Crispy Chicken Wonton Tacos (Printable Version)

Golden fried wonton shells stuffed with spicy ginger chicken, crunchy vegetables, and creamy sriracha mayo for an Asian-inspired twist on tacos.

# What You Need:

→ For the Chicken

01 - 4 boneless skinless chicken thighs (about 1 lb), cut into ½-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper

→ Seasoning Blend for Chicken

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon onion powder

→ For the Tacos

12 - 24 wonton wrappers
13 - 2 cups vegetable oil for frying

→ Slaw and Garnishes

14 - 1 cup shredded red cabbage
15 - ½ cup shredded carrots
16 - 2 green onions, thinly sliced
17 - ¼ cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Spicy Mayo Sauce

19 - ½ cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt

# Step-by-Step:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
02 - In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and fully incorporated. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from the refrigerator. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss thoroughly to ensure even coating of all pieces.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Working in batches, carefully fry 6 wonton wrappers at a time for approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and crisp further into taco shell shape.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Arrange seasoned chicken strips in a single layer and cook 3 to 4 minutes per side until golden and cooked through with an internal temperature of 165°F. Transfer to a plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon spicy mayo on the bottom of each shell. Layer with shredded cabbage and carrots, then top with cooked chicken strips. Drizzle with additional spicy mayo sauce.
07 - Garnish assembled tacos with green onions and fresh cilantro. Arrange on a serving platter with lime wedges. Squeeze lime juice over tacos immediately before serving for maximum brightness and flavor.

# Expert Advice:

01 -
  • The crispy wonton shells shatter perfectly when you bite down, giving you crunch without the heaviness of fried tortillas.
  • Marinating the chicken in ginger and soy makes it juicy and flavorful, so every piece tastes intentional.
  • The tangy slaw and spicy mayo balance the richness, so you can eat three tacos without feeling weighed down.
  • Everything can be prepped ahead, which means you can actually enjoy your own dinner party instead of sweating over the stove.
02 -
  • Do not skip the resting time after cooking the chicken, those 2 minutes let the juices redistribute so the meat stays tender instead of drying out when you slice it.
  • Fry the wontons in small batches so the oil temperature stays consistent, crowding the pan drops the heat and makes them greasy instead of crisp.
  • Assemble the tacos right before serving because the wontons will soften if they sit too long with the slaw and sauce.
03 -
  • Use a thermometer to check the oil temperature before frying, it makes the difference between crispy and greasy wontons.
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and does not steam in the pan.
  • Taste the spicy mayo before serving and adjust the sriracha or honey to match your heat preference, everyone has a different tolerance.
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