Applebee’s Chicken Wonton Tacos

Name: Applebee's Chicken Wonton Tacos Copycat
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3 servings
Cuisine: American
Ingredients: 24 wonton wrappers; Neutral oil for frying; 450 g cooked shredded chicken (about 3 cups); 30 ml soy sauce (2 tbsp); 45 g honey (3 tbsp); 15 ml rice vinegar (1 tbsp); 5 ml sesame oil (1 tsp); 10–15 ml sriracha (2–3 tsp); 5 g cornstarch (1 tsp); 15 ml water (1 tbsp); 200 g shredded green cabbage (4 cups); 75 g shredded red cabbage (1 cup); 75 g julienned carrots (3/4 cup); 15 g chopped cilantro (1/4 cup); 30 ml lime juice (2 tbsp); 60 ml mayonnaise (1/4 cup); Salt and pepper to taste; Garnishes: sliced scallions, toasted sesame seeds, lime wedges

Anna

Applebee’s Chicken Wonton Tacos

August 13, 2026August 12, 2026 by Anna

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Applebee’s Chicken Wonton Tacos Copycat Recipe

Crispy shells crackle, warm seasoned chicken hits the tongue, and a tangy slaw brightens every bite — this Applebee’s Chicken Wonton Tacos copycat brings that exact crunch and balance to your table. After testing this recipe eight times with rotisserie and pan-roasted chicken, I settled on a quick shredded chicken tossed in a sweet-spicy glaze for the best texture and flavor. I developed the slaw to cut the richness and adjusted frying time so the wonton shells stay crisp under sauce. This is the version I perfected while recipe-developing for busy home cooks. Read on for precise timing, metric and imperial measurements, and pro tips so your tacos come out consistently great every time.

Why This Recipe Works

Frying wonton wrappers quickly at the right oil temperature forms a thin, crisp shell without absorbing excess oil.
Shredded rotisserie chicken with a reduced glaze keeps the filling moist but not soggy, preventing a limp shell.
A bright, vinegar-forward slaw adds acidity to cut the glaze’s sweetness and keeps the taco balanced.
Small amounts of cornstarch in the glaze tighten the sauce so it clings to the chicken instead of pooling on the shell.
Baking option for shells is included so you can get crisp texture with less oil but still maintain shape.

Ingredients Breakdown

Wonton wrappers (24 wrappers — see note): Thin square wrappers that fry into crisp taco shells. Use fresh, not dried. Substitution: egg roll wrappers are thicker and will be chewier.
Neutral oil for frying: Vegetable, canola, or peanut oil at 180°C (350°F). The smoking point matters; do not use butter.
Cooked shredded chicken (450 g / 3 cups): Rotisserie chicken is fast and flavorful. If using raw chicken breasts, poach or roast and shred.
Glaze: Soy sauce (30 ml / 2 tbsp), honey (45 g / 3 tbsp), rice vinegar (15 ml / 1 tbsp), sesame oil (5 ml / 1 tsp), sriracha (10–15 ml / 2–3 tsp) — balances sweet, salty, and heat.
Cornstarch slurry (5 g / 1 tsp cornstarch + 15 ml / 1 tbsp water): Thickens glaze so it clings to chicken.
Slaw: Shredded green cabbage (200 g / 4 cups), shredded red cabbage (75 g / 1 cup), julienned carrots (75 g / 3/4 cup), chopped cilantro (15 g / 1/4 cup), lime juice (30 ml / 2 tbsp), mayonnaise (60 ml / 1/4 cup) — keeps taco bright and creamy.
- Note: For a lighter slaw, swap half the mayo for plain Greek yogurt; tang will be slightly sharper.
Garnishes: Sliced scallions, toasted sesame seeds, extra lime wedges, and optional ranch or spicy mayo drizzle.
Salt and pepper: To taste; use Diamond Crystal kosher salt if available — halve the quantity for Morton’s, which is denser.

