Heat about 1 inch of neutral oil in large skillet over medium heat until it reaches 350°F on candy or deep-fry thermometer. Toss chicken pieces in bowl with cornstarch and salt until evenly coated.

Working in small batches of 6-8 pieces, carefully add cornstarch-coated chicken to hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through to 165°F. Remove with tongs and drain on paper towels. Repeat with remaining chicken.

Place one crispy chicken piece onto center of each wonton wrapper. Fold wrapper in half like a taco shell. Lightly moisten edges with water and press gently to seal.

Carefully lower assembled tacos into hot oil, working in batches of 4-5. Fry for 1 to 2 minutes per side until wonton wrappers turn deep golden brown and crispy. Drain on fresh paper towels.

Make teriyaki glaze: In small saucepan over medium heat, combine soy sauce, brown sugar, honey, rice vinegar, minced garlic, and grated ginger. Bring to gentle simmer, stirring until sugar dissolves.

Stir cornstarch slurry into simmering sauce. Cook for 1 to 2 minutes, stirring constantly, until glaze thickens to coat back of spoon. Remove from heat.

Just before serving, lightly toss fried wonton tacos in warm teriyaki glaze or drizzle over top. Add optional toppings like shredded cabbage, green onions, sesame seeds, or sriracha mayo as desired.