Crispy wonton shells filled with ginger-marinated chicken, smoky spices, tangy slaw, and sriracha mayo. A burst of flavor and texture.
# How To Make It:
01 - Combine soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl. Add chicken strips, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes or up to 2 hours for optimal flavor penetration.
02 - Whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl until smooth and well combined. Cover and refrigerate until serving time.
03 - Remove marinated chicken from refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder evenly over the strips. Toss thoroughly to ensure complete coating with the spice blend.
04 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry wonton wrappers in batches of 6, cooking approximately 30 seconds per side until golden brown and crispy. Transfer to paper towel-lined plate to drain and cool into shell shapes.
05 - Heat 1 tablespoon oil in a large nonstick skillet or grill pan over medium-high heat. Arrange chicken strips in a single layer and cook for 3–4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Let rest for 2 minutes before serving.
06 - Shape each crispy wonton into a taco shell form. Spread approximately 1 teaspoon spicy mayo on the bottom of each shell. Layer with shredded cabbage and carrots, top with seasoned chicken strips, drizzle with additional spicy mayo, and garnish with green onions and cilantro.
07 - Arrange completed tacos on a serving platter with lime wedges. Recommend squeezing fresh lime juice over tacos immediately before eating for optimal flavor balance.
