This crispy chicken wonton taco is one of those small miracles that happened when I wanted all the flavors of an Asian takeout but in a playful, handheld form. I first put this together on a busy weeknight when I had leftover chicken and a bag of wonton wrappers on hand. The result was so ridiculously moreish—sweet-salty teriyaki chicken against a tangy, crunchy slaw inside an impossibly crisp shell—that my family declared it an instant favorite. It manages to balance texture and flavor in every bite: sticky, savory chicken, crunchy fried wonton, and a bright, vinegar-forward slaw all finished with sweet chili sauce and fresh cilantro.

I discovered how forgiving this combination is when I accidentally overcooked the chicken once and the slaw and sauce rescued the whole thing. The technique is simple, and the flavors are flexible: swap proteins, adjust heat, or make the wrappers ahead of time for parties. I love serving these at casual gatherings because they travel well from pan to plate and invite people to gather around for an informal meal. The recipe is fast to scale, uses pantry-friendly sauces, and gives you that irresistible crunch every time.

Ingredients

• Chicken (2 boneless, skinless chicken breasts): I recommend using fresh chicken breasts trimmed and thinly sliced across the grain so they cook quickly and remain tender—about 12 ounces each before slicing. If you prefer dark meat, use thighs for more flavor and a bit more fat.
• Teriyaki Sauce (1/4 cup): A bottled teriyaki like Kikkoman or homemade reduction adds glossy umami. The 1/4 cup delivers a sweet-savory backbone without overwhelming the other components.
• Soy Sauce (1 tablespoon, low-sodium): Low-sodium keeps the overall salt in check; adjust to taste. Use tamari to make the recipe gluten-free if using gluten-free wrappers.
• Sesame Oil (1 tablespoon, divided): One half tablespoon goes in the marinade for a toasty aroma; the remainder dresses the slaw for an extra nutty note—use toasted sesame oil for intensity.
• Garlic & Ginger: Two cloves garlic minced and 1 teaspoon fresh ginger grated give a bright, pungent base—avoid powdered substitutes for the freshest flavor.
• Coleslaw Mix (2 cups): Pre-shredded cabbage and carrots save time and provide the crisp bite that contrasts the fried wrapper; you can swap in napa cabbage for a softer texture.
• Green Onions (2): Thinly sliced for bright scallion flavor and a fresh crunch.
• Rice Vinegar (1 tablespoon) & Honey (1 teaspoon): The rice vinegar adds acidity to lift the dish while the touch of honey rounds the tang.
• Wonton Wrappers (12): Look for square wrappers in the refrigerated section; they fry up ultra-crispy. If you need gluten-free, seek rice-based wrappers or use small corn tortillas baked until crisp for a different effect.
• Sweet Chili Sauce (2 tablespoons): Adds sweet heat as a finishing drizzle—Thai sweet chili sauce works beautifully.
• Garnish: Toasted sesame seeds (1 teaspoon) and chopped cilantro (2 tablespoons) for nuttiness and fresh herbal lift.

Instructions

Marinate the Chicken: Combine 1/4 cup teriyaki sauce, 1/2 tablespoon sesame oil, 1 tablespoon low-sodium soy sauce, 2 cloves minced garlic, and 1 teaspoon grated ginger in a shallow bowl. Add thinly sliced chicken and toss to coat. Let the chicken marinate for at least 10 minutes at room temperature or up to 1 hour in the refrigerator for deeper flavor. Marinating briefly helps the slices pick up flavor without becoming mushy from too much acid. Cook the Chicken: Heat 1/2 tablespoon sesame oil in a large skillet over medium heat until shimmering. Add the marinated chicken in a single layer and cook, stirring occasionally, until cooked through and caramelized at the edges, about 5–7 minutes depending on slice thickness. The internal temperature should reach 165°F. If the pan looks dry, add a teaspoon of water to deglaze and capture the glaze. Prepare the Slaw: In a mixing bowl, toss 2 cups coleslaw mix with 2 thinly sliced green onions, 1 tablespoon rice vinegar, and 1 teaspoon honey. Add the remaining 1/2 tablespoon sesame oil and season lightly with black pepper. The slaw should be bright and crunchy; the vinegar and honey balance the teriyaki for a lively contrast. Fry the Wonton Wrappers: Pour about 1/2 inch of neutral oil (vegetable or canola) into a small skillet and heat to medium-high. Fry each wonton wrapper one at a time for 20–30 seconds per side, just until golden and crisp—watch closely as they brown quickly. Drain on paper towels and shape gently if desired into little taco shells while still warm. For a lighter version, bake at 400°F for 6–8 minutes, flipping once, until crisp. Assemble the Tacos: Place fried wonton shells on a serving platter. Fill each with a spoonful of cooked chicken, a mound of slaw, and a drizzle of 1/2 teaspoon sweet chili sauce. Work quickly so the shells remain crisp; assembling at the table keeps textures at their best. Garnish & Serve: Finish with a sprinkle of 1 teaspoon toasted sesame seeds and 2 tablespoons chopped cilantro. Serve immediately with extra sweet chili sauce on the side for dipping.

