Friday - - Food -

Prep time 1 hour Cook­ing time 15 mins Serves 6-8

8 mini tor­tillas FOR THE CHICKEN 6 bone­less, skin­less chicken thighs, cut into bite-size pieces 1½ cups but­ter­milk 2 tsp sriracha sauce 2 cups rice flour ½ cup self-rais­ing flour 1 tsp onion pow­der 1 tsp pa­prika 1 tsp chilli pow­der Veg­etable oil, for fry­ing FOR THE MAPLE SAUCE: 1 cup maple syrup ½ tsp vanilla ex­tract 2 tbsp red grape vine­gar FOR THE SLAW, MIX: 2 green ap­ples, finely sliced and shred­ded 1 fen­nel bulb, finely sliced and shred­ded 3 spring onions, finely chopped 1 green chilli, de­seeded and finely chopped FOR THE DRESS­ING, MIX: ⅓ cup Ital­ian white grape vine­gar 4 tbsp olive oil

For the chicken, mix the pieces, but­ter­milk and sriracha sauce in a bowl and re­frig­er­ate for about an hour. Com­bine the flours and spices to­gether and sea­son with salt and pep­per. Re­move the chicken from the but­ter­milk mix­ture, toss in the flour and then put back into the mix­ture, then again into the flour. Heat the oil in a large saucepan to 190°C (test with a small piece of bread which should turn golden in 40 sec­onds). Be­fore cook­ing, shake off any ex­cess flour, and cook the chicken for 3-4 min­utes un­til golden brown. For the syrup, sim­mer the maple syrup in a pot for 10 min­utes over medium heat. Re­move from the heat, add vanilla and vine­gar and stir through. Pre­pare the slaw by adding dress­ing. To as­sem­ble the ta­cos, place a por­tion of slaw on a tor­tilla, top with chicken and driz­zle with maple sauce. Serve im­me­di­ately.

Sriracha sauce is a hot Thai sauce found at well stocked delis and su­per­mar­kets


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