Can I bake the wonton shells instead of frying?

Yes! Brush both sides lightly with oil, drape them over the cups of an upside-down muffin tin (to form taco shapes), and bake at 375°F for about 7–10 minutes until golden. They won’t be quite as shatter-crisp as fried, but they’re still super tasty.

Can I use chicken thighs instead of chicken breasts?

Absolutely. Thighs stay extra juicy and work beautifully with teriyaki glaze. Just dice them and cook the same way.

How do I store leftovers?

Store the glazed chicken in an airtight container in the fridge for up to 3–4 days . Keep wonton shells separate (or make fresh shells when serving again). Reheat chicken gently in a skillet or microwave.

What can I use instead of rice vinegar?

Apple cider vinegar works in a pinch. Use the same amount, but the flavor will be a little brighter.

Only if you make them spicy. The base recipe is sweet-savory. Add sriracha or spicy mayo if you want that kick.

3 Easy Steps to Crispy Chicken Wonton Tacos with Teriyaki Glaze

Description

Crispy, golden wonton shells filled with juicy teriyaki-glazed chicken and topped with crunchy slaw, green onions, sesame seeds, and a spicy drizzle. Fast, fun, and better than takeout.

Ingredients

Scale

For the Wonton Shells

Wonton wrappers (square or round), 12–16
Vegetable or canola oil, for frying

For the Chicken Filling

1 lb (450 g) boneless, skinless chicken breasts, diced small
2 tbsp soy sauce
1 tbsp sesame oil
1 clove garlic, minced
1 tsp fresh 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 + 2 tbsp water (slurry)

Optional Toppings

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

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Instructions

Fry the wonton shells: Heat 1–2 inches of oil in a large skillet over medium heat (about 350°F/175°C). Fry wonton wrappers one at a time, using tongs to gently fold into a taco shape. Cook 20–30 seconds per side until golden and crispy. Drain on paper towels.
Cook the chicken: Heat sesame oil in a skillet over medium heat. Add diced chicken, soy sauce, garlic, ginger, salt, and pepper. Cook 5–7 minutes, stirring occasionally, until fully cooked and lightly caramelized.
Make the glaze: In a small saucepan, combine soy sauce, honey (or brown sugar), rice vinegar, and sesame oil. Bring to a gentle simmer. Stir in cornstarch slurry and whisk until thick and glossy.
Glaze the chicken: Pour teriyaki glaze over cooked chicken and toss to coat. Simmer 1 minute to soak in flavor.
Assemble: Fill each crispy wonton shell with glazed chicken. Top with cabbage, green onions, sesame seeds, and sriracha or spicy mayo if desired. Serve immediately.

Notes

Keep them crunchy: Fill the shells right before serving so they don’t soften.

Make-ahead tip: Prep the chicken and glaze up to 3 days ahead; reheat and assemble fresh.

Baked option: Brush wontons with oil, drape over an upside-down muffin tin, and bake at 375°F for 7–10 minutes.

Swap ideas: Chicken thighs work great and stay extra juicy.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner / Appetizer
Method: Frying (or Baking option)
Cuisine: Asian-inspired

Nutrition

Serving Size: 2 tacos
Calories: 430 kcal
Sugar: 12 g
Sodium: 980 mg
Fat: 20 g
Saturated Fat: 4 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 75 mg