Save The idea hit me during a Tuesday night craving when I stared at a stack of leftover wonton wrappers from weekend dumpling making. Why not fold them into taco shells and fill them with everything I love about Asian flavors? That experimental dinner turned into a household favorite that still makes everyone crowd the kitchen counter.
Last summer I made these for a backyard gathering, and watching my friends hesitantly pick up their first wonton taco, then immediately reach for seconds, became my favorite cooking memory of the season. The spicy mayo sauce disappears so quickly that I have learned to make double the recipe.
Ingredients
- Boneless skinless chicken thighs: The extra fat keeps the meat juicy and tender even after high heat cooking, plus they absorb the marinade beautifully
- Soy sauce and rice vinegar: This dynamic duo creates that perfect savory tang balance that makes Asian fusion dishes sing
- Fresh ginger and garlic: Do not use powdered versions here, the fresh aromatics make all the difference in the marinade
- Chili powder blend: The smoky heat from these spices adds depth without overwhelming the other flavors
- Wonton wrappers: These fry up into impossibly crisp shells that hold their shape better than any tortilla could
- Red cabbage and carrots: The crunch and color make each taco visually stunning while cutting through the rich components
- Sriracha mayo: This creamy spicy element ties everything together and adds that essential restaurant style finish
Instructions
- Marinate the chicken:
- Whisk together soy sauce, vinegar, ginger, garlic, salt and pepper until well combined. Add chicken strips, turn to coat, and let them soak up those flavors for at least 20 minutes.
- Whisk up the spicy mayo:
- Combine mayonnaise with sriracha, honey, lime juice and a pinch of salt until smooth. Refrigerating this sauce lets the flavors meld and intensify.
- Coat with spice blend:
- Pull the chicken from its bath and sprinkle with chili powder, paprika, garlic powder and onion powder. Toss gently until every strip is evenly dusted with the smoky seasoning.
- Fry the wonton shells:
- Heat your oil until it reaches 350°F and carefully fry 6 wrappers at a time. They will bubble up and turn golden in about 30 seconds per side, then cool into perfect taco shaped shells.
- Sear the chicken:
- Get your skillet screaming hot and cook the chicken strips in batches. Let them develop a deep golden crust on each side while cooking through completely.
- Build your masterpiece:
- Spread spicy mayo into each crispy shell, layer in the slaw, top with spiced chicken, and finish with more sauce, scallions and fresh cilantro leaves.
Save My daughter now requests these for every birthday dinner instead of cake, which tells you everything about how special these tacos have become in our house. There is something magical about watching everyone customize their own pile of toppings and get sauce all over their fingers.
Making Ahead Like a Pro
The spicy mayo sauce actually improves after a day in the refrigerator, so I always whisk it up the night before. You can also slice the cabbage and carrots and store them in separate containers, keeping everything crisp until assembly time.
The Frying Game
Keep your oil between 345°F and 355°F for the crispiest results. Too cool and the wrappers absorb excess oil, too hot and they brown before becoming properly crunchy. I keep a thermometer clipped to the side of my pot for perfect results every time.
Customization Station
Set out bowls of additional toppings like pickled jalapeños, extra sriracha, crushed peanuts, or even some quick pickled cucumbers for guests to customize. The beauty of these tacos is how well they adapt to whatever you are craving or have on hand.
- Leftover filling makes incredible lettuce wraps the next day
- Try swapping in ground pork or crumbled tofu for a different protein twist
- Double the spicy mayo and keep it in the fridge for everything else
Save These crispy chicken wonton tacos have become my go to answer whenever anyone asks what to make for a fun, interactive dinner that still feels special.
Recipe FAQ Section
- → Can I bake the wonton shells instead of frying?
Yes, for a lighter option, you can bake wonton wrappers. Preheat your oven to 375°F (190°C), place wrappers on a wire rack, and bake for 5-7 minutes until golden and crisp. They will still form a taco-like shape as they cool.
- → What other proteins work well in these tacos?
Absolutely! Shrimp or tofu are excellent substitutes for the chicken. Adjust cooking times accordingly. Marinate them in the same ginger-soy mixture for consistent flavor.
- → Can I prepare any components ahead of time?
Yes, the chicken marination can be done up to 2 hours in advance. The spicy mayo sauce can also be prepared a day ahead and stored in the refrigerator, allowing its flavors to meld even more.
- → How can I adjust the spice level of these tacos?
You can easily control the heat. For less spice, reduce the amount of sriracha in the mayo or omit the chili powder from the chicken seasoning. For more heat, add extra sriracha or a pinch of cayenne pepper to the chicken.
- → What are some ways to add more crunch to the filling?
For an extra textural element, consider tossing the cooked chicken in crushed tortilla chips or panko breadcrumbs just before assembling. This adds a delightful crispiness to each bite.