Pin
These crunchy wonton chicken tacos are my take on those crowd-pleasing fusion appetizers that vanish quickly at parties. They combine snappy shells, tender seasoned chicken and a crisp veggie topping for the ultimate texture and flavor combo. Making them at home beats restaurant versions—you'll love how fresh and vibrant they taste.
I whipped these up during a night when we wanted something fancier than our usual movie snacks. Now my family demands them for sports gatherings and informal hangouts—and they're always gone in minutes.
Round Up Your Ingredients
- Boneless skinless chicken breasts: Try to find free-range or air-chilled for better flavor absorption and texture
- Teriyaki sauce: Pick one with rich consistency for maximum taste impact
- Sesame oil: Gives that wonderful nutty background and helps ingredients get crispy, grab toasted if you can
- Low-sodium soy sauce: Adds umami without overwhelming saltiness
- Garlic: Crush it yourself for stronger punch, add another clove if you're a garlic fan
- Fresh ginger: Finely shredded for warmth and zing, so much better than dried in this dish
- Coleslaw mix: Gives you ready-to-go cabbage and carrots for quick assembly, pick a fresh-looking bag
- Green onions: Thinly cut for pretty color and mild bite, select bunches with vibrant tops
- Rice vinegar: Adds brightness with gentler acidity than standard vinegars
- Honey: Cuts through tanginess, raw varieties offer the best flavor
- Wonton wrappers: Turn into perfect mini shells when cooked, look in the cold section of your store
- Sweet chili sauce: Provides that sticky sweet heat, any supermarket brand works fine
- Sesame seeds: Scatter on top for crunch and visual appeal, briefly heating them enhances their flavor
- Cilantro: Snipped fresh for that zesty finish, look for bunches without yellow leaves
How to Make It
- Marinate the Chicken:
- Mix your sliced chicken strips with teriyaki sauce, half the sesame oil, soy sauce, garlic, and ginger. Make sure every piece gets coated well. Let it rest at least 10 minutes to soak up the flavors—pushing it to 30 minutes works even better. This step isn't just about taste—it'll make your chicken super juicy too.
- Cook the Chicken:
- Warm up a nonstick pan over medium heat. Drop in all your chicken including any leftover marinade. Lay everything flat and don't touch it for the first two minutes to get nice browned edges. Then stir occasionally until the chicken's fully done and the sauce has gotten slightly thicker, about 5-7 minutes total. Set it aside but keep it warm.
- Toss the Slaw:
- While your chicken cooks, put your slaw mix, green onions, rice vinegar, honey and remaining sesame oil in a bowl. Mix thoroughly until everything looks coated and slightly glossy. You want the cabbage to soften just a bit while staying crunchy. Give it a taste and add more vinegar or honey if needed.
- Fry the Wonton Shells:
- Pour a thin layer of cooking oil into a big skillet and heat it over medium-high. Work with just a few wonton wrappers at a time, carefully dropping each one into the hot oil for around 20-30 seconds per side. As they cook, use tongs to fold them into taco shapes. Move them to paper towels to drain—they should be golden and crisp but still flexible.
- Assemble the Tacos:
- Arrange your crispy shells on a serving dish. Add a spoonful of hot chicken to each one, then pile on the colorful slaw. Drizzle some sweet chili sauce over everything for a hit of sweet heat.
- Garnish and Serve:
- Finish by scattering sesame seeds and freshly chopped cilantro over your mini tacos. Serve them immediately to enjoy that perfect crunch.
The sesame oil really makes this recipe pop—it brings such amazing depth to both the chicken mixture and the veggie topping. My children love helping shape the wonton shells, and I can't help smiling when I see how proud they are after helping make dinner that disappears so fast.
Flavor Boosters
Storage and Make-Ahead Tips: You can keep leftover chicken and slaw in separate sealed containers in your fridge for up to two days. Always fry your wonton shells right before you plan to eat for the best crunch. If you end up with extra fried shells, let them cool all the way and store them unwrapped or very loosely covered so they don't turn soft. Don't put everything together until you're ready to eat or they'll get soggy fast.
Serving Suggestions
These tacos work great as party starters or you can make them the main event with a simple side salad or some steamed edamame. They taste wonderful with fizzy water or cold green tea. When you're feeding a group, setting up a DIY taco bar is super fun—especially since kids absolutely love building their own tiny tacos.
Creative Twists
You can use thin slices of tofu, fresh shrimp, or even chunks of grocery store rotisserie chicken when you're in a hurry. For a meat-free option, try sautéed mushrooms mixed with tofu and extra garlic and ginger. Don't have sweet chili sauce? Mix mayo with a bit of sriracha for a creamy spicy topping that goes really well with the crunchy slaw.
Cut your chicken into thin strips so it soaks up flavor fast and cooks quickly, and always fry those wonton shells right before eating. The DIY assembly is half the fun—everyone loves customizing their own tiny tacos!
Common Questions About This Recipe
- → How do I get the wonton wrappers crispy?
Just cook wonton wrappers in hot oil for about 20-30 seconds on each side until they turn golden brown. Pat them dry with paper towels to soak up extra oil.
- → Can I use store-bought coleslaw mix?
You bet, grabbing a ready-made coleslaw pack with cabbage and carrots cuts down on prep time and still gives you that nice crunch in every taco.
- → What is the best way to marinate the chicken?
Mix your thin chicken slices with teriyaki sauce, soy sauce, minced garlic, grated ginger, and a dash of sesame oil. Let it sit for at least 10 minutes to soak up all those yummy flavors before cooking.
- → How can I add extra spice to the tacos?
Throw in some sliced chili peppers with your slaw or drizzle more sweet chili sauce on top for added heat. A squirt of sriracha works great too if you want that fiery kick.
- → What toppings work well with these tacos?
Fresh green onions, crunchy sesame seeds, and chopped cilantro really brighten things up. You can also try some shredded lettuce or a squeeze of lime juice to make the flavors pop.