Crispy Chicken Wonton Tacos (Printable version)

Crispy wontons filled with ginger chicken, tangy slaw, and spicy mayo for a bold Asian fusion twist.

# Ingredient List:

→ Chicken Marinade

01 - 4 boneless skinless chicken thighs (about 1 pound), cut into ½-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper

→ Chicken Seasoning Blend

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ 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 - ½ cup shredded carrots
16 - 2 green onions, thinly sliced
17 - ¼ cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Sriracha Mayo Sauce

19 - ½ cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt

# How-To Steps:

01 - Combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl. Add chicken strips, toss thoroughly to coat, cover, and refrigerate for at least 20 minutes or up to 2 hours.
02 - Whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle evenly with chili powder, paprika, garlic powder, and onion powder. Toss until fully coated.
04 - Heat vegetable oil in a deep skillet over medium-high heat to 350°F. Working in batches of 6 wrappers, carefully fry for approximately 30 seconds per side until golden brown and crisp. Transfer to paper towel-lined plate to cool and form taco shells.
05 - Heat a large nonstick skillet 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 (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. Garnish with green onions and cilantro.
07 - Arrange tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating.

# Expert Advice:

01 -
  • Every bite delivers three textures at once: shatteringly crisp shell, tender smoky chicken, and cool crunchy slaw.
  • The ginger marinade soaks into the chicken so deeply that even without the spice rub, it tastes alive.
  • You can prep the sauce and marinate the chicken hours ahead, then fry and assemble in under twenty minutes.
  • It's impressive enough for guests but forgiving enough that imperfect shells still taste incredible.
02 -
  • Don't skip resting the chicken after cooking, those 2 minutes let the juices redistribute so every bite stays tender instead of dry.
  • Fry the wonton wrappers in small batches and watch them closely, they go from perfect to burnt in seconds.
  • If the oil isn't hot enough, the wontons will absorb grease and turn soggy instead of crisp.
  • Assemble tacos right before serving because the shells lose their crunch once they sit with wet ingredients.
03 -
  • Use a spider strainer or slotted spoon to lower and lift the wonton wrappers gently, keeping the oil temperature steady and avoiding splatters.
  • Pat the chicken strips dry with a paper towel before seasoning so the spice blend sticks instead of sliding off.
  • If you're frying a large batch, keep the finished wontons warm in a low oven on a wire rack so they stay crisp while you finish the rest.
  • Taste the spicy mayo before serving and adjust the sriracha or lime juice, everyone's heat tolerance is different and it's easy to tweak.
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