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Chili Garlic Korean Fried Chicken Tacos
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Chili Garlic Korean Fried Chicken Tacos

40 minPour 2Nutri-Score B€€
par @fitfoodiestasia3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • all-purpose flourÉpicerie86 g
  • nonfat Greek yogurt (for the dough)Produits laitiers90 g
  • baking powderÉpicerie2 g
  • salt (for the dough)Épices3 g
  • ginger powder (for the dough)Épices1 g
  • garlic powder (for the dough)Épices1,5 g
  • chicken breast (cubed)Viandes227 g
  • cornstarchÉpicerie15 g
  • ginger powder (for the chicken coating)Épices500 milligrammes
  • chili powder (for the chicken coating)Épices500 milligrammes
  • salt (for the chicken coating)Épices1,5 g
  • black pepper (for the chicken coating)Épices500 milligrammes
  • garlic powder (for the chicken coating)Épices500 milligrammes
  • onion powder (for the chicken coating)Épices500 milligrammes
  • no-calorie cooking sprayÉpicerie5 g
  • granulated sugar substitute (no calorie)Épicerie5 g
  • garlic (clove, minced)Fruits et légumes1 morceau
  • ginger (grated)Fruits et légumes5 g
  • low sodium soy sauceÉpicerie15 ml
  • natural honeyÉpicerie32 g
  • Thai red chili pasteÉpicerie2,5 g
  • rice wine vinegarÉpicerie5 ml
  • lettuce (shredded)Fruits et légumes65 g
  • nonfat Greek yogurt (for the slaw)Produits laitiers35 g
  • low fat mayonnaiseÉpicerie15 g
  • lemon juiceFruits et légumes2,5 ml
  • salt (for the slaw, to taste)Épices1 g
  • black pepper (for the slaw, to taste)Épices500 milligrammes
  • red chili flakes (for the slaw, to taste)Épices500 milligrammes
  • garlic powder (for the slaw, to taste)Épices500 milligrammes

par portion

Nutrition

362kcal

Glucides
44 g
Protéines
38 g
Lipides
4 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Friteuse à air
  • Saladier ×3
  • Rouleau à pâtisserie
  • Poêle
  • Casserole
  • Fouet

pas à pas

Préparation

  1. Make the chili sauce and the slaw

    • Combine the sugar substitute, garlic, ginger, soy sauce, honey, Thai red chili paste and rice wine vinegar for the sauce.
    • Mix the Greek yogurt, mayonnaise, lemon juice, salt, pepper, chili flakes and garlic powder with the shredded lettuce for the slaw.
    • Set both aside.
    Étape 1

  2. Make the taco dough

    • Mix the Greek yogurt and flour until a crumbly dough forms.
    • Knead into a ball with your hands, split into two balls and roll out into round tortilla shapes.
    Étape 2

  3. Cook the tortillas

    • Cook the taco rounds on a greased pan over medium heat, flipping frequently.
    • Set aside.
    Étape 3

  4. Coat and air fry the popcorn chicken

    • Whisk the cornstarch with the ginger powder, chili powder, salt, pepper, garlic powder and onion powder.
    • Toss the chicken in the cornstarch mix, then coat generously with cooking spray.
    • Air fry at 200 °C until golden and cooked through.
    Étape 4

  5. Reduce the sauce and toss the chicken

    • Reduce the chili sauce over medium-low heat until slightly bubbly and thicker.
    • Remove from the heat and toss the popcorn chicken in the sauce.
    Étape 5

  6. Assemble the tacos

    • Fill the taco rounds with the chili chicken and the slaw.
    • Serve immediately.
    Étape 6
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