Pin It The idea hit me on a Tuesday night when I had a pack of wonton wrappers left over from dumplings and chicken thighs begging to be used. I was craving tacos but wanted something lighter, crunchier, something that didn't feel like every other taco I'd made a hundred times before. So I fried those wrappers into golden shells, tossed some ginger-marinated chicken with smoky spices, and piled on tangy slaw with a drizzle of sriracha mayo. The first bite was so satisfying, so unexpectedly right, that I made them again the very next night.
I made these for a small gathering once, and everyone stood around the kitchen island assembling their own tacos, laughing as wonton shells cracked and slaw tumbled out. There was something about the hands-on nature of it that turned dinner into an event. By the end of the night, the platter was empty, and someone had already texted me asking for the recipe.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicy even when cooked hot and fast, and they soak up the marinade better than breast meat ever could.
- Soy sauce: This is your salt and umami base; it deepens the flavor of the chicken without overpowering the ginger.
- Rice vinegar: A splash of acidity brightens the marinade and tenderizes the meat just enough.
- Fresh ginger: Grate it finely so it melts into the marinade and leaves behind warmth, not fibrous bits.
- Garlic clove: One clove is all you need for a gentle background hum of savory depth.
- Chili powder and paprika: These add smokiness and a hint of heat without making the chicken taste like traditional Mexican seasoning.
- Wonton wrappers: Thin, delicate, and they fry up into crispy shells in seconds; look for them in the refrigerated section near tofu.
- Vegetable oil: Use a neutral oil with a high smoke point for frying; canola or peanut oil work beautifully.
- Red cabbage and carrots: Shredded thin, they bring crunch and color, plus they hold up well without wilting under the warm chicken.
- Mayonnaise and sriracha: The creamy, spicy sauce is non-negotiable; it pulls every element together in one tangy, rich drizzle.
- Lime: A squeeze of fresh lime juice right before eating wakes up every flavor on the plate.
Instructions
- Marinate the chicken:
- In a medium bowl, whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper until everything is well combined. Add the chicken strips, toss them around until every piece is coated, then cover the bowl and tuck it into the fridge for at least 20 minutes, or up to 2 hours if you have the time.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and creamy. Cover it and refrigerate until you're ready to assemble the tacos.
- Season the chicken:
- Pull the marinated chicken out of the fridge and sprinkle it evenly with chili powder, paprika, garlic powder, and onion powder. Toss everything together so the spices coat each strip, building layers of flavor on top of that ginger-soy base.
- Fry the wonton shells:
- Heat about 2 cups of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F. Working in batches of 6 wrappers at a time, carefully lower each wonton into the hot oil and fry for about 30 seconds per side, until they turn golden brown and crispy; transfer them to a paper towel-lined plate to drain and cool into taco shell shapes.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium-high heat and add about 1 tablespoon of oil. Lay the chicken strips in a single layer and let them cook undisturbed for 3 to 4 minutes per side, until they're golden and the internal temperature hits 165°F; transfer to a plate and let them rest for 2 minutes so the juices settle.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, then spread about 1 teaspoon of spicy mayo on the bottom of each one. Fill with a small handful of shredded cabbage and carrots, top with chicken strips, drizzle with more spicy mayo, and finish with sliced green onions and fresh cilantro leaves.
- Serve:
- Arrange the assembled tacos on a platter with lime wedges on the side. Squeeze fresh lime juice over each taco just before taking a bite for that bright, zesty finish.
Pin It One evening, I made a double batch and set up a little taco bar with extra slaw, cilantro, and lime wedges in bowls. My kids, who usually turn their noses up at anything with cabbage, built their own tacos and devoured them without a single complaint. It was one of those rare moments when everyone at the table was happy, crunching away, and I realized that sometimes the best recipes are the ones that invite everyone to participate.
Make It Your Own
If you want to lighten things up, skip the frying and bake the wonton wrappers on a wire rack at 375°F for 5 to 7 minutes until they're golden and crisp. You can also swap the chicken thighs for shrimp or cubed tofu, adjusting the cooking time as needed. I've even tossed the cooked chicken in crushed tortilla chips or panko before assembling for an extra layer of crunch that takes these tacos over the top.
Storage and Leftovers
Store the cooked chicken, slaw, spicy mayo, and fried wonton shells separately in airtight containers in the fridge. The chicken and slaw will keep for up to 3 days, and the spicy mayo actually tastes better the next day after the flavors meld. The wonton shells lose their crispness quickly, so if you have leftovers, re-crisp them in a 350°F oven for a few minutes before assembling. Leftover chicken is fantastic tossed into salads, grain bowls, or even scrambled eggs the next morning.
Serving Suggestions
These tacos are best served immediately, while the wonton shells are still crackling and the chicken is warm. Set out extra lime wedges, a small bowl of sriracha for heat lovers, and maybe some pickled jalapeños or sliced radishes for guests who want to customize their plates. A cold beer or a light cucumber agua fresca pairs beautifully with the bold, tangy flavors.
- Serve with a side of jasmine rice or a simple miso soup for a fuller meal.
- Offer extra cilantro and green onions in small bowls so everyone can garnish to their liking.
- Keep a damp towel nearby; these tacos are messy in the best possible way.
Pin It These tacos have become my go-to when I want something that feels special without spending hours in the kitchen. Every bite is a little celebration of crunch, spice, and brightness, and I hope they bring as much joy to your table as they have to mine.
Questions & Answers
- → Can I bake the wonton shells instead of frying?
Yes. Arrange wonton wrappers on a wire rack over a baking sheet and bake at 375°F for 5–7 minutes until golden and crisp. They won't curl as dramatically but still provide great crunch.
- → What's the best way to reheat leftovers?
Reheat chicken in a skillet over medium heat for 2–3 minutes. Store wonton shells separately at room temperature—their texture stays best that way. Assemble just before eating to maintain crunch.
- → Can I make the spicy mayo ahead?
Absolutely. Whisk together the mayo, sriracha, honey, lime juice, and salt up to a day in advance. Refrigerate in an airtight container—the flavors actually meld and improve overnight.
- → What protein alternatives work well?
Shrimp cooks quickly and pairs beautifully with the Asian flavors. For a vegetarian version, use extra-firm tofu pressed and cubed, or portobello mushrooms sliced into strips. Adjust cooking time accordingly.
- → How do I prevent wonton shells from getting soggy?
Serve immediately after assembling. The slaw and sauce add moisture, so don't fill too far in advance. You can also lightly toast already-fried shells in a 350°F oven for 2 minutes to refresh their crunch.