Korean Fried Chicken Tacos with Ginger Slaw & Peanuts

Korean Fried Chicken Tacos with Ginger Slaw & Peanuts

Ready in 35 minutes • Serves 6
This dish most recently appeared in Bargain Box (3 Nights For 6) on Sunday, December 26, 2021.
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What happens when you take Korean Fried Chicken, mix it with tacos and top it with an Asian-inspired ginger slaw? Total deliciousness.

Ingredients

Slaw

  • 1 1/2 Tbsp ginger, minced
  • 1 1/2 Tbsp rice wine vinegar
  • 1 Tbsp soy sauce
  • 2 carrot, grated
  • 350g slaw

Chicken

  • 900g free range chicken breasts, sliced 1cm
  • 1/3 cup plain flour
  • 1/3 cup cornflour
  • 1 drizzle of oil
  • 3/4 pack korean sticky chilli sauce
  • 1 pack chopped peanuts

Tortillas

  • 1 pack tortillas

Mayo

  • 1/4 cup mayonnaise
  • 1 Tbsp korean sticky chilli sauce

Steps

  1. Preheat oven to 190°C (if using to warm tortillas). Preheat BBQ to medium-high (if using).
  2. Mince ginger and mix in a large bowl with vinegar and soy sauce. Grate carrot, then add to large bowl along with slaw. Set aside to serve.
  3. In a small bowl, mix mayonnaise and first measure of Korean sticky chilli sauce together.
  4. Pat chicken dry and slice 1cm. Season with salt and pepper. In a medium bowl, toss chicken with flour and cornflour to coat, dusting off excess as you go.
  5. Heat oil in a large fry-pan on medium-high heat. Once oil is hot, cook chicken, in batches for about 5 minutes, until golden brown and crispy. Place chicken in a large heat-proof bowl and toss with remaining Korean sticky chilli sauce and peanuts. Alternatively, cook chicken and toast tortillas on BBQ.
  6. Place stack of tortillas on a plate. Cover with another plate and microwave for about 1 minute, until hot through. Alternatively, wrap in foil and warm in oven for about 8 minutes.
  7. Tortillas filled with chicken, slaw and mayo.

Nutritional Information

Energy 2535 kj
606 kcal
Protein 44.0g
Carbohydrate 52.1g
Fat 22.7g