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I learned to make these Applebee's Chicken Wonton Tacos after falling in love with them at the restaurant. The combination of crispy wonton shells filled with tender Asian-spiced chicken and fresh crunchy slaw creates the perfect bite every time. Best of all they're surprisingly simple to make right in your kitchen.
A Restaurant Favorite at Home
There's something magical about that mix of textures and flavors crispy shells wrapped around seasoned chicken all topped with cool tangy slaw. My family loves that they can customize their toppings and I love that I can prep everything ahead for easy assembly. These tacos are perfect for everything from casual dinners to party appetizers.
Your Shopping List
- For the Chicken Filling:
- 2 chicken breasts diced small
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- For the Asian Slaw:
- 1 bag coleslaw mix (397g)
- 4 green onions sliced thin
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
- 1 tablespoon honey
- For Assembly:
- 16 wonton wrappers
- Cooking spray
- Sweet chili sauce
- Fresh cilantro chopped
- Sesame seeds
Let's Get Cooking
- Marinate the Chicken:
- Mix hoisin sauce sesame oil soy sauce garlic and ginger in a bowl. Add your diced chicken and let it marinate for at least 15 minutes while you prep everything else.
- Make the Shells:
- Spray your wonton wrappers with cooking oil and drape them over the side of a baking dish to form taco shapes. Bake at 375°F for about 7-8 minutes until golden and crispy.
- Cook the Chicken:
- Heat a large pan over high heat and cook your marinated chicken for about 7-8 minutes until golden and cooked through.
- Prepare the Slaw:
- Toss your coleslaw mix and green onions with the sesame oil rice vinegar soy sauce and honey until well combined.
- Assemble Your Tacos:
- Fill each shell with chicken top with slaw drizzle with sweet chili sauce and garnish with cilantro and sesame seeds.
Make Them Perfect
Let those wonton shells cool completely before filling to keep them crispy. Make sure your chicken is well-drained to prevent soggy shells. You can prep all the components ahead but wait to assemble until right before serving. For extra crunch toast your sesame seeds first.
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Mix It Up
Try swapping in shrimp or tofu for the chicken. Add sliced jalapeños or Sriracha if you like it spicy. For a lighter version use lettuce cups instead of wonton shells. These keep well in the fridge just store all components separately and assemble when you're ready to eat.
Frequently Asked Questions
- → Can I make the wonton shells ahead of time?
You can fry the wonton shells a few hours before serving. Store them at room temperature and they'll stay crispy for several hours.
- → What can I substitute for hoisin sauce?
Sweet oyster sauce works great as a substitute. You can also mix soy sauce with a bit of brown sugar for a similar taste.
- → How do I keep the wonton shells from breaking?
Fry them until just golden brown and handle them gently. Let them cool slightly before filling to maintain their shape.
- → Can I use ground chicken instead?
Ground chicken works perfectly in this recipe. Cook it the same way, breaking it into small pieces as it browns.
- → What's the best way to serve these tacos?
Serve them immediately while the shells are crispy. Set up all toppings in bowls and let people assemble their own tacos for the best experience.