Crispy Chicken Wonton Tacos with Teriyaki Glaze

Crispy Chicken Wonton Tacos with Teriyaki Glaze are about to become your new obsession. These little golden shells are packed with juicy teriyaki-glazed chicken, fresh crunchy toppings, and bold Asian-inspired flavor in every single bite. I brought a big tray of these to a family game night last fall and watched my teenagers fight over the last one.

I still remember the first time I pressed wonton wrappers into a muffin tin wondering if the whole thing would just fall apart. Spoiler: it worked perfectly. These crispy chicken wonton tacos hit that rare sweet spot where something looks impressive but comes together in under 40 minutes on a weeknight. The homemade teriyaki glaze is sweet, savory, and just sticky enough to coat every piece of chicken beautifully. If you’ve been stuck in a dinner rut.

Ingredients for Crispy Chicken Wonton Tacos with Teriyaki Glaze

For the Chicken:

• 1 lb boneless, skinless chicken breasts (cut into small, even pieces) I recommend cutting them no larger than 3/4 inch so they cook quickly and stay juicy
• 2 tbsp soy sauce my go-to is low-sodium so you control the salt in the final dish
• 1 tbsp sesame oil in my experience, toasted sesame oil adds a much deeper, nuttier flavor than regular
• 1 tsp garlic powder
• 1/2 tsp ginger powder

For the Wonton Tacos:

• 24 wonton wrappers I usually find these refrigerated near the tofu or produce section
• Cooking oil spray

For the Teriyaki Glaze:

• 1/4 cup soy sauce
• 2 tbsp honey or brown sugar I prefer honey for a glossier, smoother finish
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic (minced fresh, not powder it really makes a difference in the glaze)
• 1 tsp cornstarch
• 2 tbsp cold water

For Toppings:

• 1 cup shredded cabbage
• 1/2 cup carrot julienne
• 3 tbsp sliced green onions
• 1 tbsp sesame seeds
• 1/4 cup fresh cilantro

Step-by-Step Instructions

Step 1: Preheat your oven to 375°F (190°C). While it heats up, combine the chicken pieces with soy sauce, sesame oil, garlic powder, and ginger powder in a bowl. Toss well and let marinate for 15 minutes. Don’t skip the marinate time it’s where the real flavor gets built.

Step 2: While the chicken marinates, make your teriyaki glaze. In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, and fresh minced garlic. Bring to a gentle simmer. In a separate small bowl, whisk together the cornstarch and cold water until completely smooth, then pour it into the saucepan. Stir constantly for 1 to 2 minutes until the glaze thickens and coats the back of a spoon. Remove from heat and set aside.

Step 3: Generously spray a standard 12-cup muffin tin with cooking spray. Gently press one wonton wrapper into each cup, pressing down the center and folding the sides slightly to create a cup shape. Lightly spray the tops of the wrappers. Bake for 5 to 7 minutes until the edges are golden and the cups feel crispy to the touch. Watch them closely after the 5-minute mark they brown fast. Remove from the oven and let cool slightly before filling.

Step 4: While the wonton cups bake, heat a skillet over medium-high heat. Add the marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. The internal temperature should reach 165°F (74°C). Brush or toss the cooked chicken pieces generously with the prepared teriyaki glaze.

Step 5: To assemble, spoon the glazed chicken into each wonton cup. Top with shredded cabbage, carrot julienne, sliced green onions, sesame seeds, and fresh cilantro. Serve immediately for the best crunch.

What to Serve with Crispy Chicken Wonton Tacos

These tacos are bold and flavorful, so the best sides are ones that complement the sweet-savory glaze without competing with it. Here are my favorite pairings that balance both texture and nutrition.

Steamed Edamame: Simple, lightly salted edamame adds a clean protein boost alongside the meal and contrasts the richness of the teriyaki glaze with something fresh and uncomplicated.

Teriyaki Chicken Lettuce Wraps: If you’re serving a crowd and want a lighter side dish in the same flavor family, these lettuce wraps use similar Asian-inspired ingredients and pair seamlessly alongside the wonton tacos.

Asian Sesame Chicken Salad: This crunchy, sesame-forward salad makes a gorgeous side that echoes the same flavor profile and adds freshness to balance the warm, glazed chicken in the tacos.

