Easy Asian Chicken Taco Recipe
By Jon Bailey - January 21, 2020
I am a Perdue Farms Brand Ambassador, and I worked with them on this sponsored post.
Sometimes we just get a hankering for a dish we’ve enjoyed in a restaurant. Although these are often difficult for me to figure out, I gave these Easy Asian Crispy Chicken Tacos a try. They turned out really well – and easy! Turns out I’m pretty good at sleuthing out Asian chicken taco recipes like this one.
Actually this recipe is very easy to make, and our family just loves these tacos. Well, we love any tacos really. But this dish has an interesting Asian flavor combined with some of the traditional Mexican taco ingredients. There is something about the combination of hot and cold, tangy and sweet that makes Asian chicken taco recipes soooo mouthwateringly good. The result give us two cultures mashed together in one delicious dish!
What makes this even easier is ordering my high-quality chicken from Perdue Farms, which recently started a home delivery service. Now I can have all that goodness delivered right to my doorstep – and so can you! Use my affiliate code and save money on your first order!
Easy Asian Crispy Chicken Tacos
To make these easy Asian Crispy Chicken Tacos, allow yourself about 30 minutes from start to finish. That’s it! I made them as a quick weeknight dinner on the go, and they disappeared quickly. Sprinkle some Hoisin sauce or Cholula on them for an extra flavor kick if desired.
- 4-5 medium radishes, thinly sliced
- 2 medium carrots, thinly sliced
- Small bulb jicama, peeled and sliced in thin strips (about 1 cup)
- 2-3 green onions, thinly sliced
- 1 Tbs cilantro, diced
- Packaged cole slaw salad mix (I used the organic kale and brussels sprout mix – so yumm)
- 1/4 cup mayonnaise
- 4 Tbs cider vinegar
- 1 Tbs orange juice
- 2 Tbs brown sugar
- 1 1/2 tsp salt
- 1/2 cup flour
- 1/4 cup water
- 4 Tbs Gochujang*
- 1 Tbs chili garlic sauce
- 2 gloves garlic, finely diced
- 3/4 cup vegetable or canola oil for frying
- 2 packs Perdue Farms Harvestland Diced Chicken Breasts (about 1 lb), drained
- Flour tortillas, toasted and warm
*Korean spicy sauce available in most specialty stores and some grocery stores
First make the pickled vegetables. The radishes, carrots, jicama and green onions should be sliced very thinly. Chop cilantro and set aside.
Mix together 1 1/2 Tbs vinegar, 1 Tbs orange juice, 1 Tbs brown sugar and 1 tsp salt in a bowl, and stir until well mixed. Add in carrots, radishes and jicama, toss and set aside.
In another bowl, mix together mayo, 1 1/2 Tbs vinegar and 1/2 tsp salt. Add cole slaw blend with with green onions and cilantro. Toss together well and set aside.
In a medium bowl, combine flour with water and mix into batter. Add salt and pepper to taste. Add diced chicken (drained and patted dry) and mix to completely coat all pieces in batter.
To make the sauce, mix together Gochujang, chili sauce and garlic with 1 Tbs vinegar and 1 Tbs brown sugar in a large bowl. Set aside.
Heat oil in frying pan on medium heat. Slowly add battered chicken and separate into individual pieces for maximum crispness. (I learned this the hard way – the first batch I put into the pan as a big lump and then tried to separate. I got a big fried lump. You want small crispy pieces.)
Add cooked chicken to the bowl with sauce, and mix thoroughly to coat.
I put all the ingredients on the kitchen island and let the family help themselves.
For best tasting results, put a few pieces of chicken in a warm flour tortilla. Top with slaw and pickled vegetables. If you’re feeling really fancy you can add sliced avocado and a dash more of Cholula.
Super easy among Asian Chicken Taco recipes, and very tasty!
To order chicken from Perdue Farms delivered right to your front door, use my affiliate link for special deals!
For more chicken recipes, check out: