Crispy Chicken Wonton Tacos (Printable)

Crispy wonton shells stuffed with spiced chicken, fresh slaw, and spicy sriracha mayo for an Asian-inspired twist on tacos.

# Ingredient List:

→ For the 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 for Chicken

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon onion powder

→ For the Tacos

12 - 24 wonton wrappers
13 - 2 cups vegetable oil for frying

→ Slaw & 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 Prepare:

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 smooth and well combined. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from the refrigerator. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss thoroughly to ensure even coating of all pieces.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C). 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 drain; shells will firm into taco shape as they cool.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil and arrange seasoned chicken strips in a single layer. Cook 3 to 4 minutes per side until golden and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to a plate and allow to rest for 2 minutes.
06 - Gently shape each crispy wonton wrapper into a taco shell. Spread approximately 1 teaspoon spicy mayo sauce on the interior bottom of each shell. Layer with shredded cabbage and carrots, then top with cooked chicken strips. Drizzle with additional spicy mayo sauce.
07 - Top each taco with sliced green onions and fresh cilantro leaves. Arrange assembled tacos on a serving platter with lime wedges on the side. Squeeze lime juice over tacos immediately before consumption for optimal freshness and flavor.

# Expert Advice:

01 -
  • Crispy wonton shells bring an unexpected crunch that regular tortillas cant match.
  • The ginger soy marinade soaks into the chicken and keeps it juicy even after high heat cooking.
  • Everything comes together in under 20 minutes once the chicken is marinated.
  • The tangy slaw and spicy mayo balance the richness without weighing you down.
02 -
  • The oil temperature matters more than you think, if its too cool the wontons absorb grease and turn soggy instead of crisp.
  • Letting the chicken rest after cooking keeps the juices from running out when you slice or bite into it.
  • Assemble the tacos right before serving or the shells lose their crunch under the weight of the toppings.
  • Toss the chicken in the spice blend right before cooking, not hours ahead, or the coating turns gummy in the marinade.
03 -
  • Use a spider or slotted spoon to flip the wontons in the oil so you dont splash hot oil or tear the delicate wrappers.
  • If the chicken sticks to the pan, let it cook another 30 seconds before flipping, it releases naturally when the crust forms.
  • Bake the wonton shells at 375°F for 5 to 7 minutes if you want to skip frying, they wont be quite as rich but theyll still be crisp.
  • Double the spicy mayo and keep it in the fridge, it lasts a week and tastes great on everything from sandwiches to rice bowls.
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