Pin It My friend texted me a photo of wonton tacos from a food truck, and I couldn't stop thinking about them. The next weekend, I bought wonton wrappers on a whim and started experimenting in my kitchen. The first batch turned into a chaotic mess of oil splatter and uneven frying, but once I nailed the technique, I understood the hype. These little crispy pockets became my go-to when I wanted something fun and different. Now they show up at every casual dinner party I host.
I made these for a group of friends who claimed they didn't like fusion food. Watching them reach for thirds while debating whether these counted as tacos or dumplings was the best kind of validation. The cilantro and lime brought everything into focus, and the spicy mayo disappeared so fast I had to whisk up another batch mid-meal. That night, someone dubbed them crack tacos, and the name stuck. I've been making double batches ever since.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicy and tender even when cooked at high heat, and they soak up the marinade better than breasts ever could.
- Soy sauce: This is your salt and umami base; use low-sodium if you're watching salt levels, but don't skip it.
- Rice vinegar: A splash of acidity tenderizes the meat and brightens the marinade without making it taste pickled.
- Fresh ginger: Grated ginger adds warmth and a subtle floral note that dried ginger just can't match.
- Garlic clove: Minced fresh garlic brings pungency and depth; jarred garlic works in a pinch but tastes milder.
- Chili powder and paprika: These give the chicken a smoky, earthy coating that crisps beautifully in the pan.
- Wonton wrappers: Thin, delicate, and they fry up into golden shells in seconds; look for square wrappers in the refrigerated section.
- Vegetable oil: Use a neutral oil with a high smoke point like canola or grapeseed for frying.
- Red cabbage and carrots: Shredded for crunch and color, they add freshness and balance the richness of the fried shells.
- Green onions and cilantro: Bright, herby garnishes that bring everything to life; don't skip the cilantro unless you really can't stand it.
- Mayonnaise and sriracha: The creamy-spicy sauce ties the whole taco together and adds moisture to every bite.
- Lime: A squeeze of lime juice at the end cuts through the richness and makes all the flavors pop.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl until everything's well combined. Toss in the chicken strips, making sure each piece is coated, then cover and refrigerate for at least 20 minutes or up to 2 hours.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and creamy. Cover and chill until you're ready to assemble the tacos.
- Season the chicken:
- Pull the marinated chicken out of the fridge and sprinkle it with chili powder, paprika, garlic powder, and onion powder. Toss the strips around so every piece gets coated in that smoky spice blend.
- 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 add 6 wonton wrappers at a time, frying for about 30 seconds per side until they turn golden brown and crispy, then transfer them to a paper towel-lined plate to drain.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium-high heat and add a tablespoon of oil. Lay the chicken strips in a single layer and cook for 3 to 4 minutes per side until they're golden on the outside and reach 165°F inside. Let them rest on a plate for 2 minutes before assembling.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, spread about a teaspoon of spicy mayo on the bottom, then fill with shredded cabbage and carrots. Top with chicken strips, drizzle with more spicy mayo, and garnish with green onions and cilantro.
- Serve:
- Arrange the tacos on a platter with lime wedges on the side. Squeeze fresh lime juice over each taco just before you take a bite.
Pin It The first time I served these at a potluck, I watched people hover around the platter, hesitant to be the first to grab one. Then someone took a bite, and the crunch echoed across the room. Within minutes, the plate was empty, and I was being asked for the recipe. That's when I realized these tacos had crossed over from experiment to signature dish. Now I keep wonton wrappers stocked in my fridge just in case.
How to Get Perfectly Crispy Shells Every Time
The secret is maintaining steady oil temperature and working in small batches. If you add too many wrappers at once, the oil cools down and they absorb grease instead of crisping up. Use a thermometer to keep the oil between 345°F and 355°F, and don't walk away while frying. The wrappers go from pale to golden in seconds, so stay close with your tongs ready. Once they're out, let them drain on paper towels and they'll firm up as they cool.
Make-Ahead and Storage Tips
You can marinate the chicken up to a day ahead and keep it covered in the fridge until you're ready to cook. The spicy mayo also tastes better when it sits for a few hours, so make it in the morning if you're serving these for dinner. Fried wonton shells can be made a few hours early and stored in an airtight container at room temperature, but don't refrigerate them or they'll lose their crunch. Leftover cooked chicken keeps well in the fridge for up to three days and works great in grain bowls or salads.
Variations and Substitutions
If you want to skip the deep frying, you can bake the wonton wrappers on a wire rack at 375°F for 5 to 7 minutes until they're golden and crisp. Shrimp works beautifully in place of chicken; just marinate it for 15 minutes and cook it for 2 minutes per side. For a vegetarian version, use firm tofu or tempeh and press it well before marinating. You can also toss the cooked chicken in crushed tortilla chips or panko breadcrumbs right before assembling for an extra layer of crunch.
- Swap sriracha for gochujang in the mayo for a deeper, funkier heat.
- Add pickled jalapeños or quick-pickled radishes for extra tang and bite.
- Use Napa cabbage instead of red cabbage if you prefer a milder, sweeter slaw.
Pin It These tacos remind me that some of the best recipes come from curiosity and a little bit of chaos. Keep experimenting, trust your instincts, and don't be afraid to make a mess in the kitchen.
Recipe FAQ
- → Can I bake the wonton shells instead of frying?
Yes. Place wonton wrappers in a muffin tin to form taco shapes and bake at 375°F for 5-7 minutes until golden and crisp. They won't curve quite as dramatically as fried versions.
- → What's the best way to get the wonton wrappers to form taco shells?
Fry them flat first, then immediately drape over a wooden spoon handle or the edge of a bowl while still hot. They'll hold that curved shape as they cool and crisp up.
- → Can I use chicken breast instead of thighs?
Breast works but tends to dry out faster. If using breast, slice it thinner and reduce cooking time to 2-3 minutes per side. Thighs stay juicier and stand up better to the bold spices.
- → How far ahead can I prepare components?
The chicken marinade works up to 2 hours ahead. Spicy mayo keeps for 3-4 days refrigerated. Slaw can be shredded a day in advance, but dress it right before serving to keep it crisp.
- → What other proteins work in these tacos?
Shrimp cook in just 2-3 minutes and pair beautifully with the Asian flavors. Crispy tofu cubes, thinly sliced steak, or even pulled pork work as tasty alternatives.