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Table of Contents
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- Make Applebee’s Chicken Wonton Tacos at Home: Your New Favorite Weeknight Meal
- Why This Recipe Works
- Ingredients & Intent: Building Your Wonton Tacos
- Step-by-Step: Assembling Your Applebee’s Wonton Tacos
- Expert Tips for Perfect Chicken Wonton Tacos
- What to Serve With Your Applebee’s Wonton Tacos
- Storing and Reheating Your Wonton Tacos
- Frequently Asked Questions About Wonton Tacos
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Make Applebee’s Chicken Wonton Tacos at Home: Your New Favorite Weeknight Meal
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Ever craved that irresistible restaurant dish but wished you could whip it up in your own kitchen? Today, we’re diving headfirst into recreating one of Applebee’s most iconic and beloved appetizers: the Chicken Wonton Tacos! Picture this: perfectly crispy wonton shells cradling a flavorful, savory-sweet chicken filling, topped with a vibrant, tangy Asian slaw. It’s a symphony of textures and tastes that’s surprisingly straightforward to achieve at home, proving that restaurant-quality doesn’t have to mean restaurant-level effort. Trust me, once you taste these homemade wonders, you’ll be asking yourself why you ever ordered them out. This recipe isn’t just about mimicry; it’s about bringing that ultimate crunch and explosion of flavor right to your dinner table. You’re about to discover your new go-to weeknight meal that’s both fun to make and incredibly satisfying to devour. For more delightful culinary adventures and easy recipes, be sure to See more easy recipes and expand your kitchen repertoire!
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Why This Recipe Works
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- Crispy Wonton Shells, Every Time: We’ll reveal the secret to achieving that golden-brown, shatteringly crisp wonton shell that holds up beautifully to the filling, preventing any dreaded sogginess.
- Harmonious Flavor Balance: This recipe perfectly balances the savory richness of the chicken with a touch of sweetness and umami from our custom sauce, ensuring every bite is utterly delicious.
- Creamy, Tangy Slaw Perfection: The vibrant Asian slaw isn’t just for show; its bright, fresh notes and creamy texture cut through the richness of the chicken, providing an essential counterpoint that elevates the entire dish.
- The Essential Crunch Factor: From the wonton shell to the crisp vegetables in the slaw, this recipe is engineered for maximum textural enjoyment, making each taco an exciting adventure for your palate.
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Ingredients & Intent: Building Your Wonton Tacos
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Here is what you need and why:
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For the Chicken Filling:
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Boneless, Skinless Chicken Thighs: While breast meat can be used, chicken thighs are truly best here. Their higher fat content ensures the chicken stays incredibly juicy and tender, even after simmering in the sauce. This prevents a dry, stringy filling and provides a richer flavor base.
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Soy Sauce (Low Sodium Preferred): Provides the foundational umami and saltiness for our Asian-inspired sauce. Low sodium gives you more control over the final seasoning.
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Sweet Chili Sauce: This is a key player, bringing that signature sweet and subtly spicy tang that makes the Applebee’s version so addictive. It adds depth and a beautiful glaze.
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Rice Vinegar: A splash of rice vinegar brightens the sauce and adds a gentle acidity that balances the sweetness of the chili sauce and the richness of the chicken.
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Fresh Ginger: Finely grated fresh ginger infuses the chicken with a warm, aromatic spice that is quintessential to Asian flavors. Don’t skip the fresh stuff; it makes a huge difference!
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Garlic: Minced garlic adds another layer of aromatic depth, complementing the ginger beautifully.
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Sesame Oil: A tiny drizzle of toasted sesame oil at the end adds a nutty, unmistakable aroma that ties all the flavors together.
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For the Wonton Shells:
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Square Wonton Wrappers: Look for these in the refrigerated section of your grocery store, usually near the tofu or fresh pasta. Ensure they are fresh and pliable. These are the backbone of our ‘tacos’!
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Vegetable Oil (or other neutral oil like Canola or Peanut): Essential for frying the wontons until golden and crispy. A neutral oil won’t impart unwanted flavors.
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For the Asian Slaw:
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Shredded Cabbage (Green or a mix of Green and Purple): Provides the essential crunch and bulk for the slaw. Pre-shredded bags are a time-saver!
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Shredded Carrots: Adds a touch of sweetness, color, and extra crunch to the slaw.
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Mayonnaise: Creates a creamy base for the dressing, adding richness and helping the dressing cling to the vegetables.
