Double Korean-Style Chicken & Kimchi Aioli Tacos
with Salad, Cucumber & Pickled Chilli
- Eggs
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Milk
- Soy
- Gluten
Dig into our exclusive KPOP Dinner Hunters collection to experience the hype, heart, and heat of Korean culture. From soul-warming bowls to signature K-crunches, cook your way through the range and make your dinner sing! These soft flour tortillas are loaded with tender garlic-soy-honey chicken and topped with pickled chilli and tangy aioli for a Korean-meets-Mexican fiesta.
Ingredients
660 g
Chicken Breast
1 packet
Mixed Salad Leaves
1 packet
Garlic Aioli
(Contains: Eggs;)
1
Garlic
6
Mini Flour Tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
1
Long Chilli
1
Cucumber
1
Carrot
1 sachet
Crispy Shallots
1 packet
plant-based kimchi
Not included in your delivery
¼ cup
vinegar (rice wine or white wine)
2 tsp
soy sauce
(Contains: Soy; May be present: Gluten.)
1 tbs
honey
Utensils
Cooking Steps
• Thinly slice long chilli (if using). • In a small bowl, combine the vinegar and a generous pinch of sugar and salt. • Add chilli to pickling liquid. Add just enough water to cover chilli, then set aside.
• Grate carrot. • Thinly slice cucumber into sticks. • Slice lime into wedges. • In a medium bowl, combine carrot, mixed salad leaves and a squeeze of lime juice. Season with salt and pepper. Toss to coat, then set aside.
• Finely chop garlic. • In a small bowl, combine the soy sauce, honey and garlic. Set aside. • Slice chicken breast into 1cm-thick strips.
• In a large frying pan, heat a drizzle of olive oil over high heat. Cook chicken, tossing occasionally, until browned and cooked through, 3-4 minutes (cook in batches if your pan is getting crowded). • Add the honey-soy mixture, then remove pan from heat, tossing chicken to coat. TIP: Chicken is cooked through when it’s no longer pink inside.
• Microwave mini flourtortillas on a microwave-safe plate in 10 second bursts, until warmed through. • Meanwhile, combine garlic aioli and a generous squeeze of lime juice in a second small bowl.
• Drain pickled chilli. • Spread some lime aioli over each tortilla, then top with salad, Korean-style chicken, cucumber and pickled chilli. • Drizzle with remaining lime aioli. • Serve with any remaining lime wedges. Enjoy!
