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Copycat Applebee's Chicken Wonton Tacos

Crispy, golden wonton shells filled with savory chicken and fresh tangy slaw—an easy, flavorful recipe perfect for weeknights or sharing with friends.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Asian-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breasts thinly sliced
  • 1 tbsp olive oil for sautéing the chicken
  • 1 tbsp soy sauce adds savory depth
  • 1 tbsp hoisin sauce for sweet and tangy flavor
  • 1 tsp sesame oil for nuttiness
  • 1 tsp minced garlic fresh aromatics
  • 1/2 tsp grated fresh ginger fresh aromatics
  • 1 tbsp brown sugar balances savory and sweet
  • 1/4 tsp crushed red pepper flakes optional, for subtle kick
For the Wonton Shells
  • 12 count wonton wrappers to fry into crispy taco shells
  • vegetable oil for frying, about 2 inches deep
For the Slaw
  • 1 cup shredded coleslaw mix fresh crunch
  • 2 tbsp rice vinegar for tangy sweetness
  • 1 tbsp honey for tangy sweetness
  • 1 tsp soy sauce for slaw dressing
  • 1/2 tsp sesame oil for slaw dressing
For Garnish
  • 1/4 cup chopped green onions
  • 1 tbsp chopped fresh cilantro
  • 1 tsp sesame seeds optional, for garnish

Equipment

  • Large Skillet
  • Deep Skillet or Pot for Frying
  • Tongs
  • medium bowl

Method
 

  1. 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.
  2. Step 2: Add soy sauce, hoisin sauce, sesame oil, minced garlic, and grated ginger to the skillet. Stir to coat chicken evenly with sauce.
  3. 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.
  4. 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.
  5. Step 5: In a medium bowl, toss shredded coleslaw mix with rice vinegar, honey, soy sauce, and sesame oil until well coated.
  6. 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.

Notes

These tacos are best enjoyed fresh to keep shells crispy. Store chicken and slaw separately in airtight containers in the fridge up to 3 days. Keep fried shells at room temperature in a sealed container for up to 1 day. Reheat chicken gently; avoid reheating shells to maintain crunch.