CRISPY ASIAN-STYLE CHICKEN TACOS
PREPARATION AND COOKING: 15 MINS / SERVES 6
1L (4c) canola oil ASIAN CHICKEN SAUCE
15ml (1T) soy sauce 5ml (1t) sriracha sauce
5ml (1t) chilli flakes 5ml (1t) sesame oil 22,5ml (1½T) chopped fresh coriander 1 thumb-size piece ginger, minced 2 cloves garlic, minced 2,5ml (½t) honey 7,5ml (1½t) rice wine vinegar
ASIAN-STYLE CHICKEN
60ml (¼c) cornflour 2,5ml (½t) salt 1,2ml (¼t) ground black pepper 4 skinless, deboned chicken thighs, quartered PEANUT SAUCE 125ml (½c) unsweetened peanut butter 25ml (5t) hoisin sauce 3,75ml (¾t) chilli flakes water as needed ASIAN-MEXICAN SLAW
1 carrot, peeled and julienned
½ red bell pepper, deseeded and julienned ½ jalapeño chilli, thinly sliced
1 spring onion, thinly sliced
4 fresh mint leaves, roughly chopped 20ml (1¹⁄₃T) roughly chopped fresh coriander 2,5ml (½t) lemon juice pinch of salt
TO FINISH
6 warm corn tortillas fresh coriander for garnishing
1 Pour the canola oil in a deep-fryer or pot and heat to 180ºC.
2 Asian chicken sauce Combine all the ingredients and mix well. Set aside a small amount of sauce for coating at the end. 3 Asian-style chicken In a separate bowl, mix the cornflour, salt and black pepper.
4 Coat the chicken pieces in the seasoned flour, shake off any excess and put them straight into the deep-fryer or pot for 30 seconds. Remove them from the oil, dip them in the Asian chicken sauce, then coat them in the seasoned flour once more before returning them to the fryer or pot for a further 40 seconds, until extremely crispy. Drain the chicken pieces on paper towel and then coat them lightly in the sauce you previously set aside.
5 Peanut sauce Place all the ingredients into a food processor and blend until well combined and smooth. The mixture will be quite thick, so add a little water at a time to loosen it – you are looking for a honey-like consistency. 6 Asian-Mexican slaw Place all the vegetables and herbs in a bowl and mix gently with a spoon until equally dispersed. Add the lemon juice and salt just seconds before serving.
7 To finish Fill each taco by spooning some of the slaw along the centre of the tortilla. Top with the chicken and small dollops of peanut sauce. Garnish with fresh coriander.