Crispy Chicken Wonton Tacos (Printable Version)

Golden wonton shells stuffed with spiced chicken, fresh slaw, and zesty mayo for a crispy, flavorful fusion dish.

# Needed Ingredients:

→ Chicken Marinade

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

→ Chicken Seasoning Blend

08 - 1 teaspoon chili powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon onion powder

→ Wonton Shells

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

→ Slaw and Garnishes

14 - 1 cup shredded red cabbage
15 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Sriracha Mayo Sauce

19 - 1/2 cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt

# Steps:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips and toss to coat thoroughly. 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. Cover and chill until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss gently to coat evenly.
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 form taco shell shapes.
05 - Heat a large nonstick skillet or grill pan over medium-high heat and 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 let rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Layer with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional sriracha mayo and garnish with green onions and cilantro.
07 - Arrange tacos on a serving platter with lime wedges on the side. Squeeze fresh lime juice over tacos immediately before eating.

# Expert Advice:

01 -
  • The wonton shells shatter with every bite, giving you crunch that flour tortillas just can't match.
  • Marinating the chicken in ginger and soy gives it a savory depth that holds up to all the toppings.
  • You can fry the shells and make the sauce ahead, then assemble these in under ten minutes when people show up hungry.
  • The tangy slaw and creamy spicy mayo balance the smoky seasoned chicken perfectly.
02 -
  • If your oil isn't hot enough, the wonton wrappers will absorb too much oil and turn greasy instead of crispy.
  • Don't skip the resting time after cooking the chicken; it lets the juices redistribute so every bite stays moist.
  • Assemble these right before serving because the wonton shells soften quickly once you add the slaw and sauce.
03 -
  • Use a spider or slotted spoon to flip the wonton wrappers in the oil so you don't splash hot oil everywhere.
  • If the chicken starts to stick, your pan isn't hot enough; let it heat another minute before adding the next batch.
  • Double the spicy mayo recipe because people will want to drizzle it on everything, not just the tacos.
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