- Stir together ingredients for sriracha sour cream in a small bowl and refrigerate until serving.
- Toss diced chicken in half of the Kara-Áge coating mix in a bowl. Set aside.
- Heat oil in a deep frying pan over medium heat until temperature reaches 350ºF. Add remaining Kara-Áge coating to chicken and toss again to coat.
- Working in two batches, add chicken to hot oil and fry for 4 minutes on each side. Transfer cooked chicken to a paper towel lined bowl.
- Serve chicken warm on tortillas with cabbage, corn, jalapeños and cilantro. Drizzle with sriracha sour cream and serve with limes.
Chicken Kara-Áge Tacos
Yield
8
Prep Time
15 minutes
Cook Time
16 minutes
Total Time
31 minutes
kikkoman products used:
ingredients
For Sriracha Sour Cream
½ cup sour cream
1 tablespoon Kikkoman® Sriracha Hot Chili Sauce
1 tablespoon lime juice
For Kara-Áge Fried Chicken
1 pound boneless skinless chicken breast, diced
½ + ½ package (3 ounces) Kikkoman® Kara-Áge, divided
1 cup high-heat cooking oil (canola, vegetable or avocado)
For Serving
8 flour or corn tortillas
1 cup purple cabbage, shredded
⅔ cup corn kernels
1 jalapeño pepper, sliced
⅓ cup cilantro, chopped
Lime wedges
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
