Crispy Chicken Wonton Tacos — A Joyful, Crunchy Homemade Favorite
Introduction (H2):
The first time I made Crispy Chicken Wonton Tacos, the kitchen smelled like a festival: hot oil, toasted sesame, and a squeeze of lime that brightened everything. The wonton shells crackled under my fork, giving way to warm, seasoned chicken and a ribbon of cool slaw. This is a simple dinner that feels like a celebration — an easy meal you can pull together on a weeknight that still tastes like something you’d order at a festive gathering. If you love the idea of turning takeout comforts into a homemade dish, you might also enjoy this better-than-takeout orange chicken I keep on regular rotation.
Why Make This Recipe (H2):
- A crowd-pleaser that doubles as a family favorite and party appetizer.
- Quick prep with big payoff — crispy texture meets tender shredded chicken.
- Versatile: swap fillings, spice levels, or slaw for different moods.
- Great for busy nights when you need an easy meal that feels special.
- Perfect for festive cooking or weeknight comfort — everyone gets their own crunchy taco.
Ingredients You’ll Need (H2):
- Wonton wrappers (about 30): The crispy shell — use smaller rounds if you find them. For a gluten-free option, try rice wrappers and pan-fry gently.
- Cooked chicken (3 cups, shredded): Rotisserie chicken is a shortcut, or poach breasts for a lighter homemade dish.
- Oil for frying (vegetable or canola): Neutral oils handle high heat. For a cleaner pan-fry, use a high-smoke-point oil like avocado.
- Green onions (2, thinly sliced): Bright, sharp finish; save some for garnish.
- Garlic (2 cloves, minced): Adds savory depth as it sizzles.
- Soy sauce (2 tablespoons): Balances umami; tamari works for gluten-free.
- Honey (1 tablespoon): A tiny touch rounds the seasoning — swap to agave for vegan sweetness.
- Rice vinegar (1 tablespoon): Cuts through richness and lifts flavors.
- Sesame oil (1 teaspoon): Fragrant finishing touch — optional but delicious.
- Coleslaw mix (2 cups): Adds crunch and cool contrast; yogurt or Greek yogurt mix with lime makes a lighter slaw.
- Sriracha mayo (1/3 cup): Mix mayo, sriracha, and a squeeze of lime for a creamy kick. Use Greek yogurt instead of mayo for a lighter option.
- Lime wedges and cilantro for serving: Freshness is everything here.
Include a note: If you want a vegetarian twist, substitute shredded jackfruit or crispy tofu for the chicken. Also see a great fish-taco inspiration here: crispy baked fish tacos.
Prep and Cook Time (H2):
- Prep time: 20 minutes
- Cook time: 15 minutes (frying + assembly)
- Total time: 35 minutes
Quick enough for weeknights, and worth the little hands-on time when you want a comforting recipe that feels homemade.
How to Make Crispy Chicken Wonton Tacos (H2):
- Prepare the filling: In a skillet over medium heat, add 1 tablespoon oil. Sauté minced garlic and white parts of green onions until fragrant, about 30 seconds. Add shredded chicken, soy sauce, honey, and rice vinegar. Stir until warmed and glossy. As the garlic sizzles, the aroma will fill your kitchen and make you feel like dinner is already won.
- Make the slaw: Toss coleslaw mix with a spoonful of sriracha mayo, a squeeze of lime, and a pinch of salt. Taste for brightness — add more lime if you like a tangy lift.
- Fry the wonton shells: Heat 2 inches of oil in a small saucepan to 350°F (175°C). Working in batches, drape wonton wrappers into the oil with tongs; they will puff and curl into taco shapes. Fry until golden and crisp, about 30 to 45 seconds per side. Drain on paper towels.
- For an oven method: Lightly brush wonton wrappers with oil and bake on a sheet in a mini muffin tin at 375°F (190°C) for 6 to 8 minutes, flipping halfway.
- Assemble: Spoon a tablespoon or two of chicken into each crispy shell, top with slaw, drizzle with sriracha mayo, and finish with sliced green onion and cilantro. A squeeze of lime brings everything together.
- Serve immediately while shells are at their crispiest and the filling is warm.
Include another helpful recipe to round out your homemade party spread: try these crispy chicken egg rolls for an appetizer pairing.
