Japanese Crumbed Chicken Tacos
with Curry Sauce & Slaw
Enjoy all the classic flavours of Japanese katsu wrapped up in a taco - it's the fusion food you never knew you wanted! Paired with a crisp slaw and a smooth sesame dressing, it will simply delight the tastebuds.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
6
Mini Flour Tortillas
1 packet
Panko Breadcrumbs
330 g
Chicken Thigh
1
Carrot
1
Spring Onion
1 packet
Shredded Cabbage Mix
1 packet
Japanese Curry Paste
1
Cucumber
Utensils
Cooking Steps
• Thinly slice spring onion. Grate carrot. • Place chicken thigh between two sheets of baking paper. Pound chicken with a meat mallet or rolling pin until they are an even thickness, about 1cm. • In a shallow bowl, combine the plain flour and salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, combine panko breadcrumbs and olive oil (2 tbs for 2 people / 1/4 cup for 4 people). • Dip chicken into flour mixture to coat, then into egg, and finally in panko. Set aside on a plate.
• Set air fryer to 200°C. Place crumbed chicken into air fryer basket and cook until golden and cooked through, 12-15 minutes. Transfer to a paper towel-lined plate. TIP: No air fryer? In a large frying pan, heat enough olive oil to coat the base over medium-high heat. Cook crumbed chicken in batches until golden and cooked through, 2-4 minutes each side. Add extra oil if needed so the schnitzel does not stick to the pan.
• Meanwhile, boil the kettle. • In a medium microwave-safe bowl, whisk together Japanese curry paste, the boiling water (1/4 cup for 2 people / 1/2 cup for 4 people) and brown sugar, until smooth. Add the butter and microwave until melted and combined, 30 seconds.
• In a large bowl, combine carrot, shredded cabbage mix and a drizzle of vinegar. • Season to taste.
• Microwave mini flour tortillas on a microwave-safe plate in 10 second bursts until warmed through.
• Slice chicken. • Fill tacos with creamy slaw and Japanese crumbed chicken. • Spoon over katsu sauce. Top with spring onion to serve. Enjoy!
