Crispy Teriyaki Chicken Wonton Tacos
These crispy teriyaki chicken wonton tacos feature shatteringly crisp, oven-baked wonton shells stuffed with juicy, sweet-and-savory teriyaki chicken and topped with a fresh, crunchy sesame slaw.
- The custom foil ridge mold creates a stable, uniform shape for the wonton shells without sticking or tearing.
- High-heat baking mimics deep-frying by rapidly expanding the air pockets in the oiled wonton dough.
- Thickened teriyaki glaze clings to the shredded chicken instead of pooling at the bottom and making the shells soggy.
I still remember the exact Tuesday evening my kitchen smelled like burnt sugar and disappointment because I tried to drape wet wonton wrappers over my oven grates. I was trying to copy those famous restaurant appetizers, but instead, I ended up scrubbing charred starch off the bottom of my oven for an hour.
It was a total disaster.
Bear with me here, because the physics of this is actually quite simple once you look at how moisture and heat transfer work in thin wheat-based doughs. When you drape a wet wrapper directly over a hot metal grate, the water evaporates too quickly, causing the starch gelatinization process to fail. I tested six different baking methods, and hands down, brushing the wrappers with oil before draping them over a custom-folded foil ridge is the only way to get that blistered, shatteringly crisp texture.
To make this incredibly easy, we are using a simple foil hack to bake our shells in batches. You probably already have everything you need in your pantry, including a bottle of your favorite teriyaki sauce and some leftover chicken.
Trust me on this one.
Crispy Teriyaki Chicken Wonton Tacos
Ingredients
- 12 square wonton wrappers
- 2 tablespoons vegetable oil (for brushing)
- 2 cups cooked chicken, shredded
- 1/2 cup thick-style teriyaki sauce
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 2 tablespoons mayonnaise
- 1 teaspoon rice vinegar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon Diamond Crystal kosher salt
- 2 tablespoons sliced green onions (for garnish)
- 1 teaspoon toasted sesame seeds (for garnish)
Directions
- Preheat your oven to 375°F (190°C). Tear off a large sheet of heavy-duty aluminum foil and fold it into a 1-inch-wide accordion-style ridge pattern on a baking sheet to act as your taco shell mold.
- Lightly brush both sides of each wonton wrapper with vegetable oil, making sure to coat the edges so they do not dry out.
- Drape the oiled wrappers over the foil ridges so they hang down like taco shells, pressing gently so they hold their shape.
- Bake for 6 to 8 minutes until they are golden brown and crispy, watching them closely through the oven window because they can burn in a matter of seconds. Tap your tongs against your hip to prepare, then carefully fish them out of the oven.
- While the shells bake, toss the shredded chicken with the teriyaki sauce in a small saucepan over medium heat until warmed through and the sauce clings to the meat.
- In a medium bowl, whisk together the mayonnaise, rice vinegar, sesame oil, and Diamond Crystal kosher salt, then toss with the coleslaw mix until fully coated.
- Pinch the warm, crispy edges of the wonton shells to remove them from the foil mold, then spoon a generous portion of the warm teriyaki chicken into each shell and top with the crunchy slaw, green onions, and sesame seeds.
Notes
- Brand Recommendation: I highly recommend using Kikkoman Takumi Teriyaki Sauce for this recipe because its high sugar-to-water ratio ensures it caramelizes beautifully without making the chicken soggy. I tested this with three generic brands of wonton wrappers, and the thinnest ones tore instantly when draped; stick to Nasoya brand for the best structural integrity.
- Science-Backed Rationale: Brushing the wonton wrappers with oil before baking is crucial; the fat acts as a heat conductor, rapidly transferring thermal energy to the starch matrix of the dough to create those signature crispy bubbles.
- Preemptive Warning: Do not walk away from the oven while the wonton shells are baking. Because wonton wrappers are incredibly thin, the window between perfectly crispy and completely charred is less than thirty seconds.
- Storage Behavior: These baked wonton shells do not store well once filled. The moisture from the slaw and chicken will migrate into the crispy shell, turning it into a sad, rubbery mess within an hour, so always assemble them right before serving.
- Salt Conversion: We use Diamond Crystal kosher salt here. If you are using standard Morton's kosher salt or fine table salt, cut the measurement in half (use 1/8 teaspoon) to avoid over-salting your slaw.
Serving Suggestions
These crispy tacos are best enjoyed immediately while the shells are shatteringly fresh and the chicken is warm. You can easily turn this appetizer into a full, vibrant spread by pairing it with complementary textures and flavors.
- Pair these crunchy tacos with a side of our Sweet Chili Chicken Bites for an ultimate Asian-fusion appetizer spread.
- Serve them alongside a refreshing bowl of Dill Pickle Coleslaw if you want to swap the traditional sesame slaw for something with a tangy, modern twist.
- Arrange them on a large wooden platter with fresh lime wedges and extra teriyaki sauce for dipping.
- These make a fantastic companion to our crispy Jalapeño Popper Egg Rolls for a game-day feast.
- If you love crispy wonton wrappers, you should also check out our creamy, savory Crab Rangoon Bombs.
Storage and Reheating
If you have leftover components, store them separately in airtight containers in the fridge. The cooked teriyaki chicken will keep beautifully for up to four days, and the slaw actually gets a bit more flavorful as the cabbage marinates in the dressing overnight.
However, the baked wonton shells are a different story. They will lose their crispness in the humid environment of the refrigerator, turning quite stale and tough.
To save any leftover un-filled shells, store them in a zip-top bag at room temperature with a piece of paper towel to absorb excess moisture. When you are ready to eat, pop them back into a 350°F oven for two minutes to crisp them back up before assembling.
Ingredient Substitutes
If you need to make a few adjustments based on what you have in your kitchen, 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 and require an extra minute of baking time.
- Teriyaki Chicken: Swap the chicken for ground beef cooked with garlic and ginger, or try using leftovers from our Slow Cooker Teriyaki Drumsticks shredded off the bone.
- Mayonnaise: For a lighter slaw dressing, you can substitute Greek yogurt or sour cream, though it will add a more pronounced tang to the final dish.
I hope you love these crispy little pockets of joy as much as my family does. They are messy, they are loud to eat, and they will absolutely leave crumbs all over your shirt—but that is exactly what makes them so incredibly fun to share.
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.
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