Description
These Crispy Chicken Wonton Tacos with Teriyaki Glaze combine tender marinated chicken with crispy baked wonton cups and a shiny, flavorful teriyaki sauce. Topped with fresh cabbage, carrot, green onions, sesame seeds, and cilantro, this fusion appetizer or light meal offers a perfect balance of savory, sweet, and fresh textures.
Ingredients
Scale
Chicken Marinade
- 1 lb boneless skinless chicken breasts, cut into small even pieces no larger than 3/4 inch
- 2 tbsp low-sodium soy sauce
- 1 tbsp toasted sesame oil
- 1 tsp garlic powder
- 0.5 tsp ginger powder
Teriyaki Glaze
- 0.25 cup soy sauce
- 2 tbsp honey (preferred for a glossier finish) or 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)
Wonton Cups
- 24 wonton wrappers (found refrigerated near tofu or produce section)
- Cooking oil spray
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
- Marinate the Chicken: Preheat your oven to 375°F (190°C). In a bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, garlic powder, and ginger powder. Toss everything well to coat the chicken evenly. Let the chicken marinate for 15 minutes to absorb the flavors.
- Prepare the Teriyaki Glaze: In a small saucepan over medium heat, mix together 0.25 cup soy sauce, honey, rice vinegar, sesame oil, and minced garlic. Bring this mixture to a gentle simmer. Meanwhile, whisk cornstarch and cold water in a separate bowl until smooth to create a slurry. Slowly pour the cornstarch slurry into the simmering sauce and stir continuously for 1 to 2 minutes until the glaze thickens enough to coat the back of a spoon. Remove from heat and set aside.
- Make the Wonton Cups: Spray a 12-cup muffin tin generously with cooking spray. Press one wonton wrapper into each muffin cup, folding the edges to form a cup shape. Lightly spray the tops of the wontons. Bake them in the preheated oven for 5 to 7 minutes, watching closely after 5 minutes to ensure they become golden and crispy without burning. Remove from oven and let cool slightly before filling.
- Cook the 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 pieces generously with the prepared teriyaki glaze to coat them evenly.
- Assemble the Tacos: Spoon the glazed chicken into each crispy wonton cup. Top with shredded cabbage, julienned carrot, sliced green onions, sesame seeds, and fresh cilantro. Serve immediately to enjoy the perfect crunch and fresh flavors.
Notes
- Never store the assembled tacos; keep all components separate in the refrigerator for up to 3 days.
- To re-crisp wonton cups before serving, place them in a 350°F oven for 3 to 4 minutes.
- For added heat, stir sriracha or red pepper flakes into the teriyaki glaze.
- Cooked chicken can be frozen for up to 3 months for meal prep convenience.
Keywords: Chicken wonton tacos, crispy wonton cups, teriyaki chicken, Asian appetizer, baked wonton tacos, easy party food, fusion recipe