Be warned, these tacos disappear fast and you will be asked to make them again.
Butter would be proud if it could taste the aroma here: sesame oil singing in a hot pan, garlic loosening up like a good joke, and hoisin glazing chicken into sticky little bites that make everyone rush for a second one. You can almost hear the crunch before you bite in.
I once made these for a game night and watched my shy aunt become a taco evangelist. The kitchen smelled like a friendly Asian bistro and everyone ended up standing by the counter, plates in hand, comparing notes on cilantro placement. If you love simple things that taste like celebration, you are in the right place. For another cozy chicken dinner idea that’s ready fast, I like to keep a 30-minute white chicken chili in my meal rotation on busy nights.
Why You’ll Love This Applebee’s Chicken Wonton Tacos
These are the kind of bites that make people smile mid-chew. They take two clever ideas and marry them: crispy wonton shells and sweet-savory glazed chicken. The result is a playful, hand-held treat that works for weeknights or weekend fun.
They are perfect for anyone who loves crunch and contrast. The warm, sticky chicken hits the cool, tangy slaw and every mouthful is a little fireworks show of texture.
Kids love the crunch and sweetness, teens love the finger-food vibe, and adults love that they look restaurant-fancy with almost no fuss. You can make them for casual dinners, holiday finger-food platters, or a potluck where impressing people without sweating is the goal.
How to Make Applebee’s Chicken Wonton Tacos
“If your kitchen smells like butter and brown sugar, you’re doing it right.”
The idea here is straightforward: crisp wonton cups baked until golden, then filled with quick-glazed chicken and a crunchy slaw. As you mix and cook, take notice of the tiny things that tell you when something is right: a glossy sheen on the chicken, the sound of the wonton shell when you tap it, and the bright snap of thinly sliced green onions.
Before we get to the step-by-step, here’s a quick overview. You will bake the shells first so they stay crisp. Then you’ll cook the chicken in a hot pan with hoisin and soy until it looks sticky and delicious. While the chicken cooks, toss a quick slaw. Once everything is ready, fill the shells and garnish. The process moves quickly, and it rewards you with big flavor for small effort.
For another simple skillet-to-table chicken option, try a bright recipe like air fryer chicken sausage and veggies some night when you want something different.
The Sweet Line-Up
- 2 chicken breasts, finely diced
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 2 cloves garlic, minced
- 1 tsp minced fresh ginger
- 1 bag coleslaw mix
- 4 green onions, thinly sliced
- 1 tbsp sesame oil (for slaw)
- 1 tbsp rice vinegar
- 1 tbsp soy sauce (for slaw)
- 1 tbsp honey
- 16 wonton wrappers
- Sweet chili sauce, for serving
- Chopped cilantro, for garnish
- Sesame seeds, for garnish
Friendly notes before you start: use a good sesame oil for its nutty aroma; a little goes a long way. Don’t skip the pinch of salt in the slaw, it wakes up the sweet. And while this list doesn’t call for butter, always use the best oil you have—your senses will thank you.
For a citrusy twist to the chicken, consider pairing this with a bright side like air fryer lemon chicken bites some other day; the flavors play nicely.
Step-by-Step Directions
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Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray. Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5-7 minutes until crisp and golden, then remove and let cool.
Tip: watch them closely in the last minute; they can go from golden to brown fast. The shells should snap when you lift them. -
Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink. Stir in hoisin sauce, soy sauce, garlic, and ginger, cooking for another 2-3 minutes until the chicken is glazed.
Tip: don’t crowd the pan; if pieces steam, you’ll miss that caramelized edge. Work in a single layer and let the chicken get a little color before stirring. -
In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated.
Tip: toss gently; you want crunchy slaw, not soggy salad. Taste and add a pinch of salt or an extra splash of vinegar to brighten things. -
Fill wonton shells with chicken, top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately.
Tip: assemble right before serving so the shells stay crisp. If serving buffet style, set up a small assembly station so guests can build their own.
