Description
These Crispy Chicken Wonton Tacos with Teriyaki Glaze combine golden, crunchy wonton shells filled with a savory ground chicken mixture cooked in aromatic garlic, ginger, and teriyaki sauce. Garnished with fresh lettuce and toasted sesame seeds, they offer a delightful fusion of Asian-inspired flavors and textures perfect for a fun appetizer or light meal.
Ingredients
Scale
Chicken Filling
- 1 pound ground chicken
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1/4 cup green onions, finely sliced
- 1/2 cup shredded carrots
- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 1 tablespoon sesame oil
Wonton Tacos
- 1 package of wonton wrappers
- Oil for frying (vegetable or canola oil recommended)
- Lettuce leaves, for serving
- Sesame seeds, for garnish
Instructions
- Heat the oil: In a large skillet, heat the vegetable oil over medium heat, preparing the pan for sautéing the aromatics and ground chicken.
- Sauté garlic and ginger: Add the minced garlic and grated ginger to the skillet and cook for about 1 minute until fragrant, releasing their flavors into the oil.
- Cook the chicken: Add the ground chicken, breaking it apart with a wooden spoon, and cook for 5-7 minutes until it’s browned and fully cooked through.
- Add vegetables: Mix in the green onions and shredded carrots and continue cooking for another 2-3 minutes until the vegetables soften slightly but retain some texture.
- Flavor the filling: Stir in the soy sauce, teriyaki sauce, and sesame oil. Cook for an additional 2 minutes, stirring frequently to blend all the flavors and heat through. Remove the skillet from heat and set aside.
- Prepare oil for frying: In a deep pan or fryer, heat oil to 350°F (175°C) for frying the wonton wrappers.
- Fry wonton shells: Carefully place a wonton wrapper into the hot oil and fry just until golden and crispy, about 1-2 minutes. Avoid overcrowding the oil.
- Drain excess oil: Remove the crispy wonton taco shells with a slotted spoon and place them on paper towels to drain any excess oil. Repeat until all wrappers are fried.
- Assemble tacos: Fill each crispy wonton shell with a few spoonfuls of the chicken mixture.
- Garnish and serve: Top the filled wonton tacos with fresh lettuce leaves and sprinkle with sesame seeds just before serving to add freshness and crunch.
Notes
- Be mindful of oil temperature while frying wonton shells to ensure an even golden crisp without burning.
- Use fresh wonton wrappers and keep unused wrappers covered with a damp cloth to prevent drying out.
- To reduce oil absorption, drain fried wontons on a wire rack placed over a baking sheet instead of paper towels.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free wonton wrappers if available.
- Optional: add a drizzle of spicy mayo or sriracha for an extra kick.
