Description
Applebee’s Chicken Wonton Tacos combine tender, marinated chicken sautéed to caramelized perfection, nestled in crispy baked wonton shells, and topped with fresh coleslaw, cilantro, and toasted sesame seeds. This appetizer offers a delightful blend of savory, tangy, and crunchy textures perfect for any gathering.
Ingredients
Scale
For the Chicken Marinade and Filling
- 2 boneless, skinless chicken breasts, diced
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon sesame oil
- 1 tablespoon vegetable oil (for cooking)
For Garnish and Assembly
- 1 cup coleslaw mix
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon sesame seeds, toasted
- 12 square wonton wrappers
Instructions
- Marinate the Chicken: In a medium bowl, combine soy sauce, hoisin sauce, minced garlic, grated ginger, and sesame oil. Add the diced chicken and toss to coat thoroughly. Let it marinate for 20 minutes to absorb the flavors deeply.
- Sauté the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until fully cooked through and caramelized on the edges, about 5-7 minutes.
- Prepare Wonton Shells: Preheat your oven to 375°F (190°C). Shape each wonton wrapper into a taco shell form by pressing them into a muffin tin or taco rack. Bake in the oven for 6-8 minutes or until the shells turn golden brown and crisp.
- Assemble the Tacos: Carefully fill each baked wonton shell with the sautéed chicken. Top with a generous amount of coleslaw mix, sprinkle chopped fresh cilantro, and finish with toasted sesame seeds for added crunch and flavor.
- Serve: Serve the Chicken Wonton Tacos immediately while the shells remain warm and crispy for the best texture and taste experience.
Notes
- If you prefer a spicier version, add a dash of sriracha or chili flakes to the marinade.
- To make the wonton shells ahead, bake and store them in an airtight container to maintain crispness before filling.
- Substitute coleslaw mix with shredded red cabbage and carrots for a fresh crunchy topping.
- For extra crunch, lightly toast the sesame seeds in a dry skillet before sprinkling.
- Use gluten-free soy sauce to make this recipe gluten-free if needed.
