Crispy Chicken Wonton Tacos (Printable)

Crispy wonton tacos packed with spiced chicken, fresh slaw, and zesty sriracha mayo for a fusion of textures and bold Asian-inspired flavors.

# What You Need:

→ Chicken

01 - 4 boneless skinless chicken thighs (about 1 lb), 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 Garnishes

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

# How-To Steps:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips, toss to coat evenly, 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 until smooth. 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 thoroughly to coat all pieces evenly.
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 and form taco shells.
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 (internal temperature 165°F). Transfer to a plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional sriracha mayo and garnish with green onions and cilantro.
07 - Arrange assembled tacos on a serving platter with lime wedges on the side. Squeeze fresh lime juice over tacos immediately before eating.

# Expert Advice:

01 -
  • The wonton shells shatter between your teeth in the most satisfying way, then soften slightly when they hit the slaw and sauce.
  • Two hours of marinating means the chicken tastes like it took way more effort than it actually did.
  • It's a complete flavor experience without feeling heavy or fussy.
02 -
  • Don't skip the marinating time, the ginger and garlic need at least 20 minutes to actually flavor the chicken, and two hours is worth the wait.
  • The oil temperature matters more than you'd think, 350°F creates that shatter-crisp shell, too hot and they burn, too cool and they're greasy.
03 -
  • If you're not comfortable frying wonton wrappers, bake them on a wire rack at 375°F for 5 to 7 minutes and they'll still crisp up beautifully.
  • The spicy mayo tastes noticeably better if you make it a day ahead and let the sriracha and lime juice marry with the mayo overnight.
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