Description
Coated in mochiko flour and fried, these delicious chicken-filled tacos with addictive umebashi mayo are crispