Crispy Chicken Wonton Tacos (Printable Version)

Golden wonton tacos with spiced ginger chicken, crunchy slaw, and creamy sriracha mayo.

# What You'll Need:

→ Chicken Marinade

01 - 4 boneless skinless chicken thighs (about 1 pound), cut into 0.5-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - 0.5 teaspoon kosher salt
07 - 0.25 teaspoon freshly ground black pepper

→ Spice Blend

08 - 1 teaspoon chili powder
09 - 0.5 teaspoon paprika
10 - 0.5 teaspoon garlic powder
11 - 0.25 teaspoon onion powder

→ Wonton Shells

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

→ Slaw and Garnish

14 - 1 cup shredded red cabbage
15 - 0.5 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 0.25 cup fresh cilantro leaves
18 - 1 lime, cut into wedges

→ Sriracha Mayo Sauce

19 - 0.5 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 thoroughly, cover, and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor development.
02 - In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from refrigeration. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss gently to ensure even coating of all pieces.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Working in batches, carefully fry 6 wonton wrappers at a time for approximately 30 seconds per side until golden brown and crisp. Transfer to paper towel-lined plate to cool and harden into taco shell shape.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Arrange seasoned chicken strips in a single layer and cook 3 to 4 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Transfer to a plate and rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon sriracha mayo on the bottom of each shell. Fill with shredded cabbage and carrots, then top with cooked chicken strips. Drizzle with additional sriracha mayo and garnish with green onions and cilantro.
07 - Arrange assembled tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before consuming for maximum brightness and flavor.

# Additional Tips::

01 -
  • These tacos deliver that perfect fried-food satisfaction without the guilt of a full deep-fried meal, just crispy shells cradling tender chicken and fresh toppings.
  • The contrast between the warm, spiced chicken and the cool, crunchy slaw creates a textural dance that keeps you reaching for just one more.
02 -
  • The wonton shells must be fried at exactly 350°F, any hotter and theyll burn before crisping properly, any cooler and theyll absorb too much oil and turn soggy.
  • Let the chicken rest after cooking or youll lose all those precious juices when you slice into it, turning potentially succulent meat into something disappointingly dry.
03 -
  • Double-fry the wonton shells with a 30-second rest between short fries for an earth-shattering crispness that resists sogginess even when filled with juicy toppings.
  • Adding a few drops of sesame oil to the chicken marinade creates an aromatic undertone that people cant quite identify but makes the flavor infinitely more complex.
Return