Crispy Hoisin Chicken Tacos and Chips

Name: Crispy Hoisin Chicken Tacos and Chips with Smacked Cucumber and Sambal Mayo Salad
Total time: 45 min
Yield: 2
Cuisine: Chinese
Ingredients: 450 grams Potatoes; 2 unit(s) British Chicken Breasts; 50 grams Breadcrumbs; ½ unit(s) Cucumber; 1 unit(s) Baby Gem Lettuce; 64 grams Mayonnaise; 30 grams Sambal Paste; 120 grams Coleslaw Mix; 22 milliliter(s) Rice Vinegar; 64 grams Hoisin Sauce; 6 unit(s) Plain Taco Tortillas; 1 unit(s) Egg; ¼ tsp Salt for the Breadcrumbs; 1 tsp Sugar for the Dressing; 2 tbsp Water for the Sauce

with Smacked Cucumber and Sambal Mayo Salad

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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.

Tags:

Egg(s) not included

•New

•Family Friendly

Allergens:

Gluten

•Egg

•Senf

•Soja

The quantities provided above are averages only.

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.

Total45 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

2 unit(s)

British Chicken Breasts

50 grams

Breadcrumbs

(Contains: Gluten)

½ unit(s)

Cucumber

(May contain traces of: Sellerie)

1 unit(s)

Baby Gem Lettuce

64 grams

Mayonnaise

(Contains: Egg, Senf)

30 grams

Sambal Paste

120 grams

Coleslaw Mix

22 milliliter(s)

Rice Vinegar

64 grams

Hoisin Sauce

(Contains: Soja)

6 unit(s)

Plain Taco Tortillas

(Contains: 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

Energy (kJ)4211 kJ

Energy (kcal)1006 kcal

Fat22 g

of which saturates4.6 g

Carbohydrate144.6 g

of which sugars26.6 g

Dietary Fibre12.6 g

Protein60.4 g

Salt5.2 g

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

Utensils

•Baking Tray

•Bowl

•Rolling Pin

•Whisk

•Large Frying Pan

•Large Bowl

•Medium Bowl

•Pan

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.