Ingredients
— The Wonton Shells —
12–15 square wonton wrappers
1 tablespoon olive oil (or cooking spray)
— The Chicken Filling —
2 large chicken breasts, finely diced into small cubes
1/4 cup Hoisin sauce (or Teriyaki sauce)
2 tablespoons soy sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or 1/2 tsp dried)
1 tablespoon honey or brown sugar
— The Zesty Slaw —
2 cups coleslaw mix (shredded cabbage and carrots)
2 green onions, thinly sliced
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon honey
— Toppings —
Sweet chili sauce (for drizzling)
Fresh cilantro, chopped
Toasted sesame seeds
Instructions
1. **Prep Shells:** Preheat oven to 375°F (190°C). Brush both sides of the wonton wrappers lightly with olive oil (or spray with cooking spray).
2. **Shape & Bake:** Drape the wrappers over the sides of a 9×13-inch baking dish (or use a taco stand if you have one) to create a taco shape. Bake for 8–10 minutes until golden brown and crispy. Watch closely so they don’t burn. Remove and set aside.
3. **Make Slaw:** In a medium bowl, whisk together the rice vinegar, 1 tsp sesame oil, 1 tsp soy sauce, and 1 tsp honey. Add the coleslaw mix and green onions. Toss to coat and refrigerate until ready to serve.
4. **Cook Chicken:** In a large skillet over medium-high heat, add the 1 tablespoon of sesame oil. Add the finely diced chicken and cook for 5–6 minutes until cooked through and lightly browned.
5. **Sauce Chicken:** Reduce heat to low. Stir in the Hoisin sauce, 2 tbsp soy sauce, minced garlic, ginger, and honey. Simmer for 1–2 minutes until the sauce thickens and coats the chicken evenly.
6. **Assemble:** Place a spoonful of the saucy chicken into each crispy wonton shell. Top with a generous pinch of the slaw.
7. **Garnish:** Drizzle with sweet chili sauce and sprinkle with fresh cilantro and sesame seeds. Serve immediately while the shells are crisp.
Notes
Chicken Texture: The key to the authentic Applebee’s texture is dicing the chicken very small—almost like a coarse ground chicken. This ensures every bite fits perfectly in the delicate shell.
Shell Tip: If you don’t have a baking dish to drape them over, you can mold foil into log shapes on a baking sheet and drape the wrappers over the foil.
Make Ahead: You can bake the shells and cook the chicken 1-2 days in advance. Store shells in an airtight container (room temp) and chicken in the fridge. Reheat chicken before assembling.
Spicy Variation: Add a teaspoon of Sriracha or red pepper flakes to the chicken sauce for a kick.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Bake & Sauté
- Cuisine: Asian-Fusion