Name: Crispy Chicken Wonton Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb boneless, skinless chicken thighs or breasts, finely diced or shredded (Thighs stay juicier.); 1 tbsp soy sauce (Use low-sodium if preferred.); 1 tbsp rice vinegar; 1 tsp sesame oil; 1 tsp honey or brown sugar; 1/2 tsp ground ginger (Or 1 tsp freshly grated.); 1/4 tsp black pepper; 1 tbsp vegetable oil for cooking; 2 cups shredded green cabbage (About 4 oz / 120 g.); 1/2 cup shredded carrots (About 2 oz / 60 g.); 1 tbsp rice vinegar; 1 tsp sugar; a pinch salt; 3 tbsp mayonnaise (Or Greek yogurt for lighter.); 1 tbsp sriracha or chili garlic sauce (Adjust for heat.); 1 tbsp lime juice; 1 tsp soy sauce; 16 wonton wrappers (Store-bought square wrappers.); as needed Neutral oil for frying (Vegetable, canola, or nonstick spray for baking/air-frying.); as needed Fresh cilantro leaves, chopped; as needed 1 scallion, thinly sliced; as needed Lime wedges for serving

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Introduction

I remember the first time I folded a warm wonton wrapper into a tiny taco shell: the kitchen smelled of toasted sesame and hot oil, and my kids were hovering like seagulls. I created these Crispy Chicken Wonton Tacos one weeknight when I wanted something playful, crunchy, and fast enough for a family dinner. The contrast of the light, crackly wonton cup and the juicy, spiced chicken felt like a party in every bite.

The recipe is meaningful to me because it turned a simple pantry of wrappers and leftover chicken into a weekly favorite. It’s sensory cooking at its best: the crunch, the tang of pickled slaw, the warmth of soy-lime sauce, and the bright pop of cilantro. If you like quick, crowd-pleasing meals that feel special, these tacos will become a go-to. For another easy weeknight chicken idea that pairs well with crunchy textures, try my one-pan crispy honey dijon chicken.

Why make This Recipe

This recipe is a must-try because it turns modest ingredients into something restaurant-worthy in under 30 minutes. Key benefits:

Fast to prepare and cook, perfect for busy evenings.
Family-approved kids love the handheld format.
Customizable and adaptable for dietary needs.
Uses store-bought wonton wrappers to achieve a light, ultra-crispy shell without complicated dough.

Ingredients You’ll Need

For the Filling (makes about 16 mini tacos)

1 lb (450 g) boneless, skinless chicken thighs or breasts, finely diced or shredded — thighs stay juicier.
1 tbsp soy sauce (use low-sodium if preferred)
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp honey or brown sugar
1/2 tsp ground ginger (or 1 tsp freshly grated)
1/4 tsp black pepper
1 tbsp vegetable oil for cooking

For the Slaw

2 cups shredded green cabbage (about 4 oz / 120 g)
1/2 cup shredded carrots (about 2 oz / 60 g)
1 tbsp rice vinegar
1 tsp sugar
Pinch of salt

For the Quick Sauce

3 tbsp mayonnaise (or Greek yogurt for lighter)
1 tbsp sriracha or chili garlic sauce (adjust for heat)
1 tbsp lime juice
1 tsp soy sauce

For Assembly

16 wonton wrappers (store-bought square wrappers)
Neutral oil for frying (vegetable, canola) or nonstick spray for baking/air-frying
Fresh cilantro leaves, chopped
1 scallion, thinly sliced
Lime wedges for serving

Notes: Use fresh vegetables for the best crunch. To make this gluten-free, use tamari for soy sauce and check wonton wrapper alternatives made with rice flour.

How to make Crispy Chicken Wonton Tacos

Step 1: Make the filling (10 minutes)

Combine the diced chicken, soy sauce, rice vinegar, sesame oil, honey, ginger, and pepper in a bowl. Let it marinate while you prepare other components for 5–10 minutes.
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring, until the chicken is cooked through and lightly browned. The chicken should be opaque and register 165°F (74°C). Remove from heat and set aside.

Step 2: Prepare the slaw (5 minutes)

Toss cabbage and carrots with rice vinegar, sugar, and a pinch of salt. Toss until vegetables are coated and slightly softened. Taste and adjust seasoning; the slaw should be bright and slightly tangy.

