Save The crackle of wonton wrappers hitting hot oil still makes me grin every time. I stumbled on this recipe after buying too many wrappers for dumplings and needing a faster, louder way to use them up. My neighbor wandered over mid-fry, drawn by the sizzle and the smell of ginger and garlic drifting through the window. By the time we sat down with a plate of these tacos, lime wedges scattered everywhere, I knew I'd accidentally invented my new weeknight obsession.
I made these for a casual Friday dinner with friends who expected regular tacos and got wide-eyed when they saw the golden wonton shells standing upright on the platter. Someone said they looked like edible origami. The lime juice we squeezed over the top mingled with the tangy slaw and spicy mayo, and every bite was a small, messy celebration. We went through all twelve tacos in minutes, fingers sticky, napkins everywhere, laughter louder than the music.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicier than breasts and soak up the soy-ginger marinade beautifully, giving you tender, flavorful strips every time.
- Soy sauce: This is your umami backbone; it seasons the meat deeply and balances the sweetness of the honey in the mayo.
- Rice vinegar: A splash of acidity brightens the marinade and keeps the chicken from tasting flat or one-note.
- Fresh ginger: Grate it finely so it melts into the marinade, infusing every piece of chicken with warmth and zing.
- Garlic clove: Minced garlic adds a savory punch that plays perfectly with the smoky spice blend you'll toss on later.
- Chili powder, paprika, garlic powder, onion powder: This quartet creates a smoky, slightly sweet coating that clings to the chicken and crisps up in the pan.
- Wonton wrappers: These thin squares transform into impossibly crispy taco shells when fried, holding their shape and crunch longer than you'd expect.
- Vegetable oil: Use a neutral oil with a high smoke point for frying; it keeps the wontons golden without any burnt or bitter flavors.
- Red cabbage and carrots: Shredded raw, they add a fresh, crunchy contrast to the rich chicken and creamy sauce.
- Green onions and cilantro: These bright garnishes bring color and a clean, herbal finish to each bite.
- Mayonnaise: The creamy base for your spicy drizzle, it mellows the sriracha and binds everything together.
- Sriracha: Adjust the heat to your liking; a little honey in the mix takes the edge off and adds a subtle sweetness.
- Lime: Fresh lime juice squeezed over the finished tacos wakes up every flavor and cuts through the richness.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl until well combined. Add the chicken strips, toss until every piece is coated, cover, and refrigerate for at least twenty minutes or up to two hours for deeper flavor.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and creamy. Cover and chill until you're ready to assemble; the flavors will meld and deepen as it sits.
- Season the chicken:
- Pull the marinated chicken from the fridge and sprinkle chili powder, paprika, garlic powder, and onion powder over the strips. Toss gently with your hands or a spoon so the spices coat evenly without clumping.
- Fry the wonton shells:
- Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F; a wonton corner should sizzle immediately when dipped. Working in batches of six, carefully slide wrappers into the oil and fry for about thirty seconds per side until golden and crisp, then transfer to a paper towel-lined plate to drain and cool into taco shapes.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium-high heat and add a tablespoon of oil. Arrange chicken strips in a single layer and cook three to four minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and let rest for two minutes so the juices redistribute.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, spread about a teaspoon of spicy mayo on the bottom, then layer in shredded cabbage, carrots, and chicken strips. Drizzle extra spicy mayo over the top and finish with sliced green onions and fresh cilantro leaves.
- Serve:
- Arrange the assembled tacos on a large platter with lime wedges scattered around. Squeeze fresh lime juice over each taco just before taking your first bite for maximum brightness.
Save The first time I served these at a potluck, someone asked if I'd ordered them from a restaurant. I just laughed and pointed at my oil-spattered apron. That moment, realizing homemade could surprise people as much as takeout, made all the prep and splatter worth it. These tacos turned into my go-to whenever I wanted to impress without stress, because the wow factor is built right into the crispy shell.
Making It Your Own
If chicken isn't your thing, swap in peeled shrimp or cubed firm tofu and follow the same marinating and seasoning steps. I've tried both and they soak up the ginger-soy base just as well, crisping beautifully in the pan. You can also play with the slaw by adding thinly sliced jalapeños, shredded apple, or a handful of chopped peanuts for extra crunch and sweetness. The wonton shells are forgiving enough to hold whatever flavor direction you want to take.
Storage and Leftovers
Store any leftover cooked chicken in an airtight container in the fridge for up to three days; it's fantastic tossed into grain bowls or salads. The fried wonton shells lose their crunch quickly, so if you have extras, keep them in a sealed bag at room temperature and re-crisp in a 350°F oven for a few minutes before using. The spicy mayo will keep in the fridge for up to a week and actually tastes better the next day when the sriracha and honey have had time to marry. Never assemble tacos ahead of time or you'll end up with soggy shells and wilted slaw.
Helpful Reminders
Use a thermometer to check your oil temperature before frying; guessing leads to greasy or burnt wrappers. If you don't have a deep-fry thermometer, drop a small piece of wonton wrapper into the oil and watch for immediate bubbling and gentle sizzling. Pat the chicken strips dry with a paper towel after marinating so the spice blend sticks better and you get a nice sear. Fresh lime juice makes all the difference, so skip the bottled stuff if you can.
- Double the spicy mayo recipe if you love extra drizzle; it disappears fast.
- Prep your slaw and sauce while the chicken marinates to save time later.
- Serve with extra lime wedges and cilantro on the side so everyone can customize their plate.
Save These tacos prove that the best recipes often come from happy accidents and a willingness to fry something you've never fried before. Serve them loud, messy, and with plenty of napkins.
Recipe FAQs
- → Can I bake the wonton shells instead of frying?
Yes. Place wonton wrappers in a muffin tin to form shell shapes and bake at 375°F for 5–7 minutes until golden and crisp. This lighter method still delivers satisfying crunch.
- → What protein substitutions work well?
Shrimp, sliced pork tenderloin, or firm tofu all work beautifully with the ginger-soy marinade and smoky seasoning blend. Adjust cooking time accordingly—shrimp cooks in 2–3 minutes, tofu needs about 5 minutes.
- → How far ahead can I prep components?
Marinate chicken up to 2 hours before cooking. The spicy mayo improves after a day in the refrigerator. Slaw vegetables can be shredded and stored separately for 24 hours. Fry wonton shells the same day for optimal texture.
- → Can I make these less spicy?
Absolutely. Reduce sriracha in the mayo to ½ teaspoon or omit entirely. Swap mild paprika for the chili powder in the chicken seasoning. The ginger and soy provide plenty of flavor without heat.
- → What's the best way to store leftovers?
Keep leftover chicken refrigerated for up to 3 days—it's excellent in rice bowls or salads. Wonton shells lose crispness once stored, so fry fresh when serving. Slaw and mayo stay fresh for 2 days in airtight containers.