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Korean-Style Chicken Tacos with Pickled Onion & Lemon Aioli Recipe

Korean-Style Chicken Tacos with Pickled Onion & Lemon Aioli recipe
HelloFresh

A lip-smackingly good combo of garlic, soy and honey makes for some seriously tender and totally delicious chicken. Give it the taco treatment by adding a tangy aioli, bright homemade pickled onion and fresh salad ingredients, all wrapped up in soft flour tortillas for a Korean-meets-Mexican fiesta!

Ingredients

olive oil
½ red onion
1 carrot
1 cucumber
½ lemon
1 bag mixed salad leaves
1 clove garlic
2 tbs soy sauce
1 tbs honey
1 packet chicken breast
6 mini flour tortillas
1 packet garlic aioli
1 packet crispy shallots
¼ cup vinegar (white wine or rice wine)
½ long chilli

Method

1
• Thinly slice red onion (see ingredients).
2
• In a small bowl, combine the vinegar and a good
3
pinch of sugar and salt.
4
• Scrunch sliced onion in your hands, then add to
5
the pickling liquid. Add just enough water to
6
cover onion. Set aside.
7
TIP: If you don't like pickled onion, you can cook the
8
onion in step 4 with the chicken!
9
• Grate carrot. Thinly slice cucumber into sticks.
10
Thinly slice long chilli (if using). Slice lemon into
11
wedges.
12
• In a medium bowl, combine carrot, mixed salad
13
leaves, chilli and a squeeze of lemon juice.
14
Season with salt and pepper. Toss to coat, then
15
set aside.
16
• Finely chop garlic.
17
• In a small bowl, combine the soy sauce, the
18
honey and garlic. Set aside.
19
• Slice chicken breast into 1cm-thick strips.
20
• In a large frying pan, heat a drizzle of olive oil
21
over high heat.
22
• Cook chicken, tossing occasionally, until
23
browned and cooked through, 3-4 minutes
24
(cook in batches if your pan is getting crowded).
25
• Add honey-soy mixture, then remove pan from
26
heat, tossing chicken to coat.
27
TIP: Cooking the chicken in batches over a high heat
28
keeps it tender.
29
TIP: Chicken is cooked through when it's no longer
30
pink inside.
31
• Microwave mini flour tortillas on a plate in
32
10 second bursts until warmed through.
33
• Meanwhile, combine garlic aioli and a generous
34
squeeze of lemon juice in a small bowl.
35
• Drain pickled onion.
36
• Spread some lemon aioli over each tortilla,
37
then top with veggies, Korean-style chicken,
38
cucumber and pickled onion.
39
• Sprinkle with crispy shallots and drizzle with
40
remaining lemon aioli.
41
• Serve with any remaining lemon wedges. Enjoy!

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