Crispy wonton shells filled with ginger-marinated chicken, smoky spices, tangy slaw, and creamy sriracha mayo. Bold flavors and textures.
# Ingredient List:
→ Chicken
01 - 4 boneless skinless chicken thighs (about 1 lb), cut into ½-inch strips
02 - 2 tablespoons soy sauce
03 - 1 tablespoon rice vinegar
04 - 1 teaspoon grated fresh ginger
05 - 1 garlic clove, minced
06 - ½ teaspoon kosher salt
07 - ¼ teaspoon freshly ground black pepper
08 - 1 teaspoon chili powder
09 - ½ teaspoon paprika
10 - ½ teaspoon garlic powder
11 - ¼ teaspoon onion powder
→ Wonton Shells
12 - 24 wonton wrappers
13 - 2 cups vegetable oil for frying
→ Slaw and Garnishes
14 - 1 cup shredded red cabbage
15 - ½ cup shredded carrots
16 - 2 green onions, thinly sliced
17 - ¼ cup fresh cilantro leaves
18 - 1 lime, cut into wedges
→ Spicy Mayo Sauce
19 - ½ cup mayonnaise
20 - 1 tablespoon sriracha
21 - 1 teaspoon honey
22 - 1 teaspoon lime juice
23 - Pinch of salt
# Directions:
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.
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.
03 - Remove marinated chicken from refrigerator. Sprinkle chili powder, paprika, garlic powder, and onion powder evenly over the chicken. Toss thoroughly to coat all strips with the seasoning blend.
04 - Heat vegetable oil in a deep skillet or pot over medium-high heat to 350°F. Fry wonton wrappers in batches of 6 for approximately 30 seconds per side until golden brown and crisp. Transfer to paper towel-lined plate to cool and shape into taco shells.
05 - Heat 1 tablespoon oil in a large nonstick skillet or grill pan over medium-high heat. Arrange seasoned chicken strips in a single layer. Cook for 3-4 minutes per side until golden brown and cooked through to internal temperature of 165°F. Let rest for 2 minutes.
06 - Shape each crispy wonton into a taco shell form. Spread 1 teaspoon spicy mayo on the bottom of each shell. Layer with shredded cabbage and carrots, top with chicken strips, and drizzle with additional spicy mayo. Garnish with green onions and cilantro.
07 - Arrange completed tacos on a serving platter with lime wedges. Squeeze fresh lime juice over tacos immediately before eating.
