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Sticky smashed dumpling tacos made with ground chicken and glazed to perfection. These easy ground chicken tacos are a quick, flavorful weeknight dinner everyone will love.
These sticky glazed chicken smashed dumpling tacos have quickly become one of my go-to easy dinners because they’re so good and surprisingly simple to make. They’re sweet and savory from the sticky glaze, juicy from the ground chicken, and perfectly crispy thanks to the smashed tortilla method. Even better, two ground chicken tacos pack over 45 grams of protein, making this a dinner that’s both satisfying and nourishing without feeling heavy.
I love how easy these are to prep ahead and pull together on a busy night. The contrast of flavors and textures makes every bite incredible, especially when topped with tangy pickled red onions, fresh green onions, and my favorite—chili crisp. I love a little heat, but if spice isn’t your thing, you can skip it or drizzle on extra sticky glaze instead. Either way, these smashed dumpling tacos are quick, flavorful, and easy, making them the perfect weeknight dinner!
Ingredients
Ground Chicken Tacos
- Ground chicken
- Fresh ginger, grated
- Garlic, minced
- Coconut aminos
- Honey
- Salt and pepper
- Corn tortillas (4 large or 6–8 small)
- Avocado oil, for cooking
Sticky Glaze
- Coconut aminos
- Honey
- Hoisin sauce
- Rice vinegar
- Sriracha
For Serving
- Chili crisp
- Pickled red onions
- Chopped green onions
Kitchen Tools Used
How to Make Sticky Glazed Chicken Smashed Dumpling Tacos
Start by making the ground chicken mixture. In a large bowl, combine the ground chicken with freshly grated ginger, minced garlic, coconut aminos, and honey. Season generously with salt and pepper, then mix until everything is evenly incorporated. Let the mixture rest for about 15 minutes so the flavors can meld while you prepare the glaze.
While the chicken marinates, whisk together the coconut aminos, honey, hoisin sauce, rice vinegar, and sriracha in a small bowl. This sticky glaze is what gives the tacos their signature sweet-and-savory finish, so be sure it’s well combined and set it aside until ready to use.
Once the chicken has marinated, divide it into equal portions and form into balls. Press the chicken evenly onto your tortillas, covering most of the surface. Use four tortillas if you prefer larger, heartier tacos, or spread the mixture across six to eight tortillas for smaller, appetizer-style tacos.
Heat a thin layer of avocado oil in a large skillet over medium heat. When the skillet is hot, place the tortillas chicken-side down and let them cook undisturbed for 3 to 4 minutes. This allows the chicken to fully cook and develop a golden, flavorful crust. Flip the tacos and cook the tortilla side for about 2 minutes, until lightly crisp.
Brush the cooked chicken with the sticky glaze, then flip the tacos again so the chicken side is facing down. Cook for another 2 minutes, letting the glaze caramelize. Flip one final time and cook the tortilla side for about 1 minute more for extra crispiness. Depending on the size of your skillet, you may need to cook the tacos in batches.
To serve, finish the smashed dumpling tacos with pickled red onions, chopped green onions, and a spoonful of chili crisp for added heat and texture. Serve immediately while warm and crispy.
Recipe Tips & Substitutions
- Don’t rush the sear. Once the tortillas hit the skillet chicken-side down, let them cook undisturbed. This helps the chicken develop a golden, flavorful crust. The same goes for the tortilla side—avoid flipping too early so it gets nice and crispy.
- Marinate for maximum flavor. Letting the ground chicken marinate adds extra depth and richness, but if you’re short on time, you can skip the wait and cook right away. The tacos will still be delicious.
- Cook in batches if needed. Depending on the size of your skillet, you may need to cook the tacos in batches. I usually cook mine in two batches to avoid overcrowding the pan, which helps everything crisp up properly.
- Adjust taco size to your needs. Use 4 tortillas for larger, heartier tacos, or spread the chicken across 6–8 tortillas for smaller, appetizer-style ground chicken tacos.
- Swap the tortillas. Corn tortillas work great here, but you can easily substitute flour tortillas if that’s what you prefer.
- Customize the heat. If you’re not a fan of spicy food, skip the sriracha in the glaze and leave off the chili crisp topping. You can always finish the tacos with extra sticky glaze instead for a sweet and savory bite.
- Serve & toppings. Finish the smashed dumpling tacos with pickled red onions, chopped green onions, and chili crisp for the perfect balance of tang, crunch, and heat. You can also customize them with your favorite toppings like shredded cabbage, sliced cucumbers, sesame seeds, fresh herbs, or an extra drizzle of the sticky glaze.
Storage
For best results, only cook the number of smashed dumpling tacos you plan to eat right away. Store any leftover ground chicken mixture in an airtight container in the refrigerator for 1-2 days, then smash and cook fresh tacos as needed for the best texture and flavor.
If you do have leftover cooked smashed dumpling tacos, allow them to cool completely before storing. Transfer to an airtight container and refrigerate for up to 2 days. Keep in mind the tortillas will soften slightly once stored.
Reheating
To reheat cooked smashed dumpling tacos while keeping them crispy, warm them in a skillet over medium heat or in an air fryer at 375°F for 3–5 minutes, flipping once if needed. Avoid microwaving, as it will soften the tortillas and take away their crisp texture.
If reheating stored ground chicken, cook it fresh on tortillas following the original method for the best results.
Explore More Healthy and Delicious Dinner Ideas
- Sticky Honey Ginger Chicken Stir Fry (Better Than Takeout!)
- Easy Maple Chipotle Chicken Tacos with Creamy Avocado Crema
- Easy Chicken Teriyaki with Homemade Teriyaki Glaze
- Crispy Korean Fried Chicken in the Air Fryer
- Easy Teriyaki Chicken Bowl (In Under 30 Minutes!)
- Peanut Noodles with Chili Shrimp and Quick Pickled Cucumbers
- Easy Steak Tacos with Creamy Avocado Tomatillo Salsa
- Grilled Korean BBQ Chicken Lettuce Wraps (Easy & Flavor-Packed!)
Sticky Glazed Chicken Smashed Dumpling Tacos – Easy Weeknight Dinner
Ingredients
- 1 lb ground chicken
- 1 tbsp avocado oil
- 4-8 corn tortillas
Ground Chicken Marinade
- 1 tsp grated ginger
- 4 cloves garlic minced
- 1 tbsp coconut aminos or soy sauce
- 1 tbsp honey
- salt and pepper
Sticky Glaze
- 2 tbsp coconut aminos or soy sauce
- 2 tbsp honey
- 1 tbsp hoisin
- 1 tbsp rice vinegar
- 1 tsp Sriracha optional
For Serving
- pickled red onion
- chopped green onions
- chili crisp
Instructions
- In a bowl, mix ground chicken with ginger, garlic, coconut aminos, honey, salt, and pepper. Let marinate for 15 minutes. Meanwhile, whisk together all sticky glaze ingredients and set aside.
- Divide chicken into portions and smash evenly onto tortillas (4 for larger tacos or 6–8 for smaller). Heat avocado oil in a skillet over medium heat.
- Place tortillas chicken-side down in the skillet and cook for 3–4 minutes. Flip and cook tortilla side for 2 minutes.
- Brush chicken with glaze, flip and cook chicken-side down for 2 minutes, then flip once more and cook tortilla side for 1 minute until crispy. Cook in batches if needed.
- To serve, top with pickled red onions, green onions, and chili crisp.
