Crispy Chicken Wonton Tacos (Printable Version)

Ginger-marinated chicken in crispy wonton shells with tangy slaw and spicy mayo for bold Asian fusion flavors.

# What You'll Need:

→ Chicken Marinade

01 - 4 boneless skinless chicken thighs (about 1 lb), cut into 1/2-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Chicken Seasoning Blend

08 - 1 teaspoon chili powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 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 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Sriracha Mayo Sauce

19 - 1/2 cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt

# Steps:

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 (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 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 (internal temperature 165°F/74°C). 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 assembled tacos on a platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating.

# Expert Advice:

01 -
  • The crispy wonton shells shatter in the best way, giving you crunch that lasts longer than traditional taco shells.
  • Marinating the chicken with ginger and garlic builds layers of flavor that get even better with the smoky spice rub.
  • The tangy slaw and creamy sriracha mayo cut through the richness, making every bite balanced and bright.
  • You can prep almost everything ahead, then fry and assemble in minutes when youre ready to eat.
02 -
  • Don't skip the resting step after cooking the chicken, cutting into it too soon releases all the juice and leaves you with dry meat.
  • Fry your wonton shells in small batches so the oil temperature stays steady, otherwise they'll turn greasy instead of crispy.
  • Shape the wontons into taco shells while they're still warm, they stiffen as they cool and will crack if you try to bend them later.
03 -
  • Press the wonton wrappers gently between two tongs while frying to create a natural taco shape instead of trying to bend them later.
  • Toss the cooked chicken in a handful of crushed tortilla chips or panko right before assembling for an extra layer of crunch that surprises everyone.
  • If your slaw feels too dry, toss it with a teaspoon of rice vinegar and a pinch of sugar before building the tacos.
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