Crispy Chicken Wonton Tacos (Printable)

Golden wonton shells stuffed with spiced chicken, crunchy slaw, and zesty mayo

# What You'll Need:

→ Chicken Marinade

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

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 Garnish

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

# Directions:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips, toss to coat thoroughly, 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 fully combined. 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 until evenly coated with spices.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Working in batches of 6 wonton wrappers at a time, carefully fry for approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and drain; they will harden into taco shell shapes.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Arrange seasoned chicken strips in a single layer and 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 let rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell form. Spread approximately 1 teaspoon sriracha mayo on the bottom interior of each shell. Fill with shredded red cabbage and carrots, then top with cooked chicken strips. Drizzle with additional sriracha mayo and garnish with sliced green onions and fresh cilantro leaves.
07 - Arrange filled tacos on a serving platter alongside lime wedges. Squeeze fresh lime juice over the tacos immediately before consuming for optimal flavor and texture.

# Expert Tips:

01 -
  • The wonton shells shatter with every bite, giving you that satisfying crunch that soft tortillas never deliver.
  • Marinating the chicken in ginger and soy builds flavor from the inside out, so every piece tastes intentional.
  • The tangy slaw and creamy sriracha mayo balance the smoky spice in a way that keeps you reaching for another taco.
  • You can prep the components ahead and assemble them in minutes when friends show up unannounced.
02 -
  • Fry the wonton shells in small batches so the oil temperature stays steady and they crisp evenly without burning.
  • Let the chicken rest for 2 minutes after cooking so the juices redistribute and each bite stays moist.
  • Assemble the tacos right before serving or the wonton shells will soften and lose their signature crunch.
  • Use a thermometer to check the oil temperature because too cool will make the wontons greasy and too hot will scorch them.
03 -
  • Use a spider or slotted spoon to flip the wonton shells in the hot oil so you can control them without splashing.
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and doesn't steam in the pan.
  • Drizzle the spicy mayo in a zigzag pattern over the assembled tacos for a professional look that impresses without extra effort.
  • Double the slaw and keep it in the fridge for up to 2 days so you can make more tacos on a whim.
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