Save The first time I made these, my kitchen smelled like a fusion of my favorite Asian takeout spot and a taco truck parked outside. I was experimenting with wonton wrappers I had leftover from another recipe, frying them just to see what would happen. When they curled up into these perfect little taco shapes, I knew I was onto something accidental and wonderful.
I served these at a small dinner party last spring, and my friend Sarah actually stopped mid conversation after her first bite. She said it was like eating a crunchwrap supreme but elevated by someone who actually cares about flavor balance. Watching everyone try to tackle the generously filled shells without making a mess became the best part of the evening.
Ingredients
- 4 boneless skinless chicken thighs: Thighs stay juicier than breast meat and handle the high heat cooking better
- 2 tablespoons soy sauce: This creates the savory base that makes the chicken taste like it has been marinating for days
- 1 tablespoon rice vinegar: The acid tenderizes the meat and cuts through the rich fry oil
- 1 teaspoon grated fresh ginger: Fresh ginger brings that bright heat that powder can never replicate
- 1 garlic clove: One clove is enough because it mellows during the marinating time
- ½ teaspoon kosher salt: The wontons are salty on their own so go easy here
- ¼ teaspoon freshly ground black pepper: Freshly ground adds a little aromatic warmth
- 1 teaspoon chili powder: This provides the smoky backbone without making it too spicy
- ½ teaspoon paprika: Helps achieve that gorgeous red brown color on the chicken
- ½ teaspoon garlic powder: Works with the fresh garlic to give layers of flavor
- ¼ teaspoon onion powder: Rounds out the seasoning blend nicely
- 24 wonton wrappers: You will probably break a few while frying so buy extra
- Vegetable oil: Neutral oil lets the other flavors shine without competing
- 1 cup shredded red cabbage: The crunch factor here is non negotiable
- ½ cup shredded carrots: Sweetness to balance the spicy chicken and salty wontons
- 2 green onions: Fresh onion flavor without the harsh bite
- ¼ cup fresh cilantro leaves: Bright herbaceous notes make everything taste lighter
- 1 lime: Acid at the end ties all the components together
- ½ cup mayonnaise: Creates the creamy base for the sauce
- 1 tablespoon sriracha: Adjust this up or down based on your heat tolerance
- 1 teaspoon honey: Just enough sweetness to temper the sriracha burn
- 1 teaspoon lime juice: Brightens the heavy mayonnaise
- Pinch of salt: Even sauces need a little seasoning
Instructions
- Get that chicken soaking up flavor:
- Whisk together the soy sauce, rice vinegar, ginger, garlic, salt, and pepper in a bowl. Toss in your chicken strips until they are completely coated. Cover it up and let it hang out in the fridge for at least 20 minutes, though 2 hours is better.
- Whisk up your spicy mayo:
- Combine the mayonnaise, sriracha, honey, lime juice, and salt in a small bowl. Make it ahead of time if you can, the flavors get friendlier after a few hours in the fridge.
- Season the marinated chicken:
- Pull the chicken out and pat it mostly dry. Sprinkle the chili powder, paprika, garlic powder, and onion powder over the strips, then toss until every piece is evenly coated in that smoky rub.
- Fry the wonton shells:
- Heat about 2 inches of oil in a deep skillet until it reaches 350 degrees Fahrenheit. Drop in about 6 wonton wrappers at a time, frying for 30 seconds on each side until they are golden brown. They will naturally fold into taco shapes as they fry. Transfer them to paper towels to drain and cool completely.
- Sear the chicken:
- Heat a large nonstick skillet over medium high heat with a tablespoon of oil. Arrange the chicken strips in a single layer and cook for 3 to 4 minutes per side until they are beautifully charred and cooked through. Let them rest on a plate for a couple of minutes.
- Build your tacos:
- Spread about a teaspoon of spicy mayo on the bottom of each crispy wonton shell. Pile in some cabbage and carrots, then add the chicken strips on top. Drizzle with more spicy mayo and finish with green onions and fresh cilantro.
- Get them on the table fast:
- Arrange the tacos on a platter with lime wedges. Squeeze fresh lime over each one right before eating, because that acid is what makes all the flavors pop at once.
Save These have become my go to when I want to serve something that feels fancy but actually comes together in under an hour. Last time I made them, my brother took one bite and asked why I have never opened a food truck. High praise from someone who is usually critical of my fusion experiments.
Making Ahead
You can marinate the chicken up to 24 hours in advance, and the spicy mayo actually gets better after a night in the fridge. The vegetables can be shredded and stored in separate containers, but do not combine the slaw until right before serving or it will get sad and soggy.
Oil Temperature Matters
If your oil is not hot enough, the wonton wrappers will absorb too much grease and turn chewy instead of shatteringly crisp. I keep a thermometer clipped to the side of my pot and maintain the temperature between 345 and 355 degrees Fahrenheit for the best results.
Customization Options
Sometimes I swap pickled radishes for the carrots when I want more tang. You can also use ground chicken seasoned the same way if you want a filling that clings to the wonton shells better. The recipe works with shrimp too, just reduce the cooking time to about 2 minutes per side.
- Try baking the wontons at 375 degrees for 5 to 7 minutes if you want to skip the frying
- Extra crushed peanuts on top add another layer of crunch
- A splash of rice vinegar in the slaw brightens everything up
Save These might look fussy but they come together faster than you would think. The first few tacos might be messy, but by the third one you will be a wonton folding pro.
Recipe FAQs
- → Can I bake the wonton shells instead of frying?
Yes, for a lighter option, you can bake the wonton wrappers. Place them on a wire rack and bake at 375°F (190°C) for 5-7 minutes until golden and crisp.
- → What other proteins can I use for these tacos?
Shrimp or firm tofu are excellent substitutes for chicken thighs. Adjust cooking times accordingly to ensure they are cooked through and tender.
- → How can I make the sriracha mayo less spicy?
To reduce the heat, simply use less sriracha and potentially increase the honey or lime juice slightly to maintain flavor balance. You can also use a milder hot sauce.
- → Can I prepare any components ahead of time?
Absolutely! The chicken can be marinated for up to 2 hours. The spicy mayo can also be prepared a day in advance and stored in the refrigerator to allow flavors to meld.
- → What's the best way to store leftover tacos?
It's best to store the chicken, slaw, and wonton shells separately to prevent the shells from getting soggy. Reheat the chicken gently and reassemble just before serving.
- → How can I add more crunch to the filling?
For extra crunch, toss the cooked chicken in crushed tortilla chips or panko breadcrumbs before assembling the tacos. You could also add toasted sesame seeds to the slaw.