Korean Fried Chicken Tacos with Ginger Slaw & Cashews

Korean Fried Chicken Tacos with Ginger Slaw & Cashews

Ready in 30 minutes • Serves 4
This dish most recently appeared in My Choice (3 Nights For 4) on Sunday, December 19, 2021.
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A combo of textures and flavour will knock out your tastebuds with this Korean and Mexican inspired dish. Treat yourself with these crunch-tastic crumbed chicken topped with Korean sticky chilli sauce and bite down on soft tacos filled with the refreshing zing of pear and ginger slaw.

Ingredients

Chicken

  • 600g free range chicken breasts, sliced 1cm
  • 1/2 cup plain flour
  • 1 drizzle of oil
  • 1 pack Korean sticky chilli sauce

To serve

  • 1 pack tortillas
  • 4 Tbsp sesame mayo

Slaw

  • 1 1/2 Tbsp rice wine vinegar
  • 2 tsp soy sauce
  • 100g baby spinach, roughly chopped
  • 350g slaw
  • 1 pack chopped cashew nuts
  • 2 tsp ginger, finely grated

Steps

  1. Preheat oven to 200°C (or 180°C fan bake), if using to heat tortillas.
  2. Finely grate ginger and place in a large bowl with vinegar and soy sauce. Leave ginger out for little foodies. Roughly chop spinach and add to large bowl with soy mixture along with slaw and cashews. Mix well and set aside to serve.
  3. Pat chicken dry and slice 1cm. Season with salt and pepper. In a medium bowl, toss chicken with flour to coat (see tip).
  4. Heat oil in a large fry-pan on medium-high heat. Once oil is hot, cook chicken, in batches for 3-4 minutes each side, until golden brown and chicken is cooked through. Remove from heat and toss with Korean sticky chilli sauce.
  5. 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.
  6. Tortillas filled with chicken, slaw and sesame mayo.

Nutritional Information

Energy 2653 kj
634 kcal
Protein 45.3g
Carbohydrate 52.0g
Fat 25.2g