Description
Delicious crispy chicken tacos wrapped in wonton skins and drizzled with a sweet and savory teriyaki glaze.
Ingredients
- Wonton wrappers (square or round)
- Cooking oil (vegetable or canola, for frying)
- 1 lb boneless, skinless chicken breasts, diced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
- Salt and pepper, to taste
- 1/4 cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- Shredded cabbage or lettuce (optional)
- Diced green onions (optional)
- Sesame seeds (optional)
- Sriracha or spicy mayo (optional)
Instructions
- Begin by heating 1-2 inches of cooking oil in a large skillet over medium heat.
- Once the oil reaches the desired temperature, carefully add wonton wrappers one at a time, folding them gently into a taco shape using tongs.
- Fry each wonton for 20-30 seconds on each side until they turn crispy and golden brown.
- Drain the fried wontons on paper towels and set them aside.
- In a separate skillet, heat a tablespoon of sesame oil over medium heat.
- Add the diced chicken and season it with soy sauce, minced garlic, grated ginger, and a sprinkle of salt and pepper.
- Cook the chicken for 5-7 minutes, stirring occasionally, until fully cooked and slightly caramelized.
- In a small saucepan, combine 1/4 cup soy sauce, honey, rice vinegar, and sesame oil. Heat this mixture over medium-low until it begins to simmer.
- Gradually stir in the cornstarch slurry, whisking continuously until the glaze thickens. Remove from heat.
- Pour the teriyaki glaze over the cooked chicken, tossing until evenly coated. Let the mixture simmer for an additional minute to thoroughly absorb the flavors.
- Fill each crispy wonton shell with a spoonful of the glazed chicken mixture.
- Top with any of your favorite toppings like shredded cabbage, diced green onions, sesame seeds, and a drizzle of sriracha or spicy mayo, if desired.
Notes
For a healthier option, consider baking the wontons instead of frying them.
