Save to Pinterest My kitchen smelled like ginger and fried dough the afternoon I figured out you could fold a wonton wrapper into a taco shell. I was bored with tortillas and craving something with snap. The first batch curled into weird shapes, but by the third round I had golden, crispy pockets that held up to slaw and spicy chicken without breaking. It felt like cracking a code.
I brought these to a potluck once and watched people hesitate, then take three more after the first bite. Someone asked if I got them from a food truck. I did not admit how simple they were to make. The joy of folding crispy wrappers into tiny shells and stuffing them with spiced chicken never wore off, even after a dozen batches.
Ingredients
- Boneless skinless chicken thighs: Dark meat stays juicy when cooked hot and fast, soaking up marinade better than breast.
- Soy sauce: The salty backbone of the marinade that deepens every other flavor.
- Rice vinegar: Adds brightness without the sharpness of white vinegar.
- Fresh ginger: Grate it fine so it melts into the marinade and clings to every strip.
- Garlic clove: One clove minced is enough to weave through without shouting.
- Chili powder and paprika: Smoky warmth that coats the chicken after marinating.
- Wonton wrappers: Thin enough to crisp in seconds, sturdy enough to hold fillings.
- Vegetable oil: Keeps frying temperature steady so shells turn golden, not greasy.
- Red cabbage and carrots: Crisp slaw that adds color and a vegetal crunch.
- Green onions and cilantro: Fresh garnishes that brighten every bite.
- Mayonnaise and sriracha: Creamy heat that ties chicken and slaw together.
- Honey: A touch of sweetness softens the sriracha edge.
- Lime: Juice for the sauce and wedges for squeezing at the table.
Instructions
- Marinate the chicken:
- Whisk soy sauce, rice vinegar, grated ginger, minced garlic, salt, and pepper in a medium bowl. Add chicken strips, toss to coat, cover, and chill for at least 20 minutes or up to 2 hours. The longer it sits, the deeper the flavor sinks in.
- Prepare the spicy mayo sauce:
- Whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt in a small bowl. Cover and refrigerate until ready to drizzle. Taste and add more sriracha if you want extra heat.
- Season the chicken:
- Remove marinated chicken from the fridge and sprinkle with chili powder, paprika, garlic powder, and onion powder. Toss until every strip is evenly coated with spices. Let it sit at room temperature while you heat the oil.
- Fry the wonton shells:
- Heat vegetable oil in a deep skillet or pot over medium high heat to 350°F. Working in batches, carefully fry 6 wonton wrappers at a time for about 30 seconds per side, until golden brown and crisp. Transfer to a paper towel lined plate to drain and cool into taco shell shapes.
- Cook the chicken:
- Heat a large nonstick skillet or grill pan over medium high heat with 1 tablespoon oil. Arrange chicken strips in a single layer and cook 3 to 4 minutes per side, until golden and cooked through to 165°F. Let rest for 2 minutes so juices settle.
- Assemble the tacos:
- Gently shape each crispy wonton into a taco shell. Spread about 1 teaspoon spicy mayo on the bottom, fill with shredded cabbage and carrots, then top with chicken strips. Drizzle with extra mayo and garnish with green onions and cilantro.
- Serve:
- Arrange tacos on a platter with lime wedges on the side. Squeeze lime juice over tacos just before eating for bright citrus pop.
Save to Pinterest The first time I served these at home, my partner picked one up, took a bite, and said nothing for a full minute. Then he ate two more without putting his phone down. That silence told me everything. Sometimes the best compliment is someone too busy chewing to talk.
Making It Lighter
If you want to skip frying, lay wonton wrappers over the bars of an oven rack and bake at 375°F for 5 to 7 minutes until golden. They will crisp up without oil and hold their shape beautifully. I have done this on weeknights when I did not want to deal with hot oil and cleanup.
Swapping Proteins
Shrimp works just as well as chicken, marinate it for 15 minutes and cook for 2 minutes per side. Tofu cubes pressed dry and tossed in the same spices crisp up nicely in a hot pan. Both options keep the ginger soy flavor profile intact and cook even faster.
Storage and Leftovers
Cooked chicken keeps in the fridge for up to 3 days and tastes great cold over salad or reheated in rice bowls. Spicy mayo lasts a week covered in the fridge. Fried wonton shells lose crispness after a few hours, so fry them fresh each time or bake a new batch in minutes.
- Store chicken and shells separately to prevent sogginess.
- Reheat chicken gently in a skillet to keep it tender.
- Make double the spicy mayo, it disappears fast.
Save to Pinterest These tacos prove that the best recipes come from playing around when you are hungry and curious. Make them once and you will find yourself folding wonton wrappers into shells for everything.
Recipe Questions & Answers
- → Can I bake the wonton shells instead of frying?
Yes, bake wonton wrappers on a wire rack at 375°F for 5–7 minutes until golden and crisp. This lighter method still delivers satisfying crunch without the extra oil from frying.
- → What protein substitutes work well?
Shrimp or tofu make excellent alternatives to chicken thighs. Shrimp cooks faster while tofu absorbs the ginger-soy marinade beautifully. Adjust cooking times accordingly for your chosen protein.
- → How long can I marinate the chicken?
Marinate for at least 20 minutes, but up to 2 hours for deeper flavor penetration. The ginger, garlic, and soy sauce tenderize the meat while infusing it with aromatic Asian-inspired notes.
- → Can the spicy mayo be made ahead?
Absolutely! The sriracha mayo develops deeper flavors when made a day in advance. Store covered in the refrigerator and give it a quick stir before serving for the best consistency.
- → How do I prevent wonton shells from getting soggy?
Fry wonton shells just before assembling and serve immediately. The crispy texture holds up well against the slaw and sauce, but prolonged sitting time will soften them. Keep components separate until ready to eat.