Complete Applebee's Won Ton Tacos
This is a recipe that an old friend of mine passed on to me, I have tried it and am still tweaking it a little.
This is a recipe that an old friend of mine passed on to me, I have tried it and am still tweaking it a little.
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons teriyaki sauce
- oil (for frying)
- 1 lb boneless skinless chicken breasts (sliced into sma
- 4 tablespoons stir fry sauce
- 8 tablespoons asian toasted sesame dressing
- 1 cup coleslaw mix
- 2 tablespoons asian toasted sesame dressing
- 10 wonton wrappers
- 4 tablespoons green onions (sliced)
- 4 tablespoons cilantro (chopped)
- 4 tablespoons red onion (diced)
- Carbohydrate 9.23664000518426 g
- Cholesterol 1.68 mg
- Fat 1.20972000049398 g
- Fiber 1.08359999777275 g
- Protein 2.41228000255634 g
- Saturated Fat 0.173548000066556 g
- Serving Size 1 1 (120g)
- Sodium 189.545500006141 mg
- Sugar 8.15304000741151 g
- Trans Fat 0.120351000102935 g
- Calories 55 calories
Step-by-step
- In a bowl or sealable plastic bag. Combine stir fry sauce, Asian toasted sesame dressing, soy sauce, and teriyaki sauce. Add chicken and mix well with the sauce. Cover and refrigerate for 1 hour.
- In a medium bowl toss coleslaw mix with 2 tablespoons of Asian sesame dressing. Set aside.
- Heat olive oil in a wok over high heat. Add chicken with the marinade and stir fry until the chicken is fully cooked. Remove from the wok and transfer to a bowl. Add about 1/2 inch of oil to the wok over medium high. Fold the wonton wrappers into a triangle formation but do not seal. Place into the hot oil and fry until golden brown on one side. Turn once and fry until golden brown on the other side. Drain on paper towels.
- To make tacos- place a small amount of the chicken mixture into the bottom of the fried wonton. Top with coleslaw mixture, green onion, cilantro and red onion.
The One-Hour Marinade Window
Marinating the sliced chicken breasts for exactly sixty minutes allows the soy sauce, teriyaki, and sesame components to penetrate the outer millimeter of the meat without breaking down its protein structure into mush. Skipping this refrigeration period yields dry protein, whereas extending it past two hours causes the high sodium content to draw out moisture and alter the desired mouthfeel. High heat in a wok is necessary for evaporating excess marinade rapidly, which creates Maillard browning rather than stewing the poultry.
Frying Wonton Shells for Maximum Crunch
Maintaining oil temperature between 350 and 375 degrees Fahrenheit prevents the delicate wonton wrappers from absorbing excessive fat and becoming rubbery. Folding the wrappers into an unsealed triangle shape traps air pockets, ensuring the edges curl into distinct ridges that hold up against heavy fillings. Drain the fried dough on wire racks instead of paper towels to promote continuous air circulation beneath the crust.
Preserving Structural Integrity in Storage
Assembled tacos degrade rapidly due to moisture transfer from the dressed coleslaw, so store components separately in airtight containers for up to twenty-four hours. Reheating the cooked chicken gently in a skillet restores its original warmth without overcooking, while fresh cabbage and herbs should never touch liquid until final assembly.
