Korean-Style Fried Chicken Tacos
with Pickled Radish Coleslaw- Sulfites
- Blé
- Arachides
- Oeuf
- Moutarde
- Soya
- Lait
- Soya
- Peut contenir des traces d’allergènes
- Blé
- Gluten
- Oeuf
- Moutarde
- Noix
- Sésame
- Sulfites
- Crustacés
- Poisson
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.
Ingrédients
2 pièce(s)
Poitrines de poulet
6 pièce(s)
Tortillas de farine
(Contient: Sulfites, Blé Peut contenir : Lait, Soya)
⅓ tasse(s)
Chapelure panko
(Contient: Blé Peut contenir : Blé, Gluten)
340 g
Mélange pour salade de chou
1 pièce(s)
Mini concombres
3 pièce(s)
Radis
15 g
Gingembre
56 g
Arachides, hachées
(Contient: Arachides Peut contenir : Lait, Soya, Gluten, Oeuf, Moutarde, Noix, Sésame, Sulfites)
8 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Lait, Soya, Blé, Gluten, Moutarde, Sésame, Sulfites, Crustacés, Poisson)
2 cs
Vinaigre de riz assaisonné
(Peut contenir : Lait, Soya, Blé, Oeuf, Moutarde, Noix, Sésame, Poisson)
2 cs
Gochujang
(Contient: Blé, Soya Peut contenir : Lait, Gluten, Oeuf, Moutarde, Sésame, Sulfites, Crustacés, Poisson)
2 cs
Sauce soya
(Contient: Sulfites, Blé, Soya Peut contenir : Lait, Soya, Blé, Gluten, Oeuf, Moutarde, Sésame, Sulfites, Crustacés, Poisson)
Pas inclus dans votre livraison
0.31 cc
Sucre*
⅓ tasse(s)
Huile*
¼ cc
Sel*
0.13 cc
Poivre*
Instructions
- 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.
