Crispy chicken tacos with Koji Sriracha

Name: Crispy chicken tacos with Koji Sriracha
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 g chicken breast; 50 g 00 flour; 1 egg; 80 g UMAMI Panko; Vegetable oil, for frying; 8 small tortillas; ¼ red cabbage; 1 lime; 3 tbsp mayonnaise; 1–2 tbsp UMAMI Koji Sriracha; Fresh coriander, optional; Salt

Panko-crumbed chicken, crunchy cabbage and a quick Koji Sriracha sauce in a warm tortilla.

Type: Recipe · Meat
Prep: 25 min
Cooking: 15 min
Serves: 8 tacos

Three crispy chicken tacos with red cabbage, creamy spicy sauce, coriander and lime

Ingredients

500 g chicken breast
50 g 00 flour
1 egg
80 g UMAMI Panko
Vegetable oil, for frying
8 small tortillas
¼ red cabbage
1 lime
3 tbsp mayonnaise
1–2 tbsp UMAMI Koji Sriracha
Fresh coriander, optional
Salt

Method

01
Cut the chicken into strips, season with salt and coat in the flour, beaten egg and Panko.
02
Fry in oil at 170 °C for 4–5 minutes, until golden and cooked through. Drain.
03
Mix the mayonnaise with the Koji Sriracha: taste and adjust the heat.
04
Shred the cabbage very finely and dress it with the lime juice and a pinch of salt.
05
Warm the tortillas in a frying pan, then fill them with the cabbage, chicken, sauce and coriander.