Description
Crispy chicken strips nestled in crunchy fried wonton shells, topped with a creamy cabbage-carrot slaw and drizzled with a tangy, spicy bang bang sauce. These Applebee’s-inspired Chicken Wonton Tacos offer a perfect balance of sweet, savory, and zesty flavors in a fun, bite-sized taco format that’s ideal for parties or quick weeknight dinners.
Ingredients
Scale
Crispy Chicken
- 1 lb boneless, skinless chicken breasts, cut into small strips
- ½ cup buttermilk
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- Oil for frying (vegetable, canola, or peanut)
Slaw
- 1 cup shredded cabbage
- ¼ cup shredded carrots
- 1–2 tbsp mayonnaise
- 1 tsp lime juice
- Salt & pepper, to taste
Bang Bang Sauce (creamy & tangy)
- ¼ cup mayonnaise
- 2–3 tbsp sweet chili sauce
- 1–2 tsp sriracha (adjust to taste)
- 1 tsp lime juice
Wonton Shells
- Store-bought wonton wrappers (cut in half for taco shapes)
- Oil for frying
Optional Garnish
- Chopped green onions
- Sesame seeds
- Cilantro
Instructions
- Fry the Wonton Shells: Heat oil in a deep skillet or pot to 350°F (175°C). Fold wonton wrappers over the handle of a wooden spoon or shape them into taco forms. Fry each shell until golden and crispy, about 1–2 minutes per side. Remove and drain on paper towels to absorb excess oil.
- Prep Chicken: Marinate the chicken strips in buttermilk for 10–15 minutes to tenderize and add flavor. Meanwhile, mix the flour, cornstarch, garlic powder, paprika, salt, and black pepper in a separate bowl. Dredge the marinated chicken strips thoroughly in this dry mixture to coat evenly.
- Fry Chicken: Heat oil to 350°F and carefully fry the coated chicken strips until they turn golden brown and are cooked through, approximately 4–5 minutes. Remove from oil and place on paper towels to drain excess grease.
- Make Slaw & Sauce: In a bowl, toss shredded cabbage and carrots with mayonnaise, lime juice, salt, and pepper until combined to create a creamy slaw. For the bang bang sauce, whisk together mayonnaise, sweet chili sauce, sriracha, and lime juice until smooth and tangy.
- Assemble Tacos: Spoon a generous amount of slaw into each fried wonton shell. Top with crispy chicken strips, then drizzle with the bang bang sauce. Garnish with chopped green onions, sesame seeds, and cilantro as desired for added flavor and presentation.
Notes
- To reduce greasiness, bake the chicken at 425°F for 15–20 minutes instead of frying.
- For maximum crispiness, fry wonton shells just before serving.
- Adjust spice level by varying the amount of sriracha in the bang bang sauce.
- The slaw can be made a few hours ahead and refrigerated to save prep time.
- Optional variations include making a sheet-pan version for easier cleanup or an air-fryer-friendly lighter version.
