Crispy Chilli Chicken Tacos by @veryhungrygreek

30 min

2 servings

🍗

400 g

Chicken breast

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🥢

15 ml

Soy sauce

🥚

1 large egg

Egg

🌽

40 g

Cornflour

🫑

0.5

Red pepper

🫑

0.5

Yellow pepper

🥙

120 g

Mini tortilla wraps

🧅

15 g

Spring onion

🍅

10 g

Tomato purée

🌶️

15 ml

Sweet chilli sauce

🫚

10 g

Ginger

🧄

3 g

Garlic clove

🍯

7 g

Honey

🍅

45 ml

Tomato ketchup

🍋

5 ml

Lemon

🍲

50 ml

Chicken stock

🌶️

5 ml

Sriracha

  1. Grate
    • fresh ginger
    • garlic

    Grate 10 g fresh ginger and mince 1 garlic clove.

  2. Mix
    • tomato purée
    • soy sauce
    • Ginger

    Mix tomato purée, 2 tsp soy sauce, sweet chilli sauce, ginger, garlic, honey, ketchup, lemon juice, and chicken stock in a mixing bowl.

  3. Set

    Set the prepared sauce aside until needed.

  4. Slice
    • chicken breast

    Slice the 2 chicken breasts into even bite-size strips.

  5. Season
    • chicken breast
    • salt
    • Soy sauce

    Season the chicken strips with salt, black pepper, and 1 tsp soy sauce.

  6. Whisk
    • egg

    Whisk 1 egg in a shallow mixing bowl.

  7. Place
    • cornflour

    Place 40 g cornflour in a second shallow mixing bowl.

  8. Dip
    • chicken breast
    • egg

    Dip the seasoned chicken strips in the whisked egg.

  9. Coat
    • chicken breast
    • cornflour
    • Egg

    Coat the egg-dipped chicken strips evenly in cornflour.

  10. Arrange
    • chicken breast

    Arrange the coated chicken in the air fryer basket in a single layer.

  11. Spray
    • low-calorie cooking spray
    • Chicken breast

    Spray the chicken lightly with low-calorie cooking spray.

  12. Air-fry
    • chicken breast

    Air fry the chicken at 200°C / 400°F for 12 to 14 minutes.

  13. Cook
    • chicken breast

    Turn the chicken halfway through cooking and cook until crisp and at least 75°C / 165°F internally.

  14. Slice
    • red bell pepper
    • spring onion

    Slice the red bell pepper, yellow bell pepper, and spring onion.

  15. Spray
    • low-calorie cooking spray

    Spray a frying pan with low-calorie cooking spray and heat it over medium-high heat.

  16. Fry
    • red bell pepper

    Fry the sliced red and yellow bell peppers for 3 to 4 minutes until softened.

  17. Pour

    Pour the prepared sauce into the pan with the softened peppers.

  18. Cook

    Cook the sauce over high heat for 2 to 3 minutes until bubbling and slightly thickened.

  19. Add
    • chicken breast

    Add the crispy air-fried chicken to the bubbling sauce.

  20. Toss
    • chicken breast

    Toss for 1 minute until the chicken is fully coated in sticky chilli sauce.

  21. Char
    • mini flour tortilla

    Char the 4 mini flour tortillas over a gas flame or warm them in a dry pan for about 30 seconds per side.

  22. Divide
    • chicken breast
    • red bell pepper
    • Mini tortilla wraps

    Divide the crispy chilli chicken and peppers among the 4 warmed tortillas.

  23. Top
    • spring onion
    • sriracha

    Top the tacos with sliced spring onion and drizzle with sriracha if desired.

Crispy Chilli Chicken Tacos by @veryhungrygreek

30 min

2 servings

🍗

400 g

Chicken breast

🧂

1.5 g

Salt

⚫

0.5 g

Pepper

🥢

15 ml

Soy sauce

🥚

1 large egg

Egg

🌽

40 g

Cornflour

🫑

0.5

Red pepper

🫑

0.5

Yellow pepper

🥙

120 g

Mini tortilla wraps

🧅

15 g

Spring onion

🍅

10 g

Tomato purée

🌶️

15 ml

Sweet chilli sauce

🫚

10 g

Ginger

🧄

3 g

Garlic clove

🍯

7 g

Honey

🍅

45 ml

Tomato ketchup

🍋

5 ml

Lemon

🍲

50 ml

Chicken stock

🌶️

5 ml

Sriracha

Preparation Steps

  1. Step 1/23

    Grate 10 g fresh ginger and mince 1 garlic clove.

    🫚fresh ginger
    🧄garlic
    🧀microplane grater
    🧄garlic press
    🪵cutting board

  2. Step 2/23

    Mix tomato purée, 2 tsp soy sauce, sweet chilli sauce, ginger, garlic, honey, ketchup, lemon juice, and chicken stock in a mixing bowl.

    🍅tomato purée
    🥢soy sauce
    🌶️sweet chilli sauce
    🫚fresh ginger
    🧄garlic
    🍯honey
    🍅tomato ketchup
    🍋lemon juice
    🍲chicken stock
    🥣mixing bowl
    🥄measuring spoons
    🥄whisk

  3. Step 3/23

    Set the prepared sauce aside until needed.

    🥣mixing bowl

  4. Step 4/23

    Slice the 2 chicken breasts into even bite-size strips.

    🍗chicken breast
    🔪chef's knife
    🪵cutting board

  5. Step 5/23

    Season the chicken strips with salt, black pepper, and 1 tsp soy sauce.

