Save The sizzle of wonton wrappers hitting hot oil caught me completely off guard the first time I tried making these. I'd assumed they'd stay flat, maybe curl a little, but instead they puffed and twisted into these golden, craggy shells that looked nothing like the neat triangles I'd imagined. My partner walked into the kitchen, took one look at the chaos on my counter, and said, "Are those supposed to be tacos?" They were, and somehow the mess turned into one of our favorite weeknight dinners.
I made these for a small dinner party once, and everyone stood around the kitchen island assembling their own tacos, laughing as wonton shells cracked in their hands before they could even get the chicken in. One friend admitted she ate three shells plain, straight off the cooling rack, because she couldn't wait. That night taught me that the best recipes are the ones that don't wait politely to be plated.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicier than breasts and hold up beautifully to the marinade without drying out during cooking.
- Soy sauce: This is your salt and umami base, bringing depth to the marinade that plain salt just can't match.
- Rice vinegar: A gentle acid that tenderizes the chicken while adding a subtle sweetness you'll notice in the background.
- Fresh ginger: Grate it finely so it melts into the marinade, ginger paste works in a pinch but fresh has more brightness.
- Garlic clove: One clove minced fine is enough to perfume the chicken without overpowering the ginger.
- Chili powder and paprika: These give the chicken a smoky warmth after marinating, adding color and a hint of heat.
- Wonton wrappers: Thin, delicate, and they fry up in seconds into shells that are impossibly crisp and light.
- Vegetable oil: Neutral oil with a high smoke point is essential for frying the wontons without any burnt flavors.
- Red cabbage and carrots: Shredded fine, they add crunch and a pop of color that balances the richness of the chicken and mayo.
- Mayonnaise: The creamy base for the sauce, it cools down the sriracha and clings perfectly to every bite.
- Sriracha: Start with a tablespoon and taste, you can always add more heat but you can't take it back.
- Honey: Just a teaspoon rounds out the spicy mayo, softening the sharp edges of the sriracha.
- Lime: Juice goes in the sauce, wedges go on the side, and that bright acidity ties everything together at the end.
- Cilantro: Fresh leaves scattered on top add a burst of green and a flavor that some people love and others swear tastes like soap.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl until the salt dissolves. Toss in the chicken strips, making sure every piece is coated, then cover and refrigerate for at least twenty minutes or up to two hours if you have the time.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and pale orange. Cover and chill it so the flavors can meld while you work on everything else.
- Season the chicken:
- Pull the marinated chicken from the fridge and sprinkle it evenly with chili powder, paprika, garlic powder, and onion powder. Toss gently with your hands or a spoon so every strip gets a light dusting of the spice blend.
- Fry the wonton shells:
- Heat about two cups of vegetable oil in a deep skillet or pot over medium high heat until it reaches 350°F, test with a small piece of wonton first to see if it sizzles immediately. Fry six wonton wrappers at a time for about thirty seconds per side, flipping with tongs, until they turn golden and crisp, then transfer to a paper towel lined plate.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium high heat and add a tablespoon of oil. Lay the chicken strips in a single layer and let them cook undisturbed for three to four minutes per side until golden brown and cooked through to 165°F, then transfer to a plate and let them rest for two minutes.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, they'll be delicate so handle them carefully. Spread about a teaspoon of spicy mayo on the bottom of each shell, pile in shredded cabbage and carrots, top with a few strips of chicken, then drizzle more spicy mayo over the top and scatter green onions and cilantro.
- Serve:
- Arrange the tacos on a platter with lime wedges on the side. Squeeze fresh lime juice over each taco just before you take a bite for that final burst of brightness.
Save One evening I made a double batch of these and packed half for my coworker who'd been talking about missing her grandmother's cooking. She texted me later that night saying the crunch and the ginger reminded her of something she couldn't quite name, but it made her smile. That's when I realized food doesn't have to be traditional to feel like home.
Make It Your Own
Swap the chicken thighs for shrimp and you'll have dinner done even faster, just toss the shrimp in the same marinade for fifteen minutes and cook them for two minutes per side. I've also used crumbled firm tofu pressed dry and marinated overnight, which gives you all the flavor with a completely different texture. If you want more heat, add a pinch of cayenne to the spice blend or double the sriracha in the mayo.
Storage and Reheating
Store leftover chicken, slaw, and sauce separately in airtight containers in the fridge for up to three days. The wonton shells are best eaten the day you fry them, but if you have extras keep them in a paper bag at room temperature and they'll stay crisp for a few hours. Reheat the chicken gently in a skillet over medium heat with a splash of water to keep it from drying out, and assemble fresh tacos just before serving.
Serving Suggestions
These tacos are filling on their own, but a simple side of steamed jasmine rice or a light cucumber salad with rice vinegar dressing balances the richness beautifully. I like serving them with extra lime wedges and a small bowl of sriracha on the side for anyone who wants to dial up the heat. If you're feeding a crowd, set out all the components and let everyone build their own tacos, it turns dinner into an event.
- Try adding pickled jalapeños or a drizzle of sesame oil for an extra layer of flavor.
- Crushed peanuts or sesame seeds scattered on top add a nutty crunch that plays well with the ginger.
- If you have leftover spicy mayo, use it as a dip for fries or a spread for sandwiches the next day.
Save The best part about these tacos is how they never turn out exactly the same way twice, and somehow that's what keeps me coming back. Make them your own, break a few shells, drizzle too much sauce, and enjoy every messy, crunchy bite.
Recipe FAQs
- → Can I bake the wonton shells instead of frying?
Yes, bake wonton wrappers on a wire rack at 375°F for 5–7 minutes until golden and crisp for a lighter version.
- → How long should I marinate the chicken?
Marinate for at least 20 minutes or up to 2 hours for the best flavor absorption from the ginger, soy sauce, and garlic.
- → What can I substitute for chicken thighs?
Shrimp or tofu work well as alternatives. Adjust cooking time accordingly—shrimp cooks faster while tofu needs less time.
- → Can I make the spicy mayo ahead?
Absolutely. The spicy mayo can be prepared up to a day in advance and stored refrigerated for deeper flavor development.
- → How do I prevent wonton shells from breaking?
Fry in batches and don't overcrowd the pan. Handle cooled shells gently when shaping and filling to maintain their crisp structure.