Save Bring a burst of Asian fusion to your dinner table with these Crispy Chicken Wonton Tacos. This dish is a playful mash-up that combines the satisfying crunch of golden-brown wonton shells with the savory depth of ginger-marinated chicken. Topped with a vibrant, tangy slaw and drizzled with a creamy sriracha mayo, every bite offers a complex profile of smoky spices and bright, fresh flavors.
Save The secret to this recipe lies in the two-step seasoning process for the chicken. By marinating the strips first in a ginger-soy mixture and then coating them in a dry spice blend of chili powder and paprika, you ensure the meat is flavorful from the inside out. Once nestled into the crispy shells and finished with a squeeze of lime, these tacos become an instant favorite for anyone seeking a bold, creative dinner.
Ingredients
- For the Chicken: 4 boneless skinless chicken thighs (about 1 lb) cut into ½-inch strips, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 garlic clove (minced), ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper.
- Seasoning Blend for Chicken: 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder.
- For the Tacos: 24 wonton wrappers, vegetable oil for frying (about 2 cups).
- Slaw & Garnishes: 1 cup shredded red cabbage, ½ cup shredded carrots, 2 green onions (thinly sliced), ¼ cup fresh cilantro leaves, 1 lime (cut into wedges).
- Spicy Mayo Sauce: ½ cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon honey, 1 teaspoon lime juice, pinch of salt.
Instructions
- 1. Marinate the chicken
- In a medium bowl, combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper. Add chicken strips, toss to coat, cover, and refrigerate for 20 minutes to 2 hours.
- 2. Prepare the spicy mayo sauce
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt. Cover and chill until ready to serve.
- 3. Season the chicken
- Remove marinated chicken from the fridge. Sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss to evenly coat.
- 4. Fry the wonton shells
- Heat vegetable oil in a deep skillet to 350°F (175°C). Working in batches, fry 6 wonton wrappers at a time for about 30 seconds per side until golden brown and crisp. Transfer to paper towels to cool and form taco shapes.
- 5. Cook the chicken
- Heat a large nonstick skillet over medium-high heat with 1 tablespoon oil. Cook chicken strips in a single layer for 3–4 minutes per side until the internal temperature reaches 165°F (74°C). Let rest for 2 minutes.
- 6. Assemble the tacos
- Gently shape each wonton into a taco shell. Spread 1 teaspoon spicy mayo on the bottom, fill with cabbage and carrots, and top with chicken. Drizzle with extra mayo and garnish with green onions and cilantro.
- 7. Serve
- Arrange on a platter with lime wedges to be squeezed over just before eating.
Zusatztipps für die Zubereitung
When frying the wonton shells, use tongs to hold them in a slightly folded shape if you prefer a more traditional taco curve. Ensure the oil temperature remains consistent at 350°F to prevent the wrappers from soaking up too much oil or burning too quickly.
Varianten und Anpassungen
For a lighter version, bake the wonton wrappers on a wire rack at 375°F (190°C) for 5–7 minutes until crisp. You can also substitute the chicken thighs with shrimp or firm tofu strips for a different protein base.
Serviervorschläge
Serve these tacos on a large wooden platter garnished with extra cilantro and lime wedges. They pair excellently with a side of sesame ginger salad or steamed edamame for a complete Asian-inspired meal.
Save Whether you are hosting a dinner party or looking for a creative family meal, these Crispy Chicken Wonton Tacos deliver bold flavors and a satisfying crunch that will have everyone reaching for seconds. Enjoy the perfect balance of heat, tang, and savory spice in every bite.
Recipe Guide
- → How do I get the wonton shells crispy?
Heat vegetable oil to 350°F (175°C) and fry wonton wrappers for about 30 seconds per side until golden. Drain on paper towels. For a lighter option, bake them at 375°F (190°C) for 5-7 minutes.
- → Can I prepare any parts of this dish ahead of time?
Yes, the chicken can marinate for up to 2 hours, and the spicy mayo can be made a day in advance to allow flavors to meld.
- → What if I don't eat chicken?
The chicken thighs can be easily substituted with shrimp or tofu for a different protein, maintaining the flavor profile.
- → How can I add more crunch?
After cooking, toss the chicken in crushed tortilla chips or panko breadcrumbs before assembling the tacos for an extra layer of texture.
- → What’s the best way to serve these?
Arrange them on a platter and provide lime wedges. A squeeze of fresh lime juice just before eating really brightens the flavors.
- → Can I make this less spicy?
Absolutely. Adjust the amount of sriracha in the mayo to your preference, or omit it entirely for a milder sauce.