Copycat Applebees ChiliLime Chicken Wonton Tacos
Copycat Applebees Chililime Chicken Wonton Tacos
Ingredients:
Instructions:
Nutrition Facts
Seriously, Have You Met My Obsession?
Honestly, have you ever ordered an appetiser that completely steals the show? You know, the one you think about weeks after you’ve left the restaurant? For me, that guilty pleasure was always the famous Applebee's Chicken Wonton Tacos .
They’re just ridiculously moreish and utterly addictive.
That perfect fusion of crispy shell and sweet, tangy filling is absolutely bang on. Since crossing the pond, I’ve spent ages tinkering to nail the flavour profile.
Now we are finally going to make the ultimate Copycat Applebees Chicken Wonton Tacos right here in your very own kitchen.
Why You Need These Crunchy Wonders
These cheeky little treats are a brilliant example of modern Asian-American fusion. They take the warm comfort of shredded chicken wonton taco filling and wrap it in the crunchiest little package.
It’s flavour and texture heaven in one glorious bite.
You might be thinking, "Restaurant style? Sounds fiddly." Don't worry! I’ve rated this recipe as Medium difficulty only because we need to get confident on how to fry wonton shells for tacos properly.
That specific technique is key to getting that true Applebees Wonton Tacos crunch, but once you master the oil temperature, it's a breeze.
Speed, Flavour, and Bang for Your Buck
The great news is this isn't an all-day affair. Give yourself about 40 minutes, and bob's your uncle, you’ll have 8 sensational Applebees Chicken Tacos .
Perfect for feeding four hungry people as a starter, or two of us (no judgement here!) if you're having a proper treat night.
While we aren't exactly creating health food (we are frying things, after all!), you are getting lean protein from the chicken.
Plus, the vibrant Asian slaw adds fantastic crunch and much-needed freshness that cuts through the richness beautifully. It's all about balance, right?
These are the absolute bomb for casual weekend entertaining. Think football matches, movie nights, or when you just fancy something that looks dead fancy but takes zero stress.
What truly makes these stand out is that incredible, sticky chili glaze. We’ll be making the best Easy Applebee’s wonton taco sauce recipe you have ever tasted.
Trust me, you'll be spooning it onto everything!
What You Need: The Magic Ingredients for the Crunch
Honestly, when I first tried to make these, I nearly drove myself bonkers trying to get that perfect restaurant-style finish.
Forget trying to recreate a fancy French sauce. The secret to amazing Copycat Applebees Chicken Wonton Tacos lies in sourcing the right bits and bobs and getting the measurements spot on.
This isn't gourmet, it's just brilliant comfort food done right.
The Foundation: Shells and Filling Essentials
To tackle these Wonton Tacos Applebees style, we start with the shells. You'll need 16 sheets of standard square wonton wrappers.
Don't skimp here; the large size helps them hold their shape. You'll also need decent frying oil—about 700 ml / 3 cups of neutral oil.
This ensures we can get that stunning, non-greasy crunch.
For the Shredded chicken wonton taco filling , speed is key. I always grab a pre-cooked rotisserie chicken. Saves a mountain of time, you know? You need about 280 g / 2 cups of already cooked, shredded chicken.
That's your protein sorted. The rest is just flavour layering. Use 15 ml / 1 Tbsp of low sodium soy sauce; too much salt throws everything off balance.
Seasoning Secrets and Glaze Power
The flavor explosion here comes down to two things: ginger and the glaze. Don't use dried ginger, please! Freshly minced ginger ( 5 g / 1 tsp ) is a must.
It cuts through the sweetness beautifully.
Now, for the glorious Applebee's chili lime chicken wonton taco recipe glaze. It’s so easy, honestly. We’re using a whopping 120 ml / 1/2 cup of good quality Thai sweet chili sauce.
That’s the bulk of it. A dash of fresh lime juice ( 15 ml / 1 Tbsp ) brightens it up.
If you like heat, a tiny half teaspoon ( 2.5 ml / 1/2 tsp ) of Sriracha is your friend.
This is the Easy Applebee’s wonton taco sauce recipe part!
Tools of the Trade: Equipment
You don't need a professional kitchen for these Applebees Chicken Tacos . But you absolutely must have a deep-sided pot or Dutch oven for frying.
Trying to shallow-fry in a normal pan is just asking for a splashy disaster. Trust me, I learned that the hard way!