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Rice Vinegar: Again, for that bright, tangy kick that wakes up the slaw.
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Sugar (or Maple Syrup/Honey): A touch of sweetness balances the vinegar and enhances the overall flavor profile of the dressing.
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Sriracha (Optional, for a kick): If you like a little heat in your slaw, a dash of sriracha is perfect.
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Essential Garnishes:
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Fresh Cilantro: Chopped fresh cilantro adds a burst of herbaceous freshness and a beautiful green pop.
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Toasted Sesame Seeds: A sprinkle of toasted sesame seeds adds a lovely nutty flavor and an appealing visual finish.
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Lime Wedges: A squeeze of fresh lime juice just before eating brightens everything up and adds a final zesty flourish.
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Step-by-Step: Assembling Your Applebee’s Wonton Tacos
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Follow these step-by-step photos:
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1. Prepare the Chicken Filling
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Heat a tablespoon of oil in a large skillet or pot over medium-high heat. Add the boneless, skinless chicken thighs and cook, stirring occasionally, until browned on all sides and cooked through. This usually takes about 6-8 minutes. Once cooked, remove the chicken from the pan and set aside. In the same pan, reduce the heat to medium and add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant. Pour in the soy sauce, sweet chili sauce, and rice vinegar, stirring to combine. Bring the sauce to a gentle simmer. Return the cooked chicken to the pan. Using two forks, shred the chicken directly in the pan, allowing it to soak up all that delicious sauce. Continue to cook for another 2-3 minutes, stirring, until the chicken is thoroughly coated and the sauce has slightly thickened. Remove from heat and stir in the sesame oil. The chicken should be tender, juicy, and glistening with sauce.
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2. Fry the Wonton Shells
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Pour about 1-2 inches of vegetable oil into a medium pot or deep skillet, enough to submerge the wonton wrappers. Heat the oil over medium-high heat to 350°F (175°C). To create the taco shape, gently bend each wonton wrapper in half before frying, or use a metal tong to hold it in a taco shape as it fries. Carefully lower 2-3 wonton wrappers into the hot oil at a time, being careful not to overcrowd the pan. Fry for 30-60 seconds per side, or until golden brown and crispy. They fry very quickly! Use tongs to remove the fried wonton shells and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining wrappers. They should be light, airy, and shatteringly crisp.
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3. Assemble the Asian Slaw
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In a large mixing bowl, combine the shredded cabbage and shredded carrots. In a separate small bowl, whisk together the mayonnaise, rice vinegar, sugar (or maple syrup/honey), and sriracha (if using) until smooth and well combined. Pour the dressing over the cabbage and carrot mixture. Toss gently but thoroughly until all the vegetables are evenly coated. Taste and adjust seasoning if needed; you might want a little more vinegar, sweetness, or a pinch of salt. The slaw should be creamy but still have a good bite to it.
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4. Build Your Tacos
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Now for the best part – assembly! Take a crispy wonton shell and spoon a generous amount of the warm, saucy shredded chicken filling into it. Next, top the chicken with a spoonful of the fresh and tangy Asian slaw. Arrange your prepared tacos on a serving platter. Garnish them with a sprinkle of fresh chopped cilantro and toasted sesame seeds. Don’t forget to serve with lime wedges on the side for an optional squeeze of bright, zesty flavor. Enjoy immediately while the wonton shells are at their crispiest!
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Expert Tips for Perfect Chicken Wonton Tacos
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- Wonton Frying: Temperature Control is Key: Maintain your oil temperature around 350-375°F (175-190°C). If the oil is too cool, the wontons will absorb too much oil and be greasy. If it’s too hot, they’ll burn before they crisp up. A good thermometer is your best friend here!
- Chicken Shredding: Fork vs. Hand Method: For the most tender and evenly sauced chicken, shredded it directly in the pan with two forks while it’s still warm. Alternatively, you can remove it from the sauce and shred it by hand, which gives you more control over the texture, then return it to the sauce.
- Slaw Prep: Avoiding Sogginess: Dress the slaw just before serving. If you dress it too far in advance, the salt in the dressing will draw moisture out of the vegetables, making the slaw watery and soggy. Keep the components separate until assembly time.
- Make Ahead Components: Saving Time: The chicken filling can be cooked and stored in an airtight container in the refrigerator for up to 3 days. The slaw dressing can also be made ahead and stored separately from the vegetables. This makes assembly on a busy weeknight a breeze!
