Crispy Chicken Wonton Tacos (Printable)

Crispy wonton tacos loaded with spiced chicken, fresh slaw, and sriracha mayo for bold Asian fusion flavors.

# What You'll Need:

→ Chicken Marinade

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

→ Chicken 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

→ Spicy Sriracha Mayo

19 - 1/2 cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt

# How To Make It:

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.
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 Suggestions:

01 -
  • The wonton shells shatter with every bite, giving you that deep-fried crunch without the heaviness of a traditional taco shell.
  • Marinating the chicken in ginger and soy gives it a juicy, aromatic base that plays beautifully with smoky spices.
  • The creamy sriracha mayo cools down the heat just enough while adding a tangy, lightly sweet finish.
  • You can prep almost everything ahead, then assemble in minutes when friends show up hungry.
02 -
  • Do not skip the marination time, even 20 minutes makes a noticeable difference in how juicy and flavorful the chicken turns out.
  • Keep the oil temperature steady at 350°F, if it drops too low the wontons soak up grease instead of crisping up.
  • Let the chicken rest after cooking, cutting into it immediately releases all the juices and leaves the meat dry.
  • Assemble the tacos right before serving, the wonton shells lose their crunch quickly once filled.
03 -
  • Use a spider or slotted spoon to lower and lift the wonton wrappers in and out of the oil, it gives you more control and prevents splattering.
  • Do not crowd the pan when frying or cooking the chicken, give each piece space so it crisps instead of steams.
  • Taste the spicy mayo before you assemble and adjust the sriracha or honey to match your heat preference.
  • Grate ginger on a microplane for the finest texture, it distributes evenly and does not leave stringy bits in the marinade.
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