# What You'll Need:
→ Chicken Marinade
01 - 4 boneless skinless chicken thighs (about 1 lb), cut into 1/2-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Seasoning Blend
08 - 1 teaspoon chili powder
09 - 1/2 teaspoon paprika
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon onion powder
→ Wonton Shells
12 - 24 wonton wrappers
13 - 2 cups vegetable oil for frying
→ Slaw and Garnishes
14 - 1 cup shredded red cabbage
15 - 1/2 cup shredded carrots
16 - 2 green onions, thinly sliced
17 - 1/4 cup fresh cilantro leaves
18 - 1 lime, cut into wedges
→ Sriracha Mayo Sauce
19 - 1/2 cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt
# How to Make It:
01 - In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 20 minutes or up to 2 hours.
02 - In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt until smooth and well combined. Cover and refrigerate until ready to serve.
03 - Remove marinated chicken from the refrigerator. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss gently to ensure even coating of all pieces.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Working in batches of 6 wonton wrappers at a time, carefully fry for approximately 30 seconds per side until golden brown and crisp. Transfer to a paper towel-lined plate to cool and drain; they will naturally form taco shell shapes as they cool.
05 - Heat a large nonstick skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Arrange seasoned chicken strips in a single layer and cook 3-4 minutes per side until golden and cooked through, with an internal temperature of 165°F (74°C). Transfer to a plate and allow to rest for 2 minutes.
06 - Gently shape each crispy wonton into a taco shell. Spread approximately 1 teaspoon sriracha mayo on the interior bottom of each shell. Layer with shredded red cabbage and carrots, then top with cooked chicken strips. Drizzle with additional sriracha mayo and garnish with sliced green onions and fresh cilantro leaves.
07 - Arrange assembled tacos on a serving platter with lime wedges on the side. Squeeze fresh lime juice over each taco immediately before eating to enhance flavors.
