gentle simmer. Stir in the cornstarch-water mixture and cook, stirring constantly, for 2 to 3 minutes until thickened. Remove from heat and set aside.
  3. Heat a skillet over medium-high heat. Add marinated chicken in a single layer. Cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to 165 degrees F. Pour half the teriyaki glaze over the chicken and toss to coat.
  4. Heat 1 inch of vegetable oil in a skillet or deep fryer to 350 degrees F. Fold each wonton wrapper in half. Working in small batches, fry for 30 to 60 seconds per side until golden and firm. Drain on paper towels. For a uniform shape, drape hot shells over the edge of a muffin tin and let cool. Bake option: drape folded wrappers over an upside-down muffin tin at 375 degrees F for 8 to 10 minutes.
  5. Fill each crispy wonton shell with a spoonful of teriyaki chicken. Do not overfill. Top with shredded cabbage, carrot matchsticks, green onions, sesame seeds, and cilantro.
  6. Drizzle remaining teriyaki glaze over assembled tacos and serve immediately.

Notes

  • Do not overfill the wonton shells or they may crack. Fill right before serving to keep them crispy.
  • To hold fried shells until serving, keep them in a single layer in a 200 degree F oven for up to 20 minutes.
  • Store all components separately in airtight containers in the fridge for up to 3 days. Do not freeze assembled tacos or fried wonton shells.
  • The teriyaki glaze can be doubled and stored in a sealed jar in the fridge for up to one week. Use it as a stir-fry sauce or dipping sauce all week.

Nutrition

Find it online: https://www.benefitiany.com/crispy-chicken-wonton-tacos/