Print

Crispy Copycat Applebee’s Chicken Wonton Tacos Recipe with Easy Asian Slaw

crispy chicken wonton tacos - featured image
Print Recipe

These crispy chicken wonton tacos feature juicy, marinated chicken wrapped in wontons and fried to golden perfection, topped with a fresh and tangy Asian slaw with a zingy homemade dressing. A quick and easy recipe perfect for entertaining or a flavorful weeknight meal.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 2 tablespoons soy sauce
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon sesame oil (optional)
  • 1 teaspoon honey
  • 1 cup all-purpose flour
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • 20–24 wonton wrappers
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1/4 cup chopped fresh cilantro (optional)
  • 1/4 cup rice vinegar
  • 1 tablespoon soy sauce
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon grated ginger
  • Salt and freshly ground black pepper, to taste
  • Thinly sliced green onions (for garnish)
  • Sesame seeds (for garnish)
  • Optional drizzle of sriracha mayo (for a spicy kick)

Instructions

  1. Marinate the chicken: In a medium bowl, combine soy sauce, grated ginger, minced garlic, sesame oil, and honey. Add chicken pieces and toss to coat evenly. Let sit for at least 10 minutes or up to 1 hour in the fridge.
  2. Prepare the Asian slaw: In a large bowl, toss shredded green and red cabbage, carrot, and cilantro if using. In a small bowl, whisk rice vinegar, soy sauce, honey, sesame oil, grated ginger, salt, and pepper. Pour dressing over the slaw and toss to combine. Set aside.
  3. Make the wonton batter: Mix all-purpose flour, cold water, and salt in a bowl until smooth and slightly thick but pourable.
  4. Assemble the wonton tacos: Lay a wonton wrapper on a clean surface. Place about 1 tablespoon of marinated chicken in the center. Bring two opposite corners together to form a taco shape, pinching edges firmly. Dip sealed edges briefly into batter to glue if needed. Repeat with remaining wrappers and chicken.
  5. Fry the wontons: Heat about 2 inches of oil in a deep frying pan or wok to 350°F (175°C). Fry a few wonton tacos at a time until golden brown and crispy, about 2-3 minutes per side. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels or wire rack.
  6. Assemble and garnish: Spoon Asian slaw generously onto each crispy wonton taco. Sprinkle with sliced green onions, toasted sesame seeds, and drizzle with sriracha mayo if desired.

Notes

Keep oil temperature steady at 350°F for crispy, non-greasy wontons. Do not overfill wontons to prevent bursting. Keep fried wontons warm in a low oven to avoid sogginess. If batter thickens, add cold water to loosen. For gluten-free, use rice flour and gluten-free soy sauce. For dairy-free/paleo, use almond flour and coconut aminos. Leftovers lose crunch quickly; reheat in toaster oven or air fryer.

Nutrition

Keywords: chicken wonton tacos, crispy chicken tacos, Asian slaw, copycat Applebee's recipe, fried wontons, quick dinner, easy appetizer

Find it online: https://prismtaste.com/crispy-copycat-applebees-chicken-wonton-tacos-recipe-with-easy-asian-slaw/