Crispy Chicken Wonton Tacos

These Crispy Chicken Wonton Tacos are the perfect mix of crunchy, savory, and fresh! Golden fried wonton shells filled with sticky teriyaki chicken and a crisp Asian-style slaw — just like your favorite restaurant appetizer, but even better at home.

Ingredients

For the Chicken Filling

2 skinless, boneless chicken breasts, thinly sliced
2 tablespoons teriyaki sauce
1 tablespoon soy sauce
1 tablespoon hoisin sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (optional)
1 tablespoon vegetable oil

For the Slaw

2 cups coleslaw mix (cabbage & carrots)
2 green onions, thinly sliced
2 tablespoons mayonnaise
1 tablespoon rice vinegar or lime juice
1 teaspoon sugar or honey
Salt & black pepper, to taste

For the Wonton Shells

12–16 wonton wrappers
Vegetable oil, for frying

Optional Toppings

Sesame seeds
Fresh cilantro
Sriracha or sweet chili sauce

Instructions

Make the Wonton Taco Shells

Heat about 1½ inches of oil in a deep skillet over medium heat.
Carefully place a wonton wrapper over the handle of a wooden spoon or drape it over two chopsticks to form a taco shape.
Fry until golden and crispy, about 30–45 seconds per side.
Remove and drain on paper towels. Repeat with remaining wrappers.

Cook the Chicken

Heat vegetable oil in a large skillet over medium-high heat.
Add chicken and cook for 4–5 minutes, stirring, until fully cooked.
Add teriyaki sauce, soy sauce, hoisin sauce, rice vinegar, sesame oil, garlic, and ginger.
Stir and cook for 2–3 minutes until the sauce thickens and coats the chicken. Remove from heat.

Prepare the Slaw

In a bowl, whisk mayonnaise, rice vinegar (or lime juice), sugar, salt, and pepper.
Toss with coleslaw mix and green onions until well combined. Chill slightly if desired.