Crispy Chicken Wonton Tacos (Printable)

Golden wonton shells filled with ginger-marinated chicken, crisp slaw, and creamy sriracha mayo delivering crunch and bold flavors.

# What You'll Need:

→ Chicken Marinade

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

08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon onion powder

→ Taco 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

→ Spicy Mayo Sauce

19 - ½ cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon 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 until well combined. 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 ensure even coating of 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 approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel–lined plate to cool and 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 to 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 and garnish with green onions and cilantro.
07 - Arrange tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating for optimal flavor.

# Expert Tips:

01 -
  • The wonton shells shatter with every bite, giving you that fried-taco-shell satisfaction without feeling heavy.
  • Ginger and soy-marinated chicken brings a savory depth that plays beautifully against the tangy slaw and spicy mayo.
  • They look impressive but come together faster than you'd expect, especially if you marinate the chicken ahead.
  • You can customize the heat level, swap proteins, or even bake the shells for a lighter version without losing the fun.
02 -
  • Don't overcrowd the oil when frying wonton wrappers or the temperature will drop and they'll turn soggy instead of crispy.
  • Let the chicken rest after cooking so the juices redistribute; cutting into it too soon makes it dry.
  • Assemble tacos right before serving because the shells lose their crunch quickly once they're loaded with moist ingredients.
  • If your oil starts smoking, lower the heat immediately; burnt oil tastes bitter and ruins the shells.
03 -
  • Let the wonton wrappers come to room temperature before frying so they don't crack when they hit the hot oil.
  • Use a spider strainer or slotted spoon to flip and remove the shells quickly without tearing them.
  • Season the chicken right before cooking, not while it's still marinating, so the spices form a flavorful crust instead of dissolving into the marinade.
  • Double the spicy mayo; it disappears fast and everyone will want extra for dipping.
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