Cantonese-style crispy fried chicken tacos with smashed cucumber
Ingredients
Metric
Imperial
Aromatic poaching stock
- 500g of boneless chicken thighs
- 600ml of water
- 30ml of light soy sauce
- 60ml of Shaoxing wine
- 90ml of Chinese red vinegar
- 40g of brown sugar
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp Sichuan peppercorns
- 1 inch piece ginger
- 1 garlic clove, crushed
- 1 tbsp of Doves Farm Organic Cornflour, mixed with water to make a paste
Smacked cucumber
- 1/2 cucumber
- 1/2 tsp salt
- 1/2 tsp Sichuan peppercorns
- 1/4 tsp chilli flakes
- 1 tbsp of sesame seeds
- 1 tbsp of rice wine vinegar
- 1 tbsp of light soy sauce
- 1/2 tbsp of sesame oil
To serve
- vegetable oil, for deep frying
- 8 corn tortillas
- 1 handful of coriander
SAVE RECIPE
Equipment
- Deep fat fryer
Method
1
To begin, prepare the chicken thighs by cutting each into 3 pieces
- 500g of boneless chicken thighs
2
Place all ingredients for the poaching stock (apart from the cornflour) in a pan and bring to the boil, stirring to dissolve the sugar. Turn down to a simmer, add the chicken and gently poach for 10–12 minutes
- 1 garlic clove, crushed
- 600ml of water
- 30ml of light soy sauce
- 60ml of Shaoxing wine
- 90ml of Chinese red vinegar
- 40g of brown sugar
- 1/2 cinnamon stick
- 1 star anise
- 1 tsp Sichuan peppercorns
- 1 inch piece ginger
- Doves Farm Organic Cornflour
3
Remove the chicken and set aside. Turn up the heat and reduce the poaching liquor to a syrup. Once you get to single cream consistency, add the cornflour paste to thicken to a glossy glaze
4
Brush the chicken with some of the glaze then leave to air-dry
5
Preheat a deep-fryer or deep pan of oil to 180°C
- vegetable oil, for deep frying
7
In the meantime, toast the sichuan pepper and chilli flakes in a hot dry pan until fragrant. Transfer to a mortar and pestle and crush to a course powder. Toast the sesame seeds then mix with the crushed spices. Combine the spices with the cucumber along with the rice wine vinegar, soy sauce and sesame oil
- 1/4 tsp chilli flakes
- 1/2 tsp Sichuan peppercorns
- 1 tbsp of sesame seeds
8
Deep-fry the chicken pieces until golden brown, then brush with more of the glaze
9
To assemble the tacos, brush the centre of each tortilla with some of the glaze. Add some small sprigs of coriander then top with the chicken pieces and some smashed cucumber
- 1 handful of coriander
- 8 corn tortillas
First published in 2018
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