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