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Asian Fried Chicken Tacos

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These unique Asian inspired crispy chicken tacos combine punchy flavors with a soft flour tortilla for the ultimate fusion taco. This recipe comes together in just 30 minutes for a fun and easy weeknight dinner.

A long white plate of fried chicken tacos on flour tortillas, freshly garnished with scallions.

We loved our copy cat chicken Karaage bowls so much that we decided to make them into some fun fusion tacos too. I know that may sound weird, but comfort food fusion recipes is one of the things that we do best. 

And we’re never going to pass up on the opportunity to take a flavor packed, crispy chicken and pile it high in some soft, flour tortillas. Especially when we can pair it with a spicy sriracha aioli and our sesame soy glaze. All in all, we’re definitely adding these sweet, savory, and spicy fried chicken tacos to our Taco Tuesday rotation.

What To Expect

  • Great for: Unique fusion weeknight dinners and flavorful Taco Tuesdays.
  • Ready in: 30 minutes
  • Serves: 2 people
  • Flavor profile: A bold, sweet, savory, and bright sesame, soy, and ginger glaze is the featured flavor complimented by the spicy sriracha aioli.
  • How to make it: Simmer the sesame soy sauce until it becomes a glaze, dredge and fry the chicken, and then assemble the tacos.

We hope you love this recipe!

If you give it a try, please let us know what you think by leaving a rating and review. We read and reply to every single comment!

Why We Love This Recipe

There’s no better combination than crispy fried chicken and a soft, fluffy flour tortilla. So we created this fusion fried chicken taco recipe around these two components, and dressed it up with two unique sauces to add tons of moisture and flavor. It’s savory, a little sweet, and just a little bit spicy – and SO satisfying. You won’t want to stop eating these tacos!

– Alex and Nicole

Key Ingredients

Ingredients for making asian fried chicken tacos: chicken breast, soy sauce, egg, flour, minced ginger, hoisin sauce, light brown sugar, lemon juice, sesame oil, salt, pepper, garlic powder, onion powder, ground cayenne, ground ginger, vegetable oil, scallions, sriracha aioli, and flour tortillas.
  • Fried chicken – Since we perfected our crispy popcorn chicken recipe, we’ve used this technique in so many delicious recipes whenever we need crispy chicken. We simply coat the chicken in egg and a flour mixture before shallow frying to a golden brown. 
  • Sesame soy glaze – This rich homemade glaze is what gives these tacos their main flavor. We simply combine soy sauce, sesame oil, brown sugar, hoisin sauce, lemon juice, and minced ginger and reduce it down to a glaze by simmering on the stove. 
  • Sriracha aioli – We love adding a spicy, creamy sauce to our tacos, and what better way for these Asian fusion tacos than with a sriracha aioli. You can either check out our recipe to easily make it at home, or use your favorite store-bought brand.

See the recipe card for full information on ingredients and quantities.

How To Make Asian Inspired Crispy Chicken Tacos

Step 1 of crispy chicken tacos. A ceramic saucepan with a sesame soy glaze simmering in it on the stove.

Step 1: Make the sesame soy glaze by combining the brown sugar, soy sauce, lemon juice, hoisin, sesame oil, and minced garlic in a sauce pan.

Step 2 of crispy chicken tacos. Freshly made sesame soy glaze dripping from a spoon after being reduced on the stove.

Step 2: Bring the sauce to a simmer and reduce by about half. This should take about 15 to 20 minutes.

Step 3 of crispy chicken tacos. A collage showing how to dredge chicken breast in egg and a seasoned flour mixture.

Step 3: Using two medium mixing bowls, dredge the chicken. First dip it into a well beaten egg. Then, let the excess egg drip off before coating the chicken in the flour mixture.

Step 4 of crispy chicken tacos. A deep walled cast iron pan with crispy coated chicken frying in oil on the stove.

Step 4: In a thick bottomed, high walled pan, preheat a quarter- to a half-inch of oil over medium-high heat. Fry the chicken until the coating is golden brown and crispy, and the chicken is cooked through.

Step 5 of crispy chicken tacos. Bite size pieces of crispy fried chicken draining on a wire rack positioned above paper towels.

Step 5: Drain the cooked chicken on a wire rack. Putting a paper towel down under it will help with cleanup later.

Step 6 of crispy chicken tacos. Freshly made Asian fried chicken tacos with sriracha aioli, sesame soy glaze, and scallions.

Step 6: Assemble the tacos by adding a base layer of sriracha aioli to the tortilla, then topping with chicken, sesame soy glaze, and some chopped scallions.

Expert Tips

  • Assembly – Assemble the tacos with the sriracha aioli spread on the tortilla before topping with chicken and the sesame soy glaze. This helps to keep the tacos as neat as possible – although they are still messy tacos!
  • Best served as street tacos – We have found that these tacos are best served on little 4-inch street tacos. It makes them easier to handle and honestly just more fun to eat.
  • Timing – Get the sesame soy glaze started first, that way you can easily give it enough time to simmer while you prepare the chicken and the sriracha aioli (if you’re making it at home). 
  • Leftover sesame soy glaze – The glaze thickens in the fridge, so when you’re ready to enjoy it again, either let it come to room temp, or simply microwave it for a couple seconds and give it a good stir.
A folded fried chicken taco in a flour tortilla with sriracha aioli, asian sesame glaze, and scallions.

