Asian Fried Chicken Tacos
Try our Asian fusion fried chicken tacos with sesame glaze and sriracha aioli for a unique and flavorful dinner.
Equipment
Ingredients
Sriracha Aioli
- ¼ cup light mayo
- 2 tbsp sriracha
- 1 tsp lemon juice
Sesame Glaze
- ½ cup brown sugar packed
- ½ cup low sodium soy sauce
- 2 tbsp lemon juice
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- ½ tsp powdered ginger
Fried Chicken
- ⅔ lb chicken breast patted dry and sliced into one-inch pieces
- 1 large egg beaten well
- 1 cup all-purpose flour
- 1½ tsp garlic powder
- 1½ tsp onion powder
- 1 tsp ground red cayenne pepper
- 1 tsp powdered ginger
- ½ tsp salt
- ¼ tsp black pepper
- Vegetable oil
Other Ingredients
- 2 scallions sliced
- 6 4-inch flour tortillas
Instructions
- First, prepare the sriracha aioli. Combine light mayo, sriracha, and lemon juice in a small bowl and whisk thoroughly until combined. Refrigerate until needed for serving.
- Next, prepare the sesame glaze. Add the brown sugar, soy sauce, lemon juice, hoisin sauce, sesame oil, and powdered ginger to a small saucepan and stir to combine. Bring to a boil over medium-high heat, then simmer over medium heat until reduced by half, about 15 minutes. Transfer the glaze to a bowl and let cool to room temperature.
- Finally, make the fried chicken. Whisk together the flour, garlic powder, onion powder, ground red cayenne pepper, powdered ginger, salt, and pepper in a medium bowl. Then set up an assembly line with the chicken, beaten egg, and seasoned flour. Coat the chicken in the egg first, then transfer to the seasoned flour, letting excess egg drip off before if needed. Fully coat the chicken in the seasoned flour, making sure to separate any pieces that might be stuck together so they can be fully coated in flour.
- Heat about a quarter to a half inch of vegetable oil in a deep frying pan over medium-high heat. Once it's nice and hot, carefully transfer the chicken to the oil, gently shaking off any excess flour first if needed. Fry the chicken until it's crispy and golden brown, turning it over once or twice during cooking, about 7 to 10 minutes total. Transfer the cooked chicken to a plate lined with paper towels to drain the excess grease.
- Finally, assemble the tacos. Warm the tortillas in the microwave between dampened sheets of paper towels for about 30 seconds. Evenly distribute the chicken amongst the tortillas, then drizzle with sesame glaze and sriracha aioli, and top with fresh sliced scallions. Serve immediately.
Notes
Dredging the chicken: It's messy and a little gross, but the best way to dredge the chicken is with your hands. It's much easier to grab the nuggets a palmful at a time, let the excess egg drip through your fingers, and then toss them around in the flour if you just commit to getting a little messy!
Scaling this recipe: You will likely have leftover sesame glaze and sriracha aioli if you make a single batch of this recipe. If you’re scaling it for a larger crowd and doubling the chicken, you won’t need to double the glaze, but you might want to 1.5x the sriracha aioli (or 2x it if you want extra!).
Serving suggestions: Enjoy these fried chicken tacos with a side of chips and salsa for a true Asian-Mexican fusion dinner, or make some gyoza for a more Asian-inspired meal. The extra sesame glaze and sriracha aioli make great dips for sides like dumplings or spring rolls!
Storing & reheating leftovers: We recommend storing all the components of this taco in separate containers. Refrigerate the chicken for up to 4 days, and the sauces for up to 1 week. To reheat, simply microwave the chicken for about 30 seconds per serving, or heat in the air fryer at 350 degrees F for a few minutes.
Nutrition
Calories: 274kcal | Carbohydrates: 40g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 1279mg | Potassium: 378mg | Fiber: 1g | Sugar: 19g | Vitamin A: 253IU | Vitamin C: 7mg | Calcium: 42mg | Iron: 2mg
