Korean-Inspired Fried Chicken Tacos
with Pickled Radishes and Creamy Cucumber Coleslaw
Shallow-fried breaded chicken is the highlight of these bold Asian-inspired tacos. Crispy chicken is topped with a sweet and spicy Gochujang-based sauce, tangy pickled radishes and creamy cucumber coleslaw for the perfect handheld bite.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
Chicken Breasts
6 unit(s)
Flour Tortillas
(Contains: Sulphites, Wheat May contain traces of: Milk, Soy)
⅓ cup
Panko Breadcrumbs
(Contains: Wheat May contain traces of: Wheat, Gluten)
340 g
Coleslaw Cabbage Mix
1 unit(s)
Mini Cucumber
3 unit(s)
Radish
15 g
Ginger
56 g
Peanuts, chopped
(Contains: Peanuts May contain traces of: Milk, Soy, Gluten, Egg, Mustard, Tree nuts, Sesame, Sulphites)
8 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Milk, Soy, Wheat, Gluten, Mustard, Sesame, Sulphites, Crustaceans, Fish)
2 tbsp
Seasoned Rice Vinegar
(May contain traces of: Milk, Soy, Wheat, Egg, Mustard, Tree nuts, Sesame, Fish)
2 tbsp
Gochujang
(Contains: Wheat, Soy May contain traces of: Milk, Gluten, Egg, Mustard, Sesame, Sulphites, Crustaceans, Fish)
2 tbsp
Soy Sauce
(Contains: Sulphites, Wheat, Soy May contain traces of: Milk, Soy, Wheat, Gluten, Egg, Mustard, Sesame, Sulphites, Crustaceans, Fish)
Not included in your delivery
0.31 tsp
Sugar*
⅓ cup
Oil*
¼ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- Trim roots or top of radishes, if needed. Thinly slice radishes.
- To a small pot, add radishes, half the vinegar, 2 tbsp (1/4 cup) water and 2 tsp (4 tsp) sugar. Season with salt.
- Bring to a simmer over medium-high heat. Cook for 1-2 min, stirring often, until sugar dissolves.
- Remove from heat.
- Transfer radishes, including pickling liquid, to a medium bowl. Place in the fridge to cool.
- Meanwhile, peel, then mince or grate ginger.
- Halve cucumber lengthwise. Cut into 1/4-inch half-moons.
- In a medium bowl, combine gochujang, soy sauce, ginger and 1/4 cup (1/2 cup) water.
- In a large bowl, whisk together half the mayo, remaining vinegar and 1/4 tsp (1/2 tsp) sugar.
- Add cucumbers and coleslaw, then toss to coat. Season with salt and pepper.
- To a shallow dish, add panko.
- Pat chicken dry with paper towels.
- Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. Season with salt and pepper.
- Coat chicken all over with remaining mayo.
- Working with one chicken breast at a time, press both sides into panko to coat completely.
- Heat a large non-stick pan over medium.
- When hot, add 1/3 cup ( 2/3 cup) oil, then chicken. (NOTE: For 4 servings, 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 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.
- Just before serving, wrap tortillas in paper towels.
- Microwave for 30 sec-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 pickled radishes and discard pickling liquid.
- Divide coleslaw between tortillas. Top with chicken.
- Spoon sauce over chicken.
- Sprinkle pickled radishes over top.
