There is something incredibly addictive about the iconic Applebee’s Chicken Wonton Tacos. The perfect harmony of warm, savory teriyaki chicken against a vibrant, crunchy slaw makes this restaurant appetizer an absolute crowd-pleaser.
Our meticulously tested recipe helps you recreate that exact culinary magic right in your own kitchen. We capture the essence of those crispy fried V-shaped wonton wrapper taco shells holding finely diced, glossy teriyaki-glazed grilled chicken.
By making these Applebee’s Chicken Wonton Tacos at home, you control the quality of the ingredients and the freshness of the fry. Get ready to impress your family and guests with a picture-perfect platter of these mouth-watering, bite-sized delights.
A stunning drizzle of sweet chili sauce and fresh cilantro elevates these tacos to restaurant-quality perfection.
Why You Will Obsess Over These Crispy Asian-Inspired Tacos
Unmatched Textural Contrast: The shatteringly crisp wonton shell perfectly balances the tender, juicy grilled chicken and the crisp bite of fresh cabbage.
Visually Stunning Presentation: Glossy orange sweet chili sauce and toasted white sesame seeds create a restaurant-quality aesthetic on a bright white ceramic plate.
Crowd-Pleasing Flavor Profile: The sweet and savory teriyaki glaze pairs flawlessly with the bright, vibrant crunch of the fresh Asian slaw.
Fun and Interactive: These handheld appetizers are perfect for game days, dinner parties, or casual weekend snacking.
Blueprint Ingredients for the Ultimate Teriyaki Wonton Tacos
To achieve the exact visual and flavor profile of the famous appetizer, every ingredient plays a vital role. Here is what you need to build the ultimate Applebee’s Chicken Wonton Tacos.
Boneless Skinless Chicken Breasts: You need 1 lb (450g) of chicken to create the generous base filling. Lean breast meat absorbs the teriyaki marinade beautifully while remaining tender when grilled.
Thick Teriyaki Sauce: Grab 1/2 cup (120ml) of high-quality, glossy teriyaki sauce for glazing the chicken. This creates the sticky, caramelized exterior that visually defines the dish.
Square Wonton Wrappers: You will need 12 standard wonton wrappers to form your taco shells. Frying these transforms them into the crispy, blistered V-shapes characteristic of the recipe.
Frying Oil (Canola or Peanut): Prepare 2 cups (480ml) of neutral, high-smoke-point oil. This invisible but crucial ingredient ensures the shells fry cleanly without tasting greasy.
Shredded Green and Red Cabbage: Use 1 cup (100g) of green cabbage and 1/2 cup (50g) of red cabbage. This vibrant crunchy Asian slaw mixture provides a stunning color contrast against the chicken.
Julienned Carrots: Add 1/2 cup (50g) of finely julienned carrots to the slaw. They offer a sweet, earthy crunch that complements the savory glaze.
Rice Vinegar & Sesame Oil: Toss the slaw in 1 tbsp (15ml) of rice vinegar and 1 tsp (5ml) of toasted sesame oil. This lightly pickles the vegetables to cut through the richness of the fried wonton.
Sweet Chili Sauce: You need 1/4 cup (60ml) of glossy orange sweet chili sauce for the final drizzle. It adds a sticky, sweet heat that ties the whole appetizer together.
Toasted White Sesame Seeds & Fresh Cilantro: Use 1 tbsp (9g) of sesame seeds and a handful of small fresh cilantro leaves. These garnishes provide the final, photo-ready culinary polish.
Essential Equipment for Frying V-Shaped Shells
Crafting the perfect Applebee’s Chicken Wonton Tacos requires a few specific tools. You will need a heavy-bottomed skillet or Dutch oven to maintain a consistent oil temperature for frying.
A pair of metal kitchen tongs is absolutely critical for holding the wonton wrappers in their iconic V-shape while they crisp up in the hot oil. Finally, a wire cooling rack set over a baking sheet is necessary to drain excess oil, ensuring the shells remain shatteringly crisp.
Perfectly fried, blistered wonton shells hold tender, teriyaki-glazed chicken and crunchy slaw.
Master the Method: Crafting Your Applebee’s Chicken Wonton Tacos
Prepping the Vibrant Crunchy Slaw
In a medium mixing bowl, combine the shredded green cabbage, shredded red cabbage, and julienned carrots. Drizzle the mixture with the rice vinegar and toasted sesame oil, along with a pinch of salt.
Toss everything thoroughly until the vegetables are lightly coated and vibrant. Place the slaw in the refrigerator to chill and marinate while you prepare the remaining components.
Frying the Crispy Wonton Taco Shells
Heat your canola oil in a deep skillet to 350°F (175°C). Carefully lower a wonton wrapper into the oil, immediately folding it in half using your metal tongs to create a V-shaped taco shell.
Hold the shell slightly open with the tongs and fry for 30 to 45 seconds until it develops a deep, golden-brown blistered crust. Transfer the crispy fried wonton wrapper shells to your wire cooling rack and repeat the process.
