I make this dish when I need a quick meal that feels special. I first tried it on a weeknight when I had a few simple items at home. It turned out crispy and fresh. I liked the mix of warm chicken and crunchy wonton shells. The name Crispy Chicken Wonton Tacos fits how they taste and look.
I now make this often for fast dinners and small gatherings. The cooking is not hard. I can change the toppings to what I have. The recipe saved time on busy nights and gave us a new go-to to serve friends without much fuss.
This recipe turns thin chicken slices and wonton wrappers into a small, tasty hand food. The chicken has a mild sweet-salty glaze. The slaw adds a mild crunch and light tang. The fried wonton shells give a clean, crisp bite. People often make these for weeknight dinners, quick lunches, or casual parties. They work well as a snack or part of a meal. If you like easy chicken ideas, try one with lemon and zucchini too: creamy lemon butter chicken and crispy zucchini for another simple dish.
Why make this recipe
This recipe saves time. The chicken marinates for only ten minutes. The wonton shells cook fast. You can use simple tools: a bowl and a skillet. The flavors are bright and not heavy. The teriyaki and sweet chili add a quick sweet-salty balance. You can make parts ahead, like the slaw. This makes it easy on weeknights. It also works if you want a light meal or an easy party tray. The steps are small and repeatable, so you can make these often.
How to make this recipe
You start by marinating the sliced chicken. Then you cook it in a hot skillet until it is done. While the chicken cooks, you mix the slaw so it holds some dressing. You fry the wonton wrappers one by one until they are golden and stiff. Finally, you fill shells with chicken and slaw and add sauce and herbs. The flow is simple: marinate, cook, crisp, and assemble. If you want a change in sauce, try this quick orange sauce for a different taste: 3-ingredient orange chicken sauce.
Ingredients
2 boneless, skinless chicken breasts, thinly sliced, 1/4 cup teriyaki sauce, 1 tbsp sesame oil (divided), 1 tbsp low-sodium soy sauce, 2 cloves garlic, minced, 1 tsp fresh ginger, grated, 2 cups coleslaw mix (cabbage and carrots), 2 green onions, thinly sliced, 1 tbsp rice vinegar, 1 tsp honey, 12 wonton wrappers, 2 tbsp sweet chili sauce, 1 tsp sesame seeds, 2 tbsp chopped cilantro
This list shows what you need for about 12 small tacos. The teriyaki and soy give the chicken its base flavor. Use the sesame oil in two parts so you can sear and dress the slaw. The slaw mix is ready to use and saves time. Wonton wrappers turn very crisp when fried briefly. Sweet chili sauce and cilantro add the last bright notes.
Directions
Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes. Cook chicken in a skillet over medium heat until done, about 5-7 minutes. Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl. Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy. Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce. Garnish with sesame seeds and cilantro.
Notes: Marinating adds quick flavor and keeps the chicken moist. Cook the chicken on medium so it does not dry out. Fry wonton shells only until golden to avoid burning. Toss the slaw just before serving so it stays crisp.
How to serve this recipe
Serve these warm so the shells stay crisp. Place the shells on a platter and add the chicken and slaw just before people eat. Offer extra sweet chili sauce on the side for those who want more heat. You can add lime wedges for a fresh squeeze. Serve with a small bowl of pickled vegetables or steamed rice if you want a larger plate. For a party, set up a station so guests can fill shells themselves. This keeps the shells from getting soggy.
How to store this recipe
Store cooked chicken in an airtight container in the fridge for up to 3 days. Keep the slaw in a separate container so it stays fresh. Do not store filled wonton shells in the fridge; they will lose crispness. You can freeze cooked chicken for up to 1 month in a freezer bag. Reheat chicken in a skillet or oven to keep moisture. Make fresh wonton shells when you need them. If you need to save time, fry shells, cool them fully, and store in a paper towel-lined box for a day.
Tips to make this recipe
Cut the chicken thin so it cooks fast and stays tender. Pat the chicken dry before you marinate so the sauce sticks better. Use a hot skillet and a little oil to get a nice sear. For frying wontons, use a shallow pan with oil at medium heat and test one sheet first. If the slaw is soggy, drain excess dressing and add a bit more vinegar. For a lighter version, bake wonton wrappers at 375°F until crisp. For more easy chicken ideas, you can swap in a honey mustard change: crispy hot honey feta chicken.
Variation
Swap the teriyaki sauce for hoisin or a mild barbecue sauce for a different taste. Use shredded rotisserie chicken to cut cook time. Make the slaw with thin apple slices for a fruit twist. Use corn tortillas instead of wonton wrappers, but they will not be as crisp. If you need lower oil, brush wonton wrappers with oil and bake them instead. These changes keep the basic method the same and make it easy to match what you have at home.
FAQs
Q: Can I use chicken thighs? A: Yes. Slice them thin and cook until done.
Q: Can I make slaw ahead? A: Yes. Store it in the fridge for a day.
Q: Can I bake wonton shells? A: Yes. Bake at 375°F until golden.
Q: Is this spicy? A: Not by itself. The sweet chili sauce adds mild heat.
Q: Can I skip cilantro? A: Yes. Use parsley or skip herbs.
Conclusion
This recipe makes a fast, neat meal you can share. You do small steps and get a crisp, fresh result. The work is simple: quick marinate, quick cook, and quick fry. It fits weeknights and small gatherings well. For a similar copycat take and more ideas, see this Chicken Wonton Tacos (Applebee’s Copycat!) and this write-up on Applebee’s Chicken Wonton Tacos. These links show other ways people make the same idea.
Print
Crispy Chicken Wonton Tacos
- Total Time: 25 minutes
- Yield: 12 small tacos 1x
- Diet: None
Description
A quick and crispy dish featuring succulent chicken and fresh slaw, all wrapped in golden fried wonton shells.
Ingredients
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
- Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
- Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
- Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
- Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
- Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and cilantro.
Notes
Marinating adds quick flavor and keeps the chicken moist. Cook the chicken on medium so it does not dry out. Fry wonton shells only until golden to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian,Fusion
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg
