Crispy Asian Chicken Wonton Tacos
These Crispy Asian Chicken Wonton Tacos feature baked, self-standing wonton shells filled with warm, savory teriyaki chicken and topped with a cool, crunchy sesame-ginger slaw.
- Muffin tin draping creates a stable, self-standing taco shell structure without the mess of deep frying.
- High-heat baking gelatinizes the starches rapidly, locking in the crispness before moisture can penetrate.
- A quick sesame-ginger slaw adds a cold, acidic contrast that cuts through the rich, savory teriyaki chicken.
Three years ago, I stood in my kitchen at 9:00 PM on a rainy Tuesday, staring at a tray of completely flat, sad wonton wrappers that had fused themselves to my baking sheet like edible cement. I had this desperate craving for those crispy, sweet-and-savory chicken wonton tacos you get at the local bar grill, but my home-cooked version was an absolute disaster.
I ended up scraping the shattered, burnt shards directly into the trash with my metal spatula, my forearms aching from the effort.
Think about this in terms of physics: wonton wrappers lack the thermal mass of flour tortillas.
When you stuff them with a wet, soy-heavy chicken mixture, the steam gelatinizes the starch in the wrapper instead of crisping it, leaving you with a soggy, tear-prone mess. I tested six different baking rack setups to solve this, and most of them failed because the wrappers slipped off the grates. Even worse, generic store-brand wonton wrappers failed every single test because they tore instantly under tension, unlike the sturdy Twin Dragon brand. If you love working with these crispy wrappers but want something simpler, you might want to try my Crab Rangoon Bombs instead.
Trust me on this one: the secret is brushing them lightly with oil and draping the wrappers over the cups of an upturned muffin tin.
This simple hack creates perfect, self-standing taco shells that stay incredibly crunchy even after sitting on a platter for an hour. You probably already have the basic pantry staples like soy sauce, sesame oil, and garlic in your kitchen right now to make the quick slaw and savory chicken filling. If you are looking for a different kind of crunch to pair with your dinner, my dill pickle coleslaw makes a fantastic side dish.
Crispy Asian Chicken Wonton Tacos
Ingredients
- 12 wonton wrappers (Twin Dragon brand preferred)
- 2 tbsp vegetable oil (for brushing)
- 2 cups cooked chicken, shredded
- 1/3 cup teriyaki sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1/2 tsp ginger, freshly grated
- 1 clove garlic, minced
- 1.5 cups coleslaw mix (shredded cabbage and carrots)
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1/2 tsp Diamond Crystal kosher salt
- Sliced green onions and sesame seeds for garnish
Directions
- Preheat your oven to 375°F (190°C). Spray or brush both sides of the wonton wrappers lightly with vegetable oil.
- Invert a 12-cup muffin tin on your counter. Carefully drape each oiled wonton wrapper over the space between the cups to form a taco shell shape.
- Bake for 6 to 8 minutes until golden brown and crispy. Watch them closely through the oven door, as they can turn from perfectly golden to burnt in under thirty seconds.
- While the shells bake, toss the shredded chicken, teriyaki sauce, soy sauce, sesame oil, grated ginger, and minced garlic in a medium skillet over medium heat for 5 minutes until warmed through and the sauce clings to the meat.
- In a separate bowl, whisk together the mayonnaise, rice vinegar, and Diamond Crystal kosher salt, then fold in the coleslaw mix until evenly coated.
- Carefully fish the wonton shells off the muffin tin. Fill each shell with a generous spoonful of the warm teriyaki chicken, top with the cool sesame slaw, and garnish with sliced green onions and sesame seeds.
Notes
- I highly recommend using Diamond Crystal kosher salt for the slaw dressing; if you only have Morton's coarse kosher salt on hand, cut the volume in half to prevent an over-salted dressing.
- The science behind the slaw dressing relies on the acidity of the rice vinegar to break down the cellular walls of the cabbage slightly, releasing just enough moisture to soften the crunch without making it watery.
- Do not walk away from the oven while the wonton shells are baking; because wonton wrappers are incredibly thin, they will burn in a heartbeat if left unattended for even an extra thirty seconds.
- After a day in the fridge, the assembled tacos will lose their signature crunch as the moisture from the slaw migrates into the wonton shell, so it is absolutely essential to store the shells, chicken, and slaw in separate airtight containers and assemble just before serving.
Serving Suggestions
These tacos are best served immediately while the shells are warm and ultra-crispy, contrasted by the cold, tangy slaw. Here are a few ways to round out the meal:
- Pair them with a side of bacon fried rice for a complete, satisfying weeknight dinner.
- Serve alongside sweet chili dipping sauce or extra teriyaki glaze for drizzling.
- Arrange them on a large wooden platter with lime wedges for a beautiful party appetizer.
- Plate them with edamame tossed in sea salt and sesame oil.
Storage and Reheating
Let's be completely honest here: fully assembled wonton tacos do not keep well.
If you leave them in the fridge overnight, the moisture from the chicken and slaw will turn your beautifully crispy shells into a sad, rubbery disappointment. The physics of starch retrogradation and moisture migration are working against you here, so do not even try to save assembled leftovers.
Instead, store the components separately in airtight containers for up to three days.
When you are ready for round two, pop the empty wonton shells back into a 350°F oven for 2 to 3 minutes to restore their structural integrity and crunch. Warm the chicken in a skillet with a splash of water, toss the slaw, and assemble them fresh.
Ingredient Substitutes
If you don't have everything in your pantry, don't panic—here are some easy swaps that work beautifully:
- Wonton Wrappers: If you can't find wonton wrappers, you can use egg roll wrappers cut into quarters, though they will be slightly thicker.
- Shredded Chicken: Leftover turkey or even ground pork works wonderfully as a protein substitute. If you have leftover chicken from making sweet chili chicken bites, shred it up and use it here!
- Rice Vinegar: Apple cider vinegar or white wine vinegar can be used in a pinch for the slaw dressing.
- Mayonnaise: Greek yogurt makes an excellent, high-protein alternative for a lighter slaw dressing.
I hope these become a regular rotation in your house like they have in mine. There is something so incredibly satisfying about hearing that loud, clean crunch when you take your first bite. Let me know how yours turn out, and don't forget to watch that oven like a hawk!
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
Learn More About Me →