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Tell us what you think!

We hope you enjoy this recipe! When you try it out, please leave a review and a star rating in the comments below. Happy cooking! – Nicole and Alex

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A white plate of freshly made fried chicken tacos, topped with asian sesame glaze, sriracha aioli, and scallions.

Asian Fried Chicken Tacos

Nicole & Alex Langdon
These unique Asian inspired crispy chicken tacos combine punchy flavors with a soft flour tortilla for the ultimate fusion taco. This recipe comes together in just 30 minutes for a fun and easy weeknight dinner.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Main Course
Cuisine Asian, Fusion
Servings 6 tacos
Calories 297 kcal

Ingredients
 
 

Sesame Glaze

  • ½ cup brown sugar packed
  • ½ cup low sodium soy sauce
  • 2 tablespoons lemon juice
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon powdered ginger

Fried Chicken

  • ⅔ pound chicken breast patted dry and sliced into one-inch pieces
  • 1 large egg beaten well
  • 1 cup all-purpose flour
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon ground red cayenne pepper
  • 1 teaspoon powdered ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil

Taco Fixings

  • 2 scallions sliced
  • 6 4-inch flour tortillas
  • ¾ cup sriracha aioli

Instructions
 

  • First, prepare the sesame glaze. Add the brown sugar, soy sauce, lemon juice, hoisin sauce, sesame oil, and powdered ginger to a small saucepan and stir to combine. Simmer over medium-low heat until reduced by half, about 15 minutes. Transfer the glaze to a bowl and let cool to room temperature.
  • While the sauce simmers, make the fried chicken. Whisk together the flour, garlic powder, onion powder, ground red cayenne pepper, powdered ginger, salt, and pepper in a medium bowl. Then set up an assembly line with the chicken, beaten egg, and seasoned flour. Coat the chicken in the egg first, then transfer to the seasoned flour, letting excess egg drip off before if needed. Fully coat the chicken in the seasoned flour, making sure to separate any pieces that might be stuck together so they can be fully coated in flour.
  • Heat about a quarter to a half inch of vegetable oil in a deep frying pan over medium-high heat. Once it's nice and hot, carefully transfer the chicken to the oil, gently shaking off any excess flour first if needed. Fry the chicken until it's crispy and golden brown, turning it over once or twice during cooking, about 7 to 10 minutes total. Transfer the cooked chicken to a plate lined with paper towels to drain the excess grease.
  • Finally, warm the tortillas and assemble the tacos. Warm the tortillas in the microwave between dampened sheets of paper towels for about 30 seconds. To assemble the tacos, we recommend first spreading a layer of sriracha aioli on the tortilla, then adding the crispy chicken, a drizzle of sesame soy glaze, and topping with fresh sliced scallions.
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Notes

Assembly – Assemble the tacos with the sriracha aioli spread on the tortilla before topping with chicken and the sesame soy glaze. This helps to keep the tacos as neat as possible – although they are still messy tacos!
Best served as street tacos – We have found that these tacos are best served on little 4-inch street tacos. It makes them easier to handle and honestly just more fun to eat.
Timing – Get the sesame soy glaze started first, that way you can easily give it enough time to simmer while you prepare the chicken and the sriracha aioli (if you’re making it at home).

Nutrition

Serving: 1tacoCalories: 297kcalCarbohydrates: 41gProtein: 17gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 66mgSodium: 1506mgPotassium: 389mgFiber: 1gSugar: 20gVitamin A: 269IUVitamin C: 11mgCalcium: 43mgIron: 2mg
Like this recipe?Please leave a review below! We read and respond to every single comment.

If you have any questions regarding the information presented in this post, please refer to our Nutrition Disclaimer here.

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90% of Nicole’s thoughts are about food. She’s had a passion for cooking (and eating) for as long as she can remember! Growing up, she started cooking with her mom at a young age, learned family recipes from her Italian grandmother, took every opportunity to make cookies (so many bake sales), and always loved going out to restaurants to try new foods.

Nicole currently works part-time as a marketing professional for OmieLife while also working nonstop on The Candid Cooks. As a former mechanical engineer, Nicole has consistently found herself at the intersection of creativity and logical reasoning. She credits not only her passion for photography, design, and writing, but also her problem-solving nature and desire to learn, as the foundation on which The Candid Cooks was built.

Nicole’s hobbies include anything that gets her moving - mainly hiking, skiing, ice skating, and dancing - as well as reading fantasy novels and scrapbooking. Her favorite food is a big plate of nachos, as long as they’re cheesy enough!

5 from 2 votes (1 rating without comment)

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One Comment

  1. 5 stars
    I love unique fusion recipes, and this combines some really great flavors inspired by our favorite chicken karaage bowl and turns them into one of my favorite dishes, tacos! I highly recommend giving these a try if you’re looking for a fun, unique dinner.

    Reply