why make this recipe
This recipe gives you crunchy, tasty tacos in a small, fun bite. The flavors are sweet, savory, and a little spicy. It cooks fast and works for a weeknight meal, a party snack, or an easy lunch.
introduction
Crispy Chicken Wonton Tacos pair cooked chicken with a fresh slaw inside fried wonton shells. The filling uses teriyaki, garlic, and ginger for taste. The slaw adds crunch and a light tang. Top with sweet chili, sesame seeds, and cilantro for color and flavor.
how to make Crispy Chicken Wonton Tacos
- Marinate the sliced chicken in teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and grated ginger for 10 minutes.
- Heat a skillet over medium heat. Add the marinated chicken and cook 5–7 minutes until done. Stir so it cooks evenly.
- Make the slaw: in a bowl, toss the coleslaw mix, green onions, rice vinegar, honey, and the remaining 1/2 tbsp sesame oil. Mix well.
- Heat oil for frying in a pan. Fry each wonton wrapper for 20–30 seconds per side until crispy and golden. Drain on paper towels.
- Fill each fried wonton with a bit of cooked chicken and a spoonful of slaw. Drizzle with sweet chili sauce.
- Garnish with sesame seeds and chopped cilantro. Serve right away.
Ingredients :
- 2 boneless, skinless chicken breasts, thinly sliced
- 1/4 cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 cups coleslaw mix (cabbage and carrots)
- 2 green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
- 12 wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Directions :
- Marinate chicken with teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and ginger for 10 minutes.
- Cook chicken in a skillet over medium heat until done, about 5-7 minutes.
- Toss coleslaw mix, green onions, rice vinegar, honey, and remaining sesame oil in a bowl.
- Lightly fry wonton wrappers in oil for 20-30 seconds per side until crispy.
- Fill each wonton with chicken, coleslaw, and drizzle with sweet chili sauce.
- Garnish with sesame seeds and cilantro.
how to serve Crispy Chicken Wonton Tacos
Serve them hot so the wonton shells stay crispy. Place tacos on a plate with extra sweet chili sauce on the side. They work as an appetizer, snack, or a main if you serve more per person.
how to store Crispy Chicken Wonton Tacos
Store leftover components separately. Keep cooked chicken and slaw in airtight containers in the fridge for up to 3 days. Store fried wonton shells at room temperature in a dry, airtight container for up to 1 day to keep them crisp. Reassemble before serving.
tips to make Crispy Chicken Wonton Tacos
- Dry the wonton wrappers well before frying to avoid splatter.
- Do not overcrowd the skillet when cooking chicken. Cook in a single layer.
- Make the slaw just before serving so it stays crisp.
- Use a thermometer to ensure chicken reaches 165°F (74°C) if you want to be sure.
- If you want less oil, bake the wontons at 400°F (200°C) for 6–8 minutes, flipping once.
variation (if any)
- Make them spicy by adding a little sriracha to the sweet chili sauce.
- Use shrimp or tofu instead of chicken.
- Add sliced avocado or pickled jalapeños for extra flavor.
FAQs
Q: Can I bake the wonton shells instead of frying?
A: Yes. Brush them with a little oil and bake at 400°F (200°C) for 6–8 minutes until golden.
Q: How long can I keep the cooked chicken?
A: Store cooked chicken in the fridge for up to 3 days in an airtight container.
Q: Can I use store-bought slaw dressing?
A: Yes. Use any light dressing you like, but avoid very wet dressings that make the slaw soggy.
Q: Can I make these gluten-free?
A: Use gluten-free soy sauce and gluten-free wonton wrappers or make shells from gluten-free wrappers.
Q: Are these good for parties?
A: Yes. Make chicken and slaw ahead and fry or bake wontons just before serving.
Conclusion
This recipe is a quick and crunchy option for snacks and meals, and many cooks share similar ideas online, like the copycat version on Chicken Wonton Tacos (Applebee’s Copycat!) – The Slow Roasted Italian. You can find another clear recipe and step photos at Crispy Chicken Wonton Tacos – My Organized Chaos. For a look at the original restaurant version, see the menu listing at Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery. A home cook’s review and tips appear at Applebee’s Chicken Wonton Tacos – The Girl on Bloor. If you want another full recipe layout and reviews, check Chicken Wonton Tacos Recipe.
Crispy Chicken Wonton Tacos
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts, thinly sliced
- ¼ cup teriyaki sauce
- 1 tbsp sesame oil (divided)
- 1 tbsp low-sodium soy sauce
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Slaw
- 2 cups coleslaw mix (cabbage and carrots)
- 2 pieces green onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp honey
For the Wontons
- 12 pieces wonton wrappers
- 2 tbsp sweet chili sauce
- 1 tsp sesame seeds
- 2 tbsp chopped cilantro
Instructions
Preparation
- Marinate the sliced chicken in teriyaki sauce, 1/2 tbsp sesame oil, soy sauce, garlic, and grated ginger for 10 minutes.
- Make the slaw by tossing the coleslaw mix, green onions, rice vinegar, honey, and the remaining 1/2 tbsp sesame oil in a bowl.
Cooking
- Heat a skillet over medium heat. Add the marinated chicken and cook for 5–7 minutes until done, stirring to cook evenly.
- Heat oil for frying in a pan. Fry each wonton wrapper for 20–30 seconds per side until crispy and golden. Drain on paper towels.
- Fill each fried wonton with a bit of cooked chicken and a spoonful of slaw. Drizzle with sweet chili sauce.
- Garnish with sesame seeds and chopped cilantro. Serve right away.