Crispy Chicken Wonton Tacos with Teriyaki Glaze

If you’ve ever stood in front of the fridge at 5:47 p.m. thinking, “I need dinner… but I also need it to feel like a tiny vacation,” Crispy Chicken Wonton Tacos with Teriyaki Glaze are about to become your new weeknight crush.

They’re crunchy, sweet-and-savory, and honestly kind of fun—like tacos and takeout had a very delicious baby. And because we’re using wonton wrappers for the shells, you get that restaurant-style crisp without spending your entire evening doing “complicated chef things.” (We’re not doing that here. We’re busy. We’re hungry. We’re human.)

I love chicken because it’s the ultimate “whatever I need tonight” ingredient. This is one of those meals that feels impressive… while secretly being easy enough to pull off in yoga pants.

Why You’ll Love These Crispy Chicken Wonton Tacos with Teriyaki Glaze

• Big crunch, minimal effort. Wonton shells fry up fast and stay golden and crispy.
• That glossy teriyaki moment. The glaze hugs the chicken in the most satisfying way.
• Perfect for picky eaters. You can keep toppings simple or let everyone build their own.
• Weeknight-friendly but party-ready. These disappear at gatherings faster than a phone battery at 2%.

Ingredients You’ll Need

For the Wonton Shells

• Wonton wrappers (square or round)
• Cooking oil (vegetable or canola, for frying)

For the Chicken Filling

• 1 lb (450 g) boneless, skinless chicken breasts, diced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, grated
• Salt and pepper to taste

For the Teriyaki Glaze

• 1/4 cup soy sauce
• 2 tbsp honey or brown sugar
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (for thickening)

Optional Toppings

• Shredded cabbage or lettuce
• Diced green onions
• Sesame seeds
• Sriracha or spicy mayo

How to Make Crispy Chicken Wonton Tacos with Teriyaki Glaze

Step 1: Prep the Wonton Shells (aka the Crunchy Magic)

1. Heat 1–2 inches of oil in a large skillet over medium heat.
2. When oil is hot (about 350°F / 175°C), fry wonton wrappers one at a time.
3. Use tongs to gently fold each wrapper into a taco shape while frying.
4. Fry 20–30 seconds per side until golden and crisp.
5. Drain on paper towels and set aside.

Aneta tip: If your first wrapper looks a little… “abstract art,” you’re doing it right. The second one will be cuter. The third will make you feel like a pro.

Step 2: Cook the Chicken Filling

1. In a separate skillet, heat sesame oil over medium heat.
2. Add diced chicken, then season with soy sauce, garlic, ginger, salt, and pepper.
3. Cook 5–7 minutes, stirring occasionally, until chicken is fully cooked and a little caramelized around the edges.

Quick win: Dice the chicken small so it cooks fast and sits neatly in the wonton shells without falling out like a messy secret.

Step 3: Make the Teriyaki Glaze

1. In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, and sesame oil.
2. Heat over medium-low until it starts to simmer.
3. Stir in the cornstarch slurry slowly, whisking the whole time.
4. Keep whisking until thickened and glossy, then remove from heat.

Don’t panic moment: If it thickens quickly, that’s normal. Teriyaki glaze likes to go from “watery” to “wow” in about 30 seconds.

Step 4: Toss Chicken with the Glaze

1. Pour the teriyaki glaze over the cooked chicken.
2. Toss until evenly coated.
3. Let it simmer for 1 minute so the flavors settle in and get cozy.

Step 5: Assemble Your Tacos

1. Spoon glazed chicken into each crispy wonton shell.
2. Top with shredded cabbage, green onions, sesame seeds, and a drizzle of sriracha or spicy mayo if you like heat.
3. Serve immediately while the shells are still crunchy.

Topping Ideas (Because Everyone’s Mood Is Different)

• Classic Crunch: shredded cabbage + green onions + sesame seeds
• Spicy Sweet: spicy mayo + sesame seeds + extra green onions
• Kid-Friendly: shredded lettuce + a tiny drizzle of glaze (skip the spice)
• Extra Fresh: add chopped cilantro or a squeeze of lime (not traditional, but delicious)

This is also a great “build-your-own” dinner. Put everything on the counter and let your family assemble. It’s dinner and an activity. (And yes, that counts as parenting.)

Cooking Tips That Make This Even Easier

• Keep shells crisp: Don’t fill the wontons until you’re ready to serve. Crispy shells + saucy chicken = amazing… for about 10 minutes. After that, physics wins.
• Prep ahead: Make the chicken and teriyaki glaze earlier in the day. Reheat chicken gently, then assemble fresh.
• Oil temp matters: If the oil isn’t hot enough, wrappers soak up oil and turn greasy. If it’s too hot, they brown too fast. Aim for 350°F if you can.
• Control the sweetness: Honey makes it smooth and glossy; brown sugar gives it a deeper caramel vibe. Choose your personality.

A Little Story From My Kitchen

The first time I made these, I planned them as a “cute appetizer.” You know—something small and snacky. Then my family tried one… and suddenly my “appetizer” became the main event. I watched the plate shrink like it was being pulled into a taco-shaped black hole.

Now I make extra wonton shells every time because I’ve accepted the truth: Crispy Chicken Wonton Tacos with Teriyaki Glaze don’t last. Not in my house. Not on my watch.

FAQs About Crispy Chicken Wonton Tacos with Teriyaki Glaze

Bring the Crunch to Your Table Tonight

When you want something that tastes like restaurant food but feels doable on a regular Tuesday, Crispy Chicken Wonton Tacos with Teriyaki Glaze are the answer. They’re crunchy, sticky-sweet, and the kind of dinner that makes everyone wander into the kitchen asking, “Wait… what smells so good?”

If you make them, don’t be surprised if they become a repeat request. That’s the magic—simple ingredients, happy plates, and a little crunch that makes the whole day feel better.

Keep the Flavor Party Going

If Crispy Chicken Wonton Tacos with Teriyaki Glaze just made dinner feel a little more exciting (and a lot more crunchy), don’t stop now—here are a few more easy favorites that keep the same fun, saucy, “wow-I-made-this?!” vibes:

• Applebee’s-Style Chicken Wonton Tacos (Copycat Favorite) – for that restaurant-style craving at home, minus the wait and the loud booth neighbors.
• Teriyaki Chicken Rice Bowl for Busy Weeknights – when you want the same sweet-savory glaze, but in cozy bowl form.
• Dump-and-Go Crockpot Teriyaki Chicken (Set It, Forget It) – for those days when you’re doing everything and dinner needs to cook itself.
• Pineapple Chicken Tacos with Sweet-Tangy Bite – if you love the taco vibe and want a little tropical twist.

If you tried this recipe (or any of these), scroll down and leave a ⭐⭐⭐⭐⭐ review—your stars and quick comment help other home cooks find their new favorite dinner!

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