Pour about an inch of neutral oil into a skillet and warm it over medium heat to 350°F (175°C).
In a bowl, toss the chicken pieces with cornstarch and salt until they are evenly coated.
Fry the chicken in batches in the hot oil until they turn golden and are cooked through, about 3 to 4 minutes on each side; then remove and place on paper towels to drain.
Put one piece of the fried chicken on each wonton wrapper and fold it into a taco shape.
Carefully fry the assembled wonton tacos in the hot oil until the wrappers crisp up and become golden, cooking each side for 1 to 2 minutes; then drain them on paper towels.
Combine soy sauce brown sugar honey rice vinegar garlic and ginger in a small saucepan and bring it to a simmer over medium heat.
Add the cornstarch slurry to the mixture and stir continuously until the sauce thickens in 1 to 2 minutes; then take it off the heat.
Lightly toss the crispy wonton tacos in the teriyaki glaze or drizzle the sauce over them and garnish with your choice of optional toppings before serving.
