Sweet Chili Chicken Tacos
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lauren Miyashiro
Bang bang shrimp tacos would also be amazing. Use the same breading and follow the same process, just substitute the protein!
Ingredients
2 chicken breasts, chopped into 1-in pieces
1/2 c. corn starch
1 Egg, lightly beaten
2 tbsp. water
1/2 c. panko breadcrumbs
Kosher salt, to taste
ground pepper, to taste
1/4 tsp. garlic powder
1/2 c. mayonnaise
2 tbsp. sweet chili sauce
1 tsp. rice wine vinegar
Juice of 1 lime
1 c. shredded red cabbage
1/4 c. vegetable oil
8 Small flour tortillas
1/4 c. chopped scallions, to garnish
Instructions
Set up a dredging station: In one bowl, add cornstarch. In another bowl, whisk together egg and water. And in a third bowl, add panko breadcrumbs and season with salt, pepper and garlic powder. Toss the chicken in the cornstarch, dip the pieces in the egg mixture, then toss in panko until fully coated.
Fry the chicken! Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes. Drain chicken pieces on paper towels. Taste the chicken and season with more salt and pepper if desired.
Make the sauce: Whisk together the mayonnaise, sweet chili sauce, vinegar and lime.
Make a slaw: In a small bowl, mix about 2 tablespoons of the sauce with the cabbage to make a slaw.
Warm the tortillas. Then load each tortilla with a small scoop of slaw and a handful of chicken. Drizzle the sauce on top and garnish with scallions.
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