The first time I made chicken wonton tacos at home, Oliver looked at his plate and said, "Wait, these aren't real tacos." He was right - and that's what makes them so good. We'd just gotten back from Applebee's where he'd demolished an entire order of their chicken wonton tacos, and I was determined to figure them out. The crispy wonton shells shattered with the first bite, giving way to tender teriyaki chicken and that crunchy, tangy Asian slaw that somehow hits sweet and spicy at the same time.
Three weeks and about fifteen batches of slaw later, I finally got it. The trick wasn't just matching the flavors - it was getting those shells so crispy they stayed crunchy even after you piled on the chicken and slaw. My first tries got soggy in thirty seconds flat. Now? These stay crispy for ten minutes easy, which is plenty of time because they disappear fast.
Why You'll Love These Chicken Wonton Tacos
I've served these at three birthday parties and two game nights, and people lose their minds over them every single time. These Chicken Wonton Tacos cost way less than ordering out - a full batch runs about what you'd pay for one appetizer at Applebee's, but you get triple the amount. Oliver and I can make 24 wonton tacos for under fifteen bucks, which feeds six people with leftovers. The best part? You're not stuck with whatever the restaurant decides to put on them. Want extra chicken? Pile it on. Hate cilantro? Leave it out. Think the slaw needs more lime? Add it. You're in charge of every single bite.
The timing on these is way easier than it looks too. While the chicken sits in the teriyaki marinade for 20 minutes, you throw together the slaw. While the chicken sizzles in the pan, you fry up the wonton shells. Everything's done in about 45 minutes from the moment you start, and most of that is just waiting around for things to marinate or cook. Oliver handles the cabbage shredding now without even whining about it - he's learned that helping gets dinner on the table faster. These teriyaki Chicken Wonton Tacos beat the restaurant version hands down because you control how crispy those shells get, the chicken comes out juicy instead of dry.
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Chicken Wonton Tacos Ingredients
For the Teriyaki Chicken:
- Boneless chicken thighs
- Soy sauce
- Brown sugar
- Rice vinegar
- Fresh ginger
- Garlic cloves
- Sesame oil
- Cornstarch
The Asian Slaw:
- Green cabbage
- Red cabbage
- Shredded carrots
- Green onions
- Fresh cilantro
- Lime juice
- Rice vinegar
- Sesame oil
- Honey
Crispy Wonton Shells:
- Wonton wrappers
- Vegetable oil for frying
- Salt
The Sweet Chili Drizzle:
- Sweet chili sauce
- Sriracha
- Lime juice
- Sesame seeds
See recipe card for quantities.
How To Make Chicken Wonton Tacos
I've made these enough times to know the exact order that makes everything flow smoothly:
Step 1: Marinate the Chicken
- Cut chicken thighs into small bite-sized pieces
- Mix soy sauce, brown sugar, rice vinegar, ginger, and garlic in a bowl
- Toss chicken in the marinade and let sit 20 minutes minimum
- If you've got time, go for 2 hours in the fridge
- Pat chicken dry before cooking for better browning
Step 2: Make the Asian Slaw
- Shred both cabbages as thin as you can get them
- Toss in shredded carrots and sliced green onions
- Chop cilantro and add to the mix
- Whisk together lime juice, rice vinegar, sesame oil, and honey
- Pour dressing over slaw and toss well - let it sit while you cook
Step 3: Cook the Teriyaki Chicken
- Heat sesame oil in a large skillet over medium-high
- Add chicken in a single layer - don't crowd the pan
- Cook 4-5 minutes per side until golden and cooked through
- Mix cornstarch with a little water and add to pan
- Let sauce thicken and coat the chicken - about 2 minutes
Step 4: Fry the Wonton Shells
- Heat 2 inches of oil in a small pot to 350°F
- Drape wonton wrappers over a wooden spoon handle to form taco shape
- Fry each wrapper 30-45 seconds until golden and crispy
- Flip and fry the other side another 30 seconds
- Drain on paper towels and sprinkle with salt immediately
Step 5: Build Your Tacos
- Place a crispy wonton shell on your plate
- Add a generous scoop of the teriyaki chicken
- Pile on the Asian slaw - don't be shy
- Drizzle with sweet chili sauce mixed with sriracha
- Sprinkle sesame seeds on top and serve right away
Substitutions
Protein Options:
- Chicken thighs → Chicken breasts (watch the cook time)
- Chicken → Ground chicken or turkey
- Poultry → Shrimp (cooks way faster)
- Meat → Crispy tofu for vegetarian version
- Regular → Rotisserie chicken to save time
Slaw Vegetables:
