Applebee’s Chicken Wonton Tacos are basically my favorite kind of appetizer dinner: crispy wonton taco shells, sticky-sweet chicken, and a cool crunchy slaw all in one bite. They’re light enough that you keep reaching for another, but still feel like real food.
My take is all about a glossy hoisin-sweet chili glaze and a sesame slaw that has a little tang from lime and vinegar. The contrast is the whole point here—warm, saucy chicken against cold, crunchy slaw, with that crisp shell holding everything together.
I like these for game nights, party platters, or an easy “snacky dinner” with a few sides. They also work well when you want something a little different than regular tacos, but still want that hand-held vibe.
Why You’ll Love This Recipe
Better than takeout: You get that sweet-savory glazed chicken and crunchy slaw combo at home, and it tastes a lot like the restaurant version.
Crispy shells: Baking the wonton wrappers gives you a thin, crackly taco shell that stays light instead of heavy.
Quick dinner option: This comes together fast, and it’s easy to cook the chicken while the shells bake.
Great for sharing: They’re easy to set out on a platter and let everyone grab one (or three).
Easy to tweak: You can make the slaw lighter, crank up the heat, or even use rotisserie chicken when you’re short on time.
Ingredients You’ll Need
Chicken and Glaze
- Chicken: I like boneless skinless chicken breasts here, diced small so it cooks fast and soaks up more glaze. Chicken thighs work too if that’s what you prefer.
- Hoisin sauce: This is the main “restaurant-style” flavor in the glaze. It’s sweet, salty, and a little funky in a good way.
- Soy sauce: Regular soy sauce is fine. If you use low-sodium, you may want a pinch more salt in the slaw later.
- Sweet chili sauce: This gives the glaze that sticky sweetness and gentle heat. The same bottle is also great for drizzling at the end.
- Rice vinegar: Adds a little sharpness so the glaze doesn’t taste flat.
- Brown sugar: Helps the glaze look shiny and slightly caramelized once it hits the hot pan.
- Toasted sesame oil: A small amount goes a long way here. It’s the nutty aroma that makes it taste “finished.”
- Garlic: Fresh minced garlic is best here. The jar kind works, but it’s a little softer.
- Ginger: Fresh grated ginger gives the glaze that clean, bright bite that really fits this recipe.
- Water: Just to loosen the sauce so it coats the chicken evenly before it thickens.
- Cornstarch: This is what turns the sauce into a glossy glaze that clings to the chicken.
- Neutral oil: Use something like avocado, canola, or vegetable oil for the skillet.
Sesame Slaw
- Coleslaw mix: The bagged mix is perfect here and saves time. I like one with mostly green cabbage, but any mix works.
- Mayonnaise: Just enough to make it creamy and help the dressing stick. Greek yogurt is an easy swap if you want it lighter.
- Rice vinegar: Keeps the slaw bright and a little tangy.
- Lime juice: Fresh lime is best, and it makes the slaw taste less heavy.
- Honey: A little sweetness balances the vinegar and lime.
- Toasted sesame oil: Adds that sesame flavor without needing a lot of extra ingredients.
- Soy sauce: Just a splash to season the slaw so it doesn’t taste bland next to the chicken.
- Cilantro: Optional if you’re not into it, but I like the freshness it adds.
- Green onions: These give a little bite and look great on top too.
- Salt: Season at the end after you taste it. The soy sauce already brings some salt.
Wonton Shells and Garnish
- Wonton wrappers: These bake up crisp and thin, and they’re easy to shape into taco shells. Round wrappers can work, but the square ones are simpler.
- Cooking spray or neutral oil: A light coat helps them brown and crisp instead of drying out.
- Sweet chili sauce: I like a little drizzle right before serving. It makes them look like the Applebee’s version.
- Toasted sesame seeds: Adds crunch and that finishing sesame flavor. If you only have regular sesame seeds, they still work.
Recipe Instructions
- Mix the sauce: In a bowl, whisk the hoisin sauce, soy sauce, sweet chili sauce, rice vinegar, brown sugar, toasted sesame oil, garlic, ginger, and water until smooth.
- Marinate the chicken: Toss the diced chicken with about half of the sauce, then let it sit for 10 minutes while you prep the slaw and shells.
- Make the slaw dressing: In a large bowl, whisk the mayonnaise, rice vinegar, lime juice, honey, toasted sesame oil, and soy sauce.
- Toss the slaw: Add the coleslaw mix, cilantro, and green onions, then toss well. Season with salt to taste and refrigerate until you’re ready to assemble.
- Preheat the oven: Heat the oven to 375°F.
- Shape the wrappers: Press the wonton wrappers between two oven-safe taco molds, or tuck them into the channels of an inverted muffin tin to form taco shapes. Lightly coat with cooking spray or brush with oil.
- Bake the shells: Bake for 6 to 8 minutes, until golden and crisp, then let them cool for 2 minutes so they firm up.
- Cook the chicken: Heat the neutral oil in a skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until browned and cooked through.
- Thicken the glaze: Whisk the cornstarch into the remaining sauce, then pour it into the skillet. Simmer for 1 to 2 minutes, stirring, until thick and glossy and the chicken is coated.
- Assemble the tacos: Fill each wonton shell with slaw, spoon on the glazed chicken, drizzle with sweet chili sauce, and sprinkle with toasted sesame seeds.
Some of my tips!
This is the part that really makes a difference. If you only read one section, make it this one because this is where I share the little trick that helps the recipe turn out so well.
