Asian-Inspired Fried Organic Chicken Tacos

Name: Asian-Inspired Fried Organic Chicken Tacos with Charred Corn and Pickled Cucumbers
Total time: 40 min
Yield: 2
Cuisine: Asian
Ingredients: 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; 2 unit(s) Mini Cucumber; 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*

with Charred Corn and Pickled Cucumbers

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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 cucumbers. These loaded tacos will make this a taco night to remember!

Protein Plus (50 g protein or more) is based on a per serving calculation of the recipe's protein amount.

Ingredients: 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).

Tags:

Spicy

Allergens:

Egg

•Senf

•Hvede

•Soja

•Schwefeldioxide und Sulfite

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time40 minutes

Cooking Time12 minutes

DifficultyMedium

Ingredients

serving amount

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

2 unit(s)

Mini Cucumber

170 g

Coleslaw Cabbage Mix

7 g

Cilantro

2 tbsp

Chili-Garlic Sauce

4 tbsp

Honey-Garlic Sauce

6 unit(s)

Flour Tortillas

Not included in your delivery

0.13 tsp

Salt*

1 tsp

Sugar*

6.33 tbsp

Oil*

0.13 tsp

Pepper*

Nutrition Values

Calories1340 kcal

Fat73 g

Saturated Fat11 g

Carbohydrate121 g

Sugar44 g

Dietary Fiber6 g

Protein53 g

Cholesterol145 mg

Sodium3080 mg

Trans Fat0.2 g

Potassium1500 mg

Calcium225 mg

Iron6 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Medium Bowl

•Large Bowl

•Whisk

•Measuring Spoons

•Shallow Dish

•Plastic Wrap

•Slotted Spoon

•Measuring Cups

•Small Bowl

•Strainer

Cooking Steps

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.
To a medium bowl, transfer corn. Add half the spicy mayo. Season with salt and pepper, then stir to combine.
Carefully wipe the pan clean.

Meanwhile, thinly slice cucumbers.
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 cucumbers 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.

To a shallow dish, add panko.
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.

Make sticky chili sauce and warm tortillas

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 cucumbers 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.