Crispy Chicken Wonton Tacos (Printable)

Crispy wonton shells piled high with spiced chicken, fresh slaw, and spicy sriracha mayo for maximum crunch

# What You'll 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

→ 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 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 thoroughly, 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 until smooth. 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 gently 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 naturally form taco shell shapes.
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 (internal temperature 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 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 sliced green onions and fresh cilantro.
07 - Arrange tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating for optimal flavor.

# Expert Tips:

01 -
  • The wonton shells shatter with every bite, giving you that deeply satisfying crunch that soft tortillas just cant deliver.
  • Marinating the chicken in ginger and garlic makes it tender and flavorful without any complicated technique.
  • Everything can be prepped ahead, so assembly feels more like play than work when friends come over.
  • The smoky spice blend and tangy slaw balance each other in a way that keeps you reaching for another taco.
02 -
  • Fry the wontons in small batches or theyll stick together and cook unevenly, and dont walk away from the stove because they go from golden to burnt in seconds.
  • Let the chicken rest after cooking so the juices redistribute, otherwise theyll run out when you bite into the taco and make the shell soggy.
  • If your wonton shells crack when you try to shape them, theyre either too cool or you fried them too long, so work quickly while theyre still warm and pliable.
03 -
  • Use a thermometer to monitor the oil temperature while frying, because if it drops below 325 degrees F the wontons will absorb too much oil and turn greasy instead of crisp.
  • Marinate the chicken for the full 2 hours if you have time, the ginger and garlic really penetrate the meat and make every bite more flavorful.
  • Keep a clean dry towel nearby while assembling because the tacos can get messy, and thats part of the fun but youll want to wipe your hands between bites.
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