CRISPY ASIAN-STYLE CHICKEN TACOS

This recipe was inspired by my trips to Thailand. I remember the distinct mix of sweet and salty, and the spicy peanut sauce that you can quite literally put on anything. The soy sauce will make the chicken very dark in colour – this is to be expected.

Makes: 6 tacos

Ingredients

• 1L canola oil
• ¼ cup (31g) cornflour
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 4 skinless deboned chicken thighs, quartered
• 6 warm corn tortillas
• fresh coriander for garnishing

For the Asian chicken marinade

• 1 tablespoon soy sauce
• 1 teaspoon sriracha sauce
• 1 teaspoon chilli flakes
• 1 teaspoon sesame oil
• 1½ tablespoons chopped fresh coriander
• 1 thumb-size piece ginger, minced
• 2 cloves garlic, minced
• ½ teaspoon honey
• ½ tablespoon rice wine vinegar

For the peanut sauce

• ½ cup (107g) unsweetened peanut butter
• 5 teaspoons hoisin sauce
• ¾ teaspoon chilli flakes
• water as needed

For the Asian Mexican slaw

• 1 carrot, peeled and thinly sliced
• ½ red bell pepper, deseeded and thinly sliced
• ½ jalapeño chilli, thinly sliced
• 1 spring onion, thinly sliced
• 4 fresh mint leaves, roughly chopped
• 1 1/3  tablespoon roughly chopped fresh coriander
• ½ teaspoon lemon juice
• pinch of salt

Method

1. Put the canola oil into a deep-fryer or pot and heat to 180ºC.
2. Combine all the ingredients for the Asian chicken marinade in a bowl and mix well. Set aside a small amount of marinade for coating at the end.
3. In a separate bowl, mix the cornflour, salt and black pepper.
4. Coat the chicken pieces in the seasoned flour, shake off any excess and put them straight into the deep-fryer or pot for 30 seconds. Remove them from the oil, dip them in the Asian chicken marinade, then coat them in the seasoned flour once more before returning them to the fryer or pot for a further 40 seconds, until extremely crispy.
5. Drain the chicken pieces on paper towels, and then coat them lightly in the marinade you previously set aside.
6. To make the peanut sauce, place all the ingredients in a food processor and blend until well combined and smooth. The mixture will be quite thick, so add a little water at a time to loosen it – you are looking for a honey-like consistency.
7. To make the Asian Mexican slaw, put all the vegetables and herbs in a bowl and mix gently with a spoon until equally dispersed. Add the lemon juice and salt just seconds before serving.
8. Fill each taco by spooning some of the Asian Mexican slaw along the centre of the tortilla. Top with the chicken and small dollops of peanut sauce. Garnish with fresh coriander.