Chicken Karaage Tacos Recipe
User Reviews
4.9
Chicken Karaage Tacos Recipe
Description
Chicken Karaage Tacos Recipe brings together pieces of boneless chicken thigh marinated in soy sauce, then coated in cornstarch for a light, crisp fried exterior. The use of neutral cooking oil ensures proper frying temperature without overpowering flavors. Alongside the chicken, quick pickled cucumbers offer a bright acidity, made by pouring hot vinegar, sugar, sesame oil, chili flakes, and salt over fresh cucumber slices. The kimchi mayo blends creamy mayonnaise with fermented kimchi for a mildly spicy and tangy sauce that complements the crispy chicken.
The chicken is fried in batches to maintain crispness and served inside warm 12-inch tortillas layered with shredded cabbage and sesame seeds for texture. This dish uses contrasting components: crunchy fried chicken, tangy pickles, creamy sauce, and fresh cabbage to create a balanced handheld taco. While the method is detailed, the key is in layering the pickled and creamy elements with the chicken to achieve harmonious texture and flavor.
Serving these tacos with toppings such as cabbage and sesame seeds enhances the mouthfeel and appearance. The various flavor components make this recipe suitable for a casual meal or appetizer-style serving. The pickling step can be prepared ahead to save time, and the chicken can be marinated up to an hour while preparing other elements
Ingredients
Chicken Karaage
- 8 chicken thigh boneless
- ½ cup soy sauce can be gluten-free and low-sodium
- 2 cups neutral cooking oil generic cooking oil
- ¼ cup cornstarch
- 12 inch tortillas
- 2 cups cabbage shredded
- sesame seeds to serve
Quick Pickled Cucumbers
- ½ cup rice vinegar
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- ½ teaspoon chili flakes
- 1 pinch salt sea salt
- 3 mini cucumber sliced
Kimchi Mayo
- ½ cup mayonnaise can be light
- ½ cup kimchi
- 1 pinch salt sea salt
Instructions
- Cut the chicken thighs into 3-4 pieces each and put them into a large bowl. Pour the soy sauce over top and mix the chicken. Put the bowl into your fridge for 30-60 minutes.
- To make the quick pickles, bring the rice vinegar, sugar, sesame oil, chili flakes, and salt to a boil in a small pan. Place the cucumber slices into a heat-proof bowl and pour the hot vinegar over the top. Let the cucumbers sit in the pickling liquid for at least 20 minutes.
- To make the kimchi mayo, add the mayonnaise and kimchi to your blender and blend on medium speed until mostly smooth. Do not blend the mayonnaise at high speed as it can break and become watery. Season to taste with salt.
- Using a slotted spoon, remove the chicken from the soy sauce and use paper towels to dry any excess moisture. Add the cornstarch to the bowl and mix the chicken well. Add more, if needed, if the chicken still looks wet in places.
- Heat the oil over medium heat in a large frying pan with high sides. To test the oil temperature, dip one end of a piece of chicken into the oil. If it starts bubbling rapidly, it's ready. When the oil is ready, carefully add about ⅓ of the chicken to the pan. Let it cook for 3-4 minutes then turn the pieces over and cook for 2-3 minutes more. Remove the crispy chicken and put it on a cooling rack with a baking sheet underneath. Finish frying the rest of the chicken.
- To assemble the tacos, pile some cabbage onto a tortilla then top with a few pieces of karaage chicken, some shredded cabbage, pickled cucumbers, kimchi mayo, and a sprinkle of sesame seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 681 kcal
% Daily Value*
| Serving | 1 = 3 tacos | |
| Calories | 681kcal | 34% |
| Carbohydrates | 34g | 11% |
| Protein | 49g | 98% |
| Fat | 37g | 57% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 12g | 71% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 219mg | 73% |
| Sodium | 1605mg | 67% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 13mg | 14% |
| Calcium | 108mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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