Pin The first time I made these, my kitchen smelled like a busy street corner in LA where food trucks cluster and compete for attention. My roommate wandered in mid-fry, drawn by the sound of wonton wrappers hitting hot oil and that unmistakable sizzle that promises something crispy and golden. We ate them standing up, leaning against the counter, with spicy mayo on our chins and lime juice on our fingers.
Last summer I served these at a small dinner party and watched my friend Sarah visibly light up after the first crunch. She made me write down the recipe on a napkin right then and there because she could not imagine waiting until she got home to remember the details. That napkin is probably still tucked in her recipe drawer somewhere.
Ingredients
- Chicken thighs: Thighs stay juicier than breast meat through the high heat cooking and the extra fat here is your friend not your enemy
- Fresh ginger: Do not use ground ginger here because the fresh zing cuts through the rich mayo and fried elements beautifully
- Wonton wrappers: These transform into the most incredible edible shells and fry up faster than you can believe possible
- Sriracha: Adjust this to your heat tolerance but the kick is what balances the sweet honey and creamy mayonnaise
- Red cabbage: The crunch and color make these tacos pop while the slight bitterness cuts through the richness
- Honey: Just a teaspoon bridges the gap between spicy and creamy in the sauce
- Lime: Fresh acid is non negotiable here as it wakes up every single flavor component
Instructions
- Let the chicken soak up flavors:
- Whisk together soy sauce, rice vinegar, ginger, garlic, salt and pepper then add the chicken strips. This needs at least 20 minutes but trust me the two hour mark is where the real magic happens.
- Whisk up your spicy mayo:
- Mix mayonnaise, sriracha, honey, lime juice and a pinch of salt until smooth then stash it in the fridge. The flavors actually get better if this hangs out for a while.
- Dust the chicken with spice:
- Pull the chicken from its bath and sprinkle it with chili powder, paprika, garlic powder and onion powder. Toss until every piece wears a light red coat.
- Fry the wonton shells:
- Get your oil to 350 degrees and fry six wrappers at a time for about 30 seconds per side. Watch them closely because they turn from pale to perfect in seconds and will bubble up like crazy.
- Sear the chicken strips:
- Crank up a skillet with a tablespoon of oil and cook the chicken in a single layer. Let each side develop a dark crust before flipping, about 4 minutes per side.
- Build your tacos:
- Spread spicy mayo on the bottom of each wonton shell, layer in cabbage and carrots, pile on the chicken and drizzle more sauce on top. Finish with green onions and plenty of cilantro.
Pin 
My sister called me after making these for her family complaining that her kids now request them weekly instead of the usual taco Tuesday routine. Apparently her six year old declared these the best dinner ever and then asked if we could please make them every single Friday night forever.
Making Them Ahead
The spicy mayo sauce actually improves after a day in the fridge so mix that up to 24 hours before you plan to serve. The chicken marinade works best with at least an hour but can sit overnight if you want to get that step out of the way.
Frying Like a Pro
Use a thermometer to keep your oil at 350 degrees because too cool and the wrappers turn greasy while too hot burns them before the center crisps. A spider strainer or slotted spoon makes fishing them out so much easier than tongs which can crush the delicate shells.
Serving Strategy
Set up a topping bar and let people build their own tacos because half the fun is piling on exactly what you want. Keep extra lime wedges on hand because most people will want that extra squeeze right before eating.
- Have paper towels ready because these can get messy fast
- Double the spicy mayo if you are serving a crowd
- Warm the cooked chicken slightly if it has cooled down before assembling
Pin These are the kind of messy spectacular tacos that make ordinary Tuesday nights feel like a party. Enjoy every crispy spicy bite.
Recipe Questions & Answers
- → How can I make the wonton shells crispy without frying?
For a lighter option, you can bake the wonton wrappers instead of frying. Arrange them on a wire rack over a baking sheet and bake at 375°F (190°C) for 5-7 minutes, or until golden and crisp. They will firm up as they cool.
- → Can I prepare any components ahead of time?
Absolutely! The chicken can be marinated up to 2 hours in advance. The spicy mayo sauce can be made a day ahead and stored in the refrigerator for deeper flavor. You can also shred the cabbage and carrots for the slaw ahead of time.
- → What are some good substitutes for chicken thighs?
For variety, you can easily substitute the chicken thighs with shrimp or even firm tofu. Adjust cooking times accordingly. If using tofu, press it first to remove excess water before marinating and cooking.
- → How can I adjust the spice level of the tacos?
The spice comes primarily from the sriracha mayo and chili powder. To increase the heat, add more sriracha to the mayo or a pinch of cayenne pepper to the chicken seasoning. For less spice, reduce the sriracha or omit the chili powder.
- → What's the best way to keep the tacos from getting soggy?
To prevent sogginess, assemble the tacos just before serving. The crispy wonton shells are best enjoyed immediately. Also, avoid overfilling them, and if you're making a large batch, keep the components separate until assembly.