Prep the Wonton Strips:

Using kitchen scissors or a sharp knife, cut wonton wrappers into very thin strips.

Set aside.

Cut and Coat the Chicken:

cut he chicken into very thin and small strips then toss in cornstarch (or the cornstarch–flour blend) until evenly coated.

Set aside.

Mix the Sauce:

In a small bowl, whisk together soy sauce, sweet chili sauce, water, honey, sriracha, garlic powder, ginger, rice vinegar, and 1 teaspoon cornstarch.

Set aside.

Make the Spicy Mayo:

In another bowl, combine mayonnaise, sriracha, lime juice, and paprika (if using).

Cover and refrigerate until ready to serve.

Prep the Herbs:

Rinse and slice the green onions.

Roughly chop the cilantro or keep the same.

Reserve a bit of each for garnish.

Wash the Lettuce:

cut the iceberg in half, wash, and pat dry.

Arrange on a serving platter.

Deep Fry the Wonton Strips:

Heat oil in a pot or deep skillet over medium-high heat.

Fry the wonton strips until they puff up and turn golden brown (you can stop sooner if you prefer them pale and crisp).

Drain on paper towels.

Deep Fry the Chicken:

In the same oil, fry the coated chicken pieces until they’re lightly golden and cooked through, about 3–4 minutes.

Transfer to a paper-towel–lined plate.

Finish the Sauce & Chicken:

Add the prepared sauce to a pan and bring it to a simmer.

Return the fried chicken to the pan and toss to coat thoroughly.

Add Peanuts & Herbs:

Turn off the heat.

Stir in the peanuts and a handful of chopped cilantro and green onions.

Reserve the rest for garnishing.

Assemble & Garnish:

Pile the saucy chicken onto a serving platter.

Top with crispy wonton strips, remaining cilantro, and green onions.

Serve alongside the lettuce cups and spicy mayo.

Serve & Enjoy:

Spoon the chicken into individual lettuce leaves, drizzle with spicy mayo, and dig in!