Asian-Inspired Fried Organic Chicken Tacos
with Charred Corn and Pickled Radishes- Egg
- Mustard
- Wheat
- Soy
- Sulphites
- Sesame
- Soy
- Sulphites
- Wheat
- Crustaceans
- Fish
- Gluten
- Milk
- May contain traces of allergens
- Tree nuts
- Triticale
- Mustard
- Peanuts
- Egg
Crunchy, crispy textures and sweet heat combine with a blend of Asian flavours in these delectable tacos. 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 radishes. These loaded tacos will make this a taco night to remember! Ingredients: Organic chicken breast • Flour tortillas (wheat flour, water, canola oil, salt, sugar, soybean oil, mono- and diglycerides, sodium acid pyrophosphate, calcium propionate, potassium sorbate, sodium bicarbonate, potassium bicarbonate, sodium aluminum phosphate, calcium lactate, sodium aluminum sulfate, enriched wheat flour, cornstarch, fumaric acid, potassium chloride, seasoning (autolyzed yeast, ammonium chloride), guar gum, monocalcium phosphate, l-cysteine hydrochloride, amylase, enzymes, sodium metabisulphite) (wheat, sulphites) • Coleslaw mix (carrot, green cabbage, red cabbage) • Thaw-friendly corn (corn, modified vinegar) • Radish • Rice vinegar (rice vinegar, water, sugar, salt, potassium metabisulphite) (sulphites) • Honey garlic sauce (sugars (sugar, glucose, glucose-fructose, fancy molasses, honey), water, modified corn starch, vinegar, salt, hydrolyzed soy protein, dried garlic, xanthan gum, lactic acid, citric acid, caramel, potassium sorbate, sodium benzoate) (soy) • Spicy mayonnaise (vegetable oil, chili peppers, frozen egg yolk, sugars (sugar, glucose), water, vinegar, salt, garlic, concentrated lemon juice, mustard, xanthan gum, acetic acid, citric acid, caramel, sodium benzoate, potassium sorbate, calcium disodium EDTA) (egg, mustard) • Chili-garlic sauce (water, chili peppers, glucose, garlic, salt, vinegar, modified corn starch, dried garlic, canola oil, soybean oil, dried red bell pepper, xanthan gum, acetic acid, citric acid, paprika oleoresin, caramel, potassium sorbate, sodium benzoate) • Panko breadcrumbs (bleached wheat flour, yeast, sugar, salt) (wheat) • Cilantro • Garlic salt (salt, garlic powder, silicon dioxide).
2 unit(s)
Organic Chicken Breast
4 tbsp
Spicy Mayo
( )
⅓ cup
Panko Breadcrumbs
( )
4 g
Garlic Salt
()
113 g
Corn Kernels
4 tbsp
Seasoned Rice Vinegar
()
3 unit(s)
Radish
170 g
Coleslaw Cabbage Mix
7 g
Cilantro
2 tbsp
Chili-Garlic Sauce
()
4 tbsp
Honey-Garlic Sauce
( )
6 unit(s)
Flour Tortillas
( )
0.13 tsp
Salt*
1 tsp
Sugar*
6.33 tbsp
Oil*
0.13 tsp
Pepper*
- Before starting, wash and dry all produce.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat corn dry with paper towels.
- When hot, add corn to the dry pan. Cook for 5-6 min, stirring occasionally, until dark-brown in spots.
- Transfer corn to a medium bowl. Add half the spicy mayo. Season with salt and pepper, then stir to combine.
- Carefully wipe the pan clean.
- Meanwhile, thinly slice radish.
- Roughly chop cilantro.
- To a small pot, add vinegar, 1 tsp (2 tsp) sugar and a pinch of salt.
- Heat the pot over medium, swirling occasionally, until sugar dissolves. Remove the pot from heat.
- Add radish to pickling liquid. Set aside.
- To a large bowl, add 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil. Season with pepper. 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 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 cover the bottom of the pan. Wait 30 sec. for the oil to heat, then add chicken. (NOTE: For 4 servings, cook chicken in 2 batches.)
- Shallow fry for 3-4 min per side, until golden and cooked through.** (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, in a small bowl, combine honey-garlic sauce, 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp chili-garlic sauce. (NOTE: Like things spicy? Add more chili-garlic sauce.) Wrap tortillas in paper towels.
- When chicken is done, microwave for 1 min, until tortillas are warm and flexible. (TIP: You can skip this step if you don't want to warm the tortillas.)
- Thinly slice chicken.
- Drain radish and discard pickling liquid.
- Divide coleslaw between tortillas. Top with corn, chicken and pickled cucumbers.
- Drizzle sticky chili sauce over tacos.
- Sprinkle remaining cilantro over top.
- Flavor: Customers loved the delicious blend of sweet and spicy flavors, with many praising the tasty combination.
- Ease of prep: While some found it intricate or time-consuming, others noted it was worth the effort for the delicious result.
- Suggestions: Consider simplifying the recipe by omitting the radish step to reduce prep time without sacrificing flavor.
- Cooking: Some reviewers recommend frying the chicken longer than instructed for better results.
- Texture: The crunchy coleslaw received praise, adding a satisfying contrast to the other taco elements.
