Crispy Hoisin Chicken Tacos and Chips
with Smacked Cucumber and Sambal Mayo Salad
Inspired by some of the world's most popular street food, these tasty Crispy Hoisin Chicken Tacos and Chips are perfect for a casual sharing-style dinner.
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.
Ingredients
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
½ unit(s)
Cucumber
(May contain Celery)
1 unit(s)
Baby Gem Lettuce
64 grams
Mayonnaise
(Contains Egg, Mustard)
30 grams
Sambal Paste
120 grams
Coleslaw Mix
22 milliliter(s)
Rice Vinegar
64 grams
Hoisin Sauce
(Contains Soya)
6 unit(s)
Plain Taco Tortillas
(Contains Cereals containing gluten)
Not included in your delivery
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Dressing
2 tbsp
Water for the Sauce
Nutritional information
Utensils
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, 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, sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk.
Put the breadcrumbs into another bowl, season with the salt (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to a baking tray and bake on the middle shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the cucumber (see ingredients for amount), then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
Trim the baby gem, halve lengthways, then thinly slice.
In a large bowl, combine the mayo and half the sambal. Season with salt and pepper, then stir through the coleslaw mix. Set aside for now.
In a medium bowl, combine the rice vinegar, remaining sambal and the sugar for the dressing (see pantry for amount). Season with salt and pepper. Stir in the smacked cucumber, then set aside for now.
Give the frying pan a quick clean.
Just before everything's ready, return the frying pan to medium-high heat (no oil). Add the hoisin sauce and water for the sauce (see pantry for amount). Stir well, then bring to a simmer and heat through until piping hot, 1-2 mins.
Meanwhile, pop the tortillas (3 per person) into the oven to warm through, 1-2 mins.
Stir the baby gem into the bowl of sambal slaw and toss to coat.
Share the tortillas between your plates. Load on the sambal mayo baby gem slaw, then top with the crispy chicken.
Finish by spooning over the hoisin sauce.
Serve the chips and smacked cucumber salad alongside.
Enjoy!
