How to make APPLEBEE'S | Chicken Wonton Tacos

Marinate the chicken thighs in a medium bowl with 0.5 cup sweet chili sauce, 0.5 tablespoon soy sauce, 1 tablespoon rice vinegar, 0.25 to 0.5 teaspoon crushed red pepper flakes, and whisk together.

Ensure chicken is evenly coated with marinade and refrigerate for a minimum of 2 hours.

Prepare the coleslaw by mixing 5 cups finely slivered green cabbage, 1 cup matchstick carrots, 0.33 cup finely chopped cilantro, 0.75 cup mayonnaise, 2 tablespoons rice vinegar, juice of 0.5 lemon, 1.5 teaspoons sugar, and a large pinch of kosher salt.

Mix coleslaw ingredients well and refrigerate until ready to use.

Heat an electric wok or a large stock pot on high heat and add 4-5 inches of canola or peanut oil.

Once oil reaches 350 degrees, carefully drop in an egg roll wrapper for 3 seconds until it puffs slightly, then flip and fry for another 3 seconds until crispy.

Remove the wonton taco shell from the oil and drain on a rack.

Make the dumpling sauce by dissolving 1 tablespoon white sugar in 1 tablespoon boiling water, then add 2 tablespoons soy sauce, 1 teaspoon rice vinegar, 1 teaspoon chili oil, 0.25 teaspoon sesame oil, 0.125 teaspoon powdered garlic, and 0.25 teaspoon cornstarch.

In a small saucepan, reduce and thicken the dumpling sauce until it reduces by half.

Grill the marinated chicken thighs for 4 minutes per side until they reach an internal temperature of 165 degrees, spooning extra marinade over them while cooking.

Let the chicken rest, then chop it into half-inch chunks.

To assemble the tacos, drizzle the bottom of each wonton shell with dumpling sauce, fill with chicken, top with coleslaw, add cilantro if desired, and squeeze fresh lime juice over the top.

Equipment Needed

Spice Level:

Dietary

Allergens