Crispy Chicken Wonton Tacos (Printable)

Golden wonton shells piled with seasoned chicken, crunchy slaw, and zesty sriracha mayo for an Asian-fusion twist on tacos.

# Ingredient List:

→ For the Chicken

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

→ 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 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

→ 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 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.
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 about 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 about 1 teaspoon spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra spicy mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze fresh lime juice over tacos just before eating.

# Expert Tips:

01 -
  • The fried wonton shells shatter like glass, giving you that satisfying crunch that regular tortillas just cant match.
  • Marinating the chicken in ginger and soy builds layers of flavor that bloom when you hit them with smoky spices.
  • The tangy slaw and creamy sriracha mayo create a contrast that keeps every bite interesting.
  • These tacos look impressive but come together faster than you think, perfect for nights when you want to surprise yourself.
02 -
  • The oil temperature matters more than you think, too hot and the wontons burn before they crisp, too cool and they turn greasy and limp.
  • Letting the chicken rest for 2 minutes after cooking keeps the juices inside instead of spilling all over your cutting board.
  • Fry the wontons in small batches so the oil temperature stays steady and each shell comes out perfectly golden.
  • Season the chicken after marinating, not before, so the spices stick to the surface and create a flavorful crust when you cook them.
03 -
  • Use kitchen tongs to gently bend the wontons as they fry so they hold their taco shape naturally.
  • Pat the chicken dry before seasoning it with the spice blend so the spices stick instead of sliding off.
  • Shred the cabbage and carrots as thin as possible for a slaw that doesnt overpower the delicate wonton shells.
  • Make the spicy mayo a day ahead so the flavors meld together and the sriracha mellows slightly.
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