The first time I made these crispy chicken wonton tacos I was convinced I’d invented a game-changing appetizer.
They’re fast, crunchy, and perfectly portable — the kind of recipe you make for a weeknight dinner or a party and everyone asks for the recipe.
This version keeps the filling bright with carrot and scallion, leans on sesame and soy for savory depth, and turns store-bought wonton wrappers into the crispiest little taco shells. It’s bold, simple, and addictive.
Why You’ll Love This Recipe
- Super fast weeknight dinner: ready in about 25–30 minutes.
- Crowd-pleasing crunch: a crisp shell with warm, savory filling.
- Easy to customize: swap toppings or sauces to change the flavor profile.
- Minimal pantry ingredients and no special dough-making required.
The texture is where these tacos win. A thin, blistered wonton shell provides an immediate, loud crunch that gives way to juicy, seasoned ground chicken and tender shredded carrot. The sesame oil and soy sauce pair for nutty, umami-rich notes that balance the freshness of scallions and the bright pop of lime or cilantro on top.
"Made these for game night and they vanished in minutes — crispy, flavor-packed, and easy to chop-and-serve. 5 stars!" — Reader Review
Key Ingredients
Ground chicken
Ground chicken is the backbone of this filling. It cooks quickly and soaks up flavors, making it ideal for a fast skillet filling. Look for 93/7 or 90/10 for a bit of fat to keep the mixture juicy; if you want leaner, pick extra-lean and add a teaspoon of oil while cooking.
Wonton wrappers
Wonton wrappers are the secret convenience item that turns this into a taco. They crisp faster than tortillas and fry up to a delicate, shatteringly crisp shell. Wonton wrappers are widely available in the produce or refrigerated section; use the thinner bakery-style wrappers for the crispiest finish.
Sesame oil and soy sauce
These two are the flavor glue. Toasted sesame oil adds a warm, nutty aroma, while soy sauce supplies salt and umami. Use a naturally brewed soy sauce (Kikkoman or a low-sodium version if watching salt) and pure toasted sesame oil rather than flavored blends for a cleaner, deeper taste.
Garlic and fresh ginger
Fresh aromatics are small but critical. Garlic and ginger introduce bright, pungent notes that make the filling taste homemade. Pre-minced jars work in a pinch, but fresh minced garlic and ginger deliver a brighter, fresher flavor.
Full ingredient list:
- 1 pound ground chicken
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1 cup shredded carrots
- 1 cup green onions, sliced
- 1 package wonton wrappers
- Vegetable oil for frying
- Salt and pepper to taste
- Optional toppings: diced avocado, chopped cilantro, lime wedges, and sriracha sauce
Step-by-Step Instructions
Step 1: Warm the aromatics
Heat a large skillet over medium heat and add the sesame oil.
When the oil is shimmering, add the minced garlic and ginger and cook for 1–2 minutes until aromatic.
Pro Tip: Keep the heat moderate; garlic browns quickly. You’ll know it’s ready when the kitchen smells fragrant and the garlic is glossy but not browned.
Step 2: Cook the chicken
Add the ground chicken to the skillet and break it up with a spatula.
Season with soy sauce, a pinch of salt, and freshly ground pepper. Cook for about 5–7 minutes until browned and cooked through.
Pro Tip: Cook until there’s no pink and the edges have a little color — that browning is flavor. If the pan seems dry, add a teaspoon of oil.
Step 3: Fold in vegetables
Stir in shredded carrots and sliced green onions. Cook for 2–3 minutes more so the vegetables soften without losing crunch.
Remove the pan from heat and allow the mixture to cool slightly; this helps when filling the wontons.
Pro Tip: Cooling for 5–8 minutes prevents steam from making wrappers soggy while sealing.
Step 4: Assemble the wontons
Lay wonton wrappers on a clean surface. Spoon about 1 teaspoon to 1 tablespoon (depending on wrapper size) of chicken mixture into the center of each wrapper.
Lightly moisten the edges of the wrapper with water, then fold into a triangle or taco shape and press edges firmly to seal.
Pro Tip: Don’t overfill — thin wrappers tear when too full. If a wrapper tears, discard it and start a new one for a perfect seal.
Step 5: Heat the frying oil
Pour vegetable oil into a deep frying pan or skillet to a depth of about 1/2 to 1 inch. Heat over medium-high until shimmering. Test by dropping a small piece of wrapper — it should bubble and rise immediately.
