Crispy Chicken Wonton Tacos (Printable)

Crispy wonton shells stuffed with spiced chicken, fresh slaw, and zesty sriracha mayo for a fusion twist on tacos.

# What You 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 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 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.
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 sriracha mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra sriracha 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 makes everyone at the table go quiet for a second.
  • Marinating the chicken in ginger and soy gives it a flavor that stands up to the creamy sriracha mayo without getting lost.
  • You can prep almost everything ahead, then fry and assemble in under twenty minutes when people show up hungry.
  • It feels fancy enough for a dinner party but fun enough that kids will actually eat it without complaint.
02 -
  • If your oil temperature drops below 325°F, the wontons will absorb too much oil and turn soggy instead of crisp.
  • Letting the chicken rest for two minutes after cooking keeps the juices inside instead of spilling out onto your cutting board.
  • Don't overfill the wonton shells or they'll crack under the weight, a little restraint makes them easier to pick up and eat.
  • Fry the wontons in small batches so the oil temperature stays steady, rushing this step ruins the texture.
03 -
  • Use a spider strainer or slotted spoon to flip the wontons in the oil, tongs can tear the delicate wrappers before they crisp up.
  • Pat the marinated chicken dry with paper towels before adding the spice blend so the seasonings stick better and form a light crust.
  • Taste your spicy mayo before serving and adjust the sriracha or honey to match your crowd, everyone's heat tolerance is different.
  • If the wonton shells soften after sitting, pop them in a 350°F oven for two minutes to crisp them back up.
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