Description

Crispy wontons filled with tender chicken and drizzled with a sweet-savory teriyaki glaze, perfect for a quick and flavorful meal or appetizer.

Ingredients

Scale

1 pound boneless, skinless chicken breast or thighs, finely chopped or shredded
About 24 wonton wrappers
½ cup soy sauce (low-sodium preferred)
¼ cup honey or brown sugar
2 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch mixed with 2 teaspoons water
1 cup shredded cabbage or coleslaw mix
2 green onions, thinly sliced
1 small carrot, julienned or grated
Optional: sliced jalapeños or red pepper flakes
2 tablespoons vegetable or canola oil
Salt and pepper, to taste
Sesame seeds (optional, for garnish)

Instructions

Season the chopped chicken with salt and pepper. Heat 1 tablespoon oil in a skillet over medium-high heat. Cook chicken for 5-7 minutes until fully cooked and lightly browned. Remove from heat and set aside.
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 cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and let cool slightly.
Toss cooked chicken in half of the teriyaki glaze until evenly coated. Reserve remaining glaze for drizzling.
Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of chicken mixture in the center. Moisten edges with water, fold in half to form a triangle, and press edges to seal. Repeat with remaining wrappers and filling.
Heat 1 tablespoon oil in a skillet over medium heat. Fry wontons in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
Toss shredded cabbage, carrot, and green onions together. Season lightly with salt or rice vinegar if desired.
Place 2-3 crispy wontons on a plate or lettuce leaf. Top with slaw mix, drizzle with remaining teriyaki glaze, and sprinkle with sesame seeds or sliced jalapeños.
Serve immediately while warm and crispy.

Notes

Fry wontons at 350°F (175°C) for best crispiness. Avoid overfilling wrappers to prevent bursting. Stir teriyaki glaze constantly to avoid burning. Reheat wontons in toaster oven to maintain crispiness. For gluten-free, use tamari and gluten-free wrappers. Vegetarian option: substitute chicken with tofu or mushrooms.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Asian Fusion

Nutrition

Serving Size: 3 tacos
Calories: 350400
Sugar: 8
Sodium: 700
Fat: 12
Saturated Fat: 2
Carbohydrates: 30
Fiber: 2
Protein: 25

Keywords: chicken wonton tacos, teriyaki glaze, crispy wontons, easy dinner, Asian-inspired tacos, quick recipe, family favorite