Chicken Katsu Smashed Tacos
Serves 1
Directions
- 1Lay out ten street taco-sized flour tortillas on baking paper.
- 2Place ground chicken evenly over one side of each tortilla and season with salt and pepper.
- 3Whisk an egg in a small bowl.
- 4Pour panko breadcrumbs into a tray.
- 5Add paprika to the panko breadcrumbs and mix well.
- 6Brush the seasoned chicken on each tortilla with the whisked egg.
- 7Press the chicken side of each tortilla into the seasoned panko breadcrumbs.
- 8Pour avocado oil into a pan and heat.
- 9Place the breaded chicken katsu tacos chicken-side down into the hot oil.
- 10Use a press to smash the tacos flat while cooking.
- 11Flip the tacos to cook the other side until golden brown.
- 12Remove cooked chicken katsu tacos from the pan and place them in taco holders.
- 13In the same pan, add ketchup, Worcestershire sauce, oyster sauce, and brown sugar.
- 14Whisk the sauce ingredients together and bring to a simmer.
- 15Add more Worcestershire sauce to the simmering sauce.
- 16Whisk the sauce until well combined and slightly thickened.
- 17Fill the cooked tacos with shredded cabbage and shredded carrots.
- 18Drizzle the prepared sauce over the cabbage and carrots.
- 19Garnish with chopped green onions and white sesame seeds.
- 20Serve the chicken katsu smashed tacos with extra sauce on the side for dipping.
Ingredients
- 10 count flour tortillas
- 1 lb ground chicken
- 1 count egg
- 1.5 cups panko breadcrumbs
- 2 tsps salt
- 2 tsps black pepper
- 2 tsps garlic powder
- 2 tsps onion powder
- 2 tsps paprika
- 0.25 cup avocado oil
- 0.6666666666666666 cups shredded cabbage
- 0.3333333333333333 cups shredded carrots
- 0.5 cups ketchup
- 3 Tbs Worcestershire sauce
- 2 Tbs oyster sauce
- 2 Tbs brown sugar
- 1 Tb white sesame seeds
- 0.25 cups green onion, chopped
Equipment
baking papersmall bowlbasting brushtrayspoonpanspatulataco holders
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