Flavorful Chicken Wonton Tacos with Teriyaki Glaze Easy Recipe Guide

Posted on January 22, 2026

The sizzle of crispy wontons filled with tender chicken, drizzled with a glossy teriyaki glaze—honestly, that’s a combo that hits all the right notes. I first whipped up these flavorful chicken wonton tacos on a whim during a casual weeknight dinner, and let me tell you, they quickly became a family favorite. There’s just something about the crunch of the wonton shell paired with juicy, savory chicken and that sweet-savory teriyaki drizzle that makes every bite a little celebration.

What’s cool is how this recipe brings together Asian-inspired flavors in a playful, handheld taco form. It’s fun, easy, and perfect for mixing up your dinner routine. I’ve made this chicken wonton tacos recipe dozens of times—tweaking the glaze, trying different toppings, even turning it into a quick appetizer for friends—and it never disappoints. If you’re looking for a dish that’s bursting with flavor yet super simple to throw together, this one’s a keeper.

Whether you’re cooking for a busy weeknight, entertaining guests, or just craving something a bit different, these chicken wonton tacos with teriyaki glaze have you covered. Plus, they’re a great way to sneak in some protein with style. So, let’s get to it and make these tasty little bites that are sure to wow your taste buds and your dinner crew alike!

Why You’ll Love This Recipe

After testing this recipe multiple times, I can confidently say it’s a winner for so many reasons. Here’s why you’ll want to make these chicken wonton tacos with teriyaki glaze ASAP:

Quick & Easy: Ready in under 30 minutes, perfect for those busy evenings when you want something tasty without a lot of fuss.
Simple Ingredients: No need for special grocery runs—most of these ingredients are pantry staples or easy to find at any local market.
Fun for All Occasions: Whether it’s a casual dinner, a game night snack, or a unique party appetizer, these tacos fit right in.
Crowd-Pleaser: Kids and adults alike love the crispy wonton shell combined with that punchy teriyaki flavor.
Flavor Explosion: The teriyaki glaze adds a sweet-savory depth that turns simple chicken into something special.

What really sets this recipe apart is the way it balances textures and flavors. The chicken stays juicy inside a perfectly crisp wonton shell, and the teriyaki glaze is just the right amount of sticky and tangy. Plus, there’s room to customize toppings to suit your mood—whether you want fresh crunch from slaw or a little heat from sliced jalapeños. Honestly, this isn’t just a taco; it’s a flavor-packed experience that’s as fun to eat as it is to make.

What Ingredients You Will Need

This recipe relies on straightforward, wholesome ingredients that come together to create bold flavors and satisfying textures. Most are pantry-friendly, making it a breeze to pull everything together even last minute.

Chicken: 1 pound (450g) boneless, skinless chicken breast or thighs, finely chopped or shredded (thighs give extra juiciness)
Wonton Wrappers: About 24 wonton skins (found in the refrigerated section of most grocery stores; look for square wrappers for easy folding)
Teriyaki Glaze:
- ½ cup (120ml) soy sauce (I prefer low-sodium to control saltiness)
- ¼ cup (60ml) honey or brown sugar (adds that luscious sweetness)
- 2 tablespoons rice vinegar (for balanced tang)
- 1 tablespoon grated fresh ginger (boosts aroma and depth)
- 2 cloves garlic, minced
- 1 teaspoon cornstarch mixed with 2 teaspoons water (for thickening)
Vegetables & Toppings:
- 1 cup shredded cabbage or coleslaw mix (adds fresh crunch)
- 2 green onions, thinly sliced
- 1 small carrot, julienned or grated
- Optional: sliced jalapeños or red pepper flakes for heat
Oils & Seasonings:
- 2 tablespoons vegetable or canola oil (for frying wontons)
- Salt and pepper, to taste
- Sesame seeds (optional, for garnish)

For substitutions, if you want to keep it gluten-free, swap soy sauce with tamari and check that wonton wrappers are gluten-free (or consider making your own wrappers with rice flour). For a vegan twist, tofu crumbles can replace chicken, paired with a vegan teriyaki sauce.

