Tacos au poulet frit d’inspiration asiatique

Tacos gastronomiques

Épicé

avec maïs grillé et concombres marinés

12 min

Difficulté: 2/3

Asiatique

Les textures croquantes et croustillantes, ainsi que les notes sucrées et piquantes, s'associent à un mélange de saveurs asiatiques pour créer un repas qui est excellent sur tous les plans! Les tortillas souples sont garnies de poulet pané, poêlé à la perfection, de salade de chou, de maïs grillé crémeux et de concombres marinés rapidement. Rendez votre soirée taco encore plus mémorable grâce à ces délicieux tacos tous garnis!

Allergens

Avoine

Seigle

Triticale

Sulfites

Soya

Moutarde

Blé

Lait

Sulfites

Crustacés

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Utensils

Assiette peu profond

Cuillères à mesurer

Grand bol

Petit bol

Grande poêle antiadhésive

Fouet

Verre doseur

Bol à mélanger, moyen

Passoire

Film plastique

Rouleau à pâtisserie

Tags

Épicé

Ingrédients

Poitrines de poulet

2 unit(s)

Spicy Mayo

4 tbsp

Chapelure panko

0.5 cup

Sel d'ail

1 tsp

Maïs en grains

113 g

Vinaigre de riz assaisonné

4 tbsp

Mini concombres

1 unit(s)

Salade de chou

170 g

Coriandre

7 g

Sauce aux piments et à l’ail

2 tbsp

Sauce miel et ail

4 tbsp

Tortillas de farine

6 unit(s)

Sel

0.125 tsp

Sucre

1 tsp

Huile

7 tbsp

Poivre

0.125 tsp

Preparation

Heat a large non-stick pan over medium-high heat.
While the pan heats, pat corn dry with paper towels.
When hot, add corn to the dry pan. Cook, stirring occasionally, until dark-brown in spots, 5-6 min.
Transfer corn to a medium bowl. Add half the spicy mayo. Season with salt and pepper, then stir to combine.
Carefully wipe the pan clean.

Meanwhile, thinly slice cucumber.
Roughly chop cilantro.
Add vinegar, 1 tsp (2 tsp) sugar and a pinch of salt to a small pot.
Heat the pot over medium heat, swirling occasionally, until sugar dissolves. Remove the pot from heat.
Add cucumbers to pickling liquid. Set aside.
Add 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. Season with garlic salt and pepper, then whisk to combine.
Add coleslaw mix and half the cilantro to vinaigrette, then toss to coat. Set aside.

Add panko to a shallow dish.
Pat chicken dry with paper towels.
Cover each chicken breast with plastic wrap. Using a rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick.
Season with pepper and remaining garlic salt.
Coat chicken all over with remaining spicy mayo.
Working with one chicken breast at a time, press both sides into panko to coat completely.
When corn is done, heat the same pan over medium.

When the pan is hot, add 1/3 cup oil or enough to completely cover the bottom of the pan. Wait 30 seconds for the oil to heat, then add chicken. (NOTE: For 4 ppl, cook chicken in 2 batches, removing any bits from the oil with a slotted spoon before adding more oil for the second batch.)
Shallow fry until golden-brown and cooked through, 3-4 min per side.** (NOTE: Reduce heat to medium-low if chicken starts to brown too fast.)
Transfer chicken to a wire rack, then sprinkle a pinch of salt over top. Set aside to rest, 3-5 min.

Make sticky chili sauce and warm tortillas

Meanwhile, combine honey-garlic sauce, 1 1/2 tbsp (3 tbsp) pickling liquid and 1 tbsp chili-garlic sauce in a small bowl. (NOTE: Reference heat guide.)
Wrap tortillas in paper towels.
When chicken is done, microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)

Thinly slice chicken.
Drain cucumbers and discard pickling liquid.
Divide coleslaw between tortillas. Top with corn, chicken and pickled cucumbers.
Drizzle sticky chili sauce over tacos.
Sprinkle remaining cilantro over top.

Nutrition per serving

1390

kcal

Calories

Fat

Saturated Fat

122

Carbohydrate

Sugar

Dietary Fiber

Protein

145