Chicken Crispy Rice Salad: A crispy rice salad brings satisfying texture contrast and works beautifully as a side when you want something more substantial than just a green salad.

Best Thai Quinoa Crunch Salad: The nutty, tangy Thai-inspired dressing in this salad is a natural complement to the teriyaki flavor, and the crunch factor makes it a perfect textural match.

Shrimp Quinoa Bowl: For a heartier spread, a simple quinoa bowl adds whole grains and protein to round out the meal, especially if you’re serving these tacos as appetizers.

Jasmine Rice: A small bowl of fluffy steamed jasmine rice soaks up any extra teriyaki glaze and turns this appetizer into a fully satisfying dinner plate.

Storage & Serving Tips

Store all components separately in airtight containers in the refrigerator for up to 3 days. The cooked teriyaki chicken can be frozen for up to 3 months I portion it into freezer bags for easy weeknight meals.

To reheat, warm the chicken in a skillet over medium heat or microwave in 30-second intervals until heated through. Re-crisp the wonton cups in a 350°F (175°C) oven for 3 to 4 minutes before assembling. Pro tip: never store assembled tacos, the wonton cups absorb moisture and go soft quickly.

These crispy chicken wonton tacos are incredibly versatile. Set up a toppings bar when friends visit and let everyone build their own. They also work beautifully as a party appetizer platter just arrange the assembled tacos on a board and watch them disappear.

Conclusion

Print

Crispy Chicken Wonton Tacos with Teriyaki Glaze

Golden crispy wonton shells filled with teriyaki-glazed chicken and fresh toppings a bold fusion appetizer or high-protein main dish the whole family will love.

Course Appetizer, Dinner, Main Course

Cuisine Asian, Fusion

Keyword crispy chicken wonton tacos with teriyaki glaze, fusion appetizer, high protein dinner, teriyaki chicken tacos, wonton tacos

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 portions

Calories 320kcal

Equipment

• Standard 12-cup muffin tin
• Mixing bowls
• Small saucepan
• Whisk
• Skillet

Ingredients

• 1 lb boneless skinless chicken breasts cut into small even pieces no larger than 3/4 inch
• 2 tbsp soy sauce low-sodium recommended, for marinade
• 1 tbsp toasted sesame oil for marinade
• 1 tsp garlic powder
• 0.5 tsp ginger powder
• 24 wonton wrappers found refrigerated near tofu or produce section
• cooking oil spray
• 0.25 cup soy sauce for teriyaki glaze
• 2 tbsp honey or brown sugar honey preferred for glossier finish
• 1 tbsp rice vinegar
• 1 tsp toasted sesame oil for teriyaki glaze
• 1 clove garlic minced fresh
• 1 tsp cornstarch
• 2 tbsp cold water for cornstarch slurry
• 1 cup shredded cabbage for topping
• 0.5 cup carrot julienne for topping
• 3 tbsp sliced green onions for topping
• 1 tbsp sesame seeds for topping
• 0.25 cup fresh cilantro for topping

Instructions

• Preheat your oven to 375°F (190°C). Combine chicken pieces with soy sauce, sesame oil, garlic powder, and ginger powder. Toss well and marinate for 15 minutes.
• In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Bring to a gentle simmer. Whisk together cornstarch and cold water in a separate bowl until smooth, then pour into the saucepan. Stir constantly for 1 to 2 minutes until the glaze thickens and coats the back of a spoon. Remove from heat.
• Generously spray a 12-cup muffin tin with cooking spray. Press one wonton wrapper into each cup, folding the sides to create a cup shape. Lightly spray the tops. Bake for 5 to 7 minutes until golden and crispy. Watch closely after 5 minutes. Let cool slightly before filling.
• Heat a skillet over medium-high heat. Add marinated chicken and cook for 6 to 8 minutes, stirring occasionally, until cooked through and internal temperature reaches 165°F (74°C). Brush or toss the cooked chicken generously with the prepared teriyaki glaze.
• Spoon glazed chicken into each wonton cup. Top with shredded cabbage, carrot julienne, sliced green onions, sesame seeds, and fresh cilantro. Serve immediately for best crunch.

Notes

Never store assembled tacos keep all components separate in the refrigerator for up to 3 days. Re-crisp wonton cups 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.