I love how this recipe delivers big flavor in a small, crispy package. The chicken is tender and flavorful thanks to a quick teriyaki marinade, while the slaw adds crunch and tang. The crispy wonton shells give each bite a satisfying crunch, and the sweet chili sauce ties everything together. They’re fun to make, easy to serve, and perfect for parties, appetizers, or even a quick dinner.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Marinate the Chicken I combine the thinly sliced chicken with teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, garlic, and ginger in a bowl. I let it marinate for about 10 minutes while prepping the other ingredients.
Cook the Chicken I heat a skillet over medium heat and cook the marinated chicken for about 5 to 7 minutes, stirring occasionally, until it’s cooked through and nicely browned.
Make the Slaw In a separate bowl, I toss the coleslaw mix and green onions with rice vinegar, honey, and the remaining 1/2 tablespoon of sesame oil. I set it aside to let the flavors blend.
Fry the Wonton Wrappers I heat a little oil in a skillet and lightly fry each wonton wrapper for 20 to 30 seconds per side until crispy and golden. I shape them into taco shells by folding them while they’re still warm and pliable.
Assemble the Tacos I fill each crispy wonton shell with a scoop of the cooked chicken and a spoonful of slaw. Then I drizzle sweet chili sauce on top for a bit of sweetness and heat.
Garnish and Serve To finish, I sprinkle on sesame seeds and chopped cilantro. These tacos are best served right away while the shells are still crisp.
Servings and timing
This recipe makes 12 mini tacos and takes about 25 minutes from start to finish.
Variations
I sometimes swap the chicken for cooked shrimp or shredded rotisserie chicken for a quick twist.
Adding sliced avocado or a spicy mayo drizzle can give them a creamy kick.
For extra crunch, I toss some crushed peanuts or crispy fried onions on top.
If I want to bake the wonton shells instead of frying, I press them into a muffin tin and bake at 375°F for 7–9 minutes.
Storage/Reheating
These are best enjoyed fresh, but if I have leftovers, I store the components separately. The chicken and slaw can be kept in the fridge for up to 3 days. I reheat the chicken in a skillet or microwave, but I always make the wonton shells fresh to keep them crispy.
FAQs
Can I make the wonton shells ahead of time?
I usually fry the shells right before serving so they stay crisp, but I’ve made them a few hours in advance and stored them in a dry container—they hold up fairly well.
What kind of chicken works best?
I prefer boneless, skinless chicken breasts, but thighs work too if I want a richer flavor.
Can I use store-bought slaw mix?
Yes, I often grab a bag of coleslaw mix to save time. It works great with the simple dressing.
Is there a baked version of the wonton shells?
Absolutely. I bake them in a muffin tin at 375°F for 7–9 minutes until golden and crisp if I want to avoid frying.
How spicy is the sweet chili sauce?
It’s usually mild with a balance of sweet and tangy. If I want more heat, I mix in a bit of sriracha or crushed red pepper flakes.
Conclusion
These Crispy Chicken Wonton Tacos are one of my favorite ways to serve a flavorful bite in a fun, crunchy package. They’re fast, colorful, and always a crowd-pleaser. Whether I’m entertaining guests or just making a fun weeknight dinner, these little tacos never disappoint.
Crunchy wonton shells filled with teriyaki-marinated chicken, fresh slaw, and sweet chili sauce. These quick and fun tacos are perfect for parties or weeknight dinners.
