Crispy Chicken Wonton Tacos (Print version)

Crispy wonton tacos stuffed with spiced chicken, tangy slaw, and spicy mayo drizzle.

# What You'll 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

→ Wonton Shells

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

→ Slaw and Garnish

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

19 - ½ 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 evenly, cover with plastic wrap, 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 well combined. 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 coat all pieces evenly.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Working in batches of 6 wrappers, carefully fry wonton wrappers for approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and crisp further; they will naturally form taco shell shapes.
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 3-4 minutes per side until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and allow to rest for 2 minutes.
06 - Gently shape each crispy wonton wrapper 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 sliced green onions and fresh cilantro.
07 - Arrange assembled tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before serving for maximum flavor.

# Expert Advice:

01 -
  • The wonton shells shatter like glass and hold their shape better than any tortilla ever could.
  • Marinating the chicken in ginger and soy gives it a sweet savory backbone that plays perfectly with smoky spices.
  • You can prep everything ahead and fry the shells right before serving so dinner feels like a fun event.
  • The tangy slaw and creamy sriracha mayo cut through the richness and make every bite feel balanced and bright.
02 -
  • Do not skip the resting time after cooking the chicken or all the juices will run out onto the plate and leave the meat dry.
  • Fry the wonton shells in small batches and do not walk away because they go from golden to burned in about 10 seconds.
  • Use a thermometer to check the oil temperature before frying or the wontons will absorb oil and turn greasy instead of crispy.
  • Assemble the tacos right before serving because the shells lose their crunch once the slaw and sauce sit on them for more than a few minutes.
03 -
  • Use kitchen scissors to cut the chicken into even strips so they cook at the same rate and look uniform in the tacos.
  • Let the oil come back up to temperature between batches of frying or the wontons will absorb oil and turn limp.
  • If the wonton shells crack while shaping, warm them gently in your hands for a few seconds and they will become more pliable.
  • Taste the spicy mayo before you serve it because sriracha brands vary wildly in heat and you might need to adjust the balance.
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