    🍗chicken breast
    🧂salt
    ⚫black pepper
    🥢soy sauce
    🥣mixing bowl
    🥄measuring spoons

  6. Step 6/23

    Whisk 1 egg in a shallow mixing bowl.

    🥚egg
    🥣mixing bowl
    🥄whisk

  7. Step 7/23

    Place 40 g cornflour in a second shallow mixing bowl.

    🌽cornflour
    🥣mixing bowl

  8. Step 8/23

    Dip the seasoned chicken strips in the whisked egg.

    🍗chicken breast
    🥚egg
    🥣mixing bowl
    🥢tongs

  9. Step 9/23

    Coat the egg-dipped chicken strips evenly in cornflour.

    🍗chicken breast
    🌽cornflour
    🥣mixing bowl
    🥢tongs

  10. Step 10/23

    Arrange the coated chicken in the air fryer basket in a single layer.

    🍗chicken breast
    🥢tongs

  11. Step 11/23

    Spray the chicken lightly with low-calorie cooking spray.

    🫗low-calorie cooking spray

  12. Step 12/23

    Air fry the chicken at 200°C / 400°F for 12 to 14 minutes.

    🍗chicken breast
    🥢tongs

  13. Step 13/23

    Turn the chicken halfway through cooking and cook until crisp and at least 75°C / 165°F internally.

    🍗chicken breast
    🥢tongs

  14. Step 14/23

    Slice the red bell pepper, yellow bell pepper, and spring onion.

    🫑red bell pepper
    🫑yellow bell pepper
    🧅spring onion
    🔪chef's knife
    🪵cutting board

  15. Step 15/23

    Spray a frying pan with low-calorie cooking spray and heat it over medium-high heat.

    🫗low-calorie cooking spray

  16. Step 16/23

    Fry the sliced red and yellow bell peppers for 3 to 4 minutes until softened.

    🫑red bell pepper
    🫑yellow bell pepper
    🥄spatula

  17. Step 17/23

    Pour the prepared sauce into the pan with the softened peppers.

    🥄spatula

  18. Step 18/23

    Cook the sauce over high heat for 2 to 3 minutes until bubbling and slightly thickened.

    🥄spatula

  19. Step 19/23

    Add the crispy air-fried chicken to the bubbling sauce.

    🍗chicken breast
    🥢tongs
    🥄spatula

  20. Step 20/23

    Toss for 1 minute until the chicken is fully coated in sticky chilli sauce.

    🍗chicken breast
    🥄spatula

  21. Step 21/23

    Char the 4 mini flour tortillas over a gas flame or warm them in a dry pan for about 30 seconds per side.

    🥙mini flour tortilla
    🥢tongs

  22. Step 22/23

    Divide the crispy chilli chicken and peppers among the 4 warmed tortillas.

    🍗chicken breast
    🫑red bell pepper
    🫑yellow bell pepper
    🥙mini flour tortilla
    🥢tongs

  23. Step 23/23

    Top the tacos with sliced spring onion and drizzle with sriracha if desired.

    🧅spring onion
    🌶️sriracha
    🔪chef's knife

Composition

Ingredients

Types

Meat, Seasoning, Condiment, Eggs, Flour, Vegetables, Sweeteners, Stock

Ingredients

Chicken breast, Salt, Pepper, Soy sauce, Egg, Cornflour, Red pepper, Yellow pepper, Mini tortilla wraps, Spring onion, Tomato purée, Sweet chilli sauce, Ginger, Garlic clove, Honey, Tomato ketchup, Lemon, Chicken stock, Sriracha

Notes

Salt (to season chicken), Pepper (to season chicken), Soy sauce (to season chicken, for the sauce), Egg (whisked, for dipping), Tomato purée (for the sauce), Sweet chilli sauce (for the sauce), Ginger (grated, for the sauce), Garlic clove (minced, for the sauce), Honey (for the sauce), Tomato ketchup (for the sauce), Lemon (a squeeze, for the sauce), Chicken stock (for the sauce), Sriracha (optional drizzle to finish)

Allergens

Soy, Gluten, Egg

Dietetics

Dietary regimen

High Protein, Lower Fat

Calories

540 kcal

Macro nutrients

Protein: 50g, Fat: 7g, Carbohydrates: 67g, Fiber: 5g, Sugars: 19g

Nutritional Information

Minerals

Sodium: 1450mg, Potassium: 850mg, Iron: 3.2mg, Calcium: 95mg

Vitamins

Vitamin C: 85mg, Vitamin A: 160µg, Vitamin B6: 0.9mg, Vitamin B12: 0.5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

23 steps

Equipments

Utensils

mixing bowl, whisk, chef's knife, cutting board, measuring spoons, microplane grater, garlic press, tongs, spatula

Appliances

Air fryer, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Lunch, Dinner, Weeknight Meal, Game Day, Meal Prep

Origin

Source

Platform

instagram

Original Creator

@veryhungrygreek

Origin

Cuisine

Mexican, Chinese

Geographic

to inform

Various

Aspect

Texture

Crispy, Crunchy, Sticky, Tender, Soft

Flavors

Spicy, Sweet, Savory, Tangy, Umami, Gingery, Garlicky

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken tacos unrefrigerated for more than 2 hours,Keep below 32°C / 90°F), fridge : 3 days (Store cooled chicken and sauce in an airtight container,Store tortillas separately,Reheat chicken to 75°C / 165°F before serving), freezer : 60 days (Freeze cooked chicken and sauce in an airtight freezer-safe container,Do not freeze assembled tacos,Thaw overnight in the refrigerator before reheating)