Essential Equipment

Deep-fry thermometer or candy thermometer (very important) — maintain 180°C (350°F).
Large heavy skillet or deep fryer (if you don’t have a deep fryer, use a deep, heavy-bottomed pot).
Spider/skimmer or slotted spoon for turning and removing shells.
Large bowl for combining chicken and glaze.
Whisk and small saucepan for reducing glaze.
Optional: 12-cup muffin tin for shaping baked wonton shells if you prefer not to fry.
Kitchen scale for precise dry measurements (recommended).

Step-by-Step Instructions

Prep Time: 20 minutes | Cook Time: 15 minutes | Inactive Time: None | Total Time: 35 minutes | Servings: 3 servings (2 tacos per serving)

Step 1: Make the slaw

In a large bowl, toss 200 g (4 cups) shredded green cabbage, 75 g (1 cup) shredded red cabbage, 75 g (3/4 cup) julienned carrots, and 15 g (1/4 cup) chopped cilantro. Whisk 60 ml (1/4 cup) mayonnaise, 30 ml (2 tbsp) lime juice, 5 ml (1 tsp) honey, and salt to taste; toss with the vegetables until evenly coated. Chill while you prepare shells so flavors meld for at least 10 minutes.

Step 2: Prepare the glaze and chicken

Combine 30 ml (2 tbsp) soy sauce, 45 g (3 tbsp) honey, 15 ml (1 tbsp) rice vinegar, 5 ml (1 tsp) sesame oil, and 10–15 ml (2–3 tsp) sriracha in a small saucepan. Bring to a simmer over medium heat, then whisk in 5 g (1 tsp) cornstarch mixed with 15 ml (1 tbsp) water; simmer 1–2 minutes until glossy and slightly thickened. Toss 450 g (3 cups) shredded cooked chicken with the glaze until just coated. Cooked time: 2–3 minutes to warm through. Do not overcook the glaze — it will tighten as it cools.

Step 3: Fry the wonton shells

Pour oil to a depth of 5 cm (2 in) in a heavy pot and heat to 180°C (350°F). Fry 2–3 wonton wrappers at a time for 30–45 seconds, flipping once, until golden brown and blistered. Use a spider to transfer to a paper-towel-lined rack and shape quickly if needed. Timing cue: each wrapper should be pale-gold to golden — remove before darkening to avoid bitterness. Wear long sleeves and be careful of splatter.

Step 4: Shape baked shells (alternative)

If baking, lightly brush both sides of each wonton wrapper with oil and press into a 12-cup muffin tin. Bake at 200°C (400°F) for 8–10 minutes until golden and crisp. Check at 6 minutes to prevent over-browning. This method reduces oil but yields a slightly sturdier, less delicate shell.

Step 5: Assemble the tacos

Place 2 warm wonton shells per serving on a plate. Divide 450 g (3 cups) glazed chicken into the shells, about 150 g (1 cup) per 2 shells. Top with 60–75 g (1/2 cup) slaw, a sprinkle of sliced scallions and toasted sesame seeds, and a lime wedge on the side. Serve immediately so shells stay crisp.

Expert Tips & Pro Techniques

Temperature is everything: keep oil at 180°C (350°F). Too hot and shells burn; too cool and they absorb oil and become greasy.
Common mistake: over-saucing the chicken. Fix: reserve 1–2 tbsp glaze and toss with chicken just before serving so shells don’t get soggy.
Make-ahead: Prepare the slaw up to 24 hours ahead and keep cold. Store shredded chicken (without glaze) refrigerated for up to 48 hours; warm and glaze before serving.
Professional shortcut: For even crispness, fry each wrapper one at a time and shape over a rolling pin while hot. Press gently for a curved taco shape.
Home-friendly swap: Use a muffin tin and bake shells if you lack a deep-fryer—brush oil and bake at 200°C (400°F) for 8–10 minutes.
Oil reuse: Strain used frying oil and refrigerate for up to two uses if it smells fresh; discard if foamy or off-smelling.

Storage & Reheating

Refrigerator: Store leftover glazed chicken and slaw separately in airtight containers for up to 3 days. Store shells at room temperature in a paper bag for same-day use only; they’ll lose crispness after 1 day.
Freezer: Glazed chicken freezes okay for up to 2 months in a freezer-safe container. Thaw overnight in the fridge and reheat gently. Do not freeze assembled tacos or fried shells — they’ll become soggy.
Reheating: Reheat chicken in a small saucepan over medium heat for 3–4 minutes, stirring, until warmed through to 74°C (165°F). Re-crisp shells in a 175°C (350°F) oven for 3–5 minutes. Avoid microwaving shells.

Variations & Substitutions

Vegetarian Version: Replace chicken with shredded, pan-fried king oyster mushrooms (300 g) tossed in the same glaze. Keep cooking time the same; mushrooms release water, so sauté until lightly caramelized, about 6–8 minutes.
Gluten-Free: Use gluten-free soy sauce or tamari and gluten-free wonton-style wrappers (available in some specialty stores). Baking method recommended to avoid cross-contamination in shared fryers; bake at 200°C (400°F) for 8–12 minutes.
Spicy Upgrade: Add 15 ml (1 tbsp) gochujang or extra sriracha to the glaze. Reduce honey by 1 tbsp if you want less sweetness.
Lighter Slaw: Swap half the mayonnaise for plain Greek yogurt and add an extra 15 ml (1 tbsp) lime juice. No change to assembly time.

Serving Suggestions & Pairings

Serve with crisp, cold beer or a bright margarita to cut the glaze’s sweetness.
Light sides: pair with our [Garlic Roasted Potatoes] for a heartier meal or a simple mixed greens salad to keep it light.
Garnish ideas: pickled jalapeños for heat, chopped peanuts for crunch, or a drizzle of spicy mayo for richness.
For parties: keep chicken warm in a slow cooker on low and let guests assemble tacos to keep shells crisp until serving.

Nutrition Information

Per serving (2 tacos). Servings: 3.

Calories: 450 kcal
Total Fat: 22 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Sodium: 760 mg
Total Carbohydrates: 28 g
Dietary Fiber: 2 g
Sugars: 9 g
Protein: 30 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my shells become soggy?
A: Most likely the shells were assembled too early or the chicken was over-sauced. Keep shells dry and assemble right before serving. Toss chicken with just enough glaze to coat; reserve extra glaze for touching up.

Q: Can I make this without eggs?
A: Yes. The recipe uses store-bought wonton wrappers which typically contain egg — look for egg-free wrappers (rice paper can work if baked) or use baked tortilla chips as a completely egg-free crunch.

Q: Can I double this recipe?
A: Yes, you can double the glaze and chicken proportions easily. Fry shells in batches and maintain oil temperature. If doubling, work in 2–3 shifts to avoid crowding the fryer.

Q: Can I prepare this the night before?
A: Prepare the slaw and shredded chicken (un-glazed) the night before. Fry or bake shells just before serving and glaze chicken right before assembly to preserve crispness.

Q: How long does this keep in the fridge?
A: Glazed chicken and slaw keep separately up to 3 days in airtight containers. Fried shells are best same day; they become soft after 24 hours.

Q: Is there a low-oil method?
A: Yes — bake the wrappers in a muffin tin at 200°C (400°F) for 8–10 minutes. They will be slightly thicker and sturdier but still very tasty.

Q: What’s the best way to reheat leftover chicken?
A: Gently warm in a skillet over medium heat for 3–4 minutes until 74°C (165°F). Add a splash of water if needed and stir so the glaze loosens, then toss to coat.

Conclusion

If you want to compare this homemade take to the original, see the Applebee’s menu listing for Chicken Wonton Tacos for details about the restaurant version and its presentation: Applebee’s menu listing for Chicken Wonton Tacos. For a different copycat perspective and tasting notes, this write-up is a helpful read: Applebee’s Chicken Wonton Tacos review and copycat discussion.

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Written by Anna

Anna is the founder and recipe developer behind Chroka Recipes. She creates easy, restaurant-quality homemade recipes — from comforting dinners and decadent desserts to healthy salads and quick breakfasts. With 2,200+ published recipes, Anna helps home cooks discover their next favorite dish.

Applebee’s Chicken Wonton Tacos

Applebee’s Chicken Wonton Tacos Copycat Recipe

Why This Recipe Works

Ingredients Breakdown

Essential Equipment