These Crispy Chicken Wonton Tacos combine tender teriyaki-marinated chicken with a crunchy fried wonton shell and a fresh, tangy coleslaw. Finished with sweet chili sauce, sesame seeds, and cilantro, they offer a delightful fusion of Asian-inspired flavors and textures perfect for a fun appetizer or light main dish.
Marinate Chicken: In a bowl, combine teriyaki sauce, 1/2 tablespoon sesame oil, soy sauce, minced garlic, and grated ginger. Add the thinly sliced chicken breasts and toss to coat evenly. Let marinate for 10 minutes to absorb the flavors.
Cook Chicken: Heat a skillet over medium heat and cook the marinated chicken for 5 to 7 minutes until fully cooked and slightly browned. Remove from heat and set aside.
Prepare Coleslaw: In a mixing bowl, toss together coleslaw mix, sliced green onions, rice vinegar, honey, and the remaining 1/2 tablespoon sesame oil until well combined and slightly dressed.
Fry Wonton Wrappers: Heat oil in a deep pan or skillet to medium-high. Fry each wonton wrapper lightly for 20 to 30 seconds per side until golden brown and crispy. Remove and drain on paper towels to remove excess oil.
Assemble Tacos: Place a portion of cooked chicken on each crispy wonton wrapper. Top with a spoonful of coleslaw and drizzle with sweet chili sauce.
Garnish and Serve: Sprinkle each taco with sesame seeds and chopped cilantro before serving for a fresh and crunchy finish.
Notes
Use low-sodium soy sauce to keep the salt content balanced.
To save time, you can prepare the coleslaw mix in advance and refrigerate until assembly.
Ensure the oil is hot before frying wontons to prevent them from absorbing too much oil and becoming greasy.
For extra heat, add sliced jalapeños or a dash of sriracha to the sweet chili sauce.
Wonton wrappers can be found in the refrigerated section of most Asian grocery stores.
