Applebee’s Oriental Chicken Wrap Recipe: Crispy Asian-Inspired Copycat

This copycat recipe delivers the crispy texture and bold Asian flavors you love from Applebee’s. The secret lies in the perfect balance of sweet and savory in the sauce.

With simple techniques and accessible ingredients, you’ll achieve restaurant-quality results at home. The wrap comes together quickly once you master the cooking sequence.

Ingredients for Applebee’s Oriental Chicken Wrap

Simple ingredients deliver that crispy, Asian-inspired flavor you crave at home.

The chicken is key here. Boneless, skinless breasts cut into even strips fry up crispier than thighs. Most supermarkets sell them already trimmed—Costco has great bulk options. For the flour, all-purpose works, but the cornstarch is what gives that signature crunch. Don’t skip it. Sesame oil adds depth, but a little goes a long way (that bottle lasts forever in the pantry).

No rice vinegar? Apple cider vinegar in a pinch—just use slightly less. Honey can be swapped for agave or brown sugar if needed. The tortillas need to be large enough to wrap everything—Mission brand burrito-sized are perfect. For extra crunch, add sliced bell peppers or cabbage. The sauce is forgiving, so taste as you go and adjust sweetness or saltiness.

This comes together fast, so prep all ingredients first. Leftover chicken keeps 3-4 days in the fridge—reheat in the oven to maintain crispiness. The sauce holds for 1 week refrigerated. Assemble wraps fresh for the best texture.

Step-by-Step Instructions for Applebee’s Oriental Chicken Wrap

Here’s the method to achieve that signature crispy texture and sweet-savory flavor we all love.

Step 1: Prepare the Chicken for Maximum Crispiness

Cut the 1.5 lb Boneless Skinless Chicken Breasts into thin strips, about ¼-inch thick. In a shallow dish, combine the 0.75 cup All-Purpose Flour and 0.25 cup Cornstarch—this dual-starch coating is what creates that ultra-crispy exterior.

Beat the 2 whole Large Eggs in a separate bowl until uniform. Dip each chicken strip first in the egg wash, letting any excess drip off, then coat thoroughly in the flour mixture. Press gently to ensure full coverage. This two-step dredging process guarantees a crunch that holds up to the sauce.

Step 2: Fry to Golden Perfection

Heat the 1 cup Vegetable Oil in a large skillet over medium-high heat until it reaches 350°F. To test readiness, drop in a pinch of flour—it should sizzle immediately. Carefully add the chicken strips in a single layer, avoiding overcrowding.

Fry for 3-4 minutes per side until the chicken is golden brown and the internal temperature reaches 165°F. The coating should be crisp and the meat juicy. Transfer to a paper towel-lined plate to drain excess oil while you prepare the sauce.

Step 3: Create the Signature Oriental Sauce

In a small saucepan, combine the 0.33 cup Soy Sauce, 0.25 cup Honey, 2 tbsp Rice Vinegar, 1 tsp Sesame Oil, 2 cloves Minced Garlic, and 0.5 tsp Ground Ginger. Simmer over medium heat for 3-4 minutes, stirring frequently.

The sauce should thicken slightly and become glossy—it will coat the back of a spoon when ready. The balance of sweet, salty, and tangy flavors is key here. Remove from heat and let it cool for 2 minutes before using; this prevents wilting the lettuce later.

Step 4: Assemble the Wraps

Warm the 4 pieces Flour Tortillas briefly in a dry skillet or microwave for 10-15 seconds to make them pliable. Lay each tortilla flat and layer with ½ cup Shredded Lettuce, 2-3 tablespoons Julienned Carrots, and the crispy chicken strips.

Drizzle generously with the warm sauce, then sprinkle with Sliced Green Onions. Fold the sides inward and roll tightly from the bottom up, tucking in the fillings as you go. The tortilla should be completely sealed to prevent leaks. Slice diagonally and serve immediately while the chicken is still crisp.

Essential Equipment for Perfect Results

Must-Have Tools

You’ll need a large, heavy-bottomed skillet for frying—I use my 12-inch Lodge cast iron because it maintains even heat. A deep-fry/candy thermometer is essential for monitoring oil temperature, as guessing leads to greasy or undercooked chicken. 🌡️

Prep Essentials

Three shallow dishes for dredging: one for flour mixture, one for beaten eggs, and one for cooked chicken. I also recommend a wire cooling rack set over paper towels to keep the chicken crispy while draining. This setup prevents soggy bottoms.

Sauce Equipment

A small saucepan (I use a 2-quart All-Clad) for the sauce ensures even heating without scorching. A whisk helps combine the ingredients smoothly. The sauce comes together quickly, so have all ingredients pre-measured.

Assembly Aids

Use a large wooden cutting board for chicken prep and a sharp chef’s knife for even strips. For assembly, a tortilla warmer keeps wraps pliable. I also keep a pastry brush handy for any sauce touch-ups.

Safety Gear

Hot oil requires caution. I always use heat-resistant silicone tongs for turning chicken and keep a splash guard nearby. A fire extinguisher rated for grease fires is wise in any kitchen where frying occurs.

Extras for Perfection

A meat thermometer confirms chicken reaches 165°F internally. For presentation, a serrated knife makes clean diagonal cuts. These small tools elevate your results from good to restaurant-quality.

Frequently Asked Questions