Pin Recipe The first time I made these, my roommate walked in and said "are we having tacos or dim sum?" Honestly, I could not pick a direction either, so I just said yes to both. That happy accident happened on a Tuesday night when I had leftover wonton wrappers from a failed dumpling experiment and chicken marinating for something else entirely. Now it is the one dinner that makes everyone stop scrolling through their phones and actually gather around the kitchen counter.
Last summer I made these for a backyard dinner party and watched my friend Alex accidentally eat five in a row while supposedly just taste testing. He kept grabbing another one every time he thought no one was looking, which I honestly took as the highest compliment possible. The steam still rising from the chicken meets the cold slaw in this way that makes you pause between bites.
Ingredients
- Chicken thighs: Dark meat stays juicy through the high heat cooking, and cutting them into strips helps the marinade really sink in
- Fresh ginger: Grate it yourself because the jarred stuff has a weird aftertaste that ruins the balance
- Wonton wrappers: They fry up into these incredible shells that somehow hold together better than you would expect
- Sriracha mayo: Make this first and let it hang out in the fridge so the flavors can really get to know each other
- Red cabbage: The crunch is non-negotiable here, and the color makes everything look better
- Honey: Just enough to take the sharp edge off the heat and keep people coming back for more
Instructions
- Get the chicken soaking:
- Whisk together soy sauce, vinegar, ginger, garlic, salt, and pepper until the salt dissolves completely. Toss in your chicken strips, turn them around a few times, and let them hang out in the fridge for at least 20 minutes though 2 hours is even better.
- Whisk up that sauce:
- Mix mayo, sriracha, honey, lime juice, and salt until smooth. Taste it and adjust the heat level because some sriracha brands hit harder than others.
- Dust and season:
- Pull the chicken out and sprinkle all those spices over it. Use your hands to toss everything together until every strip has a nice even coating.
- Fry the wontons:
- Get your oil hot to 350°F and carefully drop in 6 wrappers at a time. They will curl up into these perfect taco shapes in about 30 seconds per side. Let them drain on paper towels where they will get even crispier as they cool.
- Sear the chicken:
- Heat a skillet with a little oil and arrange the chicken in one layer. Let it develop a golden crust on one side before flipping, about 3 to 4 minutes each side. Give them a couple minutes to rest so the juices settle back in.
- Build your masterpiece:
- Spread spicy mayo on the bottom of each shell, then pile in cabbage and carrots. Top with chicken, more sauce, green onions, and cilantro. Squeeze lime over everything right before you take that first bite.
Pin Recipe My sister originally claimed she hated fusion food until she tried these at our monthly family dinner night. She was skeptical about the whole concept but ended up asking for the recipe before she even finished her third taco. Sometimes the best combinations are the ones that do not make any sense on paper but absolutely work on the plate.
Making It Your Own Way
You can absolutely swap the chicken for shrimp or even crispy tofu if you want to keep it vegetarian. The timing stays about the same but shrimp cooks even faster so watch them closely. I have also made these with ground beef cooked in the same marinade and that was surprisingly good too.
The Baking Shortcut
On weeknights when I do not want to deal with hot oil, I bake the wonton wrappers on a wire rack at 375°F for 5 to 7 minutes. They will not get quite as shatteringly crispy but they still hold up beautifully and my kitchen stays way cleaner. Just press them gently over a rolling pin or the back of a muffin tin while they are still warm to shape them.
Make Ahead Magic
The spicy mayo actually gets better after a day in the fridge, and you can marinate the chicken up to 24 hours in advance. I always prep my slaw ingredients in the morning and keep them in separate containers so nothing gets soggy.
- Set up a toppings bar and let everyone build their own tacos
- Crush some extra fried wontons over the top for maximum crunch
- Double the sauce because you will want it on everything
Pin Recipe Hope these bring as much chaotic joy to your table as they have to mine over the years. Happy cooking.
Recipe FAQs
- → Can I bake the wonton shells instead of frying?
Absolutely! For a lighter option, you can bake your wonton wrappers on a wire rack at 375°F (190°C) for about 5-7 minutes, or until they're golden and crisp. This offers a similar crunch without the oil.
- → How long should I marinate the chicken for optimal flavor?
For the best flavor, aim to marinate the chicken strips for at least 20 minutes, allowing them to absorb the ginger and soy notes. You can extend this up to 2 hours in the refrigerator for an even deeper taste.
- → Is the sriracha mayo very spicy?
The spice level of the sriracha mayo can be easily adjusted to your preference. Start with the recommended tablespoon of sriracha, then taste and add more if you desire a hotter kick. Honey helps balance the heat.
- → What are some good substitutions for chicken thighs?
You can easily substitute chicken thighs with other proteins like shrimp or tofu for a different twist. Adjust cooking times accordingly. The marination and seasoning will work wonderfully with these alternatives.
- → Can I prepare any components in advance?
Yes, you can! The sriracha mayo can be made a day ahead and chilled, which often allows the flavors to meld even more. The slaw can also be prepped a few hours in advance and stored in the fridge.