Mini baking and cooking notes: timing matters. The shells cook fast and keep their shape better if you let them cool fully in the tin for a few minutes. The chicken should glaze and look glossy before you stop cooking it. When you toss the slaw, taste at least once; honey and vinegar balance is personal.
Serving Applebee’s Chicken Wonton Tacos With Love
These tacos are happiest hot from the oven, but they bring the party wherever they go. Serve them on a long platter for a crowd or on a plate stacked like a little taco tower for a cozy dinner. Add a small bowl of extra sweet chili sauce beside the platter so guests can dip and drizzle.
For family nights, I love setting a simple toppings bar. Place chopped cilantro, sliced jalapeño, extra sesame seeds, and lime wedges nearby. Watching family members add their signature touch turns a meal into a memory.
If you want to make the occasion extra cozy, light a couple of candles and play soft music. The scent of the chicken and the warmth from the oven feel like a hug. These are also perfect for casual parties where people mingle and snack. For a warming accompaniment on a cool evening, pair with a steaming bowl of soup like anti-inflammatory chicken soup, which adds a gentle, homey contrast.
How to Store and Enjoy Later
If you have leftovers, keep the components separate whenever possible. Place the chicken in an airtight container in the fridge for up to three days. Store the slaw in a separate container so it retains crunch.
Wonton shells, however, are best fresh. If you do need to save filled tacos, put them in a single layer in the fridge and re-crisp the shells in a 350°F oven for 3-4 minutes. Watch closely to avoid burning.
Freezing is possible for just the baked wonton cups. Arrange them on a baking sheet until solid, then transfer to a freezer bag. Reheat from frozen in a 350°F oven for 5-8 minutes. The chicken does not freeze as cleanly because of the glaze; if you want to freeze cooked chicken, wrap it tightly and use within two months. Thaw in the refrigerator and reheat gently in a skillet with a splash of water to loosen the glaze.
When you reheat chicken, do it low and slow enough to warm through without drying. A lid over the skillet for a minute or so keeps steam in and preserves tenderness.
Tips, Tricks, and Sweet Secrets
- Toast sesame seeds in a dry skillet before garnishing. Ten seconds of heat wakes up their flavor and adds a toasty note to each bite.
- Make the slaw in the morning. The dressing blends into the cabbage and carrots nicely, but leave it in the fridge until just before serving so it stays crisp.
- Swap hoisin for teriyaki if you want a sweeter glaze, or add a splash of rice vinegar to the pan for tang. Small changes change the mood of the dish.
- If you like heat, mix a little sriracha into the sweet chili sauce. The combo of sweet, spicy, and tangy is magnetic.
- Double the chicken if you expect big eaters or if you want easy leftovers for lunch. Stored chicken tastes great over rice bowls the next day.
From my late-night cooking experiments, I learned that the best instant fix for dry chicken is a little broth and a minute under a lid to steam. I also learned that adding a bit of honey to slaw cuts the cabbage bitterness and makes even picky eaters ask for more.
Delicious Variations
- Citrus Crunch: Add a tablespoon of lime juice and a teaspoon of lime zest to the slaw for a bright pop. Finish tacos with a few thin slices of avocado.
- Peanut Twist: Stir a tablespoon of peanut butter into the hoisin before glazing. It adds a savory, nutty richness that feels like a special treat. Sprinkle chopped peanuts on top for crunch.
- Winter Warmth: Stir a pinch of ground cinnamon and a dash of clove into the honey for the slaw during holiday gatherings. It sounds odd but gives a cozy undertone that pairs well with citrus garnishes.
- Vegetarian Swap: Use cubed, firm tofu instead of chicken. Press the tofu, pat dry, and pan-sear until golden. Glaze it the same way you would the chicken.
- Mini Party Bites: Instead of wonton wrappers over muffin tins, fry little rounds of tortilla and cut into small, bite-sized shells for a Tex-Asian fusion appetizer.
