Spicy Tuna Poke with Wonton Chips

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Quick Pickles:

1 cup rice vinegar

2 tablespoons sugar

2 tablespoons kosher salt

1 cup thin halfmoon slices pickling cucumbers

2 medium serrano chiles, thinly sliced

Chips and Poke:

Canola oil, for deep frying

One 10- to 12-ounce package wonton wrappers

2 tablespoons toasted sesame oil, plus more for brushing on the wonton skins

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 pound sashimi-grade tuna loin steak, cut into 1/2-inch cubes

1/2 cup thinly sliced sweet onion

1/2 cup chopped scallions

1/3 cup pork rinds, crushed

2 tablespoons furikake

1 tablespoon toasted sesame seeds