Print

Crispy Chicken Wonton Tacos with Teriyaki Glaze Recipe

Print Recipe

★★★★★

4.5 from 119 reviews

These Crispy Chicken Wonton Tacos with Teriyaki Glaze combine crunchy wonton cups filled with tender, flavorful marinated chicken glazed in a sweet and tangy teriyaki sauce, topped with fresh crunchy vegetables and herbs for a delicious fusion appetizer or light meal.

Ingredients

Scale

Chicken Marinade

  • 1 lb boneless skinless chicken breasts, cut into small even pieces no larger than 3/4 inch
  • 2 tbsp soy sauce (low-sodium recommended)
  • 1 tbsp toasted sesame oil
  • 1 tsp garlic powder
  • 0.5 tsp ginger powder

Wonton Cups

  • 24 wonton wrappers (found refrigerated near tofu or produce section)
  • cooking oil spray

Teriyaki Glaze

  • 0.25 cup soy sauce
  • 2 tbsp honey (preferred for glossier finish, can substitute brown sugar)
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 clove garlic, minced fresh
  • 1 tsp cornstarch
  • 2 tbsp cold water (for cornstarch slurry)

Toppings

  • 1 cup shredded cabbage
  • 0.5 cup carrot julienne
  • 3 tbsp sliced green onions
  • 1 tbsp sesame seeds
  • 0.25 cup fresh cilantro

Instructions

  1. Marinate Chicken: Preheat your oven to 375°F (190°C). Combine the chicken pieces with soy sauce, toasted sesame oil, garlic powder, and ginger powder. Toss well to evenly coat and let the chicken marinate for 15 minutes to absorb the flavors.
  2. Prepare Teriyaki Glaze: In a small saucepan over medium heat, mix together soy sauce, honey, rice vinegar, toasted sesame oil, and minced garlic. Bring the mixture to a gentle simmer. In a separate bowl, whisk the cornstarch and cold water until smooth to create a slurry. Pour the slurry into the saucepan and stir constantly for 1 to 2 minutes until the glaze thickens and coats the back of a spoon. Remove from heat and set aside.
  3. Bake Wonton Cups: Generously spray a 12-cup muffin tin with cooking spray. Press one wonton wrapper into each muffin cup, folding the sides to form a cup shape. Lightly spray the tops with cooking spray. Bake in the preheated oven for 5 to 7 minutes, watching closely after 5 minutes to prevent burning, until they are golden and crispy. Let cool slightly before filling.
  4. Cook Chicken: Heat a skillet over medium-high heat. Add the marinated chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Once cooked, brush or toss the chicken with the prepared teriyaki glaze until thoroughly coated.
  5. Assemble Tacos: Spoon the glazed chicken into each crispy wonton cup. Top each taco with shredded cabbage, carrot julienne, sliced green onions, sesame seeds, and fresh cilantro. Serve immediately to enjoy the maximum crunch and fresh flavors.

Notes

  • Never store assembled tacos; keep all components separate in the refrigerator for up to 3 days.
  • To re-crisp wonton cups, bake them in a 350°F oven for 3 to 4 minutes before serving.
  • For a spicier version, stir sriracha or red pepper flakes into the teriyaki glaze.
  • Cooked chicken can be frozen for up to 3 months for meal prepping convenience.

Keywords: Crispy chicken wonton tacos, teriyaki glaze chicken, Asian fusion appetizers, wonton cups, easy chicken recipe

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