Pro tip: I like to use fresh ginger over powdered—it really makes the teriyaki glaze pop. Also, when picking wonton wrappers, look for firm, pliable skins that won’t tear easily when folding.

Equipment Needed

Large skillet or frying pan (non-stick preferred for easy cleaning)
Mixing bowls (for chicken and sauce prep)
Small saucepan (to simmer and thicken teriyaki glaze)
Measuring cups and spoons (precision matters for glaze)
Slotted spoon or spatula (for handling wontons during frying)
Paper towels (to drain excess oil from fried wontons)
Optional: wire rack (to keep fried wontons crispy)

If you don’t have a frying pan, a deep pot works fine for frying, just watch your oil temperature carefully. For the teriyaki glaze, a small saucepan with a thick base helps prevent burning. I’ve tried both cast iron and stainless steel pans—the non-stick skillet is my favorite here because it makes turning the wontons hassle-free and less sticky.

On a budget? You can even shallow fry instead of deep frying to save oil, just turn wontons gently for even crisping. Just keep an eye on the heat to avoid soggy spots.

Preparation Method

Prepare the Chicken Filling: In a bowl, season the chopped chicken with a pinch of salt and pepper. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add the chicken and cook for 5-7 minutes (about 150-210g), stirring occasionally until fully cooked and lightly browned. Remove from heat and set aside. (Tip: Avoid overcrowding the pan to get a nice sear.)
Make the Teriyaki Glaze: In a small saucepan, combine soy sauce, honey, rice vinegar, grated ginger, and minced garlic. Bring to a gentle boil over medium heat, then reduce to a simmer. Stir in the cornstarch slurry and cook for 1-2 minutes until the sauce thickens into a glossy glaze. Remove from heat and let cool slightly. (Warning: Stir constantly to prevent sticking.)
Mix Chicken with Glaze: Toss the cooked chicken in about half of the teriyaki glaze until evenly coated. Reserve the remaining glaze for drizzling later.
Assemble Wontons: Lay out a wonton wrapper on a clean surface. Place about 1 tablespoon of the chicken mixture in the center. Moisten the edges of the wrapper with a little water, fold in half to form a triangle, and press edges firmly to seal. Repeat with remaining wrappers and filling. (Note: Keep wrappers covered with a damp towel to prevent drying.)
Fry Wontons: Heat 1 tablespoon oil in a skillet over medium heat. Add wontons in batches, frying for 2-3 minutes per side or until golden brown and crispy. Use a slotted spoon to transfer to paper towels to drain excess oil. (Tip: Adjust heat to avoid burning.)
Prepare Toppings: While wontons fry, toss shredded cabbage, carrot, and green onions together. Season lightly with salt or a splash of rice vinegar if you like.
Assemble Tacos: Place 2-3 crispy wontons on a small plate or lettuce leaf base (optional). Top with fresh slaw mix, drizzle with remaining teriyaki glaze, and sprinkle sesame seeds or sliced jalapeños for a kick.
Serve Immediately: These tacos are best enjoyed warm for maximum crunch and flavor. (Pro tip: If making ahead, reheat wontons in a toaster oven for 3-4 minutes to bring back crispiness.)

Cooking Tips & Techniques

One thing I learned the hard way was that soggy wontons are a no-go. Frying at the right temperature (around 350°F/175°C) is key to getting that golden crisp without greasy spots. Use a thermometer if you have one, or test with a small wonton before frying the whole batch.

Another tip: Don’t overfill the wonton wrappers. Too much filling can cause them to burst open in the oil. A tablespoon of filling strikes the perfect balance between juicy and manageable.

When making the teriyaki glaze, stirring constantly helps prevent the sugars from burning and keeps the sauce silky smooth. If it gets too thick, add a splash of water to loosen it up.

Timing-wise, prepping the glaze first and having all your toppings ready before frying the wontons makes the process flow smoother. While the wontons cook, toss your slaw and prep garnishes so assembly is quick and stress-free.

Lastly, I like to use a slotted spoon to turn wontons gently and keep them intact. If you’re frying in batches, keep finished wontons on a wire rack instead of paper towels when possible to avoid steam softening the crisp shell.

