APPLEBEE'S COPY CAT CHICKEN WONTON TACOS AIR FRYER

Mince garlic using a mini processor.

Combine 1/2 cup chicken broth, 1/3 cup soy sauce, 2 tablespoons honey, 2 teaspoons sesame seed oil, 2 tablespoons ginger paste, 1 tablespoon minced garlic, and 1 tablespoon cornstarch in the processor to make stir-fry sauce.

Add 1 tablespoon sweet chili garlic sauce to the stir-fry sauce mixture.

Store the stir-fry sauce in a mason jar in the fridge until ready to use.

In a separate bowl, combine 1/4 cup olive oil, 1/4 cup seasoned rice vinegar, 1 1/2 tablespoons honey, 2 tablespoons sesame seed oil, 1 1/2 teaspoons soy sauce, 3 cloves minced garlic, and a little salt to make slaw dressing.

Set aside 2 tablespoons of the slaw dressing for the coleslaw.

In a bowl, combine 2 diced chicken breasts with 1/4 cup stir-fry sauce, 1/2 cup Asian slaw dressing, 2 tablespoons soy sauce, and 2 tablespoons teriyaki sauce. Massage the marinade into the chicken and refrigerate for a couple of hours.

After marinating, use a DeLonghi air fryer to cook the chicken. Set the temperature to 3 and turn off the bottom burner to keep the sauce.

While the chicken cooks, prepare the coleslaw by mixing the pre-mixed coleslaw with the reserved slaw dressing.

After 12 minutes, check the chicken for doneness. If fully cooked, turn off the air fryer.

Cut egg roll wrappers into quarters and place them in a taco holder, pointy sides inside.

Spray the wrappers with duck fat spray and air fry until crispy.

Assemble the tacos with the cooked chicken and coleslaw.

Equipment Needed

Spice Level:

Allergens