Cantonese-style crispy fried chicken tacos with smashed cucumber

by GBC Kitchen
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Ingredients

Fresh Meat

  • 500g of boneless chicken thighs

Beverages

  • 600ml of water

Cooking Sauces

  • 30ml of light soy sauce
  • 1 tbsp of light soy sauce

Speciality Ingredients

  • 60ml of Shaoxing wine

Oils & Vinegars

  • 90ml of Chinese red vinegar
  • 1 tbsp of rice wine vinegar
  • 1/2 tbsp of sesame oil
  • vegetable oil, for deep frying

Store Cupboard

  • 40g of brown sugar
  • 1 tbsp of cornflour, mixed with water to make a paste
  • 1/2 tsp salt
  • 1 tbsp of sesame seeds

Spices & Dried Herbs

  • 1/2 cinnamon stick
  • 1 star anise
  • 1 tsp Sichuan peppercorns
  • 1 inch piece ginger
  • 1/2 tsp Sichuan peppercorns

Fruit & Vegetables

  • 1 garlic clove, crushed
  • 1/2 cucumber
  • 1/4 tsp chilli flakes

Bakery

  • 8 corn tortillas

Salad & Fresh Herbs

  • 1 handful of coriander