Variations & Adaptations

This chicken wonton tacos recipe is pretty versatile and adapts well to different tastes and diets. Here are a few ideas I’ve tried or recommend:

Spicy Kick: Add sriracha or chili garlic sauce to the teriyaki glaze for some heat. Top with sliced jalapeños or a drizzle of spicy mayo for extra punch.
Vegetarian Version: Swap chicken for finely chopped mushrooms or tofu crumbles sautéed with soy sauce and garlic. The teriyaki glaze pairs beautifully with these plant-based options.
Gluten-Free Option: Use gluten-free soy sauce (tamari) and substitute wonton wrappers with rice paper sheets lightly pan-fried for crispness.
Seasonal Twist: In warmer months, swap cabbage for fresh mango salsa or crunchy cucumber ribbons to add brightness and freshness.

Personally, I once added pineapple chunks to the chicken mix for a sweet-savory tropical vibe, and it was surprisingly addictive. Feel free to mix and match toppings and sauces to create your own signature taco!

Serving & Storage Suggestions

These chicken wonton tacos are best served hot and freshly fried to keep that irresistible crunch. I like to plate them on a bright platter with extra teriyaki glaze on the side for dipping. Pair with a light cucumber salad or steamed edamame for a complete meal.

If you have leftovers (though rare!), store fried wontons in an airtight container in the fridge for up to 2 days. To keep them crispy, reheat in a toaster oven or air fryer rather than the microwave. If you want to prep filling ahead, keep it refrigerated separately and assemble/fry wontons just before serving.

Flavors tend to develop nicely if you allow the chicken filling to marinate briefly in the glaze before assembling. Just don’t assemble the wontons too far in advance or the wrappers might dry out or get soggy.

Nutritional Information & Benefits

Each serving of these flavorful chicken wonton tacos packs a good amount of protein from the chicken, balanced with fresh veggies for fiber and vitamins. The teriyaki glaze adds flavor without overly processed ingredients when made at home.

Approximate nutrition per 3 tacos:

Calories	Protein	Carbs	Fat
350-400 kcal	25g	30g	12g

This recipe is naturally gluten-containing due to wonton wrappers but can be adjusted for gluten-free diets. It’s also low in sugar compared to store-bought teriyaki sauces if you make your own glaze. The fresh ginger and garlic add immune-boosting properties, which is always a nice bonus.

From a wellness perspective, I appreciate that this dish offers a balance of indulgence and nutrition—comfort food that doesn’t leave you feeling weighed down.

Conclusion

These flavorful chicken wonton tacos with teriyaki glaze are a fun twist on classic Asian flavors, perfect for anytime you want something quick, tasty, and a little different. I love how easy they are to make, yet they impress with that crispy shell and saucy, juicy filling. It’s one of those recipes that’s become a go-to in my kitchen for casual dinners and entertaining alike.

Feel free to tweak the toppings, spice level, or protein to your liking—cooking should always be a bit of an adventure! If you try this recipe, I’d love to hear how you made it your own. Drop a comment below or share your photos.

Go ahead, give these chicken wonton tacos a shot—you might just find a new favorite that everyone asks for again and again. Happy cooking and happy eating!

FAQs

Can I bake the wonton tacos instead of frying them?

Yes! Preheat your oven to 400°F (200°C), lightly brush the wontons with oil, and bake for about 10-12 minutes until crispy and golden. They won’t be quite as crunchy as fried but still delicious.

How do I keep wonton wrappers from drying out while assembling?

Cover the unused wrappers with a damp kitchen towel to keep them moist and pliable. Work quickly to avoid them drying and cracking.

Can I use pre-cooked chicken for the filling?

Absolutely! Just shred or chop pre-cooked chicken and toss it in the teriyaki glaze before assembling the wontons.

What’s the best way to store leftover teriyaki glaze?

Store it in an airtight container in the fridge for up to one week. Reheat gently before using, and stir well as it may thicken when cold.

Are these chicken wonton tacos freezer-friendly?

You can freeze assembled, uncooked wontons on a baking sheet, then transfer to a freezer bag. When ready, fry or bake them from frozen, adding a minute or two to cooking time.

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