Pro Tip: If oil smokes, reduce the heat. Ideal frying temp is roughly 350–375°F; if you have a thermometer, use it to keep steady heat.
Step 6: Fry the wonton tacos
Carefully add the wontons in batches, avoiding overcrowding. Fry for about 2–3 minutes per side until golden brown and blistered. Flip gently with tongs.
Transfer fried wontons to paper towels to drain excess oil.
Pro Tip: Frying in small batches keeps the oil temperature stable. You’ll know they’re done when they are deep golden and sound hollow when tapped.
Step 7: Dress and serve
Arrange the crispy wonton tacos on a platter and add toppings: diced avocado, cilantro, a squeeze of lime, and sriracha for heat. Serve immediately while hot and crunchy.
Pro Tip: Prepare toppings ahead of time so assembly is quick, keeping the shells at their crispiest.
These straightforward steps will guide you in crafting crispy and flavorful wonton tacos that are bound to impress!
Expert Tips for Success
- Control oil temperature: Use a thermometer if possible. Oil that’s too cool makes greasy shells; oil that’s too hot burns wrappers before the filling is warmed. Aim for about 350–375°F.
- Work in small batches: Frying just 6–8 wontons at a time keeps the oil temp steady and delivers uniform crisping. Overcrowding drops the temperature and leads to soggy results.
- Dry the filling slightly: Let the cooked filling cool and drain briefly if it seems wet. Excess moisture will steam the wrapper during frying and reduce crispness.
- Seal edges firmly: A small dab of water on the wrapper edge is enough. Press firmly and check for gaps — a weak seal leads to leakage while frying.
- Use neutral oil with a high smoke point: Vegetable, canola, or peanut oil are best. They tolerate high heat without adding flavor that competes with the sesame and soy.
- Flip once: Turn the wontons gently halfway through frying to limit oil absorption. Excess flipping agitates the oil and causes uneven browning.
- Make-ahead tip: You can fill wontons and freeze them on a tray before frying. Once frozen solid, transfer to a zip-top bag and fry from frozen, adding a minute or two to the cook time.
- Safety: Keep a lid nearby for the pan in case of a flare-up and never leave hot oil unattended. Use long tongs and a splatter guard if you have one.
- Texture test: The perfect crunch feels light and shatters easily when bitten; if the shell bends, reheat briefly or return to hot oil for 30–60 seconds.
- Salt last: If using finishing salt or a squeeze of lime, do it right before serving — it brightens flavors and avoids drawing moisture that could soften the shell.
Storage & Freezing
Fridge: Store leftover fried wonton tacos in a single layer on a paper-towel-lined plate, covered loosely with foil.
They stay best for about 2 days; after that they start losing their crunch.
Reheating from fridge: Re-crisp them in a preheated oven at 375°F for 6–8 minutes, turning once.
A toaster oven or air fryer works great too; 3–4 minutes at 350°F will revive crispness without drying the filling.
Freezing before frying: Arrange filled but unfried wontons on a baking sheet in a single layer and freeze until solid, about 1–2 hours.
Transfer to a freezer bag and store up to 2 months. To fry, cook from frozen, adding about 60–90 seconds to each side until golden.
Freezing after frying: You can freeze already-fried wontons, but expect some loss of texture. Reheat from frozen in a 375°F oven for 8–10 minutes to crisp as much as possible.
Thawing caution: Avoid thawing before frying if you froze them assembled; thawed wrappers absorb moisture and won’t fry crispy. Fry straight from frozen for best results.
Variations & Substitutions
Asian-style BBQ Chicken: Stir 1–2 tablespoons hoisin sauce into the cooked chicken for a sweeter, smokier profile. Top with pickled cucumbers for contrast.
Spicy Sriracha-Lime: Mix a tablespoon or two of sriracha into the warm filling and finish with fresh lime juice and cilantro. This gives bright, spicy heat.
Vegetarian version: Replace ground chicken with crumbled firm tofu or a mixture of finely chopped mushrooms and tempeh. Add a splash of soy and a teaspoon of cornstarch to bind.
Baked option: For a lighter version, brush wonton shells with oil and bake at 400°F for 6–8 minutes, then fill with the cooked chicken mix and broil 1 minute to finish. Expect less shatter but still enjoyable crunch.
Gluten-free swap: Use gluten-free wonton wrappers if available, or crisp small corn tortillas pressed into muffin tins to form mini taco cups for a similar crunchy vessel.
