Crispy Chicken Wonton Tacos (Printable)

Crispy wonton shells with ginger chicken, tangy slaw, and spicy sriracha mayo.

# What You Need:

→ Chicken

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

→ Shells and Oil

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 lime juice
23 - Pinch of salt

# How To Make:

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 to evenly coat all pieces.
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 about 30 seconds per side, until golden brown and crisp. Transfer to a paper towel-lined plate to cool and form taco shells.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Arrange chicken strips in a single layer and cook 3-4 minutes per side, until golden and cooked through (internal temperature 165°F). Transfer to a plate and let rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread about 1 teaspoon spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra spicy mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze lime juice over tacos just before eating.

# Expert Advice:

01 -
  • The wonton shells shatter with every bite, giving you crunch that regular taco shells never quite manage.
  • Marinating the chicken takes almost no effort but makes the flavor so much deeper than plain grilled meat.
  • You get to drizzle spicy mayo over everything, which feels indulgent but takes thirty seconds to whisk together.
  • The whole dish comes together in under twenty minutes once the chicken is done marinating, perfect for nights when you want something exciting without the fuss.
02 -
  • The oil temperature matters more than you think, if it's too cool the wontons will absorb oil and turn greasy instead of crisp.
  • Don't skip resting the chicken after cooking, those two minutes let the juices redistribute so every bite stays moist.
  • Assemble the tacos right before serving or the wonton shells will soften from the moisture in the slaw and sauce.
  • If your wonton wrappers are sticking together, separate them gently one at a time before frying to avoid tearing.
03 -
  • Use a spider strainer or slotted spoon to flip the wonton wrappers while frying, tongs can tear them when they're hot and delicate.
  • Make the spicy mayo a day ahead and let it sit in the fridge, the flavors deepen and meld into something even better.
  • If you want to bake the wonton shells instead of frying, drape them over the bars of an oven rack at 375°F for five to seven minutes until golden.
  • Pat the marinated chicken dry with paper towels before adding the spice blend so the seasonings stick instead of sliding off.
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