Step 3: Make the quick sauce (2 minutes)

Whisk together mayonnaise, sriracha, lime juice, and soy sauce until smooth. Keep refrigerated until assembly. The sauce should be creamy with a balanced sweet-heat flavor.

Step 4: Form and cook the wonton shells (8–15 minutes depending on method)

Frying method (crispest): Heat 1–2 inches of oil in a heavy skillet to 350°F (175°C). Gently fold each wonton wrapper into a taco shape (folding two sides to create a U) and carefully lower into the oil using tongs, holding the shape for a few seconds until it crisps. Fry in batches for about 30–60 seconds per side until golden and crisp. Drain on paper towels.
Air-fryer method (less oil): Lightly spray wonton wrappers formed into U shapes with nonstick spray and place in the air fryer basket in a single layer. Air-fry at 375°F (190°C) for 4–6 minutes or until golden and crisp.
Oven method (baked): Lightly brush or spray each shaped wonton with oil and bake on a wire rack set over a baking sheet at 400°F (200°C) for 6–8 minutes until crisp and golden.

Step 5: Assemble tacos (2–3 minutes per batch)

Spoon a small amount of chicken into each crispy wonton shell, top with a pinch of slaw, drizzle with the quick sauce, and finish with cilantro and scallion. Serve immediately while shells are warm and crunchy.

Visual cues: The filling should be moist but not oily; the wonton shells should be golden brown and brittle to the touch; slaw should look glossy but not soggy.

Tips & Recipe Variations

Use dark meat: For juicier filling, choose chicken thighs over breasts.
Avoid soggy shells: Dry the cooked filling slightly in the pan, or place a paper towel between filling and shell if storing briefly.
Make-ahead tip: Prepare the filling and slaw up to 24 hours in advance and refrigerate separately. Re-crisp shells just before serving.
Vegetarian option: Swap chicken for finely diced tofu seasoned and pan-fried, or use shredded roasted sweet potato for a sweet-savory twist.
Gluten-free option: Use gluten-free wrappers or small taco shells and tamari for soy sauce.
Air-fryer shortcut: Pre-shape many wrappers and store them covered at room temperature for quick assembly; air-fry right before serving.
Storage and reheating: Store components separately in airtight containers for up to 3 days. Re-crisp shells in a 350°F oven for 3–5 minutes and gently reheat filling in a skillet.

How to Serve

Pair with: steamed edamame, jasmine rice, or a light cucumber salad for contrast.
Drinks: crisp lager, a citrusy white wine, or iced green tea complement the flavors.
Plating: Arrange tacos in a shallow rectangular dish so they lean against one another for a tidy presentation. Garnish with lime halves and extra cilantro.
Serving size: 3–4 mini tacos per person as an appetizer, 6–8 as a main course depending on appetite.

Frequently Asked Questions

Q: Can I make these ahead of time?
A: Prepare the filling and slaw ahead, but wait to form and crisp the wonton shells until just before serving to keep them crunchy.

Q: Can I freeze leftovers?
A: You can freeze cooked chicken filling in an airtight container for up to 2 months. Wonton shells do not freeze well after frying; re-crisp them from baked or air-fried shapes.

Q: What can I use instead of wonton wrappers?
A: Small taco shells, mini tortillas, or phyllo cups work as alternatives, though texture will differ.

Q: How do I prevent the dish from becoming watery?
A: Drain any excess liquid from the cooked filling and toss slaw with dressing just before assembly.

Q: Can I make this vegetarian or dairy-free?
A: Yes. Use tofu, mushrooms, or roasted vegetables for the filling and swap mayo in the sauce for a dairy-free alternative like vegan mayo or blended silken tofu.

Review

“These were an instant hit at our dinner table crunchy, tangy, and full of flavor. My guests loved how light and addictive they were. I’ll make them again for game night.” – A delighted home cook

Conclusion

These Crispy Chicken Wonton Tacos combine fun presentation with bright, layered flavors and satisfyingly crisp texture. They are perfect for weeknights, parties, or anytime you want a bite-sized crowd-pleaser. I hope you try them and enjoy how quickly humble ingredients transform into something memorable. For a copycat inspiration and another take on chicken wonton tacos, see Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted ….