Time to Asianfy the taco, and this recipe is taking inspiration from Applebee’s Chicken Wonton Tacos! They are sweet, savory and very crunchy! I found them to be really easy to make, and can be done in 30 minutes or less! Now as someone who appreciates a restaurant who offers lots of appetizer options, this is the perfect dish to bring out for a party.
In the sauce pan, combine all sauce ingredients on medium to low heat. Whisk well and let the sauce slowly bubble. The sugar from the pineapple juice with lightly thicken the sauce. Adding the cornstarch with give this a nice glaze.
Take your chicken breast and finely dice into small pieces. You want pieces that are no larger than half an inch thick because otherwise they will be too large for the wonton shell. Season with salt, pepper, and garlic powder. In a pan on medium high heat, sauté your chicken for 5 minutes.
Slowly pour in your sauce and let the chicken get coated well in the sauce and finish cooking. Then set aside to cool.
I prefolded my wonton wrappers and fried. You can also use tongs to carefully hold their shape as they fry. This is a bit trickier but I tend to prefer a fried wonton over baked. However there is not really a huge different. If you want to go the hands off method, spray each with cooking spray and fold over the edges of a baking dish. Bake at 400 until they are crispy and golden brown.
Lastly for the sesame slaw, add your chopped cabbage together with the dressing. Toss well. For the dressing mix mayonnaise with sesame oil, ginger paste
Finally, add your chicken filling into the wonton shell. Top with your slaw and garnish with green onion and sesame seeds.
Copycat Applebee’s Sweet Chili Chicken Tacos
Equipment
- Saucepan
- Frying Pan
- Tongs
- Mixing Bowls
- Whisk
- Baking Dish
Ingredients
Sweet Chili Sauce:
- 4 tbsp pineapple juice canned or fresh
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tbsp rice wine vinegar
- 1 tsp red pepper flakes
- 1 tsp cornstarch
Chicken:
- 1 boneless skinless chicken breast (diced into small pieces)
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp olive oil
Wonton Shells:
- 8 wonton wrappers
- 1 cup frying oil or cooking spray for baking
Sesame Slaw:
- 1 cup slaw mix cabbage and carrots
- 2 tbsp mayonnaise
- ½ tsp sesame oil
- ½ tsp ginger paste
- ½ tsp soy sauce
Garnishes (Optional):
- 1 green onion chopped
- 1 tsp sesame seeds
Instructions
1️⃣ Prepare the Sweet Chili Sauce
- In a saucepan over medium-low heat, whisk together pineapple juice, soy sauce, ketchup, rice wine vinegar, and red pepper flakes. Let it slowly bubble, then add cornstarch and stir until slightly thickened.
2️⃣ Cook the Chicken
- Dice the chicken breast into small, bite-sized pieces (no larger than ½ inch). Season with salt, pepper, and garlic powder. Heat olive oil in a pan over medium-high heat and sauté the chicken for 5 minutes until golden.
3️⃣ Coat the Chicken in Sauce
- Slowly pour in the sweet chili sauce and toss the chicken until fully coated. Let it cook for another 1-2 minutes, then remove from heat and set aside.
4️⃣ Fry or Bake the Wonton Shells
- Frying method: Pre-fold the wonton wrappers and fry in hot oil until crispy, about 30 seconds per side. Drain on paper towels.
- Baking method: Lightly spray wonton wrappers with cooking spray, fold over the edges of a baking dish, and bake at 400°F (200°C) for 8-10 minutes until golden brown.
5️⃣ Make the Sesame Slaw
- In a bowl, toss the slaw mix with mayonnaise, sesame oil, ginger paste, and soy sauce. Mix well to coat evenly.
6️⃣ Assemble the Tacos
- Fill each crispy wonton shell with sweet chili chicken. Top with sesame slaw, then garnish with green onions and sesame seeds. Serve immediately and enjoy!
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