Seasonal spins are fun. In summer, add thinly sliced mango to the slaw for sweetness. In fall, a shallot and apple slaw with a touch of mustard vinaigrette changes the game.
A Few Things I Do Differently
I like to let the chicken rest for a couple of minutes after cooking so the glaze sets and the juices redistribute. It makes every bite juicier.
When I know guests love bold flavors, I double the green onion and add a few cilantro sprigs inside the taco. It looks like effort and tastes like love.
Keep some extra wonton wrappers in the freezer. They thaw quickly and mean you can whip up shells on a whim when you want to impress without planning.
FAQs About Applebee’s Chicken Wonton Tacos
Q: Can I bake the wonton wrappers in a different pan if I don’t have a muffin tin?
A: Yes. Lay the wrappers over a small, oven-safe cup or ramekin and bake on a sheet. The muffin tin is easiest, but any rounded form works.
Q: What if I don’t have hoisin sauce?
A: You can mix soy sauce with a bit of honey and a touch of peanut butter for a similar sweet-savory glaze. It will be close and very tasty.
Q: Are these spicy?
A: Not unless you add spice. The sweet chili sauce brings gentle heat, but you control the kick. Sriracha or jalapeños add real heat for fans.
Q: How do I keep the slaw from getting soggy?
A: Make it separate and toss just before serving, or refrigerate the slaw in a sealed container for a short time. Adding dressing in stages helps preserve crunch.
Q: Can I make the whole thing ahead of time?
A: You can prep the chicken and the slaw, but assemble just before serving to keep shells crisp. If you must assemble early, re-crisp shells in a hot oven for a few minutes.
What to Serve With These Tacos
A crisp cucumber salad or simple steamed rice works well. For cozy family dinners, a bowl of warm soup sets the mood and feels like a proper home meal. For a party, set up small bowls of extra toppings and sauces so guests can make each taco their own.
If you want a slightly elevated pairing, a cold, slightly sweet beer complements the hoisin and sesame flavors. For non-alcohol options, iced green tea with lemon brightens the palette between bites.
Why This Recipe Feels Like Home
These tacos are a mix of quick cooking and familiar comfort. They bring the kind of joy that comes from a little crunch and a lot of sticky-sweet flavor. They are easy enough that you can make them after work and special enough that people ask for the recipe.
There is a memory baked into each step. The act of crisping a wrapper and brushing a sauce over chicken is small, but it creates the kind of moment where conversation flows and phones stay in pockets. That is the best part of cooking for others.
A Final Bite
Bake this once and you’ll be roped into bringing it to every gathering. I say that with a smile because that kind of recipe is rarity: low fuss, big payoff, and full of warmth.
Conclusion
If you want the original inspiration or to see how a favorite chain does it, check the official menu description at Applebee’s® Chicken Wonton Tacos – Dine-in, Takeout, or Delivery for a quick comparison.
For a fan-made take and some plating ideas, I enjoyed this write-up at Applebee’s Chicken Wonton Tacos – The Girl on Bloor, which sparked a few of my own tweaks.
Bake, share, and smile. These tacos are the kind of small pleasure that makes a kitchen feel like home.
Applebee’s Chicken Wonton Tacos
Ingredients
Method
- Preheat oven to 375°F. Lightly spray the back of a muffin tin with cooking spray. Drape wonton wrappers over inverted muffin cups to form taco shells. Bake for 5-7 minutes until crisp and golden, then remove and let cool.
- Heat 1 tbsp sesame oil in a skillet over medium-high heat. Add diced chicken and cook for 3-4 minutes until no longer pink. Stir in hoisin sauce, soy sauce, garlic, and ginger, cooking for another 2-3 minutes until the chicken is glazed.
- In a bowl, mix coleslaw, green onions, sesame oil, rice vinegar, soy sauce, and honey until coated. Taste and add a pinch of salt or an extra splash of vinegar to brighten things.
- Fill wonton shells with chicken, top with slaw, sweet chili sauce, cilantro, and sesame seeds. Serve immediately.
