Cheesy Korean Style Pulled Chicken Tacos
with Sesame Fries and Sambal Baby Gem Salad
Inspired by some of the world's most popular street food, these tasty Cheesy Korean Style Pulled Chicken Tacos 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
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
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 fries (no need to peel).
Pop the fries 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. IMPORTANT: Ensure the chicken is piping hot throughout.
Meanwhile, grate the Cheddar 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.
Once the chicken is cooked, remove from the oven, then use two forks to gently break apart the chicken.
Stir the gochujang paste and sweet chilli sauce into the pulled chicken. Season with salt and pepper.
When ready, transfer the tacos to your plates.
Add some of the sambal mayo salad to the centre of each taco. Load on the pulled chicken and finish by sprinkling over the cheese - as much as you'd like.
Serve the sesame fries and any remaining salad alongside. TIP: Tacos are best enjoyed eaten by hand - get stuck in!
Enjoy!
