Crispy Chicken Wonton Tacos (Better Than Takeout)

Okay, so I messed this up three times before getting it right. Actually, no—four times. The first batch? Soggy disaster. The second? Burned the wonton shells because I was scrolling through TikTok and completely forgot about them. Classic me.

But here’s the thing… once I figured out the trick to getting these crispy chicken wonton tacos perfectly crunchy without setting off my smoke alarm (again), I couldn’t stop making them. And honestly? They’re better than the Applebee’s version. Way better. Don’t @ me.

What Are Crispy Chicken Wonton Tacos Anyway?

Look, if you’ve never had these before, imagine a regular taco but instead of a tortilla, you’ve got this insanely crispy wonton shell that shatters when you bite into it. Inside? Juicy, seasoned chicken, crunchy slaw, some kind of amazing sauce… it’s basically everything good about Asian-fusion food in one handheld package.

I think I first tried these at Applebee’s—or maybe it was at my cousin’s house? Honestly can’t remember. But what I DO remember is thinking “I can totally make these at home.” Spoiler alert: I could, but not before ruining several batches first.

My 8-year-old refuses to eat anything green, but somehow these are his favorite thing ever. He calls them “crunchy tacos” and demands them at least twice a week. So yeah, kid-approved if that matters to you.

Why This Crispy Chicken Wonton Tacos Recipe Works

Everyone keeps asking for this recipe, so here goes nothing. The secret isn’t some fancy technique—it’s actually stupidly simple once you know the trick. You need THREE things to nail these:

1. Don’t overcrowd the pan (learned this the hard way when I tried to cook 12 at once and they all stuck together)
2. The right oil temperature (medium-high, not “let’s burn down the kitchen” high)
3. Good wonton wrappers (don’t buy the thick ones, trust me)

And before anyone asks—yes, you can make these in the air fryer. Yes, you can bake them. But honestly? Pan-frying gives you that restaurant-quality crunch that makes people think you’re some kind of cooking genius. Which, let me be clear, I am NOT.

What You’ll Need for Crispy Chicken Wonton Tacos

For the Chicken:

• 1 lb chicken breast (or thighs if you’re fancy—they’re juicier anyway)
• 2 tablespoons soy sauce (I use Kikkoman because that’s what mom always bought)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (the toasted kind, not the regular stuff)
• 1 teaspoon garlic powder (or 3 cloves fresh garlic if you’re feeling ambitious)
• 1 teaspoon ginger powder
• Salt and pepper (just eyeball it, you’ll be fine)

Good luck finding decent chicken breast that isn’t weird and rubbery this time of year. I usually grab the organic ones from Costco because they’re actually normal-sized, not those freaky huge ones that look like they’re from mutant chickens.

For the Slaw:

• 2 cups shredded cabbage (purple and green mix looks pretty)
• 1/2 cup shredded carrots
• 2 tablespoons mayo (Hellmann’s or nothing, I don’t make the rules)
• 1 tablespoon rice vinegar
• 1 teaspoon honey
• Pinch of salt

I’m obsessed with adding extra carrots because the color is amazing, so I usually use like a whole cup. Do what makes you happy.

For the Shells:

• 12-15 wonton wrappers (found in the refrigerated section near the tofu)
• Vegetable oil for frying (or use the air fryer if you’re being healthy, whatever)

Wonton taco shells where to buy? Just get regular square wonton wrappers. You’re gonna fold them yourself. Don’t waste money on pre-shaped taco shells—they’re overpriced and honestly not even that good.

For the Sauce (The Best Part):

• 1/4 cup mayo
• 2 tablespoons sriracha (more if you like pain)
• 1 tablespoon honey
• 1 teaspoon lime juice

Used Greek yogurt once when I ran out of mayo. Worked fine, just a bit tangier. Actually, my neighbor Sarah swears by using half mayo, half Greek yogurt to “make it healthier.” Sure, Sarah. Sure.

How to Make Crispy Chicken Wonton Tacos (Step-by-Step)

Step 1: Cook the Chicken

Season your chicken with soy sauce, rice vinegar, sesame oil, garlic powder, ginger, salt, and pepper. Let it sit for like 10 minutes if you remember. If not, whatever, it’ll still taste good.

Cook it in a pan over medium-high heat for about 6-7 minutes per side. Set timer for 10 minutes, then inevitably forget and panic at 15. (Just me? Okay cool.)

It’ll be done when it’s not pink inside anymore—super technical, I know. Let it rest for 5 minutes, then dice it up into small pieces. Or shred it. Or just chop it however you want. This isn’t MasterChef.

Step 2: Make the Slaw

Mix cabbage, carrots, mayo, rice vinegar, honey, and salt in a bowl. That’s it. Literally just stir it all together. I make this while the chicken is cooking because multitasking makes me feel productive.

Pro tip I found out by accident: Add a splash of sesame oil to the slaw. Game. Changer. You’re welcome.

Step 3: Mix the Sauce

Whisk together mayo, sriracha, honey, and lime juice until smooth. Taste it. Add more sriracha if you’re brave. I usually double the honey because I have the spice tolerance of a small child.

My mom always said “you can add more but you can’t take it away,” which is advice I ignore constantly and then regret.

Step 4: Fry the Wonton Shells (Here’s Where It Gets Real)

Now, here’s the thing—this is where I messed up the first three times. Heat about 1/2 inch of oil in a pan over medium-high heat. You want it hot but not smoking.

