Save My neighbor knocked on the door with a tray of leftover wontons and asked if I could turn them into something fun for her kids. I stared at the stack of wrappers, a bowl of chicken thighs, and the half-empty jar of sriracha in my fridge. Twenty minutes later, we were both standing in my kitchen, laughing as golden wonton shells crackled in hot oil and bent into perfect little taco boats. That accidental experiment became my most requested party dish.
I made these for a backyard cookout last summer, and people kept circling back to the platter like it was the only food on the table. One friend ate five in a row, then asked if I could teach her how to fry the shells without turning them into greasy napkins. The secret is keeping the oil hot and not overcrowding the pan. Watching those thin squares puff and curl into golden shells never gets old.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicier than breasts and soak up the marinade without drying out during high-heat cooking.
- Soy sauce: This is your salt and umami all in one, building deep savory flavor that balances the tangy slaw.
- Rice vinegar: A splash of acidity tenderizes the chicken and brightens the marinade without overpowering the ginger.
- Fresh ginger: Grate it finely so it melts into the marinade and perfumes the chicken with that warm, slightly spicy aroma.
- Garlic clove: Minced garlic adds a sharp, aromatic backbone that carries through even after cooking.
- Chili powder and paprika: These give the chicken a smoky, earthy crust and a hint of heat that plays well with the creamy sauce.
- Wonton wrappers: Thin, delicate, and ready to turn golden and crispy in seconds, they are the magic behind the taco shell.
- Vegetable oil: Use a neutral oil with a high smoke point so the wontons fry clean and crisp without any burnt flavor.
- Red cabbage and carrots: Shredded vegetables add crunch, color, and a slight sweetness that cuts through the richness.
- Mayonnaise: The creamy base for the sauce, it mellows the sriracha and clings to every bite.
- Sriracha: Adjust to your heat tolerance, but a tablespoon gives just enough kick without making your eyes water.
- Honey: A teaspoon smooths out the sriracha and adds a subtle sweetness that rounds out the sauce.
- Lime juice and wedges: Fresh lime brightens everything and adds a citrusy pop right before you take a bite.
- Cilantro and green onions: Fresh herbs and alliums finish the tacos with brightness and a hint of sharpness.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, rice vinegar, ginger, garlic, salt, and pepper in a bowl until the ginger is evenly distributed. Toss in the chicken strips, making sure each piece is coated, then cover and chill for at least 20 minutes or up to 2 hours for deeper flavor.
- Prepare the spicy mayo sauce:
- Combine mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl, whisking until smooth and creamy. Cover and refrigerate so the flavors meld while you prep everything else.
- Season the chicken:
- Pull the chicken out of the fridge and sprinkle chili powder, paprika, garlic powder, and onion powder over the strips. Toss with your hands or a spoon until every piece is evenly coated in the spice blend.
- Fry the wonton shells:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F, using a thermometer to check. Gently slide 6 wonton wrappers into the hot oil, one at a time, and fry for 30 seconds per side until they puff up and turn golden, then transfer to a paper towel-lined plate to drain and cool into crispy taco shells.
- Cook the chicken:
- Heat a nonstick skillet or grill pan over medium-high heat with a tablespoon of oil. Arrange chicken strips in a single layer and cook for 3 to 4 minutes per side until golden brown and the internal temperature reaches 165°F. Let the chicken rest for 2 minutes so the juices settle back into the meat.
- Assemble the tacos:
- Gently bend each crispy wonton into a taco shape and spread about a teaspoon of spicy mayo on the bottom. Layer in shredded cabbage and carrots, add a few chicken strips, drizzle more spicy mayo over the top, and finish with green onions and cilantro.
- Serve:
- Arrange the assembled tacos on a large platter with lime wedges on the side. Squeeze fresh lime juice over each taco just before eating for a bright, tangy finish.
Save The first time I served these at a potluck, someone asked if I ordered them from a restaurant. I just smiled and said I found the recipe in my own messy kitchen. That compliment stuck with me longer than any fancy dessert ever did. Food that surprises people and makes them ask for seconds feels like the best kind of magic.
Making It Lighter
If you want to skip the deep frying, you can bake the wonton wrappers instead. Drape them over the bars of an oven-safe wire rack set on a baking sheet, then bake at 375°F for 5 to 7 minutes until golden and crisp. They will not puff quite as much as fried shells, but they still hold their shape and give you that satisfying crunch. I have done this on busy weeknights when I did not want to deal with a pot of hot oil.
Swapping Proteins
Chicken thighs are my go-to, but shrimp works beautifully if you marinate them for just 15 minutes and cook them for 2 minutes per side. For a vegetarian version, press and cube extra-firm tofu, marinate it the same way, then pan-fry until golden and crispy on all sides. The ginger-soy marinade adapts to almost any protein you throw at it. I have even used leftover rotisserie chicken in a pinch, just toss it with the seasoning blend and warm it up in a skillet.
Storage and Leftovers
Store leftover chicken, slaw, and sauce separately in airtight containers in the fridge for up to 3 days. The wonton shells do not store well once fried, they turn soggy and limp overnight. If you have extra unfried wrappers, keep them sealed in the package or freeze them for another batch. Reheat the chicken in a skillet over medium heat for a minute or two, and assemble fresh tacos with newly fried shells.
- Make the spicy mayo a day ahead so the flavors deepen and mellow.
- Toss cooked chicken in crushed tortilla chips or panko for an extra layer of crunch.
- Leftover chicken is perfect chopped up and tossed into salads or grain bowls.
Save These tacos have become my favorite way to turn a regular Tuesday into something that feels like a celebration. I hope they bring as much crunch, flavor, and unexpected joy to your table as they have to mine.
Common Recipe Questions
- → Can I bake the wonton shells instead of frying?
Yes, for a lighter version, bake wonton wrappers on a wire rack at 375°F (190°C) for 5–7 minutes until golden and crisp. They won't form as deep a shell shape but still provide excellent crunch.
- → How long should I marinate the chicken?
Marinate the chicken for at least 20 minutes, but for best results and deeper flavor penetration, let it marinate in the refrigerator for up to 2 hours before cooking.
- → Can I make the spicy mayo ahead of time?
Absolutely! The spicy mayo can be prepared a day in advance and stored covered in the refrigerator. This allows the flavors to meld together for even better taste.
- → What protein alternatives work well in these tacos?
You can easily substitute chicken thighs with shrimp, sliced tofu, or even thinly sliced pork. Adjust cooking times accordingly—shrimp cooks faster while tofu may need less time than chicken.
- → How do I prevent the wonton shells from getting soggy?
Assemble tacos just before serving to maintain crispness. Place the slaw and spicy mayo on the bottom first, then add warm chicken, and finish with garnishes. Avoid over-filling with wet ingredients.
- → Can I adjust the spice level?
Yes! Control the heat by varying the sriracha amount in the mayo (start with 1 tablespoon) and adjusting the chili powder on the chicken. For mild version, reduce both or use sweet chili sauce instead.