COPYCAT Applebee’s Wonton Taco Recipe
COPYCAT Applebee’s Wonton Taco Recipe
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast, diced into 1/2 to 3/4 inch cubes
- 1/2 teaspoon garlic powder, or as needed
- 1/2 teaspoon onion powder, or as needed
- 1/4 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 tablespoon cooking oil
For the Slaw
- 2 cups tri-colored slaw mix, cut into smaller pieces
- 2 tablespoons cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, optional
For the Slaw Dressing
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
For the Chicken Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic, or garlic powder
- 1 tablespoon brown sugar
- 1/2 teaspoon grated ginger, or ground ginger, to taste
For the Wonton Shells and Garnish
- 12 wonton wrappers
- 3 cups cooking oil, for frying, or as needed
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the chicken: Dice the boneless, skinless chicken breast into small, bite-sized pieces (approximately 1/2 to 3/4 inch cubes). Place the diced chicken in a bowl. Season with garlic powder, onion powder, salt, and black pepper. Toss to coat evenly and set aside.
⏱️ 5 min
- 2
Prepare the slaw: In a separate bowl, add the tri-colored slaw mix. Use kitchen shears to cut the slaw mix into smaller pieces. Add the chopped cilantro and chopped green onions. If using, add the sesame seeds. Set aside.
⏱️ 5 min
- 3
Prepare the slaw dressing: In a small measuring cup or bowl, combine sweet chili sauce, rice vinegar, soy sauce, sesame oil, and granulated sugar. Mix well until combined. Pour the dressing over the prepared slaw mixture and toss until well combined. If the slaw appears too wet, add a little more slaw mix. Set aside to allow the flavors to meld and the slaw to soften.
⏱️ 5 min
- 4
Prepare the chicken sauce: In another small measuring cup or bowl, combine hoisin sauce, sweet chili sauce, soy sauce, sesame oil, rice vinegar, minced garlic (or garlic powder), brown sugar, and grated ginger (or ground ginger). Mix thoroughly and set aside.
⏱️ 5 min
- 5
Cook the chicken: Place a large pan or skillet on the stove over medium-high heat. Add 1 tablespoon of cooking oil and heat until shimmering. Add the seasoned chicken pieces to the hot pan. Cook for a few minutes, stirring occasionally, until the chicken is almost completely cooked through and lightly browned.
⏱️ 7 min
- 6
Finish the chicken: Pour the prepared chicken sauce into the pan with the chicken. Continue to cook for a few more minutes, stirring frequently, until the sauce thickens and coats the chicken, and the chicken is fully cooked.
⏱️ 5 min
- 7
Fry the wonton shells: In a separate pot, heat about 3 cups of cooking oil over medium-high heat until it reaches 325-350°F. Carefully place one wonton wrapper into the hot oil. As it begins to bubble, use tongs to flip it over. Immediately fold the wonton wrapper with the tongs to create a taco shape, holding it in place for a moment to set the shape. Fry until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil. Repeat with remaining wonton wrappers.
⏱️ 8 min•🌡️ 325
- 8
Assemble the tacos: Take a fried wonton shell. Fill the bottom with a generous amount of the cooked chicken mixture. Top the chicken with a generous spoonful of the prepared slaw mixture. Arrange the finished wonton tacos on a serving plate.
⏱️ 5 min
- 9
Serve: Finish the tacos with a squeeze of fresh lime juice from a lime wedge. Serve immediately and enjoy!
Kitchen Tools
Nutrition Facts (per serving)
COPYCAT Applebee’s Wonton Taco Recipe
For the Chicken
- 1 pound boneless, skinless chicken breast, diced into 1/2 to 3/4 inch cubes
- 1/2 teaspoon garlic powder, or as needed
- 1/2 teaspoon onion powder, or as needed
- 1/4 teaspoon salt, or as needed
- 1/4 teaspoon black pepper, or as needed
- 1 tablespoon cooking oil
For the Slaw
- 2 cups tri-colored slaw mix, cut into smaller pieces
- 2 tablespoons cilantro, chopped
- 2 tablespoons green onions, chopped
- 1 tablespoon sesame seeds, optional
For the Slaw Dressing
- 2 tablespoons sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
For the Chicken Sauce
- 1/4 cup hoisin sauce
- 2 tablespoons sweet chili sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon minced garlic, or garlic powder
- 1 tablespoon brown sugar
- 1/2 teaspoon grated ginger, or ground ginger, to taste
For the Wonton Shells and Garnish
- 12 wonton wrappers
- 3 cups cooking oil, for frying, or as needed
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the chicken: Dice the boneless, skinless chicken breast into small, bite-sized pieces (approximately 1/2 to 3/4 inch cubes). Place the diced chicken in a bowl. Season with garlic powder, onion powder, salt, and black pepper. Toss to coat evenly and set aside.
⏱️ 5 min - 2
Prepare the slaw: In a separate bowl, add the tri-colored slaw mix. Use kitchen shears to cut the slaw mix into smaller pieces. Add the chopped cilantro and chopped green onions. If using, add the sesame seeds. Set aside.
⏱️ 5 min - 3
Prepare the slaw dressing: In a small measuring cup or bowl, combine sweet chili sauce, rice vinegar, soy sauce, sesame oil, and granulated sugar. Mix well until combined. Pour the dressing over the prepared slaw mixture and toss until well combined. If the slaw appears too wet, add a little more slaw mix. Set aside to allow the flavors to meld and the slaw to soften.
⏱️ 5 min - 4
Prepare the chicken sauce: In another small measuring cup or bowl, combine hoisin sauce, sweet chili sauce, soy sauce, sesame oil, rice vinegar, minced garlic (or garlic powder), brown sugar, and grated ginger (or ground ginger). Mix thoroughly and set aside.
⏱️ 5 min - 5
Cook the chicken: Place a large pan or skillet on the stove over medium-high heat. Add 1 tablespoon of cooking oil and heat until shimmering. Add the seasoned chicken pieces to the hot pan. Cook for a few minutes, stirring occasionally, until the chicken is almost completely cooked through and lightly browned.
⏱️ 7 min - 6
Finish the chicken: Pour the prepared chicken sauce into the pan with the chicken. Continue to cook for a few more minutes, stirring frequently, until the sauce thickens and coats the chicken, and the chicken is fully cooked.
⏱️ 5 min - 7
Fry the wonton shells: In a separate pot, heat about 3 cups of cooking oil over medium-high heat until it reaches 325-350°F. Carefully place one wonton wrapper into the hot oil. As it begins to bubble, use tongs to flip it over. Immediately fold the wonton wrapper with the tongs to create a taco shape, holding it in place for a moment to set the shape. Fry until golden brown and crispy. Remove from oil and place on a paper towel-lined plate to drain excess oil. Repeat with remaining wonton wrappers.
⏱️ 8 min•🌡️ 325 - 8
Assemble the tacos: Take a fried wonton shell. Fill the bottom with a generous amount of the cooked chicken mixture. Top the chicken with a generous spoonful of the prepared slaw mixture. Arrange the finished wonton tacos on a serving plate.
⏱️ 5 min - 9
Serve: Finish the tacos with a squeeze of fresh lime juice from a lime wedge. Serve immediately and enjoy!