Tips and Creative Variations (H2):
- Smoky chipotle honey: Add chipotle in adobo to the honey for a smoky-sweet kick.
- Asian slaw swap: Use matchstick carrots, napa cabbage, and a sesame-ginger dressing.
- Low-oil option: Use an air fryer to crisp the wontons at 350°F for 3 to 4 minutes.
- Make it vegetarian: Use shredded jackfruit, seasoned fried tofu, or tempeh crumbles.
- Dessert contrast: Serve a small, light dessert like citrus sorbet to cleanse the palate after the rich crunch.
Serving Ideas (H2):
Picture a lively table: a platter of these Crispy Chicken Wonton Tacos piled high, limes at the ready, a bowl of extra sriracha mayo, and friends laughing as they build their own. Pair with cold beer or a sparkling yuzu soda for festive cooking events, or keep it cozy with jasmine rice and steamed edamame for a family favorite weeknight dinner. For picnic-style entertaining, add pickled cucumbers and a simple cucumber salad to compliment the crunchy texture.
Storing and Reheating (H2):
- Store components separately: Keep the chicken filling in an airtight container in the fridge for up to 4 days. Store slaw dressed lightly or undressed (dressed slaw will get watery).
- Freeze: Freeze the cooked chicken filling for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Reheating: Crisp wonton shells in a 350°F oven for 3 to 4 minutes to revive crunch. Reheat filling in a skillet over medium heat with a splash of water to keep it moist.
Pro Tips for Success (H2):
- Dry the wonton wrappers before frying: Pat them dry if they stick to each other to avoid oil splatter.
- Use a thermometer: Maintain oil at 350°F so shells crisp quickly without absorbing excess oil.
- Make components ahead: Shred the chicken and prepare slaw in advance to assemble quickly when guests arrive.
- Balance flavors: Taste the filling before assembling; a little acid (lime or vinegar) often makes all the difference.
FAQs (H2):
Q: Can I freeze these tacos?
A: Freeze only the cooked filling, not the assembled tacos. Wonton shells lose their crisp if thawed. Freeze filling in flat containers for easy stacking.
Q: What’s the best substitute for mayo in the sriracha sauce?
A: Greek yogurt or vegan mayo both work well and lighten the sauce while keeping creaminess.
Q: Are there healthier ways to make these?
A: Yes — oven-bake or air-fry the wonton shells, use lean chicken, and switch mayo for Greek yogurt to reduce fat without losing flavor.
Q: Can I make these ahead for a party?
A: Prepare chicken and slaw the day before, keep shells separate, and fry the shells or re-crisp them right before serving.
Conclusion (H2):
Thanks for staying with me through this crunchy, comforting, and utterly joyful recipe for Crispy Chicken Wonton Tacos. This easy meal has become my go-to when I want something festive yet familiar — the kind of homemade dish that brings people together and creates small, happy memories. If you love copycat versions or want to compare notes on flavors, check out this take on Chicken Wonton Tacos as an Applebee’s copycat at Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian. For another home cook’s spin on the same idea, see this flavorful write-up at Crispy Chicken Wonton Tacos – My Organized Chaos. If you’re curious about the restaurant inspiration, Applebee’s menu lists their version here: Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery. I can’t wait to hear how your kitchen smells when you make these — tag someone you’re sharing them with and treasure the crunchy moments.
Crispy Chicken Wonton Tacos
Ingredients
Method
- In a skillet over medium heat, add 1 tablespoon oil. Sauté minced garlic and white parts of green onions until fragrant, about 30 seconds.
- Add shredded chicken, soy sauce, honey, and rice vinegar. Stir until warmed and glossy.
- Toss coleslaw mix with a spoonful of sriracha mayo, a squeeze of lime, and a pinch of salt.
- Taste for brightness; add more lime if desired.
- Heat 2 inches of oil in a small saucepan to 350°F (175°C).
- Working in batches, drape wonton wrappers into the oil with tongs; they will puff and curl.
- Fry until golden and crisp, about 30 to 45 seconds per side, and drain on paper towels.
- For oven method: Lightly brush wonton wrappers with oil and bake in a mini muffin tin at 375°F (190°C) for 6 to 8 minutes.
- Spoon a tablespoon or two of chicken into each crispy shell.
- Top with slaw, drizzle with sriracha mayo, and finish with green onion and cilantro.
- Serve immediately while shells are crispy.