Two fish tacos on a wooden plate with purple cabbage, corn, cilantro, sliced jalapeños, creamy sauce, and lime wedges. Sides of sliced jalapeños, corn, and dipping sauce are nearby.

Recipes /

Chicken Kara-Áge Tacos

Name: Chicken Kara-Áge Tacos
Prep time: 15 minutes
Cook time: 16 minutes
Total time: 31 minutes
Ingredients: Chicken

Serves 8

Total Time 31 minutes

Prep Time 15 minutes

Cook Time 16 minutes

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

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.