Asian Chicken Tacos - Love of Food

Asian Chicken Tacos

Crispy chicken tacos with buttermilk-and-herb slaw, lemongrass pickled grapes and Korean gochujang sauce

By: Scott Cook, Signature Chef

Prep Time: 4 hours
Cook Time: 10 to 15 minutes

RECIPE
REVIEWS (0)

Servings:

Yield: 4 Servings

Ingredients:

Lemongrass Pickled Grapes:
½ cup water
½ cup unseasoned rice vinegar
2 Tablespoons and 2 teaspoons Kosher salt
1 Tablespoon and 2 teaspoons light brown sugar
1 teaspoon ground cardamom
1 teaspoon fennel seeds
1 teaspoon whole black peppercorns
3 ½ Tablespoons orange juice
2 Tablespoons freshly grated orange zest
1 Tablespoon and 2 teaspoons lemongrass, bruised
1 cup green seedless grapes, cut in half

Buttermilk & Herb Cole Slaw:
2 ¾ cups shredded savoy cabbage
½ cup shredded carrots
1 cup thinly sliced celery
½ cup thinly sliced yellow onions
2 Tablespoons and 2 teaspoons buttermilk
1 Tablespoon and 1 teaspoon canola oil
2 1/8 teaspoons lemon juice
2 1/8 teaspoons chopped fresh chives
2 1/8 teaspoons chopped fresh Italian parsley
1/8 teaspoon celery seeds
1/8 teaspoon ground black pepper
1/8 teaspoon Kosher salt

Gochujang Sauce, divided:
¼ cup Korean chili bean paste (gochujang)
¼ cup Chinese rice wine (mirin)
¼ cup sweet Thai chili sauce
2 ½ Tablespoons thinly sliced green onions

Battered Chicken Thigh:
½ teaspoon ground white pepper
¾ teaspoon ground ginger
¾ teaspoon granulated garlic
1 ¼ teaspoons toasted sesame seed oil
1 ¼ teaspoons canola oil
½ cup cornstarch
1/3 cup cold water
1 pounds boneless, skinless chicken thighs, diced into 1 inch pieces
deep fat frying oil

Asian Chicken Tacos:
8 (6") flour tortillas
2 Tablespoons and 2 Teaspoon sliced green onions

Allergens:

Gluten, Milk, Sesame, Soy, Wheat

Nutritional Information

Directions:

To Prepare Lemongrass Pickled Grapes: Place all ingredients except for grapes in a saucepan. Simmer for 15 minutes on medium heat. Cool quickly. Place grape halves in a stainless-steel mixing bowl. Pour cooled liquid over grapes. Cover and hold in refrigerator for 4 hours to marinate. Drain and discard excess marinade when ready to serve.
To Prepare Buttermilk & Herb Cole Slaw: In a large bowl combine cabbage, carrot, celery, and onions. In a separate bowl combine buttermilk, canola oil, lemon juice, chives, parsley, celery seed, pepper and salt. Mix well. Add dressing to cabbage mixture, combine well. Cover and place in refrigerator until ready to use.
To Prepare Gochujang Sauce: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Place in refrigerator until ready to use.
To Prepare Battered Chicken Thigh: Combine pepper, ginger, garlic, sesame oil, canola oil, cornstarch and water. Stir until mixture forms a batter. Dip chicken in batter and deep fat fry at 350 degrees Fahrenheit for 6 to 8 minutes or until cooked through. Drain well. NOTE: Discard any leftover batter.
To Prepare Asian Chicken Tacos In a small stainless-steel bowl, add fried chicken and ½ cup gochujang sauce. Toss to evenly coat. Place 2 tortillas on a service plate. For each taco, evenly spread 1/4 cup buttermilk and herb slaw in center of tortilla. In order, top each taco with: ¼ cup diced chicken, 1 Tablespoon gochujang sauce, drizzled, 2 Tablespoons pickled lemongrass grapes, 1 teaspoon sliced green onions. Enjoy immediately.