Description
Crispy shells filled with warm seasoned chicken and tangy slaw, mimicking Applebee’s famous tacos.
Ingredients
Scale
- 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
Instructions
- Make the slaw: Toss the green cabbage, red cabbage, carrots, and cilantro in a bowl. Whisk mayonnaise, lime juice, honey, and salt; combine with the veggies and chill.
- Prepare the glaze and chicken: Combine soy sauce, honey, rice vinegar, sesame oil, and sriracha in a saucepan. Bring to simmer, whisk in cornstarch and water, and simmer until thickened. Toss chicken with the glaze.
- Fry the wonton shells: Heat oil to 180°C (350°F). Fry wonton wrappers until golden and crispy, about 30–45 seconds. Drain on paper towels.
- Assemble the tacos: Place two wonton shells on a plate, fill with glazed chicken, top with slaw, and garnish.
Notes
For a lighter slaw, substitute half mayonnaise with Greek yogurt. Can be made-ahead; store slaw and chicken separately.
- Prep Time: 20
- Cook Time: 15
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 tacos
- Calories: 450
- Sugar: 9g
- Sodium: 760mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg