Crispy Chicken Wonton Tacos (Printable)

Crispy wontons stuffed with ginger chicken, tangy slaw, and spicy mayo for bold Asian fusion flavors.

# Ingredient list:

→ Chicken Marinade

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

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ 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 - ½ cup shredded carrots
16 - 2 green onions, thinly sliced
17 - ¼ cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Sriracha Mayo

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; they will 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 3-4 minutes per side, until golden and cooked through (internal temperature 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 sriracha mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra sriracha mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze lime juice over tacos just before eating.

# Expert Suggestions:

01 -
  • The crispy wonton shells shatter with every bite, giving you that satisfying crunch you cant get from a soft tortilla.
  • Ginger and soy in the marinade add a savory depth that makes plain chicken taste like something special.
  • The spicy mayo brings just enough creaminess and kick to tie all the bold flavors together.
  • Theyre fun to assemble and even more fun to eat, especially when everyone customizes their own toppings.
02 -
  • Dont skip the resting time after cooking the chicken, those 2 minutes let the juices settle so your first bite isnt dry.
  • Fry the wontons in small batches so the oil temperature stays steady, too many at once and theyll turn soggy instead of crisp.
  • If your wonton shells crack when you try to shape them, let them cool for just 10 seconds longer before bending.
03 -
  • Use a thermometer to check your oil temperature, guessing almost always leads to greasy or burnt wontons.
  • Double the spicy mayo and keep extra in a squeeze bottle for drizzling, people always want more.
  • If you want extra crunch, toss the cooked chicken in crushed tortilla chips or panko just before assembling the tacos.
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