Have you ever tried The Spicy Chicken Tacos at Applebee’s? My friend was telling me how amazing they are, so I decided to do a little search for the recipe and found it!
They turned out TERRIFIC! Such a great alternative to Mexican tacos. I will definitely say that they do take some time to make if you fry them. Normally, I am not into long and dragged out recipes, but these are so worth it.
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!
Spicy Chicken Wonton Tacos
- 5 boneless skinless chicken breasts
- 1 Tablespoon sesame oil
- 1 package Cole slaw
- 1/4 cup diced red onion
- 1 can (4 ounces) diced jalapenos
- 1/2 Tablespoon crushed red pepper flakes
- 1 bottle 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
- In a large bowl, mix together the cole slaw, cilantro and diced red onion.
- Strain the can of jalepenos’, and add desired amount into the coleslaw mix. ( I only used 1/4 of the can because I’m a wimp and cant handle the heat. Use as much as you’d like for your own heat tolerance)
- Pour the Asian dressing into the coleslaw mix. ( I used about 1/4 cup). Mix well, cover and refigerate for atleast one hour.
- Place chicken breasts in a large bowl and coat with desired amount of Asian dressing/marinade. Cover and refrigerate one hour. (Refigerate both coleslaw and chicken breasts for the same hour)
- Grill chicken breasts for atleast 8 minutes or until thoroughly cooked then cut into cubes.
- Heat Sesame oil in a large skillet over medium heat. Once heated, add the cubed chicken and red pepper flakes. Stir fry for about 2 minutes or until chicken is hot. Remove chicken from skillet and then set on a large plate.
- Add 1 cup vegetable oil to the same skillet and heat over medium to med-low heat.
- Place a ‘strip’ of chicken down the center of two wonton wrappers.( I doubled the wonton wrappers because one didnt seem thick enough). Fold up sides, like a taco.
- Using tongs, fry the ‘taco’ for atleast 1 minute , turning to make sure both sides are cooked. You want it to be golden brown and crispy.
- Top each taco with the coleslaw mixture and a squeeze of fresh lime. Enjoy!