Save My neighbor knocked on my door one Saturday holding a bag of wonton wrappers and asked if I wanted to try something weird. She'd seen a video about frying them into taco shells and wondered if it actually worked. We cleared my counter, heated some oil, and within minutes we were laughing at how ridiculously crispy and perfect they turned out. I had leftover marinated chicken in the fridge, some cabbage that needed using, and a jar of sriracha mayo I'd mixed up earlier that week. What started as a curious experiment became the most requested dinner in my house.
I made these for a potluck once and watched people hesitate before picking one up, unsure what they were looking at. Then I saw their faces change after the first bite, that moment when crunch meets spice meets cool creamy sauce. By the end of the night, someone had written down my number to get the recipe, and another person asked if I did catering. I dont, but I did make them again the following weekend for my kids, who now call them crackly tacos and request them for birthday dinners.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicy and absorb the marinade better than breasts, and cutting them into strips means faster cooking and more surface area for seasoning.
- Soy sauce: This brings umami and saltiness to the marinade, but use low sodium if you want more control over the final flavor.
- Rice vinegar: A touch of acidity tenderizes the chicken and brightens the ginger garlic marinade without overpowering it.
- Fresh ginger: Grating it releases oils that infuse the chicken with warmth, and fresh ginger tastes sharper and cleaner than powdered.
- Garlic clove: Minced garlic adds pungency that mellows as the chicken marinates, creating a savory backbone.
- Chili powder: This gives the chicken a gentle heat and earthy depth, especially when combined with paprika.
- Paprika: Adds color and a subtle smokiness that makes the chicken look and taste more complex.
- Wonton wrappers: These thin squares fry up impossibly crisp and hold their shape like edible origami, making them the perfect taco shell.
- Vegetable oil: Neutral oil with a high smoke point is essential for frying the wontons evenly without burning.
- Red cabbage and carrots: Shredded vegetables add crunch and freshness, and their bright colors make the tacos look vibrant on the plate.
- Green onions: Thinly sliced green onions bring a mild onion bite and a pop of green that ties everything together.
- Cilantro: Fresh cilantro leaves add herbal brightness, but if you hate cilantro, swap in fresh basil or just skip it.
- Lime: A squeeze of lime juice right before eating wakes up all the flavors and cuts through the richness of the mayo.
- Mayonnaise: The creamy base for the sauce, it balances the heat from sriracha and clings to every ingredient.
- Sriracha: This adds heat and a hint of garlic, and you can dial it up or down depending on who youre feeding.
- Honey: A little sweetness rounds out the spice and acidity, making the sauce taste more balanced.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl until combined. Add the chicken strips, toss them around until every piece is coated, then cover the bowl and slide it into the fridge for at least 20 minutes or up to 2 hours.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and creamy. Cover and refrigerate until youre ready to assemble the tacos.
- Season the chicken:
- Pull the marinated chicken out of the fridge and sprinkle chili powder, paprika, garlic powder, and onion powder over the top. Toss everything together so the spices stick to the chicken evenly.
- Fry the wonton shells:
- Heat about 2 cups of vegetable oil in a deep skillet or pot over medium high heat until it reaches 350 degrees F. Carefully slide 6 wonton wrappers into the hot oil, frying them for about 30 seconds per side until they turn golden brown and crisp, then transfer them to a paper towel lined plate to drain and cool.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium high heat and add 1 tablespoon of oil. Lay the chicken strips in a single layer and cook for 3 to 4 minutes per side, until theyre golden on the outside and reach an internal temperature of 165 degrees F, then transfer to a plate and let them rest for 2 minutes.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, spread about 1 teaspoon of spicy mayo on the bottom, then fill with shredded cabbage and carrots, top with chicken strips, drizzle with more spicy mayo, and finish with green onions and cilantro. Arrange the tacos on a platter with lime wedges on the side and squeeze lime juice over them just before eating.
Save One evening my daughter helped me assemble these, and she got so focused on drizzling the mayo in perfect zigzags that she barely spoke for ten minutes. When we sat down to eat, she picked up her taco, took a bite, and said it tasted like a celebration. I didnt correct her or ask what she meant, because I knew exactly what she was talking about. Sometimes food just feels like that.
Making It Your Own
If you want a lighter version, skip the frying and bake the wonton wrappers on a wire rack at 375 degrees F for 5 to 7 minutes until theyre crisp and golden. You can also swap the chicken thighs for shrimp or pressed tofu if you want to change things up, and both work beautifully with the ginger marinade. I once tossed the cooked chicken in crushed tortilla chips before assembling the tacos, and the extra crunch made everyone at the table stop talking for a full minute.
Prep Ahead Tips
The spicy mayo can be made a day ahead and actually tastes better after the flavors have time to meld in the fridge. You can marinate the chicken the night before, and even shred the cabbage and carrots in advance if you store them in an airtight container with a damp paper towel to keep them crisp. The only thing you cant do ahead is fry the wonton shells, because theyll lose their crunch if they sit too long, but frying them takes less than five minutes once the oil is hot.
Serving and Storing
These tacos are best eaten right after assembly, while the shells are still crispy and the chicken is warm. If you have leftover chicken, dont try to reheat it in the wonton shells or theyll turn chewy, instead use it cold in salads or warm it gently and toss it into rice bowls or grain salads. Leftover spicy mayo keeps for up to a week in the fridge and is fantastic on sandwiches, burgers, or drizzled over roasted vegetables.
- Set out all the components on the counter and let everyone build their own tacos so the shells stay crisp.
- If youre feeding kids or anyone who doesnt like heat, make a separate batch of plain mayo mixed with lime juice and honey.
- Double the wonton shells because theyre so good people will eat extras on their own like chips.
Save These tacos are proof that the best recipes sometimes come from saying yes to a neighbors odd idea and just seeing where it goes. Make them once and theyll become part of your rotation, the kind of meal people remember and ask for by name.
Recipe FAQ
- → Can I bake the wonton shells instead of frying?
Yes, bake wonton wrappers on a wire rack at 375°F for 5-7 minutes until golden and crisp. This reduces oil content while maintaining crunch.
- → How long should I marinate the chicken?
Marinate for at least 20 minutes, but 2 hours yields the most flavorful results. The ginger, garlic, and soy sauce penetrate deeply for maximum taste.
- → What protein alternatives work well?
Shrimp or tofu make excellent substitutes. Adjust cooking time accordingly—shrimp cooks in 2-3 minutes, while tofu needs 5-7 minutes for golden crispiness.
- → Can the spicy mayo be made ahead?
Absolutely. Prepare the sauce up to one day in advance and refrigerate. The flavors actually meld better overnight for a more complex taste.
- → How do I keep the tacos from getting soggy?
Assemble immediately before serving and place slaw on top of the sauce, not directly on the wonton. This prevents the crispy shell from softening.