Cheesy Korean Style Pulled Chicken Tacos

Cheesy Korean Style Pulled Chicken Tacos

Name: Cheesy Korean Style Pulled Chicken Tacos with Sesame Chips and Sambal Salad
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 450 grams Potatoes; 5 grams Roasted White Sesame Seeds; 290 grams Slow Cooked British Chicken; 60 grams Mature Cheddar Cheese; 64 grams Mayonnaise; 15 grams Sambal Paste; 1 unit(s) Baby Gem Lettuce; 6 unit(s) Plain Taco Tortillas; 120 grams Coleslaw Mix; 80 grams Gochujang Paste; 48 grams Sweet Chilli Sauce

with Sesame Chips and Sambal Salad

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Allergens:

Sesame

•Milk

•Egg

•Mustard

•Cereals containing gluten

•Soya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes

Cooking time30 minutes

DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

5 grams

Roasted White Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

290 grams

Slow Cooked British Chicken

60 grams

Mature Cheddar Cheese

(Contains Milk)

64 grams

Mayonnaise

(Contains Egg, Mustard)

15 grams

Sambal Paste

1 unit(s)

Baby Gem Lettuce

6 unit(s)

Plain Taco Tortillas

(Contains Cereals containing gluten)

120 grams

Coleslaw Mix

80 grams

Gochujang Paste

(Contains Soya)

48 grams

Sweet Chilli Sauce

Nutritional information

Energy (kJ)4571 kJ

Energy (kcal)1093 kcal

Fat34.9 g

of which saturates12 g

Carbohydrate133.5 g

of which sugars32.6 g

Protein62.2 g

Salt5.74 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Paper

•Chopping Board

•Knife

•Medium Oven-Proof Pan

•Bowl

•Grater

•Baking Tray

•Fork

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Meanwhile, remove the chicken from the packaging and place in a medium ovenproof dish, discarding the juices.

Roast on the middle shelf of your oven for 20-25 mins.

Meanwhile, grate the cheese.

In a medium bowl, combine the mayo and sambal paste (add less if you'd prefer things milder). Season with salt and pepper.

Trim the baby gem, halve lengthways, then thinly slice.

Just before everything's ready pop the tortillas (2 per person) onto a large baking tray and into the oven to warm through, 1-2 mins.

Toss the baby gem and coleslaw mix into the sambal-mayo dressing.

When the chicken is cooked, remove from the oven, then use two forks to shred the chicken as finely as you can. IMPORTANT: Ensure the chicken is piping hot throughout.

Stir the gochujang paste and sweet chilli sauce into the pulled chicken. Season with salt and pepper.

Transfer the tacos to your plates. Add some of the sambal-mayo salad down the centre of each taco. Load on the pulled chicken and finish by sprinkling over the cheese.

Serve the sesame chips and any remaining salad alongside.

Enjoy!