Crispy chicken wonton tacos are the kind of dinner that gets everyone off the couch and into the kitchen fast. Golden fried wonton shells packed with juicy seasoned chicken and coated in a sticky homemade teriyaki glaze make this one seriously hard to resist. I started making these on Friday nights when we wanted something fun without ordering takeout, and they have been a standing request ever since.
These crispy chicken wonton tacos bring bold, crave-worthy flavor to your table in just 30 minutes. The crunch of the shell, the tenderness of the chicken, and that glossy sweet-savory glaze work together in a way that feels both fun and satisfying. They are perfect for a casual weeknight dinner or a game night spread.
Get ready for something delicious!
Table of Contents
Ingredients for Crispy Chicken Wonton Tacos
I always grab refrigerated wonton wrappers from the produce section rather than the frozen aisle since they fry up noticeably crispier. Here is everything you need to make these crispy chicken wonton tacos at home:
For the Chicken:
- 1 lb boneless skinless chicken thighs or breasts (cut into small bite-sized pieces) – I recommend thighs for juicier and more forgiving results
- 1/4 cup cornstarch
- 1 tsp salt
- Neutral oil such as canola or vegetable (enough for 1 inch deep in pan)
For the Wonton Tacos:
- 24 wonton wrappers – Pro tip: keep them under a damp towel while you work so the edges do not dry out and crack
For the Teriyaki Glaze:
- 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) – In my experience fresh ginger makes the glaze taste noticeably brighter than ground powder
- 1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)
Optional Toppings:
- Shredded cabbage, sliced green onions, sesame seeds, sriracha mayo – My preference is a light drizzle of sriracha mayo right before serving for extra heat
Step-by-Step Instructions
I recommend getting your oil heating and all ingredients prepped before you start frying. These crispy chicken wonton tacos move quickly once the oil is hot and staying organized makes the whole process much smoother.
Step 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 since oil that is too cool makes the chicken greasy and oil that is too hot burns the coating before the inside cooks through.
Step 2: Toss the chicken pieces with cornstarch and salt in a bowl until evenly coated. Working in small batches, fry the chicken in the hot oil for 3 to 4 minutes per side until golden brown and fully cooked through. Avoid crowding the pan or the oil temperature drops and the chicken ends up soggy instead of crispy. Drain on paper towels.
Step 3: Place one piece of crispy chicken onto each wonton wrapper. Fold the wrapper in half to form a taco shape. If the edges feel dry, moisten them with a small amount of water before folding to prevent cracking during the next fry.
Step 4: Carefully lower the assembled tacos into the hot oil and fry for 1 to 2 minutes per side until the wrappers are deep golden and crispy all over. Work in batches and drain on paper towels.
Step 5: In a small saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger. Bring to a gentle simmer, then stir in the cornstarch slurry. Cook for 1 to 2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat.
Step 6: Toss the fried wonton tacos gently in the teriyaki glaze or drizzle it over the top just before serving. Add your toppings and serve immediately while the shells are still crispy.
Perfect Pairings for Crispy Chicken Wonton Tacos
Light, fresh sides work best here to balance the richness of the fried wonton shells and sweet teriyaki glaze.
Skinny Sesame Chicken and Broccoli: If you want to extend the Asian-inspired theme of the meal, this skinny sesame chicken and broccoli makes a wonderful companion dish with complementary sesame and soy flavors.
Cucumber Salad: Cool crisp cucumber slices with a light soy and sesame dressing balance the warm, savory tacos and take just minutes to toss together.
Sweet Chili Chicken Rice Bowls: For a heartier dinner spread, these sweet chili chicken rice bowls share the same sweet-savory flavor profile and round out the meal beautifully.
Japanese BBQ Chicken Fried Rice: A small portion of this Japanese BBQ chicken fried rice alongside your wonton tacos brings a full Asian-inspired dinner to the table with very little extra effort.
Shredded Cabbage Slaw: Tossed with rice vinegar and a drop of sesame oil, a quick slaw adds crunch and freshness that cuts right through the richness of the glaze and keeps each bite feeling light.
Crispy Wonton Wrapped Shrimp: If you are hosting a casual dinner party or game night, adding a platter of crispy wonton wrapped shrimp alongside these tacos gives your guests an impressive spread that uses the same wonton wrapper technique.
Keeping It Fresh: Storage and Leftover Tips
Store leftover fried wonton tacos and the teriyaki glaze separately in airtight containers in the refrigerator for up to 2 days. Keeping them apart prevents the shells from absorbing moisture and going soft overnight.
For reheating, I recommend the toaster oven or air fryer at 375°F for 4 to 5 minutes. This brings back the crunch that matters most with these tacos. The microwave will make the shells soft and chewy, so skip it if crispiness is a priority.
Pro tip: the teriyaki glaze keeps well in the fridge for up to 3 days and can be made ahead to save time on busy nights. Reheat it gently in a small saucepan over low heat before tossing or drizzling.
Frequently Asked Questions
Can I bake these wonton tacos instead of frying them?
Yes. Brush the assembled tacos lightly with oil and bake at 400°F for 10 to 12 minutes, flipping halfway through. They come out less crispy than fried but still taste great and cut down on the oil significantly.
How do I stop the wonton wrappers from tearing when I fold them?
Keep them covered with a damp towel while you work and avoid overfilling. If the edges look dry, moisten them lightly with water right before folding. This seals them cleanly and prevents cracking during frying.
Can I prep any part of this recipe ahead of time?
The teriyaki glaze can be made up to 3 days in advance and stored in the fridge. The chicken can be fried earlier in the day and stored at room temperature for a couple of hours. Fry the assembled wonton tacos right before serving to keep the shells crispy.
Conclusion
Crispy chicken wonton tacos deliver big flavor with minimal effort and never fail to impress. The golden crunchy shells, juicy chicken, and sticky teriyaki glaze make every bite worth savoring. Whether it is a quick weeknight dinner or a casual get-together, this recipe always delivers. Make it this week and watch it earn a permanent spot in your rotation.
Crispy Chicken Wonton Tacos with Teriyaki Glaze
Ingredients
Equipment
Method
- 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.
- 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.
- 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.
- 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.
- 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.
- Toss fried wonton tacos gently in the teriyaki glaze or drizzle over the top just before serving. Add toppings and serve immediately.
