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Homemade chicken wonton tacos with crispy golden shells, teriyaki chicken, cabbage slaw, green onions, and sweet chili drizzle on a dark slate board.

Chicken Wonton Tacos

5 from 1 vote
Crispy wonton shells filled with juicy teriyaki chicken, crunchy Asian slaw, and a sweet chili drizzle. These homemade Chicken Wonton Tacos beat the restaurant version — crispier, cheaper, and customizable.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinating Time 20 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Teriyaki Chicken
  • 1 lb Boneless chicken thighs - Cut into bite-sized pieces
  • ¼ cup Soy sauce - Use tamari for gluten-free
  • 2 tablespoon Brown sugar - Or honey/maple syrup
  • 1 tablespoon Rice vinegar - Adds tanginess
  • 1 teaspoon Fresh ginger - Grated
  • 2 cloves Garlic - Minced
  • 1 tablespoon Sesame oil - For stir-frying
  • 1 teaspoon Cornstarch - Mix with water to thicken sauce
Asian Slaw
  • 2 cups Green cabbage - Shredded thin
  • 1 cup Red cabbage - Shredded thin
  • 1 cup Carrots - Shredded
  • 2 Green onions - Thinly sliced
  • ¼ cup Fresh cilantro - Chopped
  • 2 tablespoon Lime juice - Freshly squeezed
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Sesame oil
  • 1 tablespoon Honey - Balances acidity
Wonton Shells
  • 24 Wonton wrappers - Small square ones
  • 2 cups Vegetable oil - For frying
  • pinch Salt - Sprinkle after frying
Sweet Chili Drizzle
  • ¼ cup Sweet chili sauce
  • 1 tablespoon Sriracha - Optional, for heat
  • 1 tablespoon Lime juice - Brightens flavor
  • 1 teaspoon Sesame seeds - For garnish

Equipment

  • 1 Large skillet or wok (For cooking chicken)
  • 1 Small pot or deep fryer (For frying wonton shells)
  • 1 Metal tongs (For flipping shells safely)
  • 1 Wooden spoon handle or taco rack (To shape wonton shells)
  • 1 Large mixing bowl (For tossing slaw)
  • 1 Sharp knife (For chopping vegetables)

Method
 

  1. Mix soy sauce, brown sugar, rice vinegar, ginger, and garlic. Add chicken and marinate for 20 minutes (or up to 2 hours in the fridge).
  2. Combine cabbages, carrots, green onions, and cilantro. Whisk lime juice, rice vinegar, sesame oil, and honey. Toss together and set aside.
  3. Heat sesame oil in a skillet over medium-high. Cook chicken 4–5 minutes per side until golden. Stir in cornstarch slurry, simmer 2 minutes until thickened.
  4. Fry wonton wrappers 30–45 seconds per side at 350°F, shaping over a spoon handle. Or bake at 375°F for 8 minutes over an inverted muffin tin.
  5. Fill each shell with teriyaki chicken, top with slaw, drizzle with chili sauce, and sprinkle sesame seeds. Serve immediately.

Nutrition

Serving: 220gCalories: 385kcalCarbohydrates: 32gProtein: 24gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 820mgPotassium: 450mgFiber: 3gSugar: 11gVitamin A: 2200IUVitamin C: 28mgCalcium: 60mgIron: 2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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