Crispy Chicken Wonton Tacos (Printable)

Golden wonton shells filled with spiced ginger chicken, fresh slaw, and spicy sriracha mayo for a crunchy fusion twist.

# What You Need:

→ Chicken Marinade

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

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

→ Taco Shells

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

→ Sriracha Mayo Sauce

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

# How-To 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 evenly. Cover with plastic wrap and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor development.
02 - In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until fully incorporated. Cover and refrigerate until assembly.
03 - Remove marinated chicken from refrigerator. Sprinkle evenly with chili powder, paprika, garlic powder, and onion powder. Toss thoroughly to coat all chicken pieces uniformly.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Working in batches of 6 wonton wrappers, carefully fry for approximately 30 seconds per side until golden brown and crisp. Transfer to paper towel-lined plate to drain and cool. Wrappers will firm into taco shell shape as they cool.
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 3-4 minutes per side until golden and cooked through, reaching internal temperature of 165°F. Transfer to plate and 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 red cabbage and carrots, top with cooked chicken strips, and drizzle with additional sriracha mayo.
07 - Top assembled tacos with sliced green onions and fresh cilantro leaves. Arrange on serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before consumption for bright acidity.

# Expert Advice:

01 -
  • Every bite delivers an absurdly satisfying crunch that taco shells just cant match.
  • The ginger soy marinade gives the chicken a depth that feels fancy but takes almost no effort.
  • You can prep the components ahead and assemble right before serving so youre not stuck in the kitchen.
  • The tangy slaw and creamy sriracha mayo balance the richness without being heavy.
02 -
  • Dont skip resting the chicken after cooking or youll lose all those flavorful juices when you slice into it.
  • Fry wonton wrappers in small batches and watch them closely because they go from golden to burnt in seconds.
  • If your oil isnt hot enough the wrappers will absorb grease and turn soggy instead of crisp.
  • Assemble tacos right before serving so the shells stay crunchy and dont get weighed down by moisture.
03 -
  • Use a thermometer to keep frying oil at a steady 350°F because temperature swings ruin the texture of the wonton shells.
  • Pat the marinated chicken dry with paper towels before seasoning so the spices stick better and you get a nice sear.
  • Drizzle the spicy mayo in a zigzag pattern over the tacos for a cleaner presentation that still looks effortless.
  • Keep a small bowl of water nearby when handling wonton wrappers so you can quickly seal any tears before frying.
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