Description
Deliciously crispy chicken wonton tacos filled with a savory teriyaki glaze.
Ingredients
Scale
- 12 pieces wonton wrappers (square or round)
- 2 cups cooking oil (vegetable or canola, for frying)
- 1 lb boneless, skinless chicken breasts (diced into bite-sized pieces)
- 2 tbsp soy sauce (for chicken)
- 1 tbsp sesame oil (for cooking chicken)
- 1 clove garlic (minced)
- 1 tsp fresh ginger (grated)
- salt and pepper (to taste)
- 1/4 cup soy sauce (for teriyaki glaze)
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil (for teriyaki glaze)
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 1 cup shredded cabbage or lettuce (optional topping)
- 2 tbsp green onions (diced, optional topping)
- 1 tbsp sesame seeds (optional topping)
- sriracha or spicy mayo (optional topping)
Instructions
- Heat 1-2 inches of cooking oil in a large skillet over medium heat until it reaches 350°F (175°C). Test with one wonton wrapper to ensure proper temperature.
- Carefully add wonton wrappers one at a time, using tongs to gently fold them into a taco shape. Fry for 20-30 seconds on each side until crispy and golden brown.
- Remove fried wonton shells and drain on paper towels. Set aside while you prepare the chicken filling.
- In a separate skillet, heat 1 tablespoon of sesame oil over medium heat. Add the diced chicken and season with 2 tablespoons soy sauce, minced garlic, grated ginger, salt, and pepper.
- Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked through and slightly caramelized on the edges.
- In a small saucepan, combine 1/4 cup soy sauce, honey, rice vinegar, and 1 teaspoon sesame oil. Heat over medium-low until the mixture begins to simmer gently.
- Gradually stir in the cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water), whisking continuously until the sauce thickens into a glossy glaze, about 30-60 seconds. Remove from heat.
- Pour the teriyaki glaze over the cooked chicken and toss until evenly coated. Let the mixture simmer together for another minute to allow flavors to meld.
- Fill each crispy wonton shell with a generous spoonful of the glazed chicken. Top with shredded cabbage, diced green onions, sesame seeds, and a drizzle of sriracha or spicy mayo if desired.
- Serve immediately while the wonton shells are still crunchy and enjoy your crispy chicken wonton tacos.
Notes
- Make sure the oil is hot enough before frying to ensure a crispy texture.
- You can adjust the sweetness of the teriyaki glaze by varying the amount of honey or brown sugar.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Asian
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 70mg