Description
These Crispy Chicken Wonton Tacos are a quick and delicious weeknight meal that’s perfect for taco night or a family dinner. They combine juicy chicken, crispy wontons, and a sticky teriyaki glaze for an easy dinner everyone will enjoy.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs or breasts cut into small bite-sized pieces
- 24 wonton wrappers approx
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/4 cup cornstarch for coating
- 1 teaspoon salt
- Neutral oil canola or vegetable enough for about 1 inch deep in pan
- Optional toppings shredded cabbage sliced green onions sesame seeds sriracha mayo
Instructions
- Heat the oil in a skillet to reach 350 degrees F.
- Coat the chicken pieces evenly by tossing them with cornstarch and salt.
- Fry the chicken in batches for about 3 to 4 minutes per side until golden and fully cooked, then drain on paper towels.
- Place each piece of crispy chicken onto a wonton wrapper and fold it like a taco shell.
- Fry the assembled tacos in the hot oil until the wrappers turn golden and crispy, about 1 to 2 minutes per side; drain excess oil.
- In a saucepan, simmer soy sauce, brown sugar, honey, rice vinegar, garlic, and ginger.
- Add the cornstarch slurry to thicken the glaze over 1 to 2 minutes, then remove from heat.
- Toss the fried wonton tacos lightly in the teriyaki glaze or drizzle it on top and add optional toppings as desired.
Notes
- For best results, keep oil temperature steady at 350 degrees F
- Refrigerated wonton wrappers tend to fry up crispier than frozen ones
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner Main Course
- Method: Stovetop
- Cuisine: American Asian
Nutrition
- Calories: 320