Most crucially, get a kitchen thermometer. Seriously, don't skip this. Maintaining the oil between 175° C and 185° C ( 350° F to 365° F) is essential for learning How to fry wonton shells for tacos without them turning into oil-soaked sponges.
Also, a wire cooling rack is essential. It lets the air circulate underneath, keeping those Applebee's Chicken Wonton Tacos shells perfectly crisp! No soggy bottoms allowed!
Mastering the Crunch: How to Fry Wonton Shells for Tacos
Let’s be honest. When that craving hits for those iconic Applebee's Chicken Tacos , nothing else will do. It's the texture that makes them so addictive.
We’re talking about those crispy, beautiful Wonton Tacos Applebees serves up. Making these restaurant style chicken wonton tacos at home is totally doable.
The secret isn't the filling; it's nailing the perfect crunch of the shell.
This method will guarantee you get those perfect taco shapes without any greasy disasters. Trust me, I’ve had my share of soggy experiments!
Essential Prep: Get Your Act Together!
Before the oil gets hot, we need a plan. This is your essential mise en place . Having everything ready stops panic when things heat up.
First, mix your slaw and get it chilling. A cold slaw contrasts beautifully with the warm, savory shredded chicken wonton taco filling .
While that’s cooling down, organize your frying station. Lay out the wonton wrappers next to the stove. Crucially, have your tongs and a wire rack set over paper towels ready to go.
Safety Reminder: Frying oil is hot! Never walk away from the pot. Use a deep, sturdy pan to prevent splattering.
The Critical Frying Process
This is the key to creating those signature Applebee’s Chicken Wonton Tacos . We are shallow-frying here, not deep-frying, which means temperature control is absolutely vital.
- Heat the Oil: Pour your neutral oil into the pot. Slowly bring the temperature up to a stable 180° C ( 355° F) . A thermometer is your best friend here. If you see smoke, the oil is too hot!
- The Submersion: Working in small batches (two or three max!), carefully slide one wonton wrapper into the hot oil.
- Shape and Hold: Immediately use metal tongs to gently fold the wrapper in half, pressing it against the side of the pan. This forces it into that iconic "taco" shape. Hold it there firmly for about 15 seconds until the structure sets.
- Finish the Fry: Let it fry for another 30 seconds , turning it once, until it reaches a light golden-brown colour. That pale gold is your visual cue for doneness. Don't let them get too dark!
- Drain Immediately: Remove the crispy shell and place it straight onto your wire cooling rack. This is non-negotiable! The rack ensures air circulates, keeping them maximum crisp.
Honestly, the moment that shell hits the rack and holds its shape? That’s pure culinary victory.
Pro Tips for Copycat Glory
Want to elevate your Copycat Applebees Chicken Wonton Tacos from good to fantastic? Avoid these common pitfalls.
Mistake to Avoid: Overcrowding the pot is the number one issue. If you add too many wrappers, the oil temperature drops instantly.
That means your wontons will soak up the grease instead of crisping up. Fry patiently in small batches.
Expert Shortcut: Use a good quality rotisserie chicken for your shredded chicken wonton taco filling . It saves ages! You just need to warm it with your simple seasonings, and boom—flavour achieved.
Make-Ahead Option: You can fry all your wonton shells up to 4 hours ahead of time. Store them uncovered at room temperature.
But please, wait until serving to assemble them! If you add the slaw too soon, the crispy shell turns into a damp mess.
And nobody wants a damp mess when making the easy Applebee’s wonton taco sauce recipe at home.
Finishing Touches and Trader Secrets for Your Applebees Chicken Tacos
These Applebee's Chicken Wonton Tacos are massive showstoppers. After all the hard work shaping those crispy shells—and yes, the bit where you perfect How to fry wonton shells for tacos is tricky—we need to talk about presentation and those all-important leftovers.
Serving Up Your Restaurant Style Wonton Tacos
You’ve mastered the shredded chicken wonton taco filling . Now, let's make them look the part! Plating these is dead simple.
The key is speed. They need to go from the assembly station to the table quickly while the shells are still singing crisp.
I usually serve them standing up on a long, small platter. They look much more impressive that way. For a fancy look, sprinkle just a touch of fresh coriander on the glaze.
It adds a brilliant pop of green and makes them look super posh.
When it comes to drinks, I learned that something cold and sharp cuts through the richness of the fried shell and the sweetness of the glaze.
