Remember those fun nights out at Applebee’s, sharing plates of delicious appetizers with friends and family? One of my all-time favorites has always been their Chicken Wonton Tacos — those crispy, golden shells filled with savory chicken and fresh slaw are just irresistible! I’m excited to share this easy, copycat recipe that brings all those flavors right into your kitchen. The best part? It’s quick enough for a weeknight dinner but impressive enough for guests. Let’s dive in and make some magic happen!
Why You’ll Love Copycat Applebee’s Chicken Wonton Tacos
- Fast – Ready in under 30 minutes, perfect for busy days
- Easy – Simple ingredients and straightforward steps
- Giftable – Great for potlucks or sharing with neighbors
- Crowd-pleasing – Crispy, tangy, and flavorful; everyone loves them!
Ingredients
Here’s what you’ll need to recreate this restaurant favorite with ease:
- 1 lb boneless, skinless chicken breasts, thinly sliced – tender and cooks quickly
- 1 tbsp olive oil – for sautéing the chicken
- 1 tbsp soy sauce – adds savory depth
- 1 tbsp hoisin sauce – for that signature sweet and tangy flavor
- 1 tsp sesame oil – a little goes a long way for nuttiness
- 1 tsp minced garlic & 1/2 tsp grated fresh ginger – fresh aromatics for zing
- 1 tbsp brown sugar – balances the savory with a touch of sweetness
- 1/4 tsp crushed red pepper flakes (optional) – for a subtle kick
- 12 wonton wrappers – these become your crispy taco shells
- Vegetable oil for frying – heats up to crisp those wrappers
- 1 cup shredded coleslaw mix – fresh crunch to brighten every bite
- 2 tbsp rice vinegar, 1 tbsp honey, 1 tsp soy sauce, and 1/2 tsp sesame oil – slaw dressing ingredients for tangy sweetness
- 1/4 cup chopped green onions & 1 tbsp chopped fresh cilantro – fresh herbs for garnish
- 1 tsp sesame seeds (optional) – a pretty sprinkle to finish
How to Make Copycat Applebee’s Chicken Wonton Tacos
Follow along with me – I’ll guide you through every step so your tacos come out perfectly crispy and bursting with flavor.
- Start by heating the olive oil in a large skillet over medium-high heat until it shimmers. Toss in your thinly sliced chicken breasts and cook, stirring occasionally, until the edges turn lightly golden.
- Next, add the soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger to the skillet. Stir everything together so the chicken is beautifully coated with this fragrant sauce.
- Sprinkle in the brown sugar and crushed red pepper flakes if you want a little heat. Keep cooking until the chicken is cooked through and the sauce thickens just a bit. Then remove the skillet from the heat and set it aside.
- Now for the fun part – the taco shells! Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F. Carefully place one wonton wrapper into the oil, folding it gently in half with tongs to shape a taco shell.
- Fry the wrapper for 30 to 45 seconds, or until it’s golden and crisp. Drain it on paper towels to soak up any excess oil. Repeat this with the remaining wrappers. You can also bake them in the oven for a lighter version, but frying gives that perfect crunch.
- While your shells cool slightly, mix up the slaw. In a medium bowl, toss together the shredded coleslaw mix, rice vinegar, honey, soy sauce, and sesame oil until every bit is coated and tangy-sweet.
- To assemble, spoon some of the warm chicken mixture into each crispy wonton shell. Top generously with the dressed slaw mixture.
- Garnish with chopped green onions, fresh cilantro, and a sprinkle of sesame seeds if you like. Serve immediately to enjoy that satisfying crunch!
Substitutions & Additions
Feel free to make this recipe your own with these fun twists:
- Protein swaps: Use thinly sliced turkey, tofu, or shrimp for a different spin.
- Sauce variations: Add a dash of sriracha or swap hoisin sauce with teriyaki for unique flavors.
- Shell options: If you want a healthier or baked alternative, try making the wonton shells in the oven or use mini taco shells instead.
- Extra crunch: Add diced cucumbers or shredded carrots to the slaw for more color and texture.
- Cheese it up: A little shredded cheddar or pepper jack can add a creamy touch to your tacos.
Tips for Success
- Make sure the oil is hot enough (350°F) before frying your wonton wrappers to get that perfect crispiness without absorbing too much oil.
- Don’t overcrowd the pan when frying the shells; fry in batches for the best results.
- Slice your chicken thinly to ensure it cooks quickly and stays tender.
- Prepare the slaw just before serving to keep it fresh and crunchy.
- For a shortcut, you can use pre-cooked rotisserie chicken, but be sure to toss it in the sauce to infuse flavor.
- If you love this recipe, you might also enjoy my easy homemade cream cheese recipe, which pairs beautifully with so many dishes!
How to Store Copycat Applebee’s Chicken Wonton Tacos
These delicious tacos are best enjoyed fresh to keep the wonton shells crispy. However, if you have leftovers:
- Store the cooked chicken and slaw separately in airtight containers in the refrigerator for up to 3 days.
- Keep the fried wonton shells at room temperature in a sealed container or zip-top bag to maintain crispness for up to 1 day.
- Reheat the chicken gently on the stovetop or microwave, but avoid reheating the shells as they will soften.
- You can also prepare the chicken filling ahead of time and fry the wonton shells just before serving for a fresh crunch.
FAQs
Can I bake the wonton shells instead of frying?
Absolutely! Brush the wonton wrappers lightly with oil, fold into taco shapes on a baking sheet, and bake at 375°F for about 8-10 minutes or until golden and crispy.
What can I use instead of hoisin sauce?
If you don’t have hoisin sauce, a mix of soy sauce and a bit of honey or brown sugar works well as a substitute to maintain that sweet-savory balance.
Can I make this recipe gluten-free?
Yes! Use gluten-free wonton wrappers if available and tamari or gluten-free soy sauce to keep it gluten-free.
How spicy is this recipe?
The crushed red pepper flakes add a mild heat, but you can easily adjust the spice level to your liking or omit them for a milder taste.
Once you try these tasty chicken wonton tacos, you might want to explore other fun appetizer recipes like my crispy parmesan garlic chicken burritos or street corn chicken tostada melts for more flavor-packed meals!
For a sweet finish after your savory taco feast, don’t miss my no-bake orange creamsicle cheesecake — it’s an easy dessert that’s just as delightful!
Enjoy making and sharing these crispy, flavorful tacos with your favorite people. They’re sure to become a new go-to in your recipe rotation!
Don’t forget to follow me on Pinterest for more delicious recipes and kitchen inspiration!
Copycat Applebee's Chicken Wonton Tacos
Ingredients
Equipment
Method
- Step 1: Heat olive oil in a large skillet over medium-high heat until shimmering. Add thinly sliced chicken and cook, stirring occasionally, until edges turn lightly golden.
- Step 2: Add soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger to the skillet. Stir to coat chicken evenly with sauce.
- Step 3: Sprinkle in brown sugar and crushed red pepper flakes if using. Continue cooking until chicken is cooked through and sauce thickens slightly. Remove from heat and set aside.
- Step 4: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F. Using tongs, fold each wonton wrapper in half to form a taco shape and carefully place in hot oil. Fry for 30 to 45 seconds until golden and crisp. Drain on paper towels. Repeat with remaining wrappers.
- Step 5: In a medium bowl, toss shredded coleslaw mix with rice vinegar, honey, soy sauce, and sesame oil until well coated.
- Step 6: To assemble, spoon warm chicken mixture into each crispy wonton shell. Top with dressed slaw and garnish with chopped green onions, cilantro, and sesame seeds if desired. Serve immediately.