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

Name: Korean-Style Chicken Tacos with Pickled Onion & Lemon Aioli
Total time: 30 min
Yield: 2
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

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

• Thinly slice red onion (see ingredients).

• In a small bowl, combine the vinegar and a good

pinch of sugar and salt.

• Scrunch sliced onion in your hands, then add to

the pickling liquid. Add just enough water to

cover onion. Set aside.

TIP: If you don't like pickled onion, you can cook the

onion in step 4 with the chicken!

• Grate carrot. Thinly slice cucumber into sticks.

Thinly slice long chilli (if using). Slice lemon into

wedges.

• In a medium bowl, combine carrot, mixed salad

leaves, chilli and a squeeze of lemon juice.

Season with salt and pepper. Toss to coat, then

set aside.

• Finely chop garlic.

• In a small bowl, combine the soy sauce, the

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 honey-soy mixture, then remove pan from

heat, tossing chicken to coat.

TIP: Cooking the chicken in batches over a high heat

keeps it tender.

TIP: Chicken is cooked through when it's no longer

pink inside.

• Microwave mini flour tortillas on a plate in

10 second bursts until warmed through.

• Meanwhile, combine garlic aioli and a generous

squeeze of lemon juice in a small bowl.

• Drain pickled onion.

• Spread some lemon aioli over each tortilla,

then top with veggies, Korean-style chicken,

cucumber and pickled onion.

• Sprinkle with crispy shallots and drizzle with

remaining lemon aioli.

• Serve with any remaining lemon wedges. Enjoy!

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