Crispy Chicken Wonton Tacos (Printer-Friendly)

Golden wonton shells cradle spiced chicken and fresh slaw, drizzled with spicy mayo for a fusion of textures and vibrant tastes.

# What You’ll 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

→ Sriracha 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 with plastic wrap, 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 until fully blended. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder evenly over chicken strips. Toss thoroughly to coat all pieces uniformly.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Working in batches of 6 wrappers, carefully lower wonton wrappers into hot oil and fry approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to drain and cool; shells will harden into taco 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, reaching an internal temperature of 165°F. Transfer to a plate and let rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell form. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Layer with shredded cabbage and carrots, then top with cooked chicken strips. Drizzle with additional sriracha mayo and garnish with sliced green onions and fresh cilantro.
07 - Arrange finished tacos on a serving platter alongside lime wedges. Squeeze fresh lime juice over tacos immediately before eating to enhance flavors.

# Expert Tips:

01 -
  • The wonton shells shatter like chips but hold their shape long enough to scoop up every bit of tangy slaw and juicy chicken.
  • Marinating the chicken in ginger and soy, then tossing it in smoky spices, builds layers of flavor you just cant rush.
  • The creamy sriracha mayo ties everything together with a gentle kick that never overpowers the brightness of lime and cilantro.
  • You can fry the shells and make the sauce ahead, so assembly takes only minutes when friends arrive.
02 -
  • Dont walk away from the frying oil; wonton wrappers go from golden to burnt in seconds, and Ive learned that lesson twice.
  • Let the chicken rest for 2 minutes after cooking so the juices settle back into the meat instead of running all over your cutting board.
  • Assemble tacos right before serving because the shells lose their crispness once the slaw and sauce sit on them for more than a few minutes.
03 -
  • Use a spider strainer or slotted spoon to flip and remove the wonton wrappers from the oil; tongs can tear the delicate dough.
  • Pat the chicken strips dry with paper towels before seasoning them so the spices stick instead of sliding off.
  • Keep a small bowl of water nearby while frying; if the oil gets too hot and starts smoking, you can quickly lower the heat and add a drop of water to test the temperature.
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