Crispy Chicken Wonton Tacos (Printable Version)

Crispy wonton shells meet ginger-spiced chicken, tangy slaw, and sriracha mayo for an Asian fusion twist on tacos.

# What You'll Need:

→ For the Chicken

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

→ Seasoning Blend for Chicken

08 - 1 teaspoon chili powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 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 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Spicy Mayo Sauce

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

# Directions:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips, toss to coat, 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. Cover and chill until ready to serve.
03 - Remove marinated chicken from the refrigerator. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss to evenly coat.
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 about 30 seconds per side, until golden brown and crisp. Transfer to a paper towel-lined plate to cool; they will form taco shells.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Arrange chicken strips in a single layer and cook 3 to 4 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and let rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread about 1 teaspoon spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra spicy mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze lime juice over tacos just before eating.

# Expert Tips:

01 -
  • The wonton shells shatter with every bite, giving you crunch that flour tortillas could never deliver.
  • Ginger and soy-marinated chicken gets a smoky spice boost that plays beautifully against cool, tangy slaw.
  • Spicy mayo ties everything together with creamy heat and a hint of sweetness.
  • They look impressive but come together faster than you'd think, perfect for dinner parties or weeknight excitement.
02 -
  • The wonton wrappers will continue crisping as they cool, so don't worry if they seem slightly soft right out of the oil.
  • If you marinate the chicken longer than 2 hours, the acid can start breaking down the texture, so stick to the timing.
  • Fry the wontons in small batches to keep the oil temperature steady and avoid soggy shells.
  • Let the chicken rest after cooking so the juices redistribute and every bite stays tender.
03 -
  • Toss the cooked chicken in crushed tortilla chips or panko breadcrumbs just before assembling for an extra layer of crunch.
  • Make the spicy mayo a day ahead so the flavors meld and deepen overnight.
  • Use a slotted spoon or spider to transfer fried wontons quickly and safely out of the hot oil.
  • If your wonton shells crack while frying, the oil may be too hot, lower the heat slightly and try again.
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