Crispy Chicken Wonton Tacos Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Crispy Chicken Wonton Tacos bake wonton wrappers into crunchy shells filled with teriyaki-marinated chicken, zesty Asian slaw, and sweet chili drizzle for Applebee’s copycat magic. This 40-minute appetizer serves 4–6 with perfect sweet-savory crunch.

These tacos are party-ready, gluten-adaptable, and ideal for game day or Asian fusion nights. Crispy shells hold without sogginess while slaw adds fresh contrast.

Why This Recipe Works

Wonton wrappers bake golden without deep frying. Teriyaki marinade tenderizes chicken quickly. Coleslaw vinegar cuts richness perfectly. Sweet chili provides glossy finish. Muffin tin method shapes shells effortlessly.

Ingredients & Prep

Chicken:

• 1 lb chicken breast, thinly sliced
• 2 tbsp teriyaki sauce
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 2 tsp minced garlic
• 1 tsp grated ginger

Shells & Slaw:

• 12–16 wonton wrappers
• 2 cups coleslaw mix
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• Sweet chili sauce for drizzling
• Sesame seeds, cilantro

Step-by-Step Instructions

1. Marinate sliced chicken in teriyaki, sesame oil, soy, garlic, and ginger 30+ minutes.
2. Preheat oven to 375°F; brush wonton wrappers lightly with oil.
3. Drape wrappers over inverted muffin tin to form taco shapes; bake 7–9 minutes until golden.
4. Sauté marinated chicken in skillet 5–7 minutes until cooked through.
5. Toss coleslaw with rice vinegar, sesame oil, and honey.
6. Fill shells with chicken and slaw; drizzle sweet chili sauce. Sprinkle sesame and cilantro.

Flavor Variations

Storage Tips

Store unfilled shells airtight 2 days. Assemble fresh; chicken keeps 3 days refrigerated.

FAQs

Shells soggy?
Fill right before serving; bake crispier.

Chicken tough?
Slice thin; don’t overcook past 165°F.

No muffin tin?
Use foil balls on sheet pan.

Conclusion

Crispy Chicken Wonton Tacos fusion-crunch perfection party essential.

Crispy Chicken Wonton Tacos Recipe

Print Recipe

Crispy chicken wonton tacos filled with crunchy slaw, juicy seasoned chicken, and a sweet-spicy Asian-style sauce. Perfect as an appetizer, party food, or fun dinner idea.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 15 mins
• Total Time: 30 mins
• Yield: 12 tacos 1x
• Category: Appetizer
• Method: Baking or Frying
• Cuisine: Asian-Inspired

Ingredients

Scale 1x2x3x

• Crispy Chicken:
• 2 cups cooked chicken breast, finely chopped or shredded
• 1 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• Wonton Tacos:
• 12 wonton wrappers
• Oil for frying or baking spray
• Slaw:
• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup shredded carrots
• 2 tbsp green onions, sliced
• Sauce:
• 1/4 cup sweet chili sauce
• 1 tbsp mayonnaise
• 1 tsp rice vinegar
• 1 tsp sriracha (optional)

Instructions

• 1. Heat oil in a skillet over medium heat.
• 2. Add chicken, soy sauce, hoisin sauce, sesame oil, garlic powder, and black pepper. Cook 3–4 minutes until coated and heated through. Set aside.
• 3. Whisk sweet chili sauce, mayonnaise, rice vinegar, and sriracha in a small bowl.
• 4. Preheat oven to 375°F (190°C) if baking.
• 5. Drape wonton wrappers over taco shells or muffin tin to form taco shapes.
• 6. Bake 7–9 minutes until golden and crispy OR fry in oil until crisp. Drain on paper towels.
• 7. Fill crispy wonton shells with chicken mixture.
• 8. Top with slaw and drizzle with sauce.
• 9. Garnish with green onions and serve immediately.

Notes

• Bake instead of fry for a lighter version.
• Add diced mango or pineapple for sweetness.
• Serve with extra sauce on the side for dipping.

Nutrition

• Serving Size: 2 tacos
• Calories: 280
• Sugar: 9g
• Sodium: 520mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 2g
• Protein: 14g
• Cholesterol: 55mg

Keywords: crispy chicken wonton tacos, wonton tacos, asian chicken tacos