Crispy Chicken Wonton Tacos (Printer-Friendly)

Crispy wonton tacos loaded with spiced chicken, tangy slaw, and spicy sriracha mayo drizzle.

# What You’ll Need:

→ For the Chicken

01 - 4 boneless skinless chicken thighs (about 1 pound), 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

→ Seasoning Blend for Chicken

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

→ Spicy Mayo Sauce

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

# How-To Steps:

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 fully combined. Cover and chill until ready to serve.
03 - Remove marinated chicken from the refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder over the chicken strips. Toss thoroughly to ensure even distribution of spices.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Working in batches of 6 wrappers at a time, carefully fry wonton wrappers for approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and set into taco shell shape.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon vegetable oil. Arrange seasoned chicken strips in a single layer and cook 3 to 4 minutes per side until golden brown and cooked through with an internal temperature of 165°F. Transfer to a clean plate and allow to rest for 2 minutes.
06 - Gently shape each crispy wonton wrapper into a taco shell form. Spread approximately 1 teaspoon spicy mayo on the inside bottom of each shell. Layer shredded red cabbage and carrots, then top with cooked chicken strips. Drizzle with additional spicy mayo and garnish with sliced green onions and fresh cilantro leaves.
07 - Arrange filled tacos on a serving platter with lime wedges on the side. Squeeze fresh lime juice over tacos immediately before eating for optimal flavor.

# Expert Advice:

01 -
  • The wonton shells shatter like glass under your teeth, giving you that satisfying crunch that regular tortillas just cant match.
  • Ginger and soy sauce work quietly in the background, making the chicken taste deeper without shouting about it.
  • You can prep the slaw and sauce hours ahead, so dinner comes together in less than twenty minutes when you actually need to eat.
  • Everyone gets to build their own, which turns a Tuesday night into something that feels more like a party.
02 -
  • If the oil isn't hot enough, the wontons will absorb too much oil and turn greasy instead of crisp, so wait for that instant sizzle.
  • Don't skip the resting time for the chicken, because cutting into it too soon will release all the juices onto the cutting board instead of keeping them inside the meat.
  • Assemble the tacos just before serving, because the slaw and sauce will soften the wonton shells if they sit too long.
03 -
  • Use a spider or slotted spoon to flip the wontons in the oil so you don't splash hot oil on yourself or deflate the shells by pressing too hard.
  • Let the chicken come to room temperature for ten minutes before cooking so it sears evenly instead of steaming in the pan.
  • Double the spicy mayo and keep the extra in a squeeze bottle in the fridge, it's perfect on sandwiches, burgers, and roasted vegetables all week long.
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