Asian-Inspired Fried Chicken Tacos
with Charred Corn and Pickled Cucumbers
Crunchy, crispy textures and sweet heat combine with a blend of Asian flavours to hit every note! Breaded chicken breasts, pan-fried to golden perfection, are thinly sliced and added to soft tortillas loaded with slaw, creamy charred corn and quick-pickled cucumbers. These loaded tacos will make this a taco night to remember!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit
Chicken Breasts
4 tbsp
Spicy Mayo
(Contains Egg, Mustard)
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tsp
Garlic Salt
113 g
Corn Kernels
4 tbsp
Rice Vinegar
(Contains Sulphites)
66 g
Mini Cucumber
170 g
Coleslaw Cabbage Mix
7 g
Cilantro
2 tbsp
Chili-Garlic Sauce
4 tbsp
Honey-Garlic Sauce
(Contains Soy)
6 unit
Flour Tortillas
(Contains Sulphites, Wheat)
Not included in your delivery
1 tsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
⅓ cup
Oil*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce.Heat Guide for Step 5 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp for extra-spicy! Heat a large non-stick pan over medium-high heat.While the pan heats, pat corn dry with paper towels. When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5-6 min.Transfer corn to a medium bowl. Add half the spicy mayo. Season with salt and pepper, to taste, then stir to combine.Carefully wipe the pan clean.
Meanwhile, thinly slice cucumbers.Roughly chop cilantro.Add vinegar, 1 tsp (2 tsp) sugar and a pinch of salt to a small pot.Heat the pot over medium heat, swirling occasionally, until sugar dissolves. Remove the pot from heat.Add cucumbers to pickling liquid. Set aside.Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with garlic salt and pepper, to taste, then whisk to combine.Add coleslaw mix and half the cilantro to vinaigrette, then toss to coat. Set aside.
Add panko to a shallow dish.Pat chicken dry with paper towels.Cover each chicken breast with plastic wrap. Using a rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.Season with pepper and remaining garlic salt.Coat chicken all over with remaining spicy mayo.Working with one chicken breast at a time, press both sides into panko to coat completely.When corn is done, heat the same pan over medium.
When the pan is hot, add 1/3 cup oil or enough to completely cover the bottom of the pan. Wait 30 seconds for the oil to heat, then add chicken. (NOTE: For 4 ppl, cook chicken in 2 batches, removing any bits from the oil with a slotted spoon before adding more oil for the second batch.)Shallow fry until golden-brown and cooked through, 3-4 min per side.** (NOTE: Reduce heat to medium-low if chicken starts to brown too fast.)Transfer chicken to a wire rack, then sprinkle a pinch of salt over top. Set aside to rest, 3-5 min.
Meanwhile, combine honey-garlic sauce, 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)Wrap tortillas in paper towels.When chicken is done, microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
Thinly slice chicken.Drain cucumbers and discard pickling liquid.Divide coleslaw between tortillas. Top with corn, chicken, then pickled cucumbers.Drizzle sticky chili sauce over tacos.Sprinkle remaining cilantro over top.
