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Five Spice Fried Chicken Tacos
Recipe by Dan Dumbrell
Don't look past these delicious five-spice fried chicken tacos; it's the perfect fusion of Mexican cuisine with Chinese spices.
- Steps
- Ingredients
Ingredients
Chinese Five Spice
Fried Chicken
Seasoning Mixture
Spring Onion Tortillas
Pickled Carrots and Daikon
Sriracha Lime Mayonnaise
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Steps
- Preheat 2L of canola oil in a deep fryer or large saucepan to 190C.
- For the Chinese Five Spice, place the star anise, cinnamon stick and whole cloves into a small pan over medium high heat. Swirl pan regularly and once fragrant, add the fennel seeds and Sichuan peppercorns and continue toasting until fragrant. Remove from the heat.
- Transfer spices to a spice grinder and grind to a powder. Sift into a bowl and set aside.
- For the Fried Chicken, place garlic, ginger, wine, soy sauce, sesame oil, sugar, Chinese Five Spice and white pepper into in a medium bowl and whisk together.
- Toss the chicken thigh strips in the marinade and cover the bowl with a plastic wrap. Marinate in the fridge for 30 minutes.
- After the chicken has marinated for 30 minutes, mix in egg yolk, cornflour and water.
- Remove the chicken strips from the marinade and toss chicken strips in rice flour to coat evenly.
- Fry the chicken strips in batches in the hot oil until golden and crispy, about 3-4 minutes.
- Remove from the oil and to a wire rack set over a tray.
- For the Seasoning Mixture, combine all the ingredients in a small bowl and set aside. Sprinkle over the chicken while still hot.
- For the Spring Onion Tortillas, combine the flour, salt and baking powder in a mixing bowl.
- Make a well in the centre of the flour mixture and add the oil, water and spring onions, then stir the flour mixture into the wet ingredients until the dough starts taking shape.
- Lightly flour a work surface and knead the dough ball for about 1 minute until smooth.
- Divide the dough into 12 portions, roll into balls and flatten slightly.
- Flour each portion, set aside, cover with a damp towel and rest for 30 minutes.
- When ready to cook, heat a large non-stick pan with a little oil over medium-high heat.
- Using a rolling pin, roll each rested dough portion into a circle. Cook in the hot pan on one side for about 1 minute – when you see bubbles starting to form on the uncooked side, flip and cook for a further 30 seconds.
- Transfer to a plate and cover loosely with aluminium foil. Repeat with remaining rounds of dough.
- For the Pickled Carrots and Daikon Radish, combine the hot water with the sugar and salt in a large glass jar, seal with a lid and shake to dissolve.
- Mix in the vinegars and then add to carrot and daikon. Set aside in the fridge at least 40 minutes then drain well to serve.
- For the Sriracha Lime Mayonnaise, place egg, Sriracha, vinegar, lime juice, lime zest and ¼ cup oil to the jug of a blender and process for about 10 seconds until foamy and thickened slightly.
- Add the oil in three batches, bending in between. If the consistency is still thin, add more oil in small batches until the mixture thickens.
- Season with salt and more Sriracha, to taste if desired. Transfer to a squeezy bottle and set aside in the fridge until required.
- To assemble, place chicken into tortillas and top with pickled carrots, daikon and slices of cucumber.
- To serve, place filled tortillas on serving plate, drizzle each with some mayonnaise, garnish with coriander leaves and serve with lime wedges on the side.
