Applebee’s Chicken Wonton Tacos Copycat Recipe

These Applebee’s chicken wonton tacos are one of those appetizers that always disappear faster than anything else on the table. If you want the crispy wonton shells, the sticky-sweet Asian-style chicken, and that cool slaw on top without leaving the house, this is the recipe to make tonight.

It comes together in about 30 minutes, and the ingredient list is short enough that you probably have half of it already.

Why I Love This Recipe

The wonton shells shatter when you bite into them, and that crunch against the juicy, saucy chicken is what keeps pulling me back to this one.

The slaw adds a cool, lightly acidic contrast that cuts through the richness of the glaze. It earns its place.

This is the version I keep coming back to on busy weeknights. It looks like you put in a lot more effort than you actually did.

Recipe Ingredients

• 12 wonton wrappers – Square wrappers work best; find them in the refrigerated section near tofu
• 1 lb boneless skinless chicken breast – Cut into small cubes; thighs work too and stay juicier
• 3 tbsp soy sauce – Low-sodium is fine here
• 2 tbsp hoisin sauce – Adds that deep, slightly sweet backbone to the glaze
• 1 tbsp rice vinegar – Keeps the glaze from being one-note sweet
• 1 tsp sesame oil – Add at the end; a little goes a long way
• 1 tbsp honey – Thickens the glaze and gives it a bit of caramelized color
• 2 cloves garlic, minced – Fresh cloves, not powder
• 1 tsp fresh ginger, grated – Grated on a microplane; skip the jarred stuff if you can
• 1 cup coleslaw mix – Pre-shredded cabbage and carrot mix from a bag is perfectly fine
• 2 tbsp mayonnaise – Full-fat gives the slaw body
• 1 tsp rice vinegar – For the slaw dressing; this is separate from the glaze vinegar above
• 1 tsp sriracha – Adjustable for heat; adds a slow warmth to the slaw
• 2 tbsp neutral oil – Vegetable or canola, for cooking the chicken and frying the shells
• 2 green onions, sliced thin – For garnish
• 1 tsp sesame seeds – Toasted, for garnish

Variations / Substitutions

• Ground chicken or turkey – Both work well and cook even faster than cubed breast; the texture is a little softer but it clings to the glaze nicely.
• Tamari instead of soy sauce – Makes the whole recipe gluten-free if you also use rice paper instead of wonton wrappers.
• Maple syrup instead of honey – The flavor is slightly earthier but the glaze still thickens the same way.
• Add chili garlic sauce instead of sriracha – You get more garlic heat and a little more texture in the slaw.
• Vegan swap – Use crispy baked tofu in place of the chicken and swap the mayo for a vegan version; the glaze is already plant-based.
• Lime juice instead of rice vinegar in the slaw – Gives the slaw a brighter, fresher edge.

If you enjoy this kind of glazed chicken on a crispy base, you might also like a Panda Express Honey Sesame Chicken Copycat Recipe.

How To Make Chicken Wonton Tacos

Step 1: Fry the Wonton Shells

Pour the 2 tbsp neutral oil into a small skillet over medium heat and let it come up to temperature for about 1 minute. Fold each wonton wrapper loosely in half, then drape it over the handle of a wooden spoon or the edge of a small pan so it holds a taco shape. Fry 2 at a time for about 1 to 2 minutes per side, until they are golden and hold their shape on their own.

Transfer the shells to a paper towel-lined plate. They firm up more as they cool, so do not panic if they feel slightly soft right out of the oil.

Step 2: Dress the Slaw

While the shells cool, combine the 1 cup coleslaw mix, 2 tbsp mayonnaise, 1 tsp rice vinegar, and 1 tsp sriracha in a small bowl. Stir until everything is evenly coated. Taste it and adjust the sriracha up or down depending on how much heat you want.

The slaw should be creamy but not soggy. If it looks too dry, add a tiny splash more mayo. Cover and set it in the fridge while you cook the chicken.

Step 3: Sear the Chicken

Heat the same skillet over medium-high heat. Add the 1 lb cubed chicken breast in a single layer and let it cook undisturbed for 3 minutes, until the underside is golden. Stir and cook another 2 to 3 minutes, until the chicken is cooked through with no pink remaining.

Add the 2 cloves minced garlic and 1 tsp grated ginger directly to the pan with the chicken and cook for 30 seconds, stirring constantly. You want them fragrant, not brown.

Step 4: Glaze the Chicken

Pour in the 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Stir everything together and let it bubble over medium heat for 2 to 3 minutes, until the sauce thickens and clings to the chicken. Remove the pan from the heat and stir in the 1 tsp sesame oil.

