Experience the irresistible fusion of crispy textures and bold Asian-inspired flavors with these Copycat Chicken Wonton Tacos. Inspired by the popular dish from Applebee’s, these tacos boast perfectly golden wonton shells filled with a luscious, sweet and savory chicken mix topped with a crunchy, refreshing slaw.
Whether serving them at a casual dinner or as a standout appetizer for your next party, these tacos deliver a perfect balance of flavor and crunch that will keep everyone coming back for more.
- Crispy baked wonton shells offer a delightful crunch that mimics restaurant quality.
- The sweet-savory chicken filling is enhanced with hoisin and soy for rich umami flavor.
- A light, tangy slaw adds freshness and texture, balancing the richness perfectly.
Ingredients
- Chicken breasts: Two finely diced chicken breasts provide the protein base for a juicy, tender filling.
- Hoisin sauce: Adds a sweet, tangy, and umami-packed flavor essential to the chicken’s glaze.
- Sesame oil: Provides a nutty aroma and richness, used both in the chicken and slaw dressings.
- Soy sauce: Adds savory depth and saltiness to both the chicken marinade and slaw dressing.
- Garlic: Two cloves of minced garlic infuse the chicken with aromatic pungency and warmth.
- Fresh ginger: A teaspoon of minced ginger contributes a zesty, slightly spicy note to brighten the filling.
- Coleslaw mix: A bag of shredded cabbage and carrots offers crisp texture and freshness for the topping.
- Green onions: Four thinly sliced green onions provide a fresh, mild onion bite to the slaw.
- Rice vinegar: A splash in the slaw dressing adds a gentle acidity that balances the sweetness.
- Honey: A tablespoon adds natural sweetness to the slaw, bridging flavors smoothly.
- Wonton wrappers: Sixteen wrappers create perfect crispy taco shells with a golden finish.
- Sweet chili sauce: Used as a drizzle for a touch of sweet heat enhancing overall flavor.
- Chopped cilantro: A garnish bringing fresh, citrusy herbal brightness to the tacos.
- Sesame seeds: Sprinkled on top for an added nutty crunch and appealing look.
Instructions
- Prepare the Wonton Taco Shells
Preheat your oven to 375°F and lightly spray the back of a muffin tin with cooking spray to prevent sticking. Carefully drape each wonton wrapper over an inverted muffin cup, forming a taco shell shape. Bake for 5-7 minutes or until the shells are crisp and golden brown, offering a crunchy foundation for the filling.
- Cook the Chicken Filling
Heat 1 tablespoon of sesame oil in a skillet over medium-high heat. Add the finely diced chicken breasts, cooking for 3-4 minutes until they lose their pink color. Stir in hoisin sauce, soy sauce, minced garlic, and fresh ginger, allowing the chicken to become beautifully glazed and infused with sweet and savory Asian flavors over 2-3 more minutes.
- Prepare the Crunchy Slaw
In a large bowl, combine the coleslaw mix with sliced green onions. Whisk together sesame oil, rice vinegar, soy sauce, and honey before pouring over the vegetables. Toss well so each piece is evenly coated, creating a vibrant, fresh contrast to the warm, glazed chicken.
- Assemble the Wonton Tacos
Carefully fill each crisp wonton shell with a generous portion of the savory chicken mixture. Top with the crunchy slaw for added texture and brightness. Finish by drizzling sweet chili sauce over the tacos, and garnish with chopped cilantro and sesame seeds to elevate flavors and presentation.
- Serve Immediately for Maximum Crunch
These tacos are best served fresh to retain their crispness. Serving right away ensures the perfect balance of textures and a delightful eating experience filled with vibrant flavors.
- For extra spice, incorporate sriracha into the chicken or drizzle over the finished tacos.
- Substitute hoisin sauce with teriyaki sauce for a milder, slightly sweeter chicken glaze.
- To keep wonton shells crispy, assemble the tacos just before serving to prevent sogginess.
Storage Tips
Store the chicken filling and slaw separately in airtight containers in the refrigerator for up to 2 days. Keep the baked wonton shells in an airtight container at room temperature to maintain crispness. Assemble tacos just before serving to avoid soggy shells.
Serving Suggestions
Serve these chicken wonton tacos alongside a light Asian cucumber salad or steamed edamame for a complete meal. Pair with a chilled jasmine tea or a sparkling citrus soda for refreshing beverage options.
- Use a sharp knife to finely dice chicken evenly ensuring quick, uniform cooking.
- Don’t overlap wonton wrappers on muffin tins as it prevents proper crisping and shaping.
- Adjust sweetness or acidity in the slaw dressing to your taste for personalized flavor balance.
FAQs
- Can I use chicken thighs instead of breasts?
Yes, chicken thighs are a great substitute for juicier, more flavorful filling. Just dice and cook thoroughly as directed.
- Can I fry the wonton shells instead of baking?
Yes, deep frying works well for extra crisp shells but baking is healthier and less messy.
- Are there vegetarian alternatives for this recipe?
Try using diced tofu or cooked mushrooms with the same seasoning for a tasty vegetarian option.
- How do I prevent the wonton shells from becoming soggy?
Assemble the tacos just before serving and avoid adding wet ingredients to the shells too early.
- Can I prepare the filling in advance?
Absolutely, the chicken filling can be made a day ahead and reheated gently on the stove before assembling.
- What can I substitute for hoisin sauce?
Teriyaki sauce provides a milder alternative, or a mix of soy sauce and honey can mimic the flavor.
- How spicy are these tacos?
They have a mild spice level, but you can add sriracha or chili flakes for more heat.
Chicken Wonton Tacos
Equipment
- 1 muffin tin for shaping wonton shells
- 1 skillet for cooking chicken
- 1 mixing bowl for preparing slaw
Ingredients
- 2 chicken breasts finely diced
- 2 tablespoons hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger
- 1 bag coleslaw mix
- 4 green onions thinly sliced
- 1 tablespoon sesame oil for slaw
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce for slaw
- 1 tablespoon honey
- 16 wonton wrappers
- Sweet chili sauce for serving
- Chopped cilantro for garnish
- Sesame seeds for garnish
Instructions
- Preheat oven to 375°F and lightly spray the back of a muffin tin with cooking spray.
- Drape wonton wrappers over inverted muffin cups to form taco shells and bake 5-7 minutes until crisp and golden.
- Heat 1 tablespoon sesame oil in a skillet over medium-high heat and cook diced chicken for 3-4 minutes until no longer pink.
- Add hoisin sauce, soy sauce, minced garlic, and ginger to the chicken and cook for another 2-3 minutes until glazed.
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until well coated.
- Fill crispy wonton shells with the glazed chicken, top with slaw, drizzle with sweet chili sauce, and garnish with chopped cilantro and sesame seeds.
- Serve immediately to maintain the shells’ crunch.
Notes
- Add sriracha for a spicy kick.
- Substitute teriyaki sauce for a milder flavor.
- Fill shells just before serving to keep them crisp.
