Crispy Chicken Wonton Tacos (Printable Version)

Crispy wontons stuffed with ginger chicken, tangy slaw, and creamy sriracha mayo for bold Asian fusion flavors.

# What You Need:

→ Chicken Marinade

01 - 4 boneless skinless chicken thighs (about 1 pound), 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

→ Wonton 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

→ Spicy Mayo Sauce

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

# How To Make It:

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, 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 thoroughly to ensure even coating.
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 approximately 30 seconds per side, until golden brown and crisp. Transfer to a paper towel-lined plate to cool and form taco shell shape.
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 to 4 minutes per side, until golden and cooked through to an internal temperature of 165°F. Transfer to a plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional spicy mayo and garnish with green onions and cilantro.
07 - Arrange 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 the most satisfying crunch, way better than any tortilla could dream of being.
  • Marinating the chicken in ginger and soy gives it a depth that sneaks up on you with every bite.
  • Everything can be prepped ahead, so assembly feels like play instead of work.
  • The spicy mayo pulls all the bold flavors together into something creamy and electric.
02 -
  • Let the oil come to full temperature before frying or the wontons will absorb grease and turn soggy instead of crisp.
  • Do not overcrowd the chicken in the pan or it will steam instead of sear, giving you pale rubbery meat instead of caramelized edges.
  • Assemble the tacos right before serving because the wonton shells lose their crunch fast once they meet moisture.
03 -
  • Pat the marinated chicken dry with paper towels before seasoning so the spices stick better and the chicken sears instead of steams.
  • Fry a test wonton first to check your oil temperature, it should puff and brown in about 30 seconds per side.
  • Keep the fried wonton shells warm in a low oven if you are working in batches, they stay crispier that way.
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