Save to Pinterest My neighbor came back from a street food festival raving about crispy taco shells that shattered like glass, and I couldn't stop thinking about it. I had a stack of wonton wrappers in the freezer and chicken thighs marinating for stir-fry, so I decided to see what would happen if I just fried the wontons flat and folded them while they were still warm. The kitchen smelled like a carnival stand, all hot oil and toasted wheat, and when I bit into the first one I knew I'd stumbled onto something that would become a weeknight staple. These tacos are chaotic, crunchy, and completely addictive.
I made these for a group of friends who claimed they didn't like fusion food, and by the end of the night they were fighting over the last taco. One of them kept dipping extra wonton shells directly into the spicy mayo like chips, which I now do every single time I make these. The slaw gets softer as it sits in the shell, and the chicken stays juicy under all that crunch, so even the tacos that sit for a few minutes on the platter are still worth grabbing.
Ingredients
- Boneless skinless chicken thighs: Thighs stay tender and juicy even if you slightly overcook them, and they soak up the ginger marinade better than breasts ever could.
- Soy sauce: This is the salty backbone of the marinade, but use low-sodium if you're watching salt or the chicken can taste too intense.
- Rice vinegar: Adds a gentle tang that brightens the whole marinade without making it taste pickled.
- Fresh ginger: Grate it on a microplane so it melts into the marinade and doesn't leave fibrous bits behind.
- Garlic clove: One clove is enough to add warmth without overpowering the ginger.
- Chili powder, paprika, garlic powder, onion powder: This spice blend gives the chicken a smoky, earthy crust after it cooks.
- Wonton wrappers: Look for square ones in the refrigerated section near tofu, and keep them covered with a damp towel so they don't dry out.
- Vegetable oil: Any neutral oil works for frying, but make sure you have enough to submerge at least half the wonton at a time.
- Red cabbage and carrots: Pre-shredded bags are a lifesaver here, but if you shred your own the texture is crisper and fresher.
- Green onions and cilantro: These add color and a bright, herbal bite that cuts through the richness.
- Mayonnaise: The base of the spicy mayo, and it clings to every bite without sliding off.
- Sriracha: Start with one tablespoon and taste, you can always add more heat but you can't take it away.
- Honey: Just a teaspoon balances the sriracha and keeps the sauce from tasting flat.
- Lime: Juice goes in the mayo, wedges go on the side for squeezing over the finished tacos.
Instructions
- Marinate the chicken:
- Whisk soy sauce, rice vinegar, ginger, garlic, salt, and pepper in a bowl until the salt dissolves, then toss in the chicken strips and turn them with your hands to coat every piece. Cover and chill for at least 20 minutes, though 2 hours gives you deeper flavor.
- Prepare the spicy mayo sauce:
- Whisk mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl until smooth and pale orange. Taste it and adjust the sriracha if you want more heat.
- Season the chicken:
- Pull the chicken from the fridge and sprinkle the chili powder, paprika, garlic powder, and onion powder over the top. Toss everything together so every strip is coated in spice.
- Fry the wonton shells:
- Heat oil in a deep skillet to 350°F, then slide in 6 wonton wrappers and fry for about 30 seconds per side until they puff and turn golden. Lift them out with a slotted spoon, drain on paper towels, and gently fold them into taco shapes while they're still warm and pliable.
- Cook the chicken:
- Heat a nonstick skillet or grill pan over medium-high heat with a tablespoon of oil, then lay the chicken strips in a single layer and cook 3 to 4 minutes per side until the edges are caramelized and the internal temperature hits 165°F. Let the chicken rest for 2 minutes so the juices settle.
- Assemble the tacos:
- Spread a teaspoon of spicy mayo inside each crispy wonton shell, then layer in the cabbage and carrots, top with chicken strips, and drizzle more mayo over everything. Finish with green onions and cilantro.
- Serve:
- Arrange the tacos on a platter with lime wedges on the side. Squeeze lime juice over each taco right before you eat it so the acid doesn't soften the shell too soon.
Save to Pinterest The first time I served these at a dinner party, someone asked if I'd ordered takeout and just plated it fancy. I took it as the highest compliment. Now I make a double batch of the spicy mayo and keep it in a squeeze bottle in the fridge, because it's perfect on everything from rice bowls to leftover roast vegetables. These tacos turned into the kind of recipe I make when I want to feel like I'm eating out but don't want to leave the house.
Make It Your Own
If you want to skip the frying, you can bake the wonton wrappers on a wire rack at 375°F for 5 to 7 minutes until they're golden and crisp, then shape them over the bars of the rack while they cool. I've swapped the chicken for shrimp that I toss in the same marinade and grill for 2 minutes per side, and I've also used pressed and cubed tofu for a vegetarian version that my sister requests every time she visits. One friend crushes tortilla chips over the assembled tacos for even more crunch, and I can't argue with that logic.
Storing and Reheating
The spicy mayo keeps in the fridge for up to a week and actually tastes better the next day once the flavors meld. Cooked chicken can be stored in an airtight container for 3 days and reheated gently in a skillet, though I usually eat it cold in a salad or over rice. Don't assemble the tacos ahead of time or the shells will lose their crunch, but you can fry the wontons a few hours early and leave them out at room temperature uncovered so they stay crisp.
Serving Suggestions
These tacos are loud and messy, so I serve them with plenty of napkins and a cold beer or a ginger lime spritzer. A simple cucumber salad with rice vinegar on the side cools things down, and if you want to stretch the meal I'll add a bowl of steamed jasmine rice that people can spoon the leftover slaw and chicken onto. Sometimes I set out extra lime wedges, sliced jalapeños, and a small dish of sesame seeds so everyone can customize their plate.
- Pair with an ice-cold lager or a sparkling ginger drink to balance the heat.
- Serve alongside a crisp cucumber salad dressed with rice vinegar and sesame oil.
- Offer steamed jasmine rice on the side for anyone who wants to turn leftovers into a rice bowl.
Save to Pinterest Every time I make these tacos I'm reminded that the best recipes are the ones that started as experiments and ended up feeling like traditions. I hope your kitchen smells like a street fair and your table fills with people reaching for seconds.
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. This lighter method reduces oil while maintaining crunch.
- → What proteins work well as substitutions?
Shrimp or tofu make excellent alternatives to chicken thighs. Both absorb the ginger-soy marinade beautifully and cook quickly for easy preparation.
- → How long does the chicken need to marinate?
Minimum 20 minutes for flavor absorption, but 2 hours yields more tender, deeply seasoned meat. The longer marination time allows ginger and garlic to fully penetrate.
- → Can I make the spicy mayo ahead?
Absolutely. Prepare the sauce one day in advance and refrigerate. The flavors meld together, creating a more complex and balanced spicy kick.
- → What's the best way to keep tacos crispy?
Fry wonton shells just before serving and drain on paper towels. Avoid overfilling and assemble right before eating to maintain that satisfying crunch.
- → Are there gluten-free options?
Use gluten-free wonton wrappers and tamari instead of soy sauce. Verify all seasoning blends are certified gluten-free for safe preparation.