Crispy Chicken Wonton Tacos (Printable Version)

Crispy wonton tacos with ginger-spiced chicken, fresh slaw, and spicy sriracha 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

→ 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

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

# Step-by-Step 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 gently to evenly coat all pieces.
04 - Heat vegetable oil in a deep skillet 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; they will naturally form taco shell shapes.
05 - Heat a large nonstick skillet 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, reaching 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 red cabbage and carrots, then top with cooked chicken strips. Drizzle with additional sriracha mayo. 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 eating.

# Expert Advice:

01 -
  • The wonton shells shatter with every bite, giving you crunch that lasts from first taste to final garnish.
  • Ginger and soy add a savory sweetness that balances the heat from the sriracha mayo perfectly.
  • You can prep the chicken and sauce ahead, then fry and assemble in under 20 minutes when hunger strikes.
  • It feels fancy enough for company but comes together with pantry staples and a little creativity.
02 -
  • If your oil is too hot, the wonton wrappers will burn before they crisp, so keep the heat steady and use a thermometer.
  • Let the chicken rest after cooking or the juices will run out when you slice or bite into it, leaving the meat dry.
  • Don't stack the fried wontons while they're still warm or they'll steam and lose their crunch.
  • Assemble the tacos just before serving so the shells stay crispy and don't get soggy from the slaw or sauce.
03 -
  • Use a spider or slotted spoon to lower the wonton wrappers into the oil so you don't splash yourself or deflate the bubbles that make them crispy.
  • Toss the cooked chicken in crushed tortilla chips or panko right before assembling for an extra layer of crunch that surprises everyone.
  • Keep a damp towel over the unused wonton wrappers while you work so they don't dry out and crack when you try to fry them.
  • If you love heat, add a pinch of cayenne or a few dashes of hot sauce to the chicken marinade for a deeper burn.
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