Grilling the Glossy Teriyaki Chicken
Heat a cast-iron skillet or grill pan over medium-high heat with a splash of oil. Sear the chicken breasts for 5-6 minutes per side until fully cooked (165°F or 74°C internal temperature).
Remove the chicken to a cutting board, let it rest, and chop it into finely diced pieces. Toss the warm, diced chicken in a bowl with your teriyaki sauce until every piece is generously glazed and highly glossy.
Assembling the Appetizer Masterpiece
Stand three of your crispy wonton shells upright on a clean, white ceramic plate. Spoon a generous base filling of the warm, teriyaki-glazed grilled chicken into the bottom of each shell.
Top the chicken tightly with a healthy pinch of your chilled, vibrant crunchy Asian slaw. Finish by garnishing the tacos with a stunning drizzle of glossy orange sweet chili sauce, a sprinkle of toasted white sesame seeds, and small leaves of fresh green cilantro.
Chef’s Tricks for Flawless Handheld Appetizers
Oil Temperature is Key: If your oil is too cold, the wonton wrappers will soak up grease. If it’s too hot, they will burn before holding their shape. Keep it steady at 350°F (175°C).
Dab the Wrappers: If your wonton wrappers have excess cornstarch on the outside, brush it off before frying to prevent the oil from getting cloudy.
Dice the Chicken Finely: Wonton shells are delicate. Large chunks of chicken will break the shells, so ensure your meat is finely diced for easy eating.
Don’t Dress the Slaw Too Early: While a quick 15-minute marinate is great, leaving the cabbage in vinegar for hours will make it soggy and ruin the crunchy texture.
Keeping Your Leftover Wonton Tacos Crispy
If you have leftover Applebee’s Chicken Wonton Tacos, store the components separately. The assembled tacos will become soggy if kept in the refrigerator.
Store the teriyaki chicken and the undressed slaw mix in separate airtight containers in the fridge for up to 3 days. Keep the fried wonton shells in a paper-towel-lined container at room temperature, and briefly crisp them up in a 300°F (150°C) oven for 3-4 minutes before assembling fresh.
Perfect Pairings for an Asian-Inspired Feast
Turn these amazing appetizers into a complete restaurant-style feast by pairing them with complementary dishes. They taste incredible alongside some crispy Thai chicken bites for a fun, appetizer-heavy dinner.
Yes, for a healthier alternative, you can lightly spray the wonton wrappers with oil, drape them over the edges of a baking dish to form a V-shape, and bake at 375°F (190°C) for 5-8 minutes until golden and crispy.
To keep the shells shatteringly crisp, do not assemble the tacos until right before serving. Serve the hot chicken and chilled slaw in the freshly fried shells immediately.
A thick, glossy teriyaki sauce or glaze works best. Thin marinades will make the diced chicken too watery and threaten the structural integrity of the delicate wonton shell.
Absolutely! You can finely dice plain rotisserie chicken breast and warm it up in a skillet with the teriyaki glaze. It saves time and still yields fantastic flavor.
Recreate the iconic Applebee's Chicken Wonton Tacos at home! This recipe features perfectly crispy fried wonton shells, tender teriyaki-glazed grilled chicken, and a vibrant, crunchy Asian slaw drizzled with sweet chili sauce.
In a medium bowl, combine the shredded green cabbage, red cabbage, and julienned carrots. Drizzle with rice vinegar and sesame oil. Toss well and refrigerate.
Heat canola oil to 350°F (175°C) in a deep skillet. Lower one wonton wrapper into the oil and immediately fold it into a V-shape using metal tongs. Fry for 30-45 seconds until golden and blistered. Transfer to a wire rack to drain.
Grill or sear the chicken breasts in a hot skillet for 5-6 minutes per side until fully cooked (165°F/74°C). Let rest, then finely dice the chicken.
Toss the warm, diced chicken with the teriyaki sauce until thoroughly coated and glossy.
Stand the crispy wonton shells upright. Fill the base with the teriyaki-glazed chicken. Top tightly with the chilled Asian slaw.
Drizzle the assembled tacos with sweet chili sauce, and sprinkle generously with toasted sesame seeds and fresh cilantro leaves. Serve immediately.
Nutrition
Calories: 310kcalProtein: 24gFat: 12gFiber: 3g
Notes
Tip 1: Make sure to keep the oil temperature steady at 350°F (175°C). Too hot, and the wontons will burn; too cold, and they will become greasy. Tip 2: Do not dress the slaw too early, or the cabbage will lose its signature crunch.
We hope you love making these phenomenal Applebee’s Chicken Wonton Tacos as much as we loved developing the recipe for you! The contrast of that glossy teriyaki chicken with the crisp wonton shell is truly unforgettable.
If you made this dish, please leave a star rating and comment below to let us know how your crispy Asian slaw turned out. Don’t forget to sign up for our newsletter for more copycat restaurant recipes, and pin this recipe to Pinterest to save it for your next party!
Recreate the iconic Applebee's Chicken Wonton Tacos at home! Crispy, savory, and bursting with Asian-inspired flavors.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