- Green cabbage → Napa cabbage or coleslaw mix
- Red cabbage → More green cabbage
- Carrots → Bell peppers or snap peas
- Cilantro → Skip it if you hate it, or use basil
- Fresh → Bagged coleslaw mix when you're lazy
Sauce Adjustments:
- Soy sauce → Tamari or coconut aminos for gluten-free
- Brown sugar → Honey or maple syrup
- Sweet chili sauce → Store-bought or homemade
- Sriracha → Any hot sauce you've got
- Rice vinegar → Apple cider vinegar
Wonton Shell Alternatives:
- Fried wontons → Baked wonton cups (375°F for 8 minutes)
- Wonton wrappers → Small flour tortillas crisped in the oven
- Fried → Crispy taco shells for easier prep
- Traditional → Lettuce cups for low-carb version
Chicken Wonton Tacos Variations
From reader requests and my own kitchen experiments, these variations get demolished every time:
Spicy Korean BBQ Style:
- Swap teriyaki for gochujang-based marinade
- Add kimchi to the slaw for extra tang
- Drizzle with spicy mayo instead of sweet chili
- Top with crushed peanuts and extra green onions
Thai Peanut Chicken:
- Use peanut sauce instead of teriyaki for the chicken
- Mix peanut butter into the slaw dressing
- Add fresh Thai basil and mint to the slaw
- Finish with crushed peanuts and lime wedges
Orange Sesame Crunch:
- Make orange chicken instead of teriyaki
- Add mandarin orange segments to the slaw
- Use orange juice in the slaw dressing
- Top with toasted sesame seeds and crispy chow mein noodles
Buffalo Chicken Style:
- Toss chicken in buffalo sauce instead of teriyaki
- Mix blue cheese crumbles into the slaw
- Drizzle with ranch dressing
- Add diced celery to the slaw for crunch
Equipment For Chicken Wonton Tacos
- Large skillet or wok
- Small heavy pot for frying (or deep fryer if you've got one)
- Metal tongs for flipping wontons
- Wooden spoon handle or taco holder for shaping shells
- Large mixing bowl for slaw
- Sharp knife for chopping
Storing Your Chicken Wonton Tacos
The Chicken (3-4 days in fridge):
- Cool completely before storing
- Keep in an airtight container
- Reheat in a skillet to keep it from getting rubbery
- Microwave works but the texture suffers
The Asian Slaw (2 days max):
- Store dressed slaw separately from undressed
- Gets watery after day two from the salt drawing moisture out
- Drain excess liquid before using leftovers
- Add fresh cilantro right before serving
Wonton Shells (same day only):
- These don't store well at all
- Fry them right before you eat
- If you must prep ahead, store unfired wrappers in the fridge
- Fried shells get soggy within hours no matter what you do
Top Tip
- My sister figured out the best hack for these Chicken Wonton Tacos when she was making them for her book club last year. She hates deep frying - says her whole house smells like oil for days afterward. So she grabbed her mini muffin tin, flipped it upside down, and draped the wonton wrappers over the bottom of each cup. Brushed them with oil, baked them at 375°F for about 8 minutes, and they came out perfectly crispy with that taco shell curve.
- But here's the part that really changed things for us. sister noticed the baked shells were sturdier than the fried ones - they held up longer without getting soggy. So now when I'm making these for a party or potluck, I bake the shells instead of frying them. They stay crispy for a good 20 minutes after you load them up, which matters when you've got a crowd and people are eating at different speeds.
- Make a double batch of that Chicken Wonton Tacos and freeze half before you add the cornstarch slurry. Pull it out on a busy weeknight, thaw it in the microwave, add the cornstarch, and you've got dinner ready in fifteen minutes. Oliver requests these at least twice a month now, and having that chicken ready to go makes it actually doable on school nights instead of just weekends.
FAQ
What's in chicken wonton tacos?
These Chicken Wonton Tacos have three main parts - crispy fried wonton wrappers shaped like taco shells, teriyaki-glazed chicken (usually thighs), and a crunchy Asian slaw made with cabbage, carrots, and cilantro. The whole thing gets drizzled with sweet chili sauce and topped with sesame seeds. Some versions add different proteins or swap the teriyaki for other Asian-style sauces.
What goes with chicken wonton tacos?
These work great with fried rice, lo mein noodles, or egg rolls if you're going full Asian fusion. I usually serve them with edamame or those frozen potstickers you just throw in the microwave. A simple cucumber salad with rice vinegar works too. Honestly though, they're filling enough that you don't need much else.
What sauce goes well with chicken wontons?
