Crispy Chicken Wonton Tacos (Printable View)

Golden wonton tacos stuffed with spiced chicken, crunchy slaw, and zesty sriracha mayo for a fusion crunch.

# Needed Ingredients:

→ Chicken Marinade

01 - 4 boneless skinless chicken thighs (approximately 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

→ Chicken 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

→ Spicy Sriracha Mayo

19 - ½ cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon fresh lime juice
23 - Pinch of salt

# Directions:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, kosher salt, and black 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, fresh lime juice, and a pinch of salt. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder over the chicken. Toss thoroughly to ensure even coating of all pieces.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. 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; they will naturally form into taco shell shapes.
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 brown and cooked through to an internal temperature of 165°F. Transfer to a plate and allow to rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon spicy mayo on the interior bottom of each shell. Layer with shredded red cabbage and carrots, then top with cooked chicken strips. Drizzle with additional spicy mayo sauce.
07 - Crown each taco with sliced green onions and fresh cilantro leaves. Arrange assembled tacos on a serving platter with lime wedges on the side. Squeeze fresh lime juice over tacos immediately before consuming.

# Expert Hints:

01 -
  • The wonton shells shatter like glass when you bite down, giving you that satisfying crunch that makes everyone reach for seconds.
  • Marinating the chicken in ginger and soy gives it a sweet, savory depth that plays beautifully against the smoky spice rub.
  • Everything can be prepped ahead, so when friends show up, you just assemble and watch them disappear.
02 -
  • Don't skip the two-minute rest after cooking the chicken; it lets the juices redistribute so every bite stays moist instead of leaking all over the wonton shell.
  • Fry the wonton wrappers in small batches and watch them closely, they go from golden to burnt in about ten seconds, and I've lost too many that way.
03 -
  • Use a spider or slotted spoon to lift the wonton shells out of the oil so they drain instantly and stay extra crisp.
  • Pat the marinated chicken dry with a paper towel before adding the spice rub; it helps the seasoning stick and gives you a better sear.
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