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Crispy Chicken Wonton Tacos with Perfect Teriyaki Glaze

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Elevate your weeknight dinner with these delightful Crispy Chicken Wonton Tacos, featuring a savory filling and a homemade teriyaki glaze. Perfect for family dinners or as a crowd-pleasing appetizer!

Ingredients

Scale
  • 1 pound lean ground chicken
  • 2 cloves minced garlic
  • 1 teaspoon freshly grated ginger
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • Standard wonton wrappers (about 50)
  • Neutral oil for frying (canola, vegetable, or peanut oil)
  • ½ cup low-sodium soy sauce (for teriyaki glaze)
  • ¼ cup packed brown sugar
  • 1 tablespoon freshly grated ginger (for teriyaki glaze)
  • 1 clove minced garlic (for teriyaki glaze)
  • 1 tablespoon rice vinegar
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • ½ teaspoon toasted sesame oil (for teriyaki glaze)
  • Shredded cabbage or slaw mix
  • Green onions
  • Sesame seeds
  • Sriracha mayo (optional)
  • Fresh cilantro (optional)

Instructions

  1. Heat a tablespoon of neutral oil in a large skillet over medium-high heat.
  2. Add the ground chicken, breaking it up as it cooks until browned, about 5-7 minutes.
  3. Drain any excess fat, then stir in minced garlic and grated ginger, cooking for another minute until fragrant.
  4. Season the chicken with low-sodium soy sauce and toasted sesame oil, then remove from heat.
  5. In a small saucepan, combine low-sodium soy sauce, brown sugar, grated ginger, minced garlic, and rice vinegar for the teriyaki glaze.
  6. Bring the mixture to a gentle simmer over medium heat for 2-3 minutes.
  7. In a separate bowl, whisk together cornstarch and cold water until smooth.
  8. Slowly pour the cornstarch slurry into the simmering teriyaki mixture, whisking continuously until thickened, about 1-2 minutes.
  9. Remove from heat and stir in toasted sesame oil, then set aside.
  10. Pour about 1 inch of neutral oil into a medium skillet and heat to 350-360°F (175-180°C).
  11. Fry each wonton wrapper one at a time, folding it in half to create a taco shape and holding it for 10-15 seconds until set.
  12. Fry for an additional 30-60 seconds on each side until golden brown and crispy.
  13. Remove the wonton shells and drain on a wire rack lined with paper towels.
  14. Assemble the tacos by filling each crispy wonton shell with chicken filling, adding shredded cabbage, drizzling teriyaki glaze, and garnishing with green onions, sesame seeds, sriracha mayo, and cilantro.

Nutrition

Keywords: Ensure oil temperature is maintained for crispy wonton shells. Fresh garlic and ginger are essential for the glaze's flavor. You can substitute ground chicken with ground beef or turkey, and add veggies to the filling for extra nutrition.

Find it online: https://softtasty.com/crispy-chicken-wonton-tacos-with-perfect-teriyaki-glaze/