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Marion's Japanese fried chicken tacos
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Prep Time:
85 minutes
Cook Time:
15 minutes
Total Time:
100 minutes
"Surprise your friends with my unique Japanese fried chicken taco with pickled onions!"
Ingredients:
  • 600g chicken thigh fillets, cut into 3cm pieces
  • 40.00 ml finely grated fresh ginger
  • 42.00 gm Japanese soy sauce
  • 1 garlic clove, finely grated
  • 20.00 ml shichimi togarashi (see Notes)
  • 4.80 gm sea salt
  • 1 red onion, halved, thinly sliced
  • 60ml (1/4 cup) rice wine vinegar
  • 4.50 gm white sugar
  • 225g (1 1/2 cups) plain flour
  • Vegetable oil, to deep-fry
  • 12 mini corn tortillas
  • 1250.00 ml white cabbage, thinly sliced, to serve
  • 250.00 ml fresh mint sprigs, to serve
  • 39.60 gm Kewpie Mayonnaise
  • 42.00 gm lime juice
  • 3 avocados, halved
Instructions:
  • In a large bowl, marinate the chicken with ginger, soy sauce, garlic, and sesame oil. Cover and refrigerate for 1 hour. Combine shichimi and salt in a separate bowl and set aside.
  • Combine the onion, rice wine vinegar, and sugar in a bowl. Cover and let it sit for 30 minutes until the onion softens slightly.
  • In a bowl, mix together mayonnaise, lime juice, and salt. Add the avocado flesh and mash with a fork until creamy. Set aside.
  • Preheat the oven to 120C/100C fan forced. Set up a wire rack over a baking tray. In a large bowl, coat one-third of the marinated chicken with flour, making sure to shake off any excess.
  • Fill a wok with enough oil to reach halfway up the side. Heat the oil to 180C. Deep-fry the chicken for 4-5 minutes until cooked through, then transfer to a rack to drain. Keep the cooked chicken warm. Repeat with the remaining chicken and flour in 2 separate batches.
  • Preheat a chargrill over medium-high heat. Grill the tortillas for 1 minute on each side until warm. Top with guacamole, cabbage, chicken, onion, and mint. Sprinkle with shichimi salt and serve with lime wedges.

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