Crispy Chicken Wonton Tacos (Print Version)

Crispy wonton tacos with ginger chicken, fresh slaw, and spicy mayo for a perfect fusion of textures and bold Asian-inspired flavors.

# Ingredients List:

→ Chicken

01 - 4 boneless skinless chicken thighs (about 1 lb), cut into 0.5-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - 0.5 teaspoon kosher salt
07 - 0.25 teaspoon freshly ground black pepper

→ Seasoning Blend

08 - 1 teaspoon chili powder
09 - 0.5 teaspoon paprika
10 - 0.5 teaspoon garlic powder
11 - 0.25 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 - 0.5 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 0.25 cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Spicy Mayo Sauce

19 - 0.5 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, 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 all pieces.
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 approximately 30 seconds per side, until golden brown and crisp. Transfer to a paper towel-lined plate to cool; they will form taco shells as they crisp.
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 and cooked through with an internal temperature of 165°F. Transfer to a plate and let rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional spicy mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating.

# Expert Tips:

01 -
  • The wonton shells stay shatteringly crisp even after you load them up, giving you that satisfying crunch in every bite.
  • Marinating the chicken in ginger and soy gives it a savory depth that balances perfectly with the bright, acidic slaw.
  • You can prep the mayo and marinate the chicken ahead, so assembly feels like play instead of work.
  • They look fancy enough for guests but come together faster than most weeknight dinners.
02 -
  • The wonton wrappers will continue to crisp as they cool, so pull them from the oil just before they look done or they'll turn too brittle to hold.
  • Marinating the chicken for the full two hours makes a noticeable difference in flavor, so plan ahead if you can.
  • If your oil isn't hot enough, the wonton wrappers will absorb too much oil and turn greasy instead of crisp.
  • Shaping the wonton shells while they're still warm is key because once they cool completely, they'll snap if you try to bend them.
03 -
  • Use a spider or slotted spoon to lower the wonton wrappers into the oil gently so they don't splash or stick together.
  • Let the chicken rest after cooking so the juices stay inside instead of running all over your cutting board.
  • Taste the spicy mayo before you assemble and adjust the sriracha or honey to match your own heat preference.
  • If you want even more crunch, toss the cooked chicken in crushed tortilla chips or panko just before you build the tacos.
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