Crispy Chicken Wonton Tacos (Print Version)

Golden wonton tacos stuffed with spiced chicken, fresh slaw, and zesty mayo sauce.

# What You'll Need:

→ For the Chicken

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

→ Seasoning Blend for Chicken

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ 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 - ½ cup shredded carrots
16 - 2 green onions, thinly sliced
17 - ¼ cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Spicy 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:

01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips, toss to coat, 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 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 about 30 seconds per side, until golden brown and crisp. Transfer to a paper towel-lined plate to cool; they will form taco shells.
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 (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 about 1 teaspoon spicy mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra spicy mayo. Garnish with green onions and cilantro.
07 - Arrange tacos on a platter with lime wedges. Squeeze lime juice over tacos just before eating.

# Expert Tips:

01 -
  • The wonton shells shatter with every bite, giving you that satisfying crunch that regular taco shells just cant match.
  • Marinating the chicken in ginger and soy builds layers of flavor that make each piece juicy and complex.
  • The spicy mayo ties everything together with creamy heat that balances the tangy slaw perfectly.
  • You can prep most components ahead, making weeknight assembly feel like effortless magic.
02 -
  • Dont skip resting the chicken after cooking, those 2 minutes let the juices redistribute so every bite stays moist instead of leaking onto your plate.
  • Fry the wontons in small batches and watch them closely, they go from perfect to burnt in seconds, and theres no way to fix an overcooked shell.
  • Pat the chicken strips dry before seasoning them with the spice blend, excess marinade will steam instead of sear and youll miss out on that golden crust.
03 -
  • Use a spider strainer or slotted spoon to lift the wontons out of the hot oil, it gives you more control and prevents splattering.
  • Let the chicken come to room temperature for 10 minutes before cooking so it sears evenly and cooks faster.
  • If your wonton shells crack while shaping, warm them slightly in your hands or near the stove, the residual heat makes them more pliable.
  • Taste your spicy mayo before assembling and adjust the sriracha or honey to match your heat tolerance and sweetness preference.
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