Description
Crispy, flavorful Chicken Wonton Tacos inspired by Applebee’s, featuring golden fried wonton shells filled with a savory soy-hoisin chicken filling, topped with a fresh, tangy slaw and sweet chili sauce. Perfect for an appetizer or main course with an Asian-inspired American twist.
Ingredients
Scale
For the Wonton Shells
- 12 square wonton wrappers
- Oil for frying (vegetable or canola oil, enough for deep frying)
For the Chicken Filling
- 1 pound boneless, skinless chicken breasts, finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 1 tablespoon honey
For the Slaw
- 1 cup shredded cabbage
- ½ cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- Salt and pepper, to taste
For Garnish
- Sweet chili sauce
- Chopped cilantro
- Sesame seeds (optional)
Instructions
- Make the Wonton Shells: Preheat oil in a deep skillet to 350°F (175°C). Using a wooden spoon handle, fold each wonton wrapper over it to create a taco shell shape. Carefully fry the wrappers in batches for 30–45 seconds, turning gently to ensure even golden crispiness. Drain on paper towels and allow to cool.
- Prepare the Chicken Filling: Heat a small amount of oil in a skillet over medium-high heat. Add the finely chopped chicken breasts and cook for 4–5 minutes until fully cooked. In a separate small bowl, whisk together soy sauce, hoisin sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and honey. Pour this sauce over the cooked chicken and simmer for 2–3 minutes, stirring to coat the chicken and thicken the sauce. Remove from heat.
- Make the Slaw: In a mixing bowl, combine shredded cabbage, shredded carrots, and sliced green onions. Toss with rice vinegar, honey, sesame oil, salt, and pepper. Refrigerate the slaw until ready to serve to keep it crisp and fresh.
- Assemble the Tacos: Spoon a generous amount of the warm chicken mixture into each crispy wonton shell. Top with a helping of the chilled slaw. Drizzle with sweet chili sauce, and garnish with chopped cilantro and sesame seeds if desired. Serve immediately for the best texture and flavor.
Notes
- For a lighter alternative, bake wonton wrappers in a muffin tin at 375°F (190°C) for 8–10 minutes instead of frying.
- To save time, use rotisserie chicken chopped and tossed with the hoisin-soy sauce mixture.
- Adjust the amount of sweet chili sauce to your preferred sweetness and spice level.
- This recipe can be prepared ahead by making chicken filling and slaw in advance, assembling just before serving.
