Crispy Chicken Wonton Tacos (Printable)

Crispy wontons meet smoky chicken and tangy slaw, drizzled with creamy sriracha mayo for bold fusion flavors.

# What You Need:

→ For the Chicken

01 - 4 boneless skinless chicken thighs (about 1 lb), cut into 1/2-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper

→ Seasoning Blend for Chicken

08 - 1 teaspoon chili powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon onion powder

→ For the Tacos

12 - 24 wonton wrappers
13 - 2 cups vegetable oil for frying

→ Slaw and Garnishes

14 - 1 cup shredded red cabbage
15 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Spicy Mayo Sauce

19 - 1/2 cup mayonnaise
20 - 1 tablespoon sriracha, or to taste
21 - 1 teaspoon honey
22 - 1 teaspoon fresh lime juice
23 - Pinch of salt

# Directions:

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, 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 coat evenly.
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 3-4 minutes per side, until golden and cooked through with an internal temperature of 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 spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with additional spicy mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze lime juice over tacos immediately before serving.

# Expert Advice:

01 -
  • The wonton shells shatter like glass when you bite in, holding just enough structure to catch every drip of spicy mayo.
  • Marinating the chicken in ginger and soy gives it a sweet-savory base that plays perfectly against smoky chili powder.
  • You can prep almost everything ahead and fry the shells right before guests arrive, making it look way harder than it actually is.
  • The slaw stays crisp and bright even after the chicken goes in, so each taco feels alive with texture.
02 -
  • Don't skip resting the chicken after cooking, those 2 minutes let the juices redistribute so every bite stays moist instead of leaking out onto your plate.
  • Fry the wonton wrappers in small batches and watch them closely, they go from golden to burnt in about 10 seconds.
  • If your oil isn't hot enough, the wontons will soak up grease and turn floppy instead of crispy.
03 -
  • Press the wonton wrappers gently into the hot oil with tongs for the first few seconds to help them hold a taco shape as they fry.
  • Toss the cooked chicken in a handful of crushed tortilla chips or panko right before assembling for an extra layer of crunch that makes every bite even more exciting.
  • If you're serving a crowd, set up a taco bar with all the components in separate bowls so everyone can build their own and the shells stay crisp until the last second.
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