Asian-Inspired Fried Chicken Tacos
with Charred Corn and Pickled Cucumbers
Crunchy, crispy textures and sweet heat combine with a blend of Asian flavours to hit every note! 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!
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.
Ingredients
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
Cilantro
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
Salt*
1 tsp
Sugar*
7 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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.
- 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 pepper, then 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 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.
- When the pan is hot, add 1/3 cup oil or enough to completely cover the bottom of the pan. Wait 30 seconds 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.
- 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!)
- 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.