Social-Feeds-Cookbook-2016
Social-Feeds-Cookbook-2016
Social-Feeds-Cookbook-2016
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Korean fRiEd ChiCken Tacos<br />
By @kristina_nina_<br />
Cooking difficulty: medium<br />
45 minutes (cooking) + 4 hours (marinating)<br />
Makes 18 mini tacos<br />
“I first made this dish as a Korean fried chicken slider, but one day I couldn’t find my<br />
favourite slider buns, and opted for flour tortillas and ended up with a Korean fried<br />
chicken taco! Either way is equally delicious, hope you have a shot at making it yourself.”<br />
Ingredients<br />
Method<br />
600ml buttermilk<br />
12 chicken tenderloins,<br />
cut into 3 equal sized pieces<br />
¼ white cabbage, very finely shredded<br />
½ tsp white sugar<br />
6 tbs good quality whole<br />
egg mayonnaise<br />
3 tbs Sriracha sauce<br />
¼ cup cabbage kimchi, finely chopped<br />
4 stems spring onion, green part only,<br />
finely sliced<br />
2 cups plain flour, sifted<br />
2 cups corn or potato starch<br />
2 tsp fine salt<br />
1 tsp sweet Hungarian paprika<br />
18 mini flour tortillas, 10cm in diameter<br />
(cut edges to make smaller if needed)<br />
3 cups vegetable oil<br />
Place chicken pieces into a bowl with the buttermilk. Ensure all pieces are covered<br />
with buttermilk, cover and leave in the fridge for a minimum of 4 hours or overnight<br />
(maximum 24 hours).<br />
Place finely shredded cabbage in a bowl with white sugar and a pinch of salt. Mix well<br />
and leave to sit for 20 to 30 minutes, turning every 5 minutes.<br />
Meanwhile, mix mayonnaise and Sriracha sauce together and set aside.<br />
Finely slice spring onion and chop kimchi and set aside separately.<br />
Mix plain flour, corn starch, salt and paprika in a large bowl and mix well.<br />
Remove chicken from buttermilk and coat well in the flour mix by placing a few<br />
pieces at a time and coating with one hand. Use your other hand to set aside coated<br />
chicken and repeat until all chicken is coated.<br />
Heat oil in a medium size saucepan on medium heat and fry chicken without<br />
crowding the pan, until gorgeously golden brown and crispy. Remove, then cool in a<br />
metal mesh strainer. Repeat until all chicken is cooked.<br />
To assemble, heat tortillas on a dry non stick pan, until soft and pliable<br />
(10 to 20 seconds).<br />
Place on each tortilla: 1 ½ tsp of mayonaise, as much kimchi as you like, 2 pieces of<br />
chicken, spring onions and cabbage, then fold and enjoy!<br />
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