Recipe Tips & Tricks
Dice the chicken small. Small pieces cook quickly and pick up more glaze. Big chunks can make the shells hard to fill and messy to eat.
Don’t crowd the skillet. If the pan is packed, the chicken steams and you miss out on browning. If needed, cook in two batches.
Whisk the cornstarch in well. Make sure there are no lumps before you add the sauce to the hot pan. The glaze thickens fast once it hits the heat.
Watch the wonton shells closely. They go from pale to too dark pretty quickly at the end. Pull them when they’re golden and crisp.
Keep the slaw cold. The temperature contrast is a big part of what makes these taste right. I usually leave it in the fridge until the chicken is done.
Go easy on the drizzle. A little sweet chili sauce is great, but too much can soften the shells and make them slippery.
Make some touches!
There are plenty of easy ways to serve this depending on the occasion. Keep it simple, or add a few small touches to make it feel a little more special.
Serving Suggestions
- Rice: Jasmine rice or coconut rice turns this into a more filling meal. I like serving the extra glaze spooned over the rice too.
- Vegetables: Steamed edamame, quick sautéed snap peas, or roasted broccoli are all easy on the side. Keep it simple and let the tacos be the star.
- Extra toppings: Add sliced jalapeños, a little sriracha, or extra green onions if you want more bite. A lime wedge on the side is nice too.
- Party platter: Put the slaw, chicken, and shells out separately and let people build their own. It keeps the shells crisp longer.
Save it for later
This section covers how to store leftovers and what parts of the recipe you can prepare ahead of time.
Storage and Make Ahead
Store the chicken and slaw separately in the fridge. Keeping them apart helps the slaw stay crunchy and the chicken stay saucy. Cover both well.
To reheat, warm the chicken in a skillet over medium heat with a small splash of water, or microwave it in short bursts until hot. The glaze will loosen up as it heats.
The wonton shells are best the same day. If you have extras, you can keep them at room temperature in a container, but they do soften over time. I usually just bake a fresh batch when I want them crisp again.
You can make the slaw ahead and keep it chilled, then cook the chicken right before serving. If the slaw gives off a little liquid, just toss it again before filling the shells.
A few quick answers
This section covers a few extra details that may help before you head to the recipe card.
Recipe FAQs
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes. Chop it up fairly small, then toss it with the glaze and warm it in a skillet just until heated through. Since it’s already cooked, you’re mainly just thickening the sauce and coating the chicken.
Can I fry the wonton wrappers for more of a restaurant-style shell?
You can. Fry them in hot oil for about 30 to 60 seconds per side, just until crisp and lightly golden, then drain on paper towels. They brown quickly, so stay close to the pan.
How do I keep the wonton taco shells from getting soggy?
Assemble right before serving, and put the slaw in first so the hot chicken isn’t sitting directly on the shell. Also go light on the sweet chili drizzle if you want the crunch to last.
Can I swap the mayo in the slaw?
Greek yogurt works well and still gives you a creamy slaw. I usually add a tiny extra drizzle of honey if I swap, since yogurt is tangier than mayo.
What can I use instead of hoisin sauce?
Hoisin is pretty specific, but in a pinch you can mix a little extra sweet chili sauce with soy sauce and a small spoonful of brown sugar. It won’t taste exactly the same, but it still gives you a sweet-savory glaze.
You might also like
Before you go, take a look at a few other recipes below the recipe card. They use similar ingredients in a different way and are worth saving too.
MORE DINNER RECIPES TO TRY
Applebees Chicken Wonton Tacos
INGREDIENTS
Chicken and glaze
- 1 lb boneless skinless chicken breasts finely diced
- 2 tbsp hoisin sauce
- 2 tbsp soy sauce
- 2 tbsp sweet chili sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp toasted sesame oil
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 2 tbsp water
- 1 tbsp cornstarch
- 1 tbsp neutral oil.
Sesame slaw
- 3 cups coleslaw mix
- 2 tbsp mayonnaise
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tbsp honey
- 1 tsp toasted sesame oil
- 1 tsp soy sauce
- 2 tbsp chopped cilantro
- 2 tbsp sliced green onions
- salt to taste.
Wonton shells and garnish
- 12 wonton wrappers
- cooking spray or 2 tbsp neutral oil for brushing
- 2 tbsp sweet chili sauce for drizzling
- 1 tbsp toasted sesame seeds.
INSTRUCTIONS
Chicken and glaze
- whisk hoisin sauce soy sauce sweet chili sauce rice vinegar brown sugar sesame oil garlic ginger and water
- toss chicken with half the sauce and rest 10 minutes
- heat 1 tbsp neutral oil in a skillet over medium high heat and cook chicken until browned and cooked through 6 to 8 minutes
- whisk cornstarch into remaining sauce then pour into skillet and simmer until thick glossy and coating the chicken 1 to 2 minutes.
Sesame slaw
- whisk mayonnaise rice vinegar lime juice honey sesame oil and soy sauce
- toss with coleslaw mix cilantro and green onions then season with salt and chill until serving.
Wonton shells and assembly
- heat oven to 375 F
- press wonton wrappers between two oven safe taco molds or inverted muffin tin channels to form taco shapes and lightly coat with cooking spray or brush with oil
- bake until golden and crisp 6 to 8 minutes and cool 2 minutes
- fill shells with slaw then glazed chicken and drizzle with sweet chili sauce and sprinkle sesame seeds.
