Approved by the 
Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Jump to recipeBang bang shrimp tacos would also be amazing. Use the same breading and follow the same process, just substitute the protein!
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Ingredients
- 2 chicken breasts, chopped into 1-in pieces
- 1/2 cup corn starch
- 1 Egg, lightly beaten
- 2 Tbsp. water
- 1/2 cup panko breadcrumbs
- Kosher salt, to taste
- ground pepper, to taste
- 1/4 tsp. garlic powder
- 1/2 cup mayonnaise
- 2 Tbsp. sweet chili sauce
- 1 tsp. rice wine vinegar
- Juice of 1 lime
- 1 cup shredded red cabbage
- 1/4 cup vegetable oil
- 8 Small flour tortillas
- 1/4 cup chopped scallions, to garnish
Directions
- Step 1Set up a dredging station: In one bowl, add cornstarch. In another bowl, whisk together egg and water. And in a third bowl, add panko breadcrumbs and season with salt, pepper and garlic powder. Toss the chicken in the cornstarch, dip the pieces in the egg mixture, then toss in panko until fully coated.
- Step 2Fry the chicken! Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken in batches until golden brown and cooked through, about 8-10 minutes. Drain chicken pieces on paper towels. Taste the chicken and season with more salt and pepper if desired.
- Step 3Make the sauce: Whisk together the mayonnaise, sweet chili sauce, vinegar and lime.
- Step 4Make a slaw: In a small bowl, mix about 2 tablespoons of the sauce with the cabbage to make a slaw.
- Step 5Warm the tortillas. Then load each tortilla with a small scoop of slaw and a handful of chicken. Drizzle the sauce on top and garnish with scallions.
- Step 6
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