Applebee's Chicken Wonton Tacos with Sweet Chili Sauce
By Daniel Cho
Prep
20 min
Cook
10 min
Total
30 min
Servings
4
Level
Easy
I use these chicken wonton tacos as an appetizer to allow guests to pass them around while they're warm․ Baked chicken wontons filled with chicken seasoned with soy sauce and ginger and topped with sesame seeds and shredded cabbage and sweet chili sauce just before serving provide a crunchy, sweet and savory flavor․
The wrapper should be formed into a U to accommodate flipping a muffin tin upside down, not be wrapped tightly around a muffin tin․ Grease both sides of the wrappers and cool them in the flipped muffin tin․ When completely cooled, the center of the wrappers should be firm enough to support fillings․ The edges of the wrappers should be brown before removing the wrappers from the muffin tin․
For chicken, I fry it in a skillet until the frying oil is almost smoking․ Don't touch the chicken for 2 or 3 minutes after putting it in the skillet․ Fry chicken cubes until they are browned from their marinade․ Slice chicken cubes uniformly to avoid breaking them when eating․
Put shells on a rectangular white plate after preparing the chicken and slaw․ Add chicken and slaw to the shells․ The liquids from the slaw and other ingredients will soften the shells rapidly․ Add sweet chili sauce to the shells after adding other ingredients․
Why you'll love this recipe
- They work well as snacks to serve with dinner or at parties․ People can pick them up to eat without utensils․
- The shells give you crunchy taco shells without frying actual taco shells․
- Small pieces of chicken fit inside the shells without gaps․ This will help keep the shell intact when eaten․
- You can make the filling ahead of time to save time on the night of the event․
- Sweet chili sauce is applied as a final step․ Sweet chili sauce adds flavor to the warm chicken but does not soak the shell․
- Save leftover pieces separately․ Entire tacos can be served using intact taco shells․
Ingredients
- •12 pieces wonton wrappers (square)
- •1 tbsp canola oil (15 ml, or olive oil, for brushing the wrappers)
- •1 lb boneless skinless chicken breasts (450 g, finely diced)
- •3 tbsp low-sodium soy sauce (45 ml)
- •1 tbsp toasted sesame oil (15 ml)
- •1 tbsp fresh ginger (15 g, grated)
- •2 cloves garlic (10 g, minced)
- •1 tbsp neutral cooking oil (15 ml, for the skillet)
- •1 cup green cabbage (70 g, finely shredded)
- •1 cup purple cabbage (70 g, finely shredded)
- •½ cup carrots (50 g, cut into fine slivers)
- •1 tbsp rice vinegar (15 ml)
- •2 g kosher salt (a pinch)
- •¼ cup green onions (25 g, thinly sliced)
- •¼ cup fresh cilantro leaves (10 g)
- •¼ cup sweet chili sauce (60 ml, for drizzling)
Instructions
- 1
Preheat the oven to 375°F (190°C). Set an inverted 12-cup muffin tin on a baking sheet. Brush both sides of the 12 wonton wrappers with 1 tbsp (15 ml) oil, drape them between the inverted cups, and bake for 6-8 minutes until the edges are crispy and golden-brown. Cool completely on the tin.
- 2
Combine the 1 lb (450 g) diced chicken, 3 tbsp (45 ml) soy sauce, 1 tbsp (15 ml) sesame oil, 1 tbsp (15 g) grated ginger, and 2 cloves (10 g) minced garlic in a bowl. Let sit at room temperature for 10 minutes.
- 3
Heat 1 tbsp (15 ml) neutral oil in a large skillet over medium-high heat. Add the chicken in an even layer and sear without moving for 2-3 minutes. Toss and cook until the liquid reduces into a sticky glaze and the chicken is fully cooked.
- 4
Toss the 1 cup (70 g) green cabbage, 1 cup (70 g) purple cabbage, 1/2 cup (50 g) carrot slivers, 1 tbsp (15 ml) rice vinegar, and pinch of kosher salt in a bowl.
- 5
Arrange the wonton shells on a clean white rectangular plate. Spoon roughly 2 tbsp (30 g) warm chicken into each shell, top with a pinch of slaw, then add the green onions, cilantro, and a drizzle of sweet chili sauce right before serving.
FAQ
Nutrition (per serving)
Calories
310
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