Save to Pinterest The first time I made these, my kitchen smelled like a fusion restaurant had exploded in the best way possible. I was experimenting with leftover wonton wrappers from a failed dumpling attempt, and somehow ended up folding them into these crispy little taco shells that changed everything about taco night forever. Now my friends actually request them by name, which still feels wild since they started as a happy accident.
Last summer I made these for a backyard get together and watched them vanish in under ten minutes. My neighbor who claims to hate fusion food went back for thirds, and someone actually asked if they could pay me to cater their birthday party. There is something ridiculously satisfying about serving food that makes people forget their phone notifications exist for a few minutes.
Ingredients
- 4 boneless skinless chicken thighs: Thighs stay juicier through high heat cooking than breasts ever could, and they absorb that ginger marinade like little flavor sponges
- 2 tablespoons soy sauce: This is your salt and umami base so do not skip it unless you have a serious reason to
- 1 tablespoon rice vinegar: Cuts through the rich mayo and fatty chicken with this subtle brightness you will not realize you need until it is missing
- 1 teaspoon grated fresh ginger: Fresh not ground paste if you can swing it because the difference is night and day
- 1 garlic clove minced: One clove is enough since it hangs out in the marininate for hours getting friendly with the chicken
- ½ teaspoon kosher salt: Keeps things balanced since the soy sauce brings plenty of saltiness to the party
- ¼ teaspoon freshly ground black pepper: Just enough to wake up all the other flavors without announcing itself
- 1 teaspoon chili powder: Not as aggressive as cayenne but gives the chicken this gorgeous reddish brown color
- ½ teaspoon paprika: Smoked paprika if you have it because that little extra smokiness is pure magic
- ½ teaspoon garlic powder: Works with the fresh garlic to create layers of garlic flavor instead of just one note
- ¼ teaspoon onion powder: The secret weapon that makes people ask what you did differently
- 24 wonton wrappers: Round or square does not matter but get the thin ones not the thick dumpling style
- Vegetable oil for frying: Canola or peanut oil works too but avoid olive oil for frying at high heat
- 1 cup shredded red cabbage: Adds this gorgeous purple pop and serious crunch factor
- ½ cup shredded carrots: Sweet little contrast to all the spicy savory elements
- 2 green onions thinly sliced: Both the white and green parts for maximum onion flavor
- ¼ cup fresh cilantro leaves: Torn not chopped because whole leaves look prettier and hold up better
- 1 lime cut into wedges: Fresh squeeze over the top makes everything sing
- ½ cup mayonnaise: Real mayo not the light stuff because this sauce needs body
- 1 tablespoon sriracha: Start here and adjust based on your spice tolerance
- 1 teaspoon honey: Tames the heat just enough and adds this subtle sweetness that makes people go hmm
- 1 teaspoon lime juice: Fresh squeezed obviously
- Pinch of salt: Just a pinch to pop all the flavors in the sauce
Instructions
- Marinate the chicken:
- Whisk together soy sauce, vinegar, ginger, garlic, salt and pepper until combined. Toss the chicken strips until completely coated then cover and let it hang out in the fridge for at least 20 minutes but honestly 2 hours is where the magic happens.
- Make the spicy mayo:
- Whisk mayo, sriracha, honey, lime juice and salt until smooth and orange pink gorgeous. Pop it in the fridge because it tastes better cold and gives the flavors time to become best friends.
- Season the chicken:
- Pull the chicken from the marinade and shake off the excess liquid. Sprinkle with chili powder, paprika, garlic powder and onion powder then toss until every piece is wearing its spice coat.
- Fry the wonton shells:
- Heat 2 inches of oil to 350 degrees and fry 6 wrappers at a time for about 30 seconds per side. Watch them transform into these golden crispy shells that will make your entire kitchen smell incredible.
- Cook the chicken:
- Heat a skillet over medium high heat with a splash of oil. Cook the chicken in a single layer for 3 to 4 minutes per side until golden and cooked through then let it rest for 2 minutes so all those juices stay put.
- Assemble the tacos:
- Spread spicy mayo on each wonton shell then layer in cabbage, carrots and chicken. Drizzle with more mayo because why not and top with green onions, cilantro and lime wedges.
Save to Pinterest My sister in law accidentally ate six of these at our last family dinner then pretended she was still hungry for the main course. There is something so fun about food that feels like a party trick but actually delivers on flavor.
Make Ahead Magic
You can marinate the chicken up to 24 hours in advance and the spicy mayo actually gets better after a night in the fridge. Just fry the wonton shells right before serving because they do lose their crunch after a few hours.
Frying Without Fear
Hot oil sounds scary but keeping the temperature steady at 350 degrees makes everything manageable. Use a thermometer if you have one or drop a tiny piece of wrapper in the oil if it bubbles immediately you are good to go.
Customization Station
These tacos are incredibly forgiving and love to play dress up with whatever you have in the fridge. Try sliced radishes for extra crunch, pickled jalapeños if you want more heat, or even crushed peanuts on top for this Thai inspired twist that will make you feel like a genius.
- Bake the wontons at 375 for 5 to 7 minutes if you want to skip the frying entirely
- Swap in shrimp or marinated tofu for a lighter version that is still totally craveable
- Toss the cooked chicken in crushed tortilla chips for this insane double crunch situation
Save to Pinterest These are the kind of recipes that make people remember you, which is maybe the highest compliment food can receive. Watch them disappear and know you have officially leveled up your taco game forever.
Ask About This Recipe
- → How do I make the wonton shells perfectly crispy?
For the best crunch, heat vegetable oil to 350°F (175°C) and fry the wrappers for about 30 seconds per side until golden brown. They’ll crisp up as they cool. Make sure not to overcrowd the pan.
- → Can I prepare these tacos without frying the wontons?
Absolutely! For a lighter option, you can bake the wonton wrappers. Place them on a wire rack and bake at 375°F (190°C) for 5-7 minutes, or until golden and crisp.
- → What are good substitutes for chicken thighs?
Boneless, skinless chicken breasts can be used, though thighs tend to stay juicier. Shrimp or firm tofu are also excellent alternatives, offering different textures and flavors, and can be cooked similarly.
- → Can the sriracha mayo be made in advance?
Yes, the spicy mayo can be prepared up to a day ahead. In fact, making it in advance allows the flavors to meld and deepen, enhancing its taste when serving.
- → How can I enhance the chicken's flavor and tenderness?
Marinating the chicken for the full recommended 2 hours ensures maximum flavor absorption and tenderness. Cooking it quickly over medium-high heat will give it a nice sear while keeping it juicy inside.
- → Is there a way to make these tacos less spicy?
To reduce the heat, simply adjust the amount of sriracha in the mayo. You can start with a smaller quantity and taste, adding more gradually until it reaches your preferred level of spiciness.