Description
These Crispy Chicken Wonton Tacos with Teriyaki Glaze are a delicious fusion appetizer featuring tender marinated chicken glazed in a homemade teriyaki sauce, served in crispy baked wonton cups and topped with fresh crunchy vegetables and herbs. Perfect for entertaining or a flavorful snack, these tacos combine savory, sweet, and tangy flavors with a delightful crunch.
Ingredients
Scale
Marinade & Chicken
- 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
Wonton Cups
- 24 wonton wrappers
- Cooking oil spray
Teriyaki Glaze
- 0.25 cup soy sauce
- 2 tbsp honey (preferred for 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)
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 Chicken: Preheat your oven to 375°F (190°C). Combine chicken pieces with soy sauce, toasted sesame oil, garlic powder, and ginger powder. Toss well to coat all pieces evenly. Let the chicken marinate for 15 minutes to absorb the flavors.
- Prepare Teriyaki Glaze: In a small saucepan over medium heat, combine soy sauce, honey, rice vinegar, toasted sesame oil, and minced garlic. Bring the mixture to a gentle simmer. In a separate bowl, whisk together cornstarch and cold water until smooth, then pour this slurry into the simmering sauce. Stir constantly for 1 to 2 minutes until the glaze thickens and coats the back of a spoon. Remove from heat and set aside.
- Make Wonton Cups: Generously spray a 12-cup muffin tin with cooking spray. Press one wonton wrapper into each cup, carefully folding the sides to create a cup shape. Lightly spray the tops of the wrappers to ensure they crisp up nicely. Bake in the preheated oven for 5 to 7 minutes until the cups are golden and crispy. Watch carefully after 5 minutes to prevent burning. Remove from oven and let cool slightly before filling.
- 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 generously with the prepared teriyaki glaze, ensuring each piece is well coated.
- Assemble Tacos: Spoon the glazed chicken into each baked wonton cup. Top each taco with shredded cabbage, julienned carrot, sliced green onions, sesame seeds, and fresh cilantro. Serve immediately to maintain the crispness of the wonton cups and enjoy fresh, flavorful bites.
Notes
- Never store assembled tacos to prevent sogginess; keep all components separate in the refrigerator for up to 3 days.
- To re-crisp wonton cups, place 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, making this recipe great for meal prep.
Keywords: crispy chicken wonton tacos, teriyaki chicken tacos, wonton cups, baked wonton tacos, Asian fusion appetizer, teriyaki glaze chicken, easy chicken tacos, appetizer recipe, party finger foods