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Asian Chicken Tacos

Asian Chicken Tacos*

For the Chicken:
1-½ teaspoon Toasted Sesame Oil
1 Tablespoon Soy Sauce
1 whole Large Egg White
¼ cups Plus 2 Tablespoons Cornstarch
1 pound Boneless, Skinless Chicken Thighs
Oil For Frying

For the Salsa:
1 cup shredded carrots
2 cups shredded cabbage
1 can drained tomatoes
1 can rotel tomatoes
Sweet and Sour Sauce
Teriyaki Sauce
Soy Sauce

Prep your chicken:
In a mixing bowl, stir together the sesame oil, soy sauce, egg white, and 1/4 cup plus 2 tablespoons of cornstarch until a thick slurry forms. It will look gummy but smooth.

Add the chicken pieces and stir until all are evenly coated. At first it may appear that it will not come together but it does!
Set chicken aside, covered lightly with plastic wrap, at room temperature for 20 minutes, stirring occasionally.

To fry the chicken:
Heat 1/2-inches of oil in a heavy-bottomed, high-sided frying pan or skillet over high heat.

When the oil is shimmering, add one piece of chicken at a time, taking care not to crowd the pan. Cook chicken for 4 minutes on each side, or until deep golden brown and crisp on both sides**.

Transfer the fried chicken to a paper towel lined plate and repeat the process until you’ve cooked all the chicken.

Make the salsa. Mix everything up and add sauces to taste.

Serve on a tortilla or bed or rice.

*This came out of my Midwest/Caucasian brain, so it really isn't Asian. And my husband liked this, but said "they don't eat tacos in China" so he doesn't like the name. Oh well, it's a keeper for me.