Crispy wonton shells filled with ginger chicken, smoky spices, tangy slaw, and sriracha mayo. A delicious flavor and texture burst.
# Components:
→ 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
→ Chicken Seasoning Blend
08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon onion powder
→ Wonton Shells
12 - 24 wonton wrappers
13 - 2 cups vegetable oil for frying
→ Slaw & 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
# Preparation Steps:
01 - Combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl. Add chicken strips, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor penetration.
02 - Whisk together mayonnaise, sriracha, honey, lime juice, and salt in a small bowl until smooth and fully incorporated. Cover and refrigerate until serving time to allow flavors to meld.
03 - Remove marinated chicken from refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder evenly over the meat. Toss thoroughly to ensure each strip is coated with the spice blend.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat until temperature reaches 350°F. Working in batches, carefully fry 6 wonton wrappers at a time for approximately 30 seconds per side until golden brown and crispy. Transfer to paper towel-lined plate to cool and drain excess oil.
05 - Heat 1 tablespoon oil in a large nonstick skillet or grill pan over medium-high heat. Arrange seasoned chicken strips in a single layer without overcrowding. Cook for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Let rest for 2 minutes before assembling.
06 - Gently shape each fried wonton into a taco shell form. Spread approximately 1 teaspoon spicy mayo on the bottom of each shell. Layer with shredded cabbage and carrots, then top with cooked chicken strips. Drizzle additional spicy mayo over chicken and finish with green onions and fresh cilantro.
07 - Arrange completed tacos on a serving platter with lime wedges on the side. Squeeze fresh lime juice over tacos immediately before eating to enhance flavor and add brightness.
