Save The first time I made these, my kitchen smelled like a collision between a taco truck and an Asian street market, and honestly, I have never looked back. My roommate wandered in mid-fry, won ton wrapper in hand, asking what kind of culinary experiment had taken over our apartment. Now they are the thing everyone requests when they come over, and I have learned to always make extra wonton shells because people keep snacking on them while I am still cooking.
Last summer I made these for a small dinner party, and my friend Sarah literally stopped talking mid-sentence after her first bite. She sat there chewing, eyes closed, and then immediately asked if I would teach her how to fold wonton wrappers into taco shapes. There is something magical about watching people discover this combination for the first time, that moment of confusion followed by pure delight.
Ingredients
- 4 boneless skinless chicken thighs: Thighs stay juicy and tender even after high heat cooking, unlike breasts which can dry out
- 2 tablespoons soy sauce: Use a good quality soy sauce since it provides the salty backbone of the marinade
- 1 tablespoon rice vinegar: This adds brightness and helps tenderize the meat as it marinates
- 1 teaspoon grated fresh ginger: Fresh ginger makes such a difference here, skip the powdered stuff
- 1 garlic clove, minced: One clove is perfect, too much garlic can overpower the other spices
- 1 teaspoon chili powder: This brings a mild heat that lets the sriracha mayo shine
- 24 wonton wrappers: Keep them covered with a damp towel while you work so they do not dry out
- 1 cup shredded red cabbage: The purple color looks gorgeous against the golden chicken
- ½ cup mayonnaise: Real mayonnaise works best here for the creamy sauce base
- 1 tablespoon sriracha: Start with one tablespoon and add more if you love heat
Instructions
- Let the chicken soak up all that flavor:
- Combine the soy sauce, rice vinegar, ginger, garlic, salt, and pepper in a bowl, then add the chicken strips and give everything a good toss. Cover the bowl and let it hang out in the fridge for at least 20 minutes, though 2 hours is even better for deeper flavor penetration.
- Whisk up that spicy mayo magic:
- Mix the mayonnaise, sriracha, honey, lime juice, and pinch of salt in a small bowl until smooth. Taste it and adjust the sriracha if you want more kick, then pop it in the fridge to chill while you cook everything else.
- Give the chicken its spice coat:
- Pull the chicken out of the marinade and sprinkle the chili powder, paprika, garlic powder, and onion powder over the pieces. Toss everything together until every strip is evenly coated in that gorgeous red spice blend.
- Fry those wonton shells until golden:
- Heat about 2 inches of vegetable oil in a deep skillet until it reaches 350°F, then carefully drop in 6 wonton wrappers at a time. They will curl up naturally as they fry, so let them cook for about 30 seconds on each side until golden and crispy, then transfer them to paper towels to drain.
- Cook the chicken until perfectly charred:
- Heat a large nonstick skillet over medium-high heat with a tablespoon of oil, then arrange the chicken in a single layer. Let them cook undisturbed for 3 to 4 minutes per side until they develop a nice crust and are cooked through, then give them 2 minutes to rest before assembling.
- Build your crispy taco masterpiece:
- Spread a teaspoon of that spicy mayo on the bottom of each wonton shell, then pile on some shredded cabbage and carrots. Top with the spicy chicken strips, drizzle with extra mayo, and finish with green onions, fresh cilantro, and a squeeze of lime.
Save These tacos have become my go-to for nights when I want something fun and interactive, where everyone can customize their own pile of toppings. I love setting out all the components family style and watching people build their perfect bite.
Making Them Your Own
I have played around with different proteins over time, and shrimp work beautifully here if you want something lighter and faster cooking. Just marinate them for 15 minutes instead of 2 hours, and cook them for 2 to 3 minutes per side until pink and opaque. For a vegetarian version, extra firm tofu pressed and cut into strips absorbs the marinade surprisingly well, and the texture contrasts nicely with the crunchy slaw.
The Baking Shortcut
On weeknights when I do not want to deal with hot oil, I bake the wonton wrappers instead. Lay them on a wire rack over a baking sheet and bake at 375°F for 5 to 7 minutes, flipping halfway through. They will not curve as dramatically as fried ones, but they still get wonderfully crisp and the cleanup is so much easier. I keep an eye on them closely because they go from perfect to burnt in about 30 seconds.
Party Prep Secrets
The best thing about this recipe is how much you can do ahead of time without sacrificing freshness. I marinate the chicken the night before and make the spicy mayo in the morning. The vegetables can all be shredded and stored in separate containers, and the spice blend can be mixed in a small jar. When guests arrive, all that is left is the quick cooking and assembly, which means I get to actually hang out with people instead of being stuck in the kitchen for hours.
- Double the spicy mayo and keep it in the fridge for sandwiches and burgers
- Cook extra chicken and use it for rice bowls the next day
- Set up a toppings bar and let everyone build their own tacos
Save There is something so satisfying about food that requires two hands and full attention to eat, no scrolling through phones allowed. These tacos bring people to the table and keep them there, happily messy and completely present.
Recipe FAQ
- → Can I bake the wonton shells instead of frying them?
Yes, for a lighter option, you can bake wonton wrappers. Preheat your oven to 375°F (190°C) and arrange them on a wire rack. Bake for 5-7 minutes, or until they are golden brown and crispy, then gently shape them into taco shells while still warm if needed.
- → What's the best way to ensure the chicken is cooked through but still juicy?
Marinating the chicken helps tenderize it. When cooking, use a nonstick skillet over medium-high heat and avoid overcrowding the pan. Cook for 3-4 minutes per side until golden and the internal temperature reaches 165°F (74°C). Allowing it to rest for a couple of minutes after cooking also keeps it juicy.
- → How can I adjust the spiciness of the sriracha mayo?
The recipe calls for 1 tablespoon of sriracha, which provides a moderate kick. If you prefer it milder, start with ½ tablespoon and taste, adding more if desired. For extra heat, increase the sriracha to 1½ or 2 tablespoons, but remember to balance it with the honey and lime juice.
- → Can I use a different protein if I don't have chicken thighs?
Absolutely! This dish is versatile. Boneless, skinless chicken breasts can be used, though they might be slightly less moist. Shrimp or even firm tofu are excellent alternatives. Adjust cooking times accordingly for different proteins to ensure they are properly cooked.
- → Can I prepare any components of this dish in advance?
Yes, several elements can be prepared ahead. The chicken can marinate for up to 2 hours. The spicy mayo sauce can be made a day in advance and stored in the refrigerator, allowing the flavors to meld further. The slaw ingredients can also be shredded and kept separate until assembly.
- → What if I don't have all the specific spices for the chicken seasoning blend?
While the blend creates a distinct smoky flavor, you can adapt. If you lack one or two, a good quality pre-made taco seasoning or a mix of cumin, coriander, and a pinch of cayenne pepper can be a suitable substitute to maintain a similar flavor profile.