Asian-Inspired Fried Chicken Tacos
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Asian-Inspired Fried Chicken Tacos

Asian-Inspired Fried Chicken Tacos

with Charred Corn and Pickled Cucumbers

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!

BBQ Contest

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


serving amount

2 unit(s)

Chicken Breasts

4 tbsp

Spicy Mayo

(Contains Mustard, Egg May contain Sulphites, Wheat, Crustaceans, Fish, Milk, Sesame, Soy)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

113 g

Corn Kernels

4 tbsp

Seasoned Rice Vinegar

(Contains Sulphites)

1 unit(s)

Mini Cucumber

170 g

Coleslaw Cabbage Mix

7 g


2 tbsp

Chili-Garlic Sauce

(May contain Fish, Milk, Sesame, Wheat, Soy, Sulphites, Crustaceans, Mustard, Egg)

4 tbsp

Honey-Garlic Sauce

(Contains Soy May contain Crustaceans, Egg, Sesame, Milk, Wheat, Sulphites, Mustard, Fish, Tree nuts)

6 unit(s)

Flour Tortillas

(Contains Sulphites, Wheat May contain Soy, Oats, Rye, Sesame, Triticale, Milk)

Not included in your delivery

0.13 tsp


1 tsp


6.33 tbsp


0.13 tsp



Nutrition Values

Calories1340 kcal
Fat72 g
Saturated Fat11 g
Carbohydrate120 g
Sugar41 g
Dietary Fiber6 g
Protein52 g
Cholesterol145 mg
Sodium2140 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.


Large Non-Stick Pan
Medium Bowl
Large Bowl
Measuring Spoons
Rolling Pin
Shallow Dish
Plastic Wrap
Slotted Spoon
Measuring Cups
Small Bowl


Char corn
  • 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, then stir to combine.
  • Carefully wipe the pan clean.
Pickle cucumbers and make slaw
  • Meanwhile, thinly slice cucumber.
  • 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 peppe. Whisk to combine.
  • Add coleslaw mix and half the cilantro to vinaigrette, then toss to coat. Set aside.
Prep chicken
  • 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.
Shallow fry chicken
  • 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 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.
Make sticky chili sauce and warm tortillas
  • 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.)
Finish and serve
  • 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.