Think a crisp, cold lager or maybe a really tart, homemade lemonade. Trust me, it’s spot on.
Storage: Don't Let Them Go Soggy!
Honestly, the biggest challenge with the Applebees Wonton Tacos is storing them. I learned this the hard way: if you keep them assembled, that beautiful slaw and the sauce will turn your crispy wonton into a sad, rubbery mess overnight.
It’s devastating, you know?
The crucial rule? Deconstruct before storing. Keep the shredded chicken wonton taco filling and the slaw in separate airtight containers in the fridge.
They will last three to four days easily. When you are ready for round two, the shells absolutely need a refresh.
Pop them in an oven or air fryer for about 3 minutes at 160° C until they snap again. That makes all the difference!
Shake It Up: Copycat Applebees Chicken Wonton Tacos Variations
What if you fancy a change or need a dietary tweak? Good news, this recipe is super flexible. If you want to make a vegetarian version of this Applebee's chili lime chicken wonton taco recipe , pan-fried tofu or some sautéed mushrooms work brilliantly.
Just dice them small and use the exact same glaze and filling mix. No faffing required!
For a seasonal twist in summer, try adding a tablespoon of shredded mango into the slaw. It boosts the sweetness and tanginess beautifully, complementing the Easy Applebee’s wonton taco sauce recipe we used.
Sometimes I swap the black sesame seeds for crushed peanuts too. It adds a lovely textural crunch that reminds me of satay.
The Good Stuff: Quick Nutrition Chat
Look, we fried some things, so these aren't exactly low-calorie saints. But making them at home means you control the quality of the oil and the amount of sugar in the slaw.
The benefit here is huge protein from the chicken, which keeps you fuller for longer. Plus, you get a solid hit of vitamins and fiber from that vibrant slaw.
It’s all about balance, isn't it? Enjoy the crunch and enjoy the flavor—it's a massive win!
Go on, pat yourself on the back. You've just created proper, restaurant-quality food right in your own kitchen. Dig in!
Frequently Asked Questions
Crikey, how do I stop my wonton shells from flopping or getting greasy?
The secret weapon here is oil temperature control. If your oil is too cool (below 175°C), the wontons will absorb the fat and become heavy and greasy—a proper tragedy! Aim for a consistent 180°C (355°F) and use tongs to immediately fold the wrapper into a taco shape as soon as it hits the oil, holding it for just 10 seconds until it sets, and bob’s your uncle, a perfectly crisp shell is formed.
Can I make the filling or the slaw ahead of time for a party?
Absolutely! The Asian Slaw actually benefits from chilling overnight, allowing the vinegar and sugar to tenderise the cabbage and marry the flavours beautifully. The chicken filling and the chili-lime glaze can also be prepared 24 hours in advance and stored separately in the fridge. However, the golden rule is this: never fry the wonton shells or assemble the tacos until minutes before serving, as the crispy shells are prone to turning soggy faster than you can say 'queue jumper'.
What's the secret to making these homemade Applebee's Chicken Wonton Tacos taste exactly like the restaurant version?
The authentic flavour profile relies on hitting that perfect sweet, spicy, and tangy trifecta. Ensure you don't skimp on the fresh minced ginger in the chicken filling—it adds that crucial aromatic lift. Most importantly, the combination of sweet chili sauce cut with fresh lime juice in the glaze is non-negotiable; this brightness prevents the dish from tasting too heavy or one-note.
Frying seems a bit naughty; is there a healthier way to get that crispy shell?
If you're after a lighter alternative, baking or air frying the shells works a treat. To bake, lightly spray the wrappers with oil and drape them over the rods of a metal cooling rack placed over a baking sheet, or tuck them into the folds of an inverted muffin tin. Bake at 180°C (350°F) until golden brown and crisp, though be warned, they won't be quite as robust as the traditionally fried shells.
I need a substitute for chicken; can I use a vegetarian option for this recipe?
Certainly! Extra-firm tofu or tempeh are fantastic substitutes that absorb the beautiful Asian aromatics well. Dice the tofu and pan-fry it until crisp before adding the soy sauce, ginger, and garlic, or if you prefer a meatier texture, try fully cooked and seasoned plant-based chicken pieces. Alternatively, thinly sliced shiitake mushrooms make a delicious, earthy filling that pairs brilliantly with the sweet chili glaze.
