Save to Pinterest My neighbor knocked on my door one Saturday holding a bag of wonton wrappers and a confused look. She'd bought them for soup, changed her mind, and didn't know what else to do with them. I happened to have marinated chicken thighs in the fridge and a craving for something crunchy. Twenty minutes later, we were standing in my kitchen biting into these crispy, saucy, completely unplanned tacos. Sometimes the best recipes start with a knock and a question mark.
I made these for a potluck once, thinking they'd be a fun side dish. They disappeared in under ten minutes. People were folding napkins under their chins, laughing as sriracha mayo dripped onto their plates, asking if I had more wonton wrappers in the back. I didn't, but I learned to always double the batch. That night, this recipe stopped being an experiment and became the thing people texted me about weeks later.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicy even when you cook them hot and fast, and their flavor holds up to bold marinades better than breasts ever could.
- Soy sauce: This is your salt and your umami in one pour, the backbone of the marinade that seeps into every fiber of the chicken.
- Rice vinegar: Just acidic enough to tenderize the meat without making it taste pickled, it brightens everything quietly.
- Fresh ginger: Grate it fine so it melts into the marinade and leaves behind warmth instead of chunks.
- Garlic clove: One clove minced small disappears into the marinade but leaves a whisper of sharpness you'll notice in every bite.
- Chili powder and paprika: These bring smoke and a gentle kick that coats the chicken after marinating, creating a spice crust that crisps beautifully in the pan.
- Wonton wrappers: Thin, delicate, and they puff into crispy golden shells in seconds, turning into edible bowls that snap when you bite.
- Vegetable oil: Neutral and clean, it fries the wontons without adding competing flavors.
- Red cabbage and carrots: Shredded thin, they add crunch and color, staying crisp even under warm chicken and creamy sauce.
- Mayonnaise: The creamy base that holds sriracha, honey, and lime together into a sauce you'll want to put on everything.
- Sriracha: Bright, tangy heat that wakes up the richness of mayo without overwhelming it.
- Honey: Just a teaspoon smooths out the sriracha's edges and adds a faint sweetness that rounds out the sauce.
- Lime: Juice in the mayo, wedges on the side, this citrus cuts through richness and makes every flavor pop.
- Cilantro: Fresh, green, and polarizing, but if you love it, it makes these tacos taste like they came from a food truck you'd wait in line for.
Instructions
- Marinate the chicken:
- Whisk soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper together in a medium bowl until everything smells fragrant and alive. Add the chicken strips, toss them around with your hands until every piece is coated, then cover and tuck the bowl into the fridge for at least 20 minutes or up to 2 hours.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until the sauce turns pale orange and tastes like the best thing you've ever dipped a fry into. Cover it and chill until you're ready to assemble.
- 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 wet chicken and form a dark, fragrant coating.
- 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°F. Carefully slide in 6 wonton wrappers at a time, frying for about 30 seconds per side until they puff up and turn golden brown, then lift them out with tongs and set them on a paper towel-lined plate to drain and crisp up.
- 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 let them sizzle undisturbed for 3 to 4 minutes per side, until the edges are browned and the internal temperature hits 165°F. Move them to a plate and let them rest for 2 minutes so the juices settle back in.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, spread about a teaspoon of spicy mayo on the bottom, then pile in shredded cabbage and carrots. Lay a few strips of chicken on top, drizzle with more spicy mayo, and scatter green onions and cilantro over everything.
- Serve:
- Arrange the tacos on a platter with lime wedges tucked around the edges. Squeeze lime juice over each taco just before you bite in.
Save to Pinterest One night I made these for my sister, who doesn't usually like fusion food. She picked one up, looked skeptical, took a bite, and then ate four more without saying a word. When she finally looked up, she just said, make these again. That's when I knew this recipe had crossed over from fun idea to something that actually mattered at the table.
How to Get the Crispiest Wonton Shells
The secret is temperature and timing. If your oil isn't quite at 350°F, the wrappers absorb oil and turn greasy. If it's too hot, they brown before they crisp. I use a thermometer now, but before I had one, I'd drop in a small corner of wonton wrapper and watch it bubble up fast and turn golden in about 20 seconds. That's the sweet spot. Once they're out of the oil, don't stack them, let them sit in a single layer on paper towels so steam can escape and they stay shatteringly crisp.
Making the Spicy Mayo Your Own
This sauce is forgiving and flexible. If you don't love heat, cut the sriracha in half and add a little extra honey. If you want more tang, add another squeeze of lime or a splash of rice vinegar. I've made it with Greek yogurt instead of mayo when I wanted something lighter, and it still worked. The key is balancing creamy, spicy, sweet, and sour so no single flavor takes over. Taste it as you go, adjust until it makes you want to lick the spoon.
Storing and Reheating Leftovers
Store the chicken, slaw, sauce, and wonton shells separately if you have leftovers. The shells will go soft if they sit with anything wet. Chicken keeps in the fridge for up to 3 days and reheats beautifully in a hot skillet for a minute or two. The slaw stays crunchy in an airtight container for about 2 days, and the spicy mayo lasts up to a week. When you're ready to eat again, just fry fresh wonton shells or reheat the old ones in a 350°F oven for 2 minutes to crisp them back up.
- If you're meal prepping, marinate the chicken the night before and keep it covered in the fridge.
- You can double or triple the spicy mayo recipe and use it on sandwiches, fries, or grilled vegetables all week.
- Wonton wrappers freeze well, so buy extra and keep them on hand for whenever the craving hits.
Save to Pinterest These tacos are messy, loud, and impossible to eat gracefully, and that's exactly why they're perfect. Make them when you want something that feels like a celebration, even if it's just a Wednesday.
Frequently Asked Questions
- → Can I bake the wonton shells instead of frying?
Yes, arrange wonton wrappers on a wire rack over a baking sheet and bake at 375°F for 5–7 minutes until golden and crisp. They'll be lighter but still crunchy.
- → What can I substitute for chicken thighs?
Shrimp cooks quickly and pairs beautifully with the ginger marinade. Firm tofu works for a vegetarian option—press it well and marinate for at least 30 minutes.
- → How do I prevent wonton shells from getting soggy?
Assemble tacos just before serving and keep fried wontons uncovered so they stay crisp. The spicy mayo acts as a barrier between the shell and moist fillings.
- → Can I make the chicken ahead of time?
Marinate the chicken up to 24 hours in advance for deeper flavor. Cook it fresh for best texture, but leftovers reheat well in a hot skillet for 2–3 minutes.
- → How spicy are these tacos?
The heat level is moderate from the sriracha mayo. Adjust by adding more or less sriracha, or serve extra sauce on the side so everyone can customize their spice level.
- → What oil is best for frying wontons?
Vegetable, canola, or peanut oil all work well due to their high smoke points. Heat oil to 350°F and maintain temperature for even, crispy results.