Recipe: Chicken Tacos
Serves 4
Ingredients:
2 Chicken Breasts - Cut Into Strips
Corn Tortillas
Corn Flour
Red Cabbage
Carrot
Coriander
Spring Onion
1 Lime
Dried Shallots
Soy Sauce
Mirin
Vegetable Oil
2 Egg Whites
Cupie Mayo
We Rub You Korean Hot Sauce
Method:
- Mix 1 part soy and 1 part Mirin in a bowl and add 4 sliced spring onions place the chicken pieces into the marinate and cover and place in the fridge for at least 2 hrs.
- Finely slice or grate the red cabbage & carrot. Add coriander and top with dried shallots and set aside
- Mix 6 tablespoons of Cupie mayo and 2 teaspoons of Korean hot sauce (you can change amounts to suit tastes) set aside
- Heat oil in a heavy based pot ensuring enough for shallow frying approx 2cm
- Place egg whites in one bowl and corn flower in another
- Using tongs dunk each piece of chicken first in the egg then in the corn flour and straight into the oil and cook for a couple of minutes turning once until golden brown. Drain chicken on paper towel
- Meanwhile get your corn tortillas ready by warming them up as per the packaging instructions
- Finally add cabbage salad to the tortillas and squeeze with lime then place chicken pieces on top and drizzle with the sauce
