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Crispy chicken wonton tacos with teriyaki glaze topped with shredded cabbage and sesame seeds on a white serving platter

Crispy Chicken Wonton Tacos with Teriyaki Glaze

Golden fried wonton shells filled with juicy seasoned chicken and coated in a sticky homemade teriyaki glaze. Ready in 30 minutes and perfect for weeknight dinners or casual gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 portions
Course: Dinner, Main Course
Cuisine: American, Asian Fusion
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs or breasts cut into small bite-sized pieces
  • 1/4 cup cornstarch for coating chicken
  • 1 tsp salt
  • neutral oil canola or vegetable, enough for 1 inch deep in pan
  • 24 piece wonton wrappers refrigerated preferred, kept under damp towel while working
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger grated
  • 1 tsp cornstarch mixed with 1 tablespoon water to form slurry
  • shredded cabbage, sliced green onions, sesame seeds, sriracha mayo optional toppings

Equipment

  • Large heavy skillet
  • Small saucepan
  • Cooking thermometer
  • Paper towels
  • Tongs

Method
 

  1. Pour about 1 inch of neutral oil into a heavy skillet and heat over medium heat until it reaches 350°F. Use a thermometer for accuracy.
  2. Toss chicken pieces with cornstarch and salt until evenly coated. Working in small batches, fry in hot oil for 3 to 4 minutes per side until golden brown and cooked through. Drain on paper towels.
  3. Place one piece of crispy chicken onto each wonton wrapper. Fold in half to form a taco shape. Moisten edges lightly with water if they feel dry to prevent cracking.
  4. Carefully lower assembled tacos into hot oil and fry for 1 to 2 minutes per side until wrappers are deep golden and crispy. Drain on paper towels.
  5. In a small saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer, stir in the cornstarch slurry, and cook for 1 to 2 minutes until the glaze thickens. Remove from heat.
  6. Toss fried wonton tacos gently in the teriyaki glaze or drizzle over the top just before serving. Add toppings and serve immediately.

Notes

Keep wonton wrappers under a damp towel while working to prevent drying. Maintain oil at 350°F and fry in small batches for best crispiness. Teriyaki glaze can be made up to 3 days ahead and refrigerated. To bake instead of fry, brush assembled tacos with oil and bake at 400°F for 10 to 12 minutes flipping halfway. Store leftovers separately in airtight containers for up to 2 days. Reheat in toaster oven or air fryer at 375°F for 4 to 5 minutes.