Crispy Chicken Wonton Tacos (Printable View)

Crispy wonton tacos with ginger chicken, tangy slaw, and spicy sriracha mayo for bold Asian fusion flavors.

# What You'll Need:

→ Chicken Marinade

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

→ 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 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, 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 chicken 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 approximately 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 to 4 minutes per side, until golden and cooked through with 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. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional sriracha mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze fresh lime juice over tacos immediately before serving.

# Expert Advice:

01 -
  • The wonton shells shatter with every bite, giving you that deep-fried crunch without the heaviness of a traditional taco shell.
  • Ginger and soy give the chicken a savory depth that plays perfectly against the tangy slaw and creamy sriracha mayo.
  • You can prep everything ahead and fry the shells right before serving, so dinner comes together in minutes.
  • It feels like fusion street food but uses pantry staples you probably already have.
02 -
  • Wonton wrappers cool and harden fast, so fry them in batches and shape them immediately while they're still warm or they'll crack when you try to fold them.
  • Don't skip resting the chicken after cooking, those 2 minutes let the juices redistribute so every bite stays moist instead of leaking onto the shell.
  • If your oil isn't hot enough the wontons will absorb grease and turn soggy instead of crispy, so use a thermometer and wait for 350°F.
03 -
  • Keep a damp kitchen towel over your stack of wonton wrappers while you work so they don't dry out and crack before you fry them.
  • Fry one wonton first as a test to make sure your oil is at the right temperature, it should bubble vigorously and turn golden in about 30 seconds.
  • If you're nervous about shaping the shells, use a taco holder or rest them over a wooden spoon handle while they cool so they hold their shape without you having to touch them.
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