Save to Pinterest Crispy Chicken Wonton Tacos are a playful and vibrant mash-up of textures and tastes. Featuring golden-brown, crispy wonton shells and tender ginger-marinated chicken tossed in smoky spices, these tacos are balanced by a tangy slaw and a drizzle of creamy sriracha mayo. Every bite delivers a burst of bold Asian-fusion flavors, making them an ideal choice for a creative weeknight dinner or an impressive appetizer for guests.
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This recipe transforms simple ingredients into an extraordinary meal. The combination of the warm, seasoned chicken thighs and the cool, crisp slaw creates a multi-layered eating experience. Garnished with bright cilantro and a squeeze of lime, these tacos are as beautiful to look at as they are delicious to eat.
Ingredients
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- Chicken & Marinade: 4 boneless skinless chicken thighs (about 1 lb) cut into ½-inch strips, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, 1 minced garlic clove, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper.
- Seasoning Blend: 1 teaspoon chili powder, ½ teaspoon paprika, ½ teaspoon garlic powder, ¼ teaspoon onion powder.
- Taco Shells: 24 wonton wrappers, vegetable oil for frying (about 2 cups).
- Slaw & Garnishes: 1 cup shredded red cabbage, ½ cup shredded carrots, 2 thinly sliced green onions, ¼ cup fresh cilantro leaves, 1 lime cut into wedges.
- Spicy Mayo Sauce: ½ cup mayonnaise, 1 tablespoon sriracha, 1 teaspoon honey, 1 teaspoon lime juice, pinch of salt.
Instructions
- Marinate the chicken
- In a medium bowl, combine soy sauce, rice vinegar, ginger, garlic, salt, and pepper. Add chicken strips, toss to coat, cover, and refrigerate for 20 minutes to 2 hours.
- Prepare the spicy mayo sauce
- In a small bowl, whisk together mayonnaise, sriracha, honey, lime juice, and a pinch of salt. Cover and chill until ready to serve.
- Season the chicken
- Remove chicken from the fridge. Sprinkle with chili powder, paprika, garlic powder, and onion powder, then toss to coat evenly.
- Fry the wonton shells
- Heat vegetable oil to 350°F (175°C) in a deep skillet. Working in batches, fry wonton wrappers for 30 seconds per side until golden and crisp. Drain on paper towels and allow them to form shell shapes.
- Cook the chicken
- Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Arrange chicken in a single layer and cook 3–4 minutes per side (internal temp 165°F/74°C). Let rest for 2 minutes.
- Assemble the tacos
- Gently shape each wonton into a shell. Spread 1 teaspoon spicy mayo inside, fill with cabbage, carrots, and chicken. Drizzle with more mayo and garnish with green onions and cilantro.
- Serve
- Arrange on a platter with lime wedges and squeeze fresh juice over the tacos just before eating.
Zusatztipps für die Zubereitung
Für eine leichtere Variante können Sie die Wonton-Wrapper auf einem Backgitter bei 190°C (375°F) für etwa 5 bis 7 Minuten goldgelb backen, anstatt sie zu frittieren. Um Zeit zu sparen, kann die würzige Mayo bereits einen Tag im Voraus zubereitet werden, was zudem den Geschmack intensiviert.
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Varianten und Anpassungen
Sie können die Hähnchenschenkel problemlos durch Garnelen oder Tofu ersetzen, um Abwechslung in die Füllung zu bringen. Für ein besonders knuspriges Erlebnis kann das fertig gegarte Hähnchen zusätzlich in Panko-Mehl oder zerstoßenen Tortilla-Chips gewendet werden, bevor es in die Wonton-Shells gefüllt wird.
Serviervorschläge
Präsentieren Sie die Tacos auf einer rustikalen Holzplatte mit Limettenspalten für ein ansprechendes Dinner. Übrig gebliebenes, mariniertes Hähnchen schmeckt am nächsten Tag auch hervorragend als Topping für frische Salate oder bunte Rice-Bowls.
Save to Pinterest Ganz gleich, ob Sie sie als Vorspeise oder Hauptgang servieren, diese Crispy Chicken Wonton Tacos werden mit ihrer Textur und dem Zusammenspiel aus süßen, scharfen und herzhaften Noten begeistern. Vergessen Sie nicht den letzten Spritzer Limette für das perfekte Finish!
Recipe FAQs
- → Can I bake the wonton shells instead of frying?
Yes. Arrange wonton wrappers in a muffin tin to form shells and bake at 375°F for 5–7 minutes until golden and crisp.
- → What protein substitutes work well?
Shrimp, thinly sliced pork, or firm tofu all pair beautifully with the Asian flavors and crispy wonton shells.
- → How long should the chicken marinate?
Minimum 20 minutes for flavor absorption, though 2 hours yields the most tender and seasoned results.
- → Can the spicy mayo be made ahead?
Absolutely. Prepare the sauce up to a day in advance and refrigerate—the flavors actually develop and improve overnight.
- → What's the best oil temperature for frying wontons?
Heat oil to 350°F. Too cool and they'll absorb excess grease, too hot and they'll burn before crisping.
- → How do I prevent wonton shells from getting soggy?
Fry just before serving, drain thoroughly on paper towels, and assemble immediately. Add wet ingredients right before eating.