- Creating the Taco Shape: While bending the wonton in half before frying works, another trick is to fry them flat first for about 20 seconds until lightly crisp, then, using tongs, gently fold them into a taco shape as they finish frying. This can give you a more uniform taco shell.
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What to Serve With Your Applebee’s Wonton Tacos
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These Applebee’s Chicken Wonton Tacos are quite hearty on their own, but if you’re looking to round out the meal, here are some fantastic suggestions:
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- Light and Easy Side Dishes: Consider a simple cucumber salad with a sesame-ginger dressing, or some steamed edamame sprinkled with flaky sea salt. A fresh fruit platter with mango, pineapple, and berries would also be a lovely, refreshing contrast.
- Asian-Inspired Soups: A clear broth Miso soup or a light hot and sour soup can complement the flavors beautifully without being too heavy.
- Beverage Pairings: For a non-alcoholic option, iced green tea, sparkling water with lime, or a homemade ginger ale would be perfect. If you’re inclining towards something alcoholic, a crisp, dry Riesling, a light-bodied Grüner Veltliner, or a craft Lager would pair wonderfully with the Asian-inspired flavors.
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Storing and Reheating Your Wonton Tacos
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To ensure maximum deliciousness for any leftovers (if there are any!), proper storage is key.
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- Keeping Wonton Shells Crispy: This is crucial. Store any leftover fried wonton shells in an airtight container at room temperature for up to 2 days. To re-crisp, spread them on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or until crisp again. Avoid refrigerating, as they will lose their crispness and become chewy.
- Storing Fillings and Slaw Separately: This is imperative to prevent sogginess. Store the shredded chicken filling in a separate airtight container in the refrigerator for up to 3-4 days. The Asian slaw should also be stored in a separate airtight container in the refrigerator for 1-2 days.
- Best Reheating Methods: Reheat the chicken filling gently in a skillet over medium-low heat until warmed through, or in the microwave in short bursts, stirring often. Do not overheat, as this can dry out the chicken. Once warmed, assemble fresh with re-crisped wonton shells and fresh slaw. These tacos are definitely best when assembled fresh, but the individual components store well!
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Frequently Asked Questions About Wonton Tacos
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Can I bake the wonton shells instead of frying them?
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What if I don’t have a specific ingredient?
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Can I make these spicy?
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Are there vegetarian options for this recipe?
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“,
“recipe_card”: {
“title”: “Applebee’s Chicken Wonton Tacos (Copycat)”,
“description”: “Recreate the iconic Applebee’s Chicken Wonton Tacos at home with this easy-to-follow recipe. Enjoy crispy wonton shells filled with savory-sweet chicken and a tangy Asian slaw.”,
“prep_time”: “20 mins”,
“cook_time”: “25 mins”,
“yield”: “12-15 tacos (4 servings)”,
“ingredients”: “
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- For the Chicken Filling:
- 1 lb boneless, skinless chicken thighs
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 1/4 cup sweet chili sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil
- For the Wonton Shells:
- 24-30 square wonton wrappers
- 2-3 cups vegetable oil, for frying
- For the Asian Slaw:
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tbsp rice vinegar
- 1 tsp sugar (or honey/maple syrup)
- 1/2 tsp sriracha (optional)
- For Garnish:
- Fresh cilantro, chopped
- Toasted sesame seeds
- Lime wedges
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“,
“instructions”: “
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- Prepare the Chicken Filling: Heat 1 tbsp oil in a skillet over medium-high heat. Cook chicken thighs until browned and cooked through, about 6-8 mins. Remove chicken. Add garlic and ginger, sauté 30 seconds. Pour in soy sauce, sweet chili sauce, and rice vinegar; simmer. Return chicken, shred with forks in pan, and cook 2-3 minutes until saucy. Stir in sesame oil.
- Fry the Wonton Shells: Heat 1-2 inches vegetable oil to 350°F (175°C) in a pot. Bend wonton wrappers in half or hold with tongs into a taco shape as you fry. Fry 2-3 wrappers at a time for 30-60 seconds per side until golden and crispy. Drain on paper towels.
- Assemble the Asian Slaw: In a bowl, combine cabbage and carrots. In another bowl, whisk mayonnaise, rice vinegar, sugar, and sriracha (if using). Pour dressing over vegetables and toss to coat.
- Build Your Tacos: Fill each crispy wonton shell with warm chicken filling, then top with Asian slaw. Garnish with chopped cilantro, toasted sesame seeds, and a squeeze of lime juice. Serve immediately.
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”
}
“`