Crispy Chicken Wonton Tacos (Printable format)

Golden wonton tacos stuffed with spiced chicken, fresh slaw, and zesty sriracha mayo for a crispy fusion favorite.

# What You’ll Need:

→ Chicken Marinade

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

19 - 1/2 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 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, lime juice, and a pinch of salt until smooth. 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 strips. Toss thoroughly to coat evenly on all sides.
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 with a slotted spoon to a paper towel-lined plate to cool and form taco shell shapes.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil and arrange seasoned chicken strips in a single layer. Cook 3-4 minutes per side until golden and cooked through, reaching an internal temperature of 165°F. Transfer to a clean plate and rest for 2 minutes.
06 - Gently shape each crispy wonton wrapper into a taco shell form. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Layer with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional sriracha mayo and garnish with green onions and cilantro leaves.
07 - Arrange assembled tacos on a serving platter with lime wedges alongside. Squeeze fresh lime juice over tacos immediately before eating for optimal flavor.

# Expert Advice:

01 -
  • Crispy wonton shells shatter with every bite, giving you that satisfying crunch you never knew tacos were missing.
  • The ginger soy marinade soaks into the chicken and plays perfectly against smoky spices and tangy slaw.
  • Everything can be prepped ahead, so when dinnertime hits you're just assembling, not scrambling.
  • It looks impressive enough to serve guests but forgiving enough to make on a weeknight.
02 -
  • Don't skip the resting time after cooking the chicken; those 2 minutes let the juices redistribute so every bite stays tender.
  • Fry the wonton wrappers in small batches and keep the oil temperature steady, or they'll turn greasy instead of crispy.
  • If your wontons start to soften after frying, pop them in a 300 degree F oven for a minute or two to crisp them back up.
03 -
  • Pat the chicken dry after marinating so it gets a better sear and doesn't steam in the pan.
  • Double the spicy mayo and keep the extra in the fridge; it's incredible on sandwiches, burgers, and rice bowls all week long.
  • If your wonton shells crack while shaping, warm them gently in the microwave for 5 seconds to make them more pliable.
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