Description
These Applebee’s Chicken Wonton Tacos feature tender shredded chicken simmered in a savory soy-hoisin sauce, nestled inside crispy fried wonton wrappers, and topped with a fresh, tangy slaw and sweet chili sauce. This appetizer-style dish is perfect for parties or family gatherings, combining Asian-inspired flavors with fun taco presentation.
Ingredients
Scale
Chicken Filling
- 1 lb boneless, skinless chicken breasts (cooked and shredded)
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon sesame oil
Wonton Shells
- 20 wonton wrappers
- 1/2 cup vegetable oil (for frying)
Slaw
- 2 cups shredded cabbage (green or a mix of green and purple)
- 1/2 cup shredded carrots
- 1/4 cup cilantro (chopped)
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- Salt and pepper (to taste)
Toppings
- 2 tablespoons sweet chili sauce
- Fresh cilantro (for garnish)
Instructions
- Prepare the Chicken Filling: In a medium bowl, combine the cooked and shredded chicken with soy sauce, hoisin sauce, rice vinegar, garlic powder, ground ginger, and sesame oil. Mix thoroughly until the chicken is well coated with the sauce. Set aside to marinate briefly while you prepare other components.
- Make the Slaw: In another bowl, toss together the shredded cabbage, shredded carrots, and chopped cilantro. In a small bowl, whisk the rice vinegar, honey, salt, and pepper until combined, then pour over the vegetables. Mix well and refrigerate until ready to serve.
- Fry the Wonton Shells: Heat the vegetable oil in a deep skillet or fryer over medium-high heat until it reaches 350°F (175°C). Place each wonton wrapper in the hot oil, gently pressing the center to create a taco shell shape. Fry for about 1-2 minutes on each side or until golden brown and crisp. Remove with a slotted spoon and drain on paper towels.
- Assemble the Tacos: Spoon a generous amount of the chicken mixture into each wonton shell. Top with a portion of the prepared slaw, then drizzle with sweet chili sauce. Garnish with fresh cilantro leaves for an extra burst of flavor.
- Serve: Arrange the chicken wonton tacos on a platter and serve immediately while the wonton shells are still crispy.
Notes
- Use freshly cooked chicken for the best texture and flavor; rotisserie chicken is a good shortcut.
- Be careful when frying the wontons, as hot oil can splatter. Never overcrowd the pan.
- The slaw can be prepared a few hours ahead to allow flavors to meld.
- For a lighter version, bake the wonton wrappers at 375°F (190°C) for 8-10 minutes or until crisp instead of frying.
- Adjust the seasoning of the slaw to your taste, adding more honey for sweetness or vinegar for tang.