Storage Tips

Store components separately for best quality. Keep cooked chicken in an airtight container in the refrigerator for up to 3 days; the slaw will hold for 2–3 days but may release some liquid—stir before using. Wonton shells are best freshly fried; to store, let them cool completely and place them in a single layer in a rigid container with paper towels to absorb any moisture for up to 24 hours. For longer storage, freeze fried shells in a single layer on a tray then transfer to a freezer bag for up to 1 month; re-crisp in a 350°F oven for 4–6 minutes before assembling.

Ingredient Substitutions

There are many easy swaps: replace chicken with thinly sliced tofu or shrimp (cook times vary—shrimp cooks in 2–3 minutes). Use tamari instead of soy sauce for gluten-free needs and choose rice or gluten-free wrappers where available. For a lower-fat option, skip frying and bake the wrappers at 400°F for about 6–8 minutes until golden, flipping once; they won’t blister the same way, but you retain good crunch. If you prefer less sweetness, reduce teriyaki to 2 tablespoons and add 1 teaspoon lime juice for brightness.

Serving Suggestions

Serve these as part of a casual spread: a simple cucumber salad, steamed edamame, or sticky rice bowls complement the handhelds. For garnish, thinly sliced red chili adds heat, while toasted sesame seeds and extra cilantro give visual appeal. Plate them on a long platter with small ramekins of sweet chili sauce, extra teriyaki glaze, and lime wedges. They make great party finger food—offer small tongs or chopsticks for guests who prefer not to use hands.

Cultural Background

These handhelds are a playful Asian-American fusion inspired by both Chinese wontons and taco-style serving. Wontons have long been a staple in Chinese cuisine—traditionally boiled or steamed—but frying them yields a crisp shell perfect for modern adaptations. Combining teriyaki—Japanese in origin—and sweet chili—popular in Thai cooking—creates a regional mash-up that celebrates pantry-friendly Asian flavors in a portable format. This kind of cross-cultural approach reflects how home cooks adapt cuisines to new contexts and casual dining situations.

Seasonal Adaptations

In summer, swap the slaw mix for thinly sliced Napa cabbage and julienned summer mango for a bright, fruit-forward contrast. In fall, add shredded apple for sweetness and a sprinkle of toasted pumpkin seeds for crunch. For winter gatherings, serve the chicken hotter and replace cilantro with thinly sliced scallions and a quick pickled carrot for acidity. Small seasonal tweaks keep the core technique intact while making the dish feel fresh year-round.

Meal Prep Tips

For efficient meal prep: marinate and cook the chicken up to 3 days ahead and store it cooled in an airtight container. Make the slaw the night before but hold off on dressing it fully—toss dry with green onions and add vinegar+honey just before serving to preserve crunch. Fry or bake wonton shells just before serving; if prepping for lunches, keep shells and filling separate and assemble at mealtime. Use small bento containers to portion chicken and slaw for grab-and-go convenience.

These little tacos are fun, fast, and endlessly adaptable. Whether you’re feeding a crowd or looking for an easy weeknight upgrade, they invite creativity while delivering reliably satisfying results. Try them once and you’ll find excuses to make them again.