Frequently Asked Questions
Q: Can I bake these instead of frying?
A: Yes. Brush the assembled wontons lightly with oil and bake at 400°F for 6–8 minutes until golden. They won’t be as ultra-crisp as fried shells but will still offer a satisfying crunch and a lighter finish.
Q: How long does the filling keep in the fridge?
A: The cooked chicken filling stored in an airtight container will keep 3–4 days. Reheat gently in a skillet before stuffing fresh wonton wrappers for best texture.
Q: Can I make the filling ahead and assemble later?
A: Absolutely. Make the filling up to 24 hours in advance and keep it chilled. Cool it completely before refrigerating, and fill/fry the wontons on the day you want to serve them.
Q: What oil is best for frying?
A: Any neutral, high-smoke-point oil works — vegetable, canola, or peanut oil are ideal. Peanut oil adds a slight nutty flavor that pairs nicely with sesame.
Q: My wontons are soggy after frying. What went wrong?
A: The most common causes are oil too cool, overfilled or wet filling, or overcrowding the pan. Make sure oil is hot, filling is not steaming-hot when assembled, and fry in small batches.
Final Thoughts
These crispy chicken wonton tacos are a deceptively simple way to turn a few pantry staples into a craveable snack or easy dinner.
Try different toppings and sauces to make the flavor your own, and don’t forget — they’re best eaten hot for maximum crunch.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest if you loved it.
Conclusion
If you’d like to compare variations or explore copycat versions and alternate builds, these roundups are useful resources: see a popular copycat take on Chicken Wonton Tacos at Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian.
For another home-cook version with helpful step photos, try Crispy Chicken Wonton Tacos – My Organized Chaos.
If you’re curious about using wrappers for bite-sized taco cups, this idea is fun and adaptable: Crunchy Taco Cups — A Fun and Easy Taco Recipe!.
And for a straight Applebee’s-style copycat reference, check this tested recipe at Crispy Chicken Wonton Tacos: Perfect Applebee’s Copycat Recipe.
Crispy Chicken Wonton Tacos
Ingredients
Filling
- 1 pound ground chicken Look for 93/7 or 90/10 for a bit of fat.
- 1 tablespoon soy sauce Use naturally brewed soy sauce for best flavor.
- 1 tablespoon sesame oil Use pure toasted sesame oil for deeper taste.
- 2 cloves garlic, minced Fresh minced garlic delivers better flavor.
- 1 teaspoon ginger, minced Fresh ginger adds brightness.
- 1 cup shredded carrots Provides sweetness and crunch.
- 1 cup green onions, sliced Also known as scallions.
- 1 package wonton wrappers Thinner bakery-style wrappers recommended.
- Vegetable oil for frying Use neutral, high smoke point oil.
- to taste salt and pepper For seasoning the chicken.
Optional Toppings
- 1 medium avocado, diced Add creaminess.
- 1/4 cup cilantro, chopped For freshness.
- 1 lime wedges For squeezing on top.
- to taste sriracha sauce For heat.
Instructions
Warming the Aromatics
- Heat a large skillet over medium heat and add the sesame oil.
- When the oil is shimmering, add the minced garlic and ginger and cook for 1–2 minutes until aromatic.
- Keep the heat moderate to avoid browning the garlic.
Cooking the Chicken
- Add the ground chicken to the skillet and break it up with a spatula.
- Season with soy sauce, a pinch of salt, and pepper. Cook for about 5–7 minutes until browned and cooked through.
- Cook until there's no pink and edges have color.
Folding in Vegetables
- Stir in shredded carrots and sliced green onions. Cook for 2–3 minutes more.
- Remove from heat and let cool slightly.
Assembling the Wontons
- Lay wonton wrappers on a clean surface. Spoon chicken mixture into each wrapper.
- Moisten the edges with water and fold into a triangle or taco shape, pressing to seal.
Heating the Frying Oil
- Pour vegetable oil into a deep frying pan to a depth of about 1/2 to 1 inch. Heat over medium-high until shimmering.
Frying the Wonton Tacos
- Add wontons in batches, frying for about 2–3 minutes per side until golden brown.
- Transfer fried wontons to paper towels to drain excess oil.
Dressing and Serving
- Arrange tacos on a platter and add toppings such as avocado, cilantro, lime, and sriracha.
- Serve immediately while hot and crunchy.