Take a wonton wrapper and fold it in half like a taco shell. Use tongs to hold it in the oil for about 10-15 seconds until it holds its shape, then let it cook on its own, flipping once. It’ll look weird at first, kinda floppy and gross, but that’s normal.

The key is—oh wait, I forgot to mention—you need to work fast because these cook in like 30 seconds total. Golden brown on both sides = perfect. Dark brown = burned and sad.

DO NOT WALK AWAY FROM THE STOVE. I cannot stress this enough. Last Tuesday, I completely burned a whole batch because my neighbor knocked on the door. Don’t be like me.

For Air Fryer Crispy Chicken Wonton Tacos:

If you’re making these in the air fryer (no judgment, it’s actually pretty good), spray the wonton wrappers with cooking spray, fold them into taco shapes using a small baking rack or aluminum foil method to hold them open, and air fry at 350°F for about 5-6 minutes until golden and crispy.

For Baked Crispy Chicken Wonton Tacos:

Oven people—spray wrappers with oil, fold them, prop them up in a muffin tin to hold their shape, and bake at 375°F for 8-10 minutes. They won’t be AS crispy as fried, but they’re still really good. Definitely less guilt involved.

Step 5: Assemble These Bad Boys

Once your shells are cool enough to handle (give them like 2 minutes or you WILL burn your fingers), fill each one with:

• Chicken
• Slaw on top
• Drizzle of that amazing sauce
• Maybe some cilantro if you’re not one of those people who thinks it tastes like soap
• Sesame seeds if you’re feeling fancy

Kids eat these with extra sauce on the side for dipping. Adults don’t ask why because honestly, we all want extra sauce too.

My Chaotic Tips for Perfect Wonton Tacos

Temperature matters. If your oil isn’t hot enough, the shells get greasy and soggy. Too hot? Burned on the outside, raw-ish on the inside. Medium-high heat is your friend here.

Don’t use a whisk for the slaw. Trust me. Spoon works better. Whisks just make the cabbage fly everywhere and then you’re cleaning cabbage off your backsplash for three days.

Make extra shells. Some will break. Some will burn. Some will mysteriously disappear (probably eaten by whoever is “helping” you in the kitchen). I usually make like 20 even though the recipe says 12.

Buffalo Chicken Wonton Tacos variation: Want to make buffalo chicken wonton tacos? Just toss the cooked chicken in buffalo sauce instead of the Asian marinade. Use ranch instead of the sriracha mayo. Still use the same slaw. It’s AMAZING and my husband actually prefers this version, but I’m loyal to the original.

Found out by accident that adding a tiny bit of pickle juice to the slaw makes it taste more like the Applebee’s chicken wonton tacos recipe. Weird, right? But it works.

Why These Are Better Than Applebee’s Crispy Chicken Wonton Tacos

Okay, controversial opinion time: these homemade ones are way better than the restaurant version. Applebee’s chicken wonton tacos are good—don’t get me wrong—but mine are:

• Actually crispy (not soggy after sitting under a heat lamp)
• More chicken (restaurants are stingy, let’s be honest)
• Way more sauce (because I’m not trying to save money on mayo)
• Cheaper (one batch costs like $8 and feeds my whole family)

Is it just me or does everyone overcook chicken? Mine stays juicy because I don’t cook it to death. Medium-high heat, people. Not “surface of the sun” heat.

Common Mistakes I Made So You Don’t Have To

Mistake #1: Using thick wonton wrappers. They don’t get crispy the same way. Get the thin ones or go home.

Mistake #2: Overfilling the shells. I was so proud when I finally got the shells right, then I stuffed them too full and everything fell out when I tried to eat them. Use less filling than you think you need.

Mistake #3: Making the sauce too spicy. This drove me crazy until I figured out that most people want MILD spicy, not “crying into your napkin” spicy. Start with less sriracha. You can always add more on your own plate.

Mistake #4: Not draining the chicken properly. If your chicken is watery, your tacos will be soggy. Pat it dry with paper towels after cooking. Annoying but necessary.

Serving Suggestions From Real Life

Honestly got a little teary-eyed when my dad (who is the PICKIEST eater ever) said these were incredible. He never compliments my cooking. Never. So that was a big moment for me.

These are perfect for:

• Game day (they’re handheld, no utensils needed)
• Quick weeknight dinner (20 minutes start to finish once you get good at it)
• Meal prep (make components ahead, fry shells when ready to eat)
• Impressing people who think you can’t cook (just don’t tell them how easy it was)

Serve with extra lime wedges because citrus makes everything taste fancier. Also maybe some steamed rice on the side if you’re extra hungry, but honestly these are pretty filling on their own.

Wait, I almost forgot—these are also AMAZING as party appetizers. Just make mini versions with smaller wonton wrappers. Everyone loses their minds over them.

Final Thoughts on This Recipe

Look, I’m gonna be honest… I’ve made this recipe probably 50 times by now, and I STILL occasionally burn a shell or two. It happens. If you burn the bottom (been there), just scrape it off and keep going. Life’s too short to cry over burned wontons.

This is way better than takeout, cheaper than going to Applebee’s, and honestly makes you feel like a cooking genius even though it’s actually pretty simple. Anyone else have tricks for making this even better? Let me know in the comments because I’m always looking for new ideas.

Am I the only one who thinks these would be good with shrimp instead of chicken? Might try that next week. Or maybe beef? Actually, you know what, everything tastes good in a crispy wonton shell.

Now I’m craving these again. Thanks a lot, brain.

Happy cooking! (and may your smoke alarms stay quiet)