Applebee's Won Ton Tacos
These are TERRIFIC Such a great alternative to Mexican tacos. I will definitely say that they do take some time to make. Normally, I am not into long and dragged out recipes, but these are sooooo worth it. Also, there is an art to frying these lil guys. You need to have some patience and TONGS. I really found that using tongs is what helped me keep them together, without all the chicken falling out, when I turned them to cook on the other side. I really hope you all try these, and then report back to me and let me know what you think!
These are TERRIFIC Such a great alternative to Mexican tacos. I will definitely say that they do take some time to make. Normally, I am not into long and dragged out recipes, but these are sooooo worth it. Also, there is an art to frying these lil guys. You need to have some patience and TONGS. I really found that using tongs is what helped me keep them together, without all the chicken falling out, when I turned them to cook on the other side. I really hope you all try these, and then report back to me and let me know what you think!
- Carbohydrate 3.1284 g
- Cholesterol 0 mg
- Fat 1.7212500027 g
- Fiber 0.375874990075827 g
- Protein 0.3336625 g
- Saturated Fat 0.2396425003834 g
- Serving Size 1 1 Serving (43g)
- Sodium 3.3675 mg
- Sugar 2.75252500992417 g
- Trans Fat 0.107588750118799 g
- Calories 28 calories
Step-by-step
- 5-7 Skinless, Boneless Chicken Breasts
- 1 Tablespoon Sesame Oil
- 1 Package Cole Slaw
- 1/4 cup diced Red Onion
- 1 (4oz) can of diced Jalapenos
- 1/2 Tablespoon Crushed Red Pepper Flakes
- Asian Dressing/Marinade ( I used Krafts Asian Toasted Sesame dressing/ marinade)
- 1 package square Wonton Wrappers
- 1 cup Vegetable Oil
- 1/4 cup Chopped Cilantro
- Limes
Frying delicate wonton wrappers into rigid taco shells requires precise oil management and physical control at the stove. Wonton skins contain minimal moisture compared to corn tortillas, meaning they brown rapidly in hot fat. Maintaining oil temperature around 350 degrees Fahrenheit prevents the wrappers from absorbing excess grease while achieving a crisp texture. Tongs are essential equipment for shaping the shells during the fry. Holding the wrapper in a V-shape inside the oil for the first 15 seconds sets the fold before letting it release to brown completely.
Balancing Fillings and Slaw
The filling relies on shredded chicken combined with packaged coleslaw mix, red onion, and jalapeños. Sesame oil adds distinct toasted notes to the poultry, while crushed red pepper flakes introduce direct heat. Toss the vegetables with the Asian dressing just before assembly to prevent the cabbage from releasing excess water and soggying the fried wrappers. Fresh cilantro and lime juice cut through the richness of the fried exterior.
- Oil smoking heavily means the heat is too high; reduce the burner and let the temperature recover before adding the next batch.
- Wrappers burning before they crisp indicate oil exceeding 375 degrees Fahrenheit.
- Soggy shells usually result from overloading the taco with wet slaw too far in advance.
