Crispy Chicken Wonton Tacos (Printer-friendly)

Golden wonton tacos stuffed with seasoned chicken, crunchy 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

→ Chicken 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 lime juice
23 - Pinch of salt

# Directions:

01 - Combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl. Add chicken strips and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours.
02 - Whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle evenly with chili powder, paprika, garlic powder, and onion powder. Toss to coat thoroughly.
04 - Heat vegetable oil in a deep skillet to 350°F. Working in batches of 6 wrappers, carefully fry each batch approximately 30 seconds per side until golden brown and crisp. Transfer to paper towel-lined plate to cool and form shell shape.
05 - Heat a large nonstick skillet over medium-high heat and add 1 tablespoon oil. Arrange chicken strips in a single layer and cook 3-4 minutes per side until golden and internal temperature reaches 165°F. Transfer to plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell form. Spread approximately 1 teaspoon sriracha mayo on the interior of each shell. Layer with shredded cabbage and carrots, then top with cooked chicken strips. Drizzle with additional sriracha mayo and garnish with green onions and cilantro.
07 - Arrange assembled tacos on a serving platter with lime wedges positioned alongside. Squeeze fresh lime juice over tacos immediately before consumption.

# Expert Advice:

01 -
  • The wonton shells shatter like chips when you bite down, giving you crunch that outlasts any soft tortilla.
  • Marinating the chicken in ginger and soy builds deep flavor without any fuss or fancy techniques.
  • The smoky spice blend and creamy sriracha mayo hit every corner of your palate at once.
  • You can prep the sauce and slaw ahead, then fry and assemble in under twenty minutes when hunger strikes.
02 -
  • Fry the wonton wrappers in small batches and watch them closely; they go from golden to burnt in seconds.
  • Let the chicken rest after cooking or it will lose all its juices the moment you slice or move it.
  • Assemble tacos right before serving so the wonton shells stay crispy and don't get soggy from the slaw.
  • If your oil isn't hot enough, the wontons will absorb grease instead of crisping up cleanly.
03 -
  • Fry a test wonton first to dial in your oil temperature and timing before committing to a full batch.
  • Toss the cooked chicken in crushed tortilla chips or panko right after cooking for an extra layer of crunch that takes these tacos over the top.
  • Make the spicy mayo a day ahead and let it sit in the fridge; the flavors deepen and the sauce gets creamier.
  • If you want a lighter version, brush wonton wrappers with oil and bake them on a wire rack at 375°F for five to seven minutes until crispy.
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