Pin It My neighbor brought over a bag of wonton wrappers she couldn't use, and I stood in the kitchen staring at them, thinking about texture. I'd been craving tacos but wanted something unexpected, something that crackled. An hour later, I was frying wontons into golden shells and tossing marinated chicken with smoky spices, watching them curve into perfect little boats. The slaw went in cold and crunchy, the sriracha mayo pooled at the bottom, and when I bit down, the sound alone made me grin.
I made these for a small dinner party on a rainy Saturday, and my friend Sam picked one up, hesitated, then took a bite and closed his eyes. He said it reminded him of street food in Singapore, but with a backyard barbecue vibe. We ended up standing around the kitchen island, lime juice running down our wrists, talking louder as the plate emptied. Nobody wanted to sit down.
Ingredients
- Boneless skinless chicken thighs: Thighs stay juicy even when cooked hot and fast, and their slight richness stands up to bold spices better than breasts ever could.
- Soy sauce: This is your umami anchor, adding depth and a little saltiness that pulls the marinade together.
- Rice vinegar: A gentle acidity that tenderizes the chicken and brightens the ginger without overwhelming it.
- Fresh ginger: Grate it finely so it melts into the marinade, releasing that warm, slightly floral heat that makes the chicken unforgettable.
- Garlic clove: One clove is enough to add savory backbone without stealing the show from the ginger.
- Chili powder: Smoky and earthy, it gives the chicken a subtle kick that layers beautifully with the paprika.
- Paprika: Adds a gentle sweetness and a gorgeous color that makes the cooked chicken look as good as it tastes.
- Wonton wrappers: Thin and delicate, they fry up into crispy, golden shells that shatter perfectly under your teeth.
- Vegetable oil: Use a neutral oil with a high smoke point so the wontons fry evenly and stay light.
- Red cabbage: Its crunch and slight bitterness cut through the richness of the mayo and chicken.
- Shredded carrots: They add sweetness and a pop of color that makes every taco feel vibrant.
- Green onions: Thinly sliced, they bring a sharp, fresh bite that wakes up the whole dish.
- Cilantro leaves: Bright and grassy, cilantro is the final flourish that ties the flavors together.
- Lime: A squeeze of lime juice right before eating adds acidity that makes everything sing.
- Mayonnaise: The creamy base for the sauce, it mellows the sriracha and clings to every bite.
- Sriracha: Tangy heat that you can dial up or down depending on how brave you're feeling.
- Honey: Just a teaspoon balances the heat and adds a hint of sweetness that rounds out the sauce.
Instructions
- Marinate the chicken:
- Whisk together soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl until the ginger is evenly distributed. Toss in the chicken strips, making sure every piece is coated, then cover and refrigerate for at least 20 minutes or up to 2 hours so the flavors soak in deep.
- Prepare the spicy mayo sauce:
- In a small bowl, whisk mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and creamy. Cover and chill until you're ready to assemble, letting the flavors meld quietly in the fridge.
- Season the chicken:
- Pull the marinated chicken out of the fridge and sprinkle chili powder, paprika, garlic powder, and onion powder over the strips. Toss gently with your hands so every piece gets an even coating of smoky spice.
- Fry the wonton shells:
- Heat vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F, then carefully slide in 6 wonton wrappers at a time. Fry for about 30 seconds per side until they turn golden and crisp, then transfer to a paper towel-lined plate where they'll cool into taco-shaped shells.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium-high heat with 1 tablespoon oil, then arrange the chicken strips in a single layer without crowding. Cook 3 to 4 minutes per side until golden and the internal temperature hits 165°F, then transfer to a plate and let rest for 2 minutes so the juices settle.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell, spread about 1 teaspoon of spicy mayo on the bottom, then fill with shredded cabbage and carrots. Top with chicken strips, drizzle with extra mayo, and scatter green onions and cilantro over the top.
- Serve:
- Arrange the tacos on a platter with lime wedges on the side. Squeeze lime juice over each taco just before eating so the acidity hits at the perfect moment.
Pin It The first time I served these, my sister grabbed a second taco before she'd finished the first. She said it was the crunch she loved most, the way the wonton shell gave way to tender chicken and cool slaw. We sat on the back porch with a bowl of lime wedges between us, and she admitted she'd never thought of wonton wrappers as anything but soup. Now she asks me to make these every time she visits.
How to Shape the Wonton Shells
When you pull the fried wontons out of the oil, they're still pliable for a few seconds. I learned to gently drape them over the handle of a wooden spoon or a rolling pin while they cool, which gives them a natural taco curve. If they harden flat, don't worry, you can still fold them carefully around the filling, they'll just be a little more delicate. The key is working quickly and letting gravity do most of the shaping.
Make-Ahead Strategy
The spicy mayo actually tastes better when made a day ahead, giving the honey and lime time to mellow the sriracha. I also marinate the chicken the night before and keep it covered in the fridge, which makes dinner almost effortless. You can fry the wonton shells a few hours early and store them in an airtight container at room temperature, they'll stay crispy as long as you don't stack them. Just wait to assemble until you're ready to eat.
Variations and Swaps
I've made these with shrimp instead of chicken, tossing them in the same marinade and cooking them for just 2 minutes per side. Tofu works beautifully too, especially if you press it well and let it soak up the ginger marinade. For a lighter version, I bake the wonton wrappers on a wire rack at 375°F for 5 to 7 minutes, brushing them lightly with oil first so they crisp up without frying.
- Try adding crushed tortilla chips or panko to the cooked chicken for an extra layer of crunch.
- Swap red cabbage for napa cabbage if you want something milder and more tender.
- Use Greek yogurt mixed with a little sriracha instead of mayo for a tangier, lighter sauce.
Pin It These tacos have become my go-to when I want to impress without stressing, and every time I make them, someone asks for the recipe. There's something about the combination of crispy, creamy, tangy, and smoky that just works, and watching people take that first crunchy bite never gets old.
Recipe 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. This creates a lighter alternative with less oil.
- → What can I substitute for chicken thighs?
Shrimp works beautifully with the same marinade and cooks in just 2–3 minutes per side. Firm tofu is an excellent vegetarian option—press it well before marinating.
- → How far in advance can I make the spicy mayo?
The sauce can be prepared up to 24 hours ahead and stored covered in the refrigerator. The flavors actually deepen and meld together overnight.
- → Why does the chicken need to rest after cooking?
Resting for 2 minutes allows the juices to redistribute throughout the meat, ensuring each bite stays moist and flavorful rather than drying out.
- → Can I make the wonton shells ahead of time?
Fried wonton shells stay crispy for about 2 hours at room temperature. Store them in a single layer uncovered to prevent sogginess, and assemble tacos just before serving.
- → What's the best way to shape wonton wrappers into taco shells?
Drape each fried wonton over a wooden spoon handle or between two chopsticks while still warm. They'll hold their taco shape as they cool and firm up.