Sweet chili sauce is the classic choice and what Applebee's uses. But teriyaki sauce, spicy mayo, peanut sauce, or even hoisin all work great. I mix sweet chili with sriracha for adults and keep plain sweet chili for Oliver. Some people drizzle soy sauce mixed with a little honey too.
What sauce is on Applebee's wonton tacos?
Applebee's uses sweet chili sauce as the main drizzle on their chicken wonton tacos. It's that slightly thick, reddish sauce that's sweet with a mild kick. You can buy it at any grocery store in the Asian aisle. Their version also has some kind of Asian slaw dressing mixed in, probably rice vinegar based.
Time to Get Frying!
Now you've got everything you need to make these chicken wonton tacos at home - from Rachel's baked shell trick to getting that teriyaki glaze just right. These crispy Asian chicken tacos prove you don't need to drop twenty bucks at Applebee's for restaurant-quality food. You can make better versions in your own kitchen for a fraction of the cost, and have way more fun doing it. Plus you get to eat them hot and fresh instead of lukewarm after a fifteen-minute drive home.
Want more crowd-pleasing recipes that look fancy but come together easy? Try our Easy Chicken Alfredo Monkey Bread that disappears in minutes at every party. Craving something sweet? Our Delicious Pumpkin Earthquake Cake Recipe is the fall dessert everyone requests seconds of. Need a hands-off dinner for busy nights? Our Easy Slow Cooker Chicken and Gravy does all the work while you handle everything else on your to-do list.
Share your Chicken Wonton Tacos creations! We seriously love seeing your versions - especially if you come up with flavor combos we haven't tried yet. Someone made a jerk chicken version last month that looked incredible, and now it's on my list to test.
⭐⭐⭐⭐⭐ Rate this Chicken Wonton Tacos and let us know which variation you tried! Join our cooking community where we share kitchen wins, laugh about fails, and help each other figure out what's for dinner.
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Pairing
These are my favorite dishes to serve with Chicken Wonton Tacos
Chicken Wonton Tacos
Equipment
- 1 Large skillet or wok (For cooking chicken)
- 1 Small pot or deep fryer (For frying wonton shells)
- 1 Metal tongs (For flipping shells safely)
- 1 Wooden spoon handle or taco rack (To shape wonton shells)
- 1 Large mixing bowl (For tossing slaw)
- 1 Sharp knife (For chopping vegetables)
Ingredients
Teriyaki Chicken
- 1 lb Boneless chicken thighs - Cut into bite-sized pieces
- ¼ cup Soy sauce - Use tamari for gluten-free
- 2 tablespoon Brown sugar - Or honey/maple syrup
- 1 tablespoon Rice vinegar - Adds tanginess
- 1 teaspoon Fresh ginger - Grated
- 2 cloves Garlic - Minced
- 1 tablespoon Sesame oil - For stir-frying
- 1 teaspoon Cornstarch - Mix with water to thicken sauce
Asian Slaw
- 2 cups Green cabbage - Shredded thin
- 1 cup Red cabbage - Shredded thin
- 1 cup Carrots - Shredded
- 2 Green onions - Thinly sliced
- ¼ cup Fresh cilantro - Chopped
- 2 tablespoon Lime juice - Freshly squeezed
- 1 tablespoon Rice vinegar
- 1 teaspoon Sesame oil
- 1 tablespoon Honey - Balances acidity
Wonton Shells
- 24 Wonton wrappers - Small square ones
- 2 cups Vegetable oil - For frying
- pinch Salt - Sprinkle after frying
Sweet Chili Drizzle
- ¼ cup Sweet chili sauce
- 1 tablespoon Sriracha - Optional, for heat
- 1 tablespoon Lime juice - Brightens flavor
- 1 teaspoon Sesame seeds - For garnish
Instructions
- Mix soy sauce, brown sugar, rice vinegar, ginger, and garlic. Add chicken and marinate for 20 minutes (or up to 2 hours in the fridge).
- Combine cabbages, carrots, green onions, and cilantro. Whisk lime juice, rice vinegar, sesame oil, and honey. Toss together and set aside.
- Heat sesame oil in a skillet over medium-high. Cook chicken 4-5 minutes per side until golden. Stir in cornstarch slurry, simmer 2 minutes until thickened.
- Fry wonton wrappers 30-45 seconds per side at 350°F, shaping over a spoon handle. Or bake at 375°F for 8 minutes over an inverted muffin tin.
- Fill each shell with teriyaki chicken, top with slaw, drizzle with chili sauce, and sprinkle sesame seeds. Serve immediately.
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