The glaze should look shiny and sticky at this point. If it seems thin, give it another 30 to 60 seconds on the heat.

Step 5: Fill and Garnish the Tacos

Spoon the glazed chicken into the 12 fried wonton shells, then top each one with a small spoonful of the slaw. Finish with the sliced 2 green onions and a pinch of the 1 tsp sesame seeds over the top. Arrange them on a serving plate and bring them straight to the table.

Recipe Tips

• Fry the shells fresh. Wonton shells lose their crunch within about 20 minutes of frying. Fry them right before you plan to serve, not at the start of your prep.
• Cut the chicken small. Cubes around 1/2 inch fill the taco shells more evenly and cook faster. Bigger chunks tend to slide out when someone tries to eat them.
• Watch the glaze closely. Hoisin and honey both burn quickly. Once the sauce starts bubbling, stay at the pan and keep stirring. Two to 3 minutes is all it needs.
• Make the slaw ahead. You can mix the slaw dressing and toss it with the coleslaw up to 4 hours ahead. It actually tastes better after sitting for 30 minutes because the cabbage softens slightly.

Cook times by wonton shell batch size (using a standard 8-inch skillet at medium heat):

How To Store

• Refrigerate – Store the chicken and slaw separately in airtight containers for up to 3 days. Keep the wonton shells in a zip-lock bag at room temperature; they stay reasonably crisp for about 1 day.
• Reheating – Reheat the chicken in a skillet over medium heat for 2 to 3 minutes with a tiny splash of water to loosen the glaze. The microwave works in a pinch but the glaze can get gummy.

What To Serve With Chicken Wonton Tacos

A simple cucumber salad dressed with rice vinegar and sesame oil works well alongside these because the cool, clean flavor gives your palate a break between bites of the rich glaze. Steamed edamame with flaky salt is another good option since it is light enough not to compete with the tacos. If you want something more filling, plain jasmine rice is a good base for any extra glazed chicken that does not fit into the shells.

Frequently Asked Questions

Can I bake the wonton shells instead of frying them?

Yes. Brush them with a little oil, drape them over the rack in your oven, and bake at 375°F (190°C) for 5 to 7 minutes. They will not be quite as shatteringly crisp as fried, but they hold up well.

Can I use rotisserie chicken to save time?

Yes, it works. Shred about 2 cups and warm it in the skillet with the garlic and ginger for 1 minute before adding the glaze ingredients. The total cook time drops to about 5 minutes.

Can I make these ahead for a party?

Fry the shells and cook the chicken up to a few hours in advance, but keep everything separate and assemble right before serving. Pre-filled tacos go soggy fast.

Do I need a deep fryer for the shells?

No. A few tablespoons of oil in a regular skillet is enough. You are shaping and shallow-frying, not submerging them.

Applebee’s Chicken Wonton Tacos Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 12 wonton wrappers
• 1 lb boneless skinless chicken breast, cut into small cubes
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar (for the glaze)
• 1 tsp sesame oil
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• 1 cup coleslaw mix
• 2 tbsp mayonnaise
• 1 tsp rice vinegar (for the slaw)
• 1 tsp sriracha
• 2 tbsp neutral oil
• 2 green onions, sliced thin
• 1 tsp sesame seeds

Method

 

1. Heat 2 tbsp neutral oil in a small skillet over medium heat. Fold each wonton wrapper in half and fry 2 at a time for 1 to 2 minutes per side until golden. Drain on a paper towel-lined plate.
2. Combine 1 cup coleslaw mix, 2 tbsp mayonnaise, 1 tsp rice vinegar, and 1 tsp sriracha in a small bowl. Stir to coat and refrigerate until needed.
3. In the same skillet over medium-high heat, cook the 1 lb cubed chicken for 3 minutes undisturbed, then stir and cook another 2 to 3 minutes until cooked through. Add 2 cloves minced garlic and 1 tsp grated ginger and cook for 30 seconds.
4. Add 3 tbsp soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tbsp honey. Stir and bubble over medium heat for 2 to 3 minutes until the glaze is thick and sticky. Remove from heat and stir in 1 tsp sesame oil.
5. Fill each wonton shell with glazed chicken, top with slaw, and finish with sliced green onions and sesame seeds. Arrange on a serving plate.

Notes

These are best eaten within about 15 minutes of assembling, so try to time the shell frying close to when you plan to serve. The glaze recipe makes enough to coat the chicken generously; if you want extra for dipping, double the glaze ingredients and keep half warm on the side.