Save to Pinterest My neighbor handed me a box of wonton wrappers she wasn't going to use, and I stared at them for a good minute before the idea hit. What if I fried them into taco shells? The first batch crackled in the oil and curled into perfect little boats, golden and delicate. I filled them with whatever I had: marinated chicken thighs, a quick slaw, and some mayo I'd spiked with sriracha. They disappeared in minutes, and I've been making them ever since.
I made these for a potluck once, and everyone kept asking if I'd ordered them from a restaurant. The truth is, they come together fast once the chicken's marinated. Watching people pick them up carefully, take that first bite, and then go wide-eyed at the crunch never gets old. I've seen kids who don't usually like cabbage finish three of these without a word.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicier than breasts and soak up the marinade beautifully, giving you tender bites that don't dry out in the pan.
- Soy sauce: This is your salt and umami base; it seasons the chicken from the inside out during the marinate.
- Rice vinegar: A splash of acidity brightens the marinade and helps tenderize the meat just enough.
- Fresh ginger: Grate it finely so it distributes evenly and gives every piece a warm, spicy note.
- Garlic clove: Minced garlic adds aromatic depth that pairs perfectly with ginger and soy.
- Chili powder, paprika, garlic powder, onion powder: This spice blend coats the chicken after marinating and creates a smoky, slightly sweet crust when you sear it.
- Wonton wrappers: Thin and delicate, they fry up into crispy shells that hold their shape but shatter when you bite down.
- Vegetable oil: Use enough to submerge the wrappers so they fry evenly and puff into taco shapes.
- Red cabbage and carrots: Shredded raw, they add crunch and a fresh, slightly sweet contrast to the rich chicken.
- Green onions and cilantro: Bright, grassy garnishes that cut through the richness and make each taco feel alive.
- Mayonnaise and sriracha: Creamy mayo mellows the heat of sriracha, and a touch of honey and lime juice rounds it into a sauce you'll want on everything.
Instructions
- Marinate the chicken:
- Whisk soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper together in a medium bowl. Add the chicken strips, toss until every piece is coated, cover, and refrigerate for at least 20 minutes or up to 2 hours.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth. Cover and chill until you're ready to drizzle.
- Season the chicken:
- Pull the marinated chicken from the fridge and sprinkle it with chili powder, paprika, garlic powder, and onion powder. Toss gently so the spices stick to every strip.
- Fry the wonton shells:
- Heat about 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Working in batches, fry 6 wonton wrappers at a time for about 30 seconds per side, until they turn golden and crisp; transfer to a paper towel-lined plate to drain and cool into taco shapes.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium-high heat with 1 tablespoon oil. Arrange the chicken strips in a single layer and cook 3 to 4 minutes per side, until golden and the internal temperature hits 165°F; let rest for 2 minutes.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, spread about 1 teaspoon of spicy mayo on the bottom, fill with shredded cabbage and carrots, top with chicken strips, drizzle more mayo, and garnish with green onions and cilantro. Arrange on a platter with lime wedges and squeeze fresh lime juice over each taco just before eating.
Save to Pinterest One evening, I set out a platter of these tacos alongside little bowls of extra sriracha mayo and lime wedges. People built their own, squeezing lime, piling on cilantro, and laughing when the shells cracked and sent cabbage tumbling onto their plates. It became less about the recipe and more about everyone gathered around the counter, fingers sticky, sharing bites. That's when I realized these tacos aren't just dinner, they're an excuse to slow down and enjoy the mess together.
Making It Your Own
If you want a lighter version, skip the deep frying and bake the wonton wrappers on a wire rack at 375°F for 5 to 7 minutes until golden. You can also swap the chicken thighs for shrimp or cubed tofu; just adjust the cooking time so the shrimp turn pink and opaque or the tofu gets crispy edges. I've even tossed the cooked chicken in crushed tortilla chips or panko before assembling for an extra layer of crunch that makes every bite even more satisfying.
Prepping Ahead
The spicy mayo actually tastes better if you make it a day ahead and let the flavors meld in the fridge. You can marinate the chicken in the morning, fry the wonton shells a few hours early and keep them in an airtight container at room temperature, and then just cook the chicken and assemble when you're ready. Leftover chicken is fantastic tucked into salads, grain bowls, or even scrambled eggs the next morning.
Serving and Storing
Set everything out family-style: a platter of crispy shells, bowls of slaw, the cooked chicken, spicy mayo, and lime wedges, so everyone can build their own tacos. These are best eaten fresh, but if you have leftovers, store the components separately in airtight containers in the fridge for up to two days and reassemble when you're ready to eat.
- Reheat the chicken gently in a skillet to keep it tender.
- Re-crisp the wonton shells in a 350°F oven for a few minutes if they've softened.
- Keep the slaw and sauce cold until you're ready to serve so everything stays bright and fresh.
Save to Pinterest These tacos prove that you don't need a long ingredient list or fancy techniques to make something that feels special. Just crispy shells, juicy chicken, and a little heat, and you've got a dinner that people will ask you to make again and again.
Recipe Questions
- → How do I prevent wonton shells from getting soggy?
Fry wonton wrappers just before serving and fill them immediately. The hot, crispy shells stay crunchiest when assembled right before eating. If making ahead, store shells separately and assemble at the last minute.
- → Can I bake the wonton shells instead of frying?
Yes, brush wonton wrappers with oil and bake at 375°F for 5-7 minutes until golden and crisp. Shape them over a taco form or foil ball while baking to create the shell curve.
- → What protein alternatives work well in these tacos?
Shrimp, sliced pork tenderloin, or crispy tofu all pair beautifully with the Asian seasonings. Adjust cooking time accordingly—shrimp cooks in 2-3 minutes per side, while tofu needs about 4 minutes per side to get golden.
- → How spicy are these tacos?
The spice level is medium-mild from the sriracha mayo. For more heat, increase sriracha to 2 tablespoons or add sliced jalapeños. For mild versions, reduce sriracha to 1 teaspoon or omit entirely.
- → Can I prepare components ahead of time?
Marinate chicken up to 24 hours in advance. The spicy mayo improves after sitting overnight in the refrigerator. Shred vegetables and store in airtight containers. Fry wonton shells and cook chicken within an hour of serving for best texture.