Why Make This Recipe
Crispy Chicken Wonton Tacos with Teriyaki glaze combine the best of both worlds: crunchy and savory. This dish is quick to whip up and perfect for a weeknight dinner or a fun gathering with friends. The combination of crispy wonton wrappers, juicy chicken, and sweet teriyaki makes every bite delightful.
How to Make Crispy Chicken Wonton Tacos
Ingredients
- 1 pack Wonton Wrappers (Consider using baked versions for a lighter alternative.)
- 2 cups Chicken Breast (Diced, can be swapped with tofu or shrimp.)
- 1 cup Teriyaki Sauce (Store-bought works well for convenience.)
- 2 cloves Garlic (Minced.)
- 1 tablespoon Ginger (Freshly grated, ground can be used if needed.)
- 2 cups Fresh Cabbage (Shredded.)
- 1 bunch Green Onions (Sliced.)
- 1 tablespoon Sesame Seeds (For sprinkling.)
- 1 cup Optional Pineapple (Diced, for tropical sweetness.)
Directions
Prepare the Chicken: In a bowl, mix diced chicken, minced garlic, and ginger. Pour in half of the teriyaki sauce and mix well. Let it marinate for about 15 minutes.
Cook the Chicken: Heat a non-stick skillet over medium heat. Add the marinated chicken and cook until the chicken is fully cooked and slightly golden, about 6-8 minutes.
Shape the Wontons: While the chicken is cooking, preheat the oven to 375°F (190°C). Take a wonton wrapper and place a small amount of cooked chicken in the center. Fold the sides over to create a taco shape. Use a little water to seal the edges. Repeat until all the mixture is used.
Bake the Wontons: Line a baking sheet with parchment paper. Place the shaped wontons on the sheet and lightly spray them with cooking oil. Bake for 10-12 minutes or until the wontons are crispy and golden brown.
Prepare the Toppings: Once the wontons are baking, shred the cabbage and slice the green onions. If using pineapple, dice it into small chunks.
Assemble the Tacos: After baking, take out the wontons and let them cool slightly. Fill each crispy wonton with shredded cabbage, sliced green onions, diced pineapple, and drizzle with remaining teriyaki sauce. Sprinkle sesame seeds on top.
How to Serve Crispy Chicken Wonton Tacos
Serve the wonton tacos warm on a platter. They are best enjoyed fresh from the oven with extra teriyaki sauce on the side for dipping. Offer additional toppings like sriracha for those who like a little heat.
How to Store Crispy Chicken Wonton Tacos
If you have leftovers, place the assembled tacos in an airtight container. Store them in the fridge for up to 2 days. To reheat, place them in the oven for a few minutes to crisp them up again.
Tips to Make Crispy Chicken Wonton Tacos
- Be careful not to overfill the wonton wrappers; a small spoonful of filling is just enough.
- Experiment with different types of protein or veggies based on your preference.
- For extra flavor, garnish with chopped cilantro or serve with lime wedges.
Variation
For a vegetarian option, swap the chicken for diced tofu or add more vegetables like bell peppers and carrots. The teriyaki sauce works well with both!
FAQs
Can I use store-bought teriyaki sauce?
Yes, store-bought teriyaki sauce is a great time-saver and still tastes delicious.
How do I keep wontons from getting soggy?
Make sure to serve the wontons as soon as they are filled, and avoid storing them with toppings until ready to eat.
Can these tacos be made in advance?
While the filling can be made in advance, it’s best to assemble and bake the tacos right before serving for optimal crispiness.
Crispy Chicken Wonton Tacos with Teriyaki Glaze
Ingredients
For the Filling
- 2 cups Chicken Breast (Diced) Can be swapped with tofu or shrimp.
- 1 pack Wonton Wrappers Consider using baked versions for a lighter alternative.
- 1 cup Teriyaki Sauce Store-bought works well for convenience.
- 2 cloves Garlic (Minced)
- 1 tablespoon Ginger (Freshly grated) Ground ginger can be used if needed.
For the Toppings
- 2 cups Fresh Cabbage (Shredded)
- 1 bunch Green Onions (Sliced)
- 1 cup Optional Pineapple (Diced) For tropical sweetness.
- 1 tablespoon Sesame Seeds For sprinkling.
Instructions
Preparation
- In a bowl, mix diced chicken, minced garlic, and ginger. Pour in half of the teriyaki sauce and mix well. Let it marinate for about 15 minutes.
- While the chicken is marinating, preheat the oven to 375°F (190°C).
Cooking
- Heat a non-stick skillet over medium heat. Add the marinated chicken and cook until fully cooked and slightly golden, about 6-8 minutes.
Shaping and Baking
- Take a wonton wrapper and place a small amount of cooked chicken in the center. Fold the sides over to create a taco shape. Use a little water to seal the edges. Repeat until all the mixture is used.
- Line a baking sheet with parchment paper. Place the shaped wontons on the sheet and lightly spray them with cooking oil. Bake for 10-12 minutes or until the wontons are crispy and golden brown.
Assembling
- Once the wontons are baking, shred the cabbage and slice the green onions. If using pineapple, dice it into small chunks.
- After baking, take out the wontons and let them cool slightly. Fill each crispy wonton with shredded cabbage, sliced green onions, diced pineapple, and drizzle with remaining teriyaki sauce. Sprinkle sesame seeds on top.