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Korean Chicken Tacos
120 min
Total
320 Kcal
34 g protein
35 g carbs
5 g fat
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serving
3.5
g
chopped Garlic
0.5
x tbsp (7g)
100
g
Chicken breast, low fat
1
x fillet (100g)
7.5
g
Fresh ginger
1.5
x tsp (5g)
11.3
g
Chinese Wine
0.75
x 1 tbsp (15g)
5
g
Water
0.03
x serving (200g)
12.4
g
All-Purpose Flour
0.1
x cup (124g)
2.5
g
Lemon juice, raw
0.5
x wedge yields (5g)
5
g
Coriander (cilantro) leaves, raw
0.25
x sprigs (20g)
3.8
g
Paste, chili
0.25
x 1 tbsp (15g)
8
g
Sauce, hoisin, ready-to-serve
0.5
x tbsp (16g)
8
g
Soy sauce made from soy and ..
0.5
x tbsp (16g)
Instructions
Marinate chicken breasts in soy sauce, Chinese wine, ginger, garlic, black pepper and chili powder. Keep it in the fridge for at least an hour.
In a bowl, mix all-purpose flour, water and salt and prepare dough. Keep it aside for at least half an hour. Now prepare thin pancakes out of it and keep them aside.
In another bowl, mix lemon juice, chili paste and Hoisin sauce.
Grill the chicken on a pan over medium heat. Once cooked, dice it and mix it with chopped coriander and Hoisin sauce.
Pour the remaining sauce over the pancakes. Top with the chicken mixture and fold into half.
Heat a pan over medium heat and cook the pancakes until they are crisp. Serve hot.