Crispy Chicken Wonton Tacos (Printable Version)

Ginger-marinated chicken in crispy wonton shells with tangy slaw and sriracha mayo for bold Asian fusion flavors.

# What You Need:

→ 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

→ Spice 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 Make:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips and toss to coat evenly. 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 about 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and 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 3–4 minutes per side until golden and cooked through with an internal temperature of 165°F. Transfer to a plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread about 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 platter with lime wedges. Squeeze fresh lime juice over tacos just before serving.

# Cooking Tips:

01 -
  • The wonton shells stay shatteringly crisp even after you load them up with slaw and juicy chicken.
  • Marinating the chicken in ginger and soy gives it a savory depth that plays beautifully against the tangy, spicy mayo.
  • You can prep almost everything ahead and fry the shells right before guests arrive for maximum wow factor.
  • Its the kind of fusion food that feels both familiar and completely unexpected on the same plate.
02 -
  • Do not overcrowd the oil when frying wontons or they will stick together and cook unevenly, fry in small batches and give them space.
  • Let the chicken rest for 2 minutes after cooking so the juices redistribute and every bite stays tender and moist.
  • If your wonton shells crack too easily, they may have been fried at too high a temperature or for too long, aim for a gentle golden color.
  • Make the spicy mayo a day ahead and let it sit in the fridge overnight, the flavors deepen and meld into something even better.
03 -
  • Use a spider strainer or slotted spoon to flip and remove wontons quickly without splashing hot oil.
  • Pat the marinated chicken dry with paper towels before seasoning so the spice blend sticks better and creates a deeper crust.
  • Double the batch of spicy mayo and keep it in the fridge, it is incredible on burgers, fries, and grain bowls all week long.
  • If you do not have a thermometer, test the oil with a small piece of wonton wrapper, it should sizzle immediately and float to the top.
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