Description
Experience the delightful fusion of crispy wonton wrappers filled with tender chicken and vibrant slaw, all drizzled with a tangy sauce. This easy homemade copycat recipe brings the magic of Applebee’s right into your kitchen!
Ingredients
- Wonton Wrappers
- Cooked Shredded Chicken
- Sweet Chili Sauce
- Soy Sauce
- Rice Vinegar
- Fresh Ginger
- Garlic
- Toasted Sesame Oil
- Honey or Brown Sugar
- Sriracha or Chili Garlic Sauce (optional)
- Non-Alcoholic Sherry/Mirin Alternative (optional)
- Coleslaw Mix (pre-shredded cabbage and carrots)
- Fresh Cilantro
- Lime Wedges
Instructions
- Prepare the Chicken Filling: If you don't have pre-cooked chicken, start by boiling or poaching your chicken breasts until cooked through. Once cooled slightly, shred the chicken finely using two forks or a stand mixer with the paddle attachment.
- In a medium bowl, combine your cooked shredded chicken with about half of the sweet chili sauce, soy sauce, rice vinegar, minced fresh ginger, minced garlic, and a tiny drizzle of toasted sesame oil. Mix well until the chicken is thoroughly coated. Let it sit for at least 15-20 minutes, or even longer in the fridge, to let those flavors meld.
- Make the Crispy Wonton Taco Shells: For frying, heat about 1-2 inches of neutral oil in a heavy-bottomed pot or deep skillet to 350-375°F (175-190°C). Carefully lower one wonton wrapper into the hot oil. As it begins to cook, use tongs to gently fold it in half, creating a taco shape. Hold it in place for a few seconds until it sets, then allow it to fry until golden brown and crispy, about 30-60 seconds per side. Transfer fried shells to a wire rack lined with paper towels to drain excess oil.
- For baking, preheat your oven to 375°F (190°C). Lightly spray both sides of each wonton wrapper with cooking spray. Drape each wrapper over two rungs of an upside-down wire cooling rack, which should be placed over a baking sheet. Bake for 5-8 minutes, or until golden brown and crispy.
- Prepare the Slaw Topping: In a small bowl, combine your shredded coleslaw mix with the chopped fresh cilantro. Dress with a squeeze of lime juice or leave it plain.
- Assemble the Tacos: Take a crispy wonton shell and spoon a generous amount of the saucy chicken filling into the center. Top with a handful of the fresh coleslaw and cilantro mixture. Drizzle more sweet chili sauce over the top, or Sriracha for heat. Serve immediately with lime wedges on the side.
- Prep Time: 30 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying or Baking
- Cuisine: Asian-American
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 40 mg
Keywords: For the best texture, store the components separately. Crispy wonton shells should be kept at room temperature, while the chicken filling and slaw should be refrigerated. Reassemble just before serving for optimal freshness.