Save My neighbor brought these to a block party last summer, calling them her fusion experiment. I bit into the crispy wonton shell and the ginger-kissed chicken practically sang against the tangy slaw. By the end of the night, I'd cornered her by the grill, scribbling notes on a napkin while she laughed at my desperation. I made them the following weekend and burned half the wonton shells because I got distracted by the smell of the chicken sizzling in the pan.
I served these at my daughter's birthday dinner, and her teenage friends, who usually live on pizza, went completely quiet for about five minutes. One of them asked if I could teach his mom to make them. That might be the highest compliment I've ever received in the kitchen, and I've been chasing that feeling ever since.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicy even when you cook them hot and fast, and they soak up the ginger marinade better than breast meat ever could.
- Soy sauce: This is your salty, umami backbone; I learned to use low-sodium if you're watching salt because the wonton wrappers and mayo add plenty.
- Rice vinegar: The gentle acidity brightens the marinade without overpowering the ginger, and it tenderizes the chicken just enough.
- Fresh ginger: Grate it finely so it melts into the marinade; I once left chunks and my kid picked them out like they were bugs.
- Garlic clove: One clove minced fine adds warmth without making the chicken taste like garlic bread.
- Chili powder and paprika: These give the chicken a smoky, earthy crust that contrasts beautifully with the bright slaw.
- Wonton wrappers: Thin, delicate, and they fry up into the crispiest taco shells you've ever held; find them in the refrigerated section near the tofu.
- Vegetable oil: You need enough to submerge the wontons halfway; I reuse it once if I strain it through a coffee filter.
- Red cabbage and carrots: Shredded thin, they add crunch and color, and the cabbage turns almost purple against the golden chicken.
- Green onions: Slice them thin on a bias for a little visual flair and a sharp, grassy bite.
- Cilantro: Fresh leaves scattered on top make everything taste brighter; if you're in the cilantro-tastes-like-soap camp, use basil instead.
- Mayonnaise: The creamy base for the spicy sauce; I use Kewpie when I have it because it's richer and slightly sweeter.
- Sriracha: Start with one tablespoon and taste; I've learned that heat tolerance varies wildly, even in my own family.
- Honey: Just a teaspoon balances the sriracha and lime, rounding out the sauce so it doesn't just burn.
- Lime: Juice in the sauce and wedges on the side; the acid cuts through the richness and wakes up every bite.
Instructions
- Marinate the chicken:
- In a medium bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper until the ginger is evenly distributed. Add the chicken strips, toss them around with your hands to coat every piece, then cover the bowl and tuck it into the fridge for at least 20 minutes, though two hours will give you deeper flavor.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and creamy. Cover it and chill it while you prep everything else; the flavors will meld and mellow just a bit.
- Season the chicken:
- Pull the marinated chicken out of the fridge and sprinkle the chili powder, paprika, garlic powder, and onion powder over the top. Toss the strips with your hands or a spoon until every piece is coated in the smoky red spice blend.
- Fry the wonton shells:
- Heat about two cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F; drop in a corner of a wonton wrapper to test, it should sizzle immediately. Working in batches of six, carefully slide the wrappers into the oil and fry for about 30 seconds per side, flipping with tongs, until they turn golden and crisp, then transfer them to a paper towel-lined plate where they'll harden into taco shells as they cool.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium-high heat and add one tablespoon of oil. Arrange the seasoned chicken strips in a single layer, making sure they're not crowded, and cook for three to four minutes per side until the edges are golden and the internal temperature hits 165°F, then transfer them to a plate and let them rest for two minutes.
- Assemble the tacos:
- Gently pick up each crispy wonton and shape it into a taco shell by pressing the sides together. Spread about a teaspoon of spicy mayo on the bottom, then layer in shredded cabbage and carrots, top with a few chicken strips, drizzle with more spicy mayo, and finish with a scatter of green onions and cilantro leaves.
- Serve:
- Arrange the assembled tacos on a big platter with lime wedges tucked around the edges. Let everyone squeeze fresh lime juice over their tacos just before they take a bite; it makes all the difference.
Save The first time I made these for my book club, I watched my friend Maria, who never asks for recipes, pull out her phone and start typing. She told me later that her son requests them for every birthday now. There's something about the way the textures and flavors come together that turns a simple taco into a memory people carry with them.
Make-Ahead Magic
You can marinate the chicken up to a day ahead, and the spicy mayo actually tastes better after sitting in the fridge overnight. I often fry the wonton shells in the morning and store them in an airtight container with a paper towel to absorb any lingering oil. When it's time to serve, I just reheat the chicken in a hot skillet for a minute, and everything comes together in about five minutes.
Swaps and Tweaks
If you want to skip the frying, you can bake the wonton wrappers on a wire rack at 375°F for five to seven minutes until they're crisp and golden. I've also swapped the chicken for shrimp, which cooks even faster, and for tofu, which I press, cube, and toss in the same marinade. My sister once rolled the cooked chicken in crushed tortilla chips before assembling, and the extra crunch was almost too much in the best possible way.
Serving and Storing
These tacos are best eaten right after assembly, while the wonton shells are still crisp and the chicken is warm. If you have leftovers, store the components separately: the chicken in one container, the slaw in another, and the fried wontons in a sealed bag with a paper towel. You can reheat the chicken gently in a skillet and reassemble, though the shells will soften a bit. I've also tossed leftover chicken into rice bowls and salads, where the ginger and spice still shine.
- Assemble tacos just before serving to keep the wonton shells from getting soggy.
- Store leftover spicy mayo in the fridge for up to three days and use it on sandwiches or grain bowls.
- If you're feeding a crowd, set up a taco bar and let everyone build their own so the shells stay crisp.
Save These tacos have become my go-to when I want to impress without spending all day in the kitchen. Every time I make them, someone asks for the recipe, and I love knowing that this little fusion experiment is finding its way into other people's homes.
Recipe FAQs
- → Can I bake the wonton shells instead of frying?
Yes. Bake wonton wrappers on a wire rack at 375°F (190°C) for 5–7 minutes until golden and crisp. They'll form a lighter, less greasy shell perfect for filling.
- → What protein substitutions work well?
Shrimp cooks faster and pairs beautifully with the Asian flavors. For a vegetarian version, use firm tofu cubes pressed and marinated in the ginger-soy mixture before cooking.
- → How long does the spicy mayo keep?
The sauce refrigerates well for up to 5 days in an airtight container. Actually benefits from sitting overnight as the flavors meld together nicely.
- → Can I prepare components ahead?
Absolutely. Marinate chicken up to 24 hours in advance. Make the spicy mayo 1 day ahead. Slice vegetables and store separately. Fry wontons and assemble just before serving.
- → What sides complement these tacos?
Serve with steamed jasmine rice, miso soup, or Asian cucumber salad. For drinks, try cold Japanese beer or sparkling sake to cut through the richness.
- → How do I prevent soggy shells?
Fry wontons right before serving and keep them warm in a low oven. Drain cooked chicken on paper towels before filling. Add slaw just before eating to maintain maximum crunch.