Crispy Chicken Tacos with crunchy coleslaw
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Ingredients
For the tacos:
8 soft tortilla wraps
4 chicken breasts, cut into strips
100g flour
1 tbsp paprika
1 tbsp garlic powder
200g breadcrumbs
2 eggs, beaten
300ml sunflower oil
2 tbsp sesame seeds
For the crunchy coleslaw:
80g red cabbage, shredded
80g carrot, grated or julienned
2 spring onions, diced
Handful of fresh coriander, chopped
For the dressing:
1 garlic clove, minced
3 tbsp sesame oil
2 tbsp light soy sauce
40ml rice wine vinegar
3 tbsp honey
1 tsp ginger paste
Juice of 1 lemon wedge
Pinch of chilli flakes
For the sauce:
10 tbsp mayonnaise
3 tbsp sriracha sauce
1 tbsp tomato ketchup
Method
To make the crispy goujons, mix the flour, paprika, and garlic powder in a bowl.
Put beaten eggs in a second bowl and breadcrumbs in a third.
Coat the chicken strips in flour, then dip them into the egg mixture, and finally coat them in breadcrumbs.
Heat the oil in a deep-frying pan to 180°C and fry the coated chicken pieces in batches until they are golden all other and cooked through.
Drain on a wire rack and sprinkle with sesame seeds.
To make the slaw, combine cabbage, carrot, spring onions, and coriander.
Mix the dressing ingredients in a jar, shake well, and pour over the slaw. Toss well.
To make the sauce, mix the mayonnaise, sriracha, and ketchup until smooth.
To serve, encourage everyone to fill their own tortilla with slaw, chicken goujons, and sauce. Fold and enjoy!
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