Crispy Chicken Wonton Tacos (Printable)

Golden fried wonton shells stuffed with spiced chicken, crisp slaw, and zesty sriracha mayo deliver crunch and bold Asian-inspired flavors.

# What Goes In:

→ Chicken Marinade

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

→ 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 Garnish

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 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 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 chill until ready to serve.
03 - Remove marinated chicken from refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder over chicken. Toss thoroughly to coat 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 paper towel-lined plate to cool and crisp further.
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 3-4 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to plate and rest 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. 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. Garnish with green onions and fresh cilantro.
07 - Arrange tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before consuming.

# Expert Tips:

01 -
  • The crispy wonton shells stay crunchy way longer than you'd expect and make every bite feel like a celebration.
  • Marinating the chicken in ginger and soy gives it a savory depth that plays perfectly with the smoky spice rub.
  • Everything can be prepped ahead, so when friends show up you just assemble and watch them lose their minds.
02 -
  • Don't skip the resting time after cooking the chicken because cutting into it too soon lets all the juices run out and you lose that tender bite.
  • Fry the wonton wrappers in small batches and watch them closely because they go from golden to burnt in about 10 seconds.
  • Assemble the tacos right before serving so the shells stay crispy and don't get soggy from the sauce and slaw.
03 -
  • Use a slotted spoon or spider to lift the fried wontons out of the oil so they drain quickly and stay light and crisp.
  • Press the chicken strips flat with a spatula while they cook to get more surface area touching the hot pan, which gives you better browning and a crispier edge.
  • Taste the spicy mayo before you assemble and adjust the sriracha and honey until it feels balanced because everyone's heat tolerance is different.
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