Asian Fried Chicken Tacos
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.
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.
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: 1taco | Calories: 297kcal | Carbohydrates: 41g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 66mg | Sodium: 1506mg | Potassium: 389mg | Fiber: 1g | Sugar: 20g | Vitamin A: 269IU | Vitamin C: 11mg | Calcium: 43mg | Iron: 2mg
