Crispy Chicken Wonton Tacos (Print Version)

Crispy wonton tacos with spiced chicken, fresh slaw, and zesty sriracha mayo drizzle

# What You'll Need:

→ 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

→ Chicken Seasoning Blend

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon onion powder

→ Taco 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 fresh 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 and fully combined. 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 thoroughly to coat all pieces uniformly with the seasoning blend.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Working in batches of 6 wonton wrappers at a time, carefully fry for approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and form taco shell shape.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon vegetable oil. Arrange seasoned chicken strips in a single layer and cook 3 to 4 minutes per side until golden and cooked through, achieving an internal temperature of 165°F (74°C). Transfer to a plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell form. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Fill with shredded red cabbage and carrots, then top with warm chicken strips. Drizzle with additional sriracha mayo and garnish with sliced green onions and fresh cilantro leaves.
07 - Arrange assembled tacos on a serving platter and position lime wedges alongside. Squeeze fresh lime juice over tacos immediately before serving for optimal flavor and brightness.

# Expert Tips:

01 -
  • Every bite delivers crunch from the wonton shell, tender chicken with a smoky kick, and cool tangy slaw all in one satisfying handful.
  • It looks fancy enough for company but comes together fast once the chicken has marinated.
  • The spicy mayo ties everything together and you will want to drizzle it on everything else too.
  • You get to fry wontons into crispy golden shells and that alone is worth it.
02 -
  • The oil temperature matters more than you think, too cool and the wontons absorb oil and turn greasy, too hot and they burn before they crisp.
  • Let the chicken rest after cooking or all the juices run out when you slice it and the meat goes dry.
  • Don't assemble the tacos more than a few minutes ahead or the wonton shells lose their crunch and turn chewy.
03 -
  • Use a spider or slotted spoon to flip the wontons in the oil so you don't splash hot oil everywhere and can control them gently.
  • If your wonton shells crack after frying, the oil was too hot or you left them in too long, aim for pale gold not deep brown.
  • Toss the cooked chicken in crushed tortilla chips or panko right before assembling for an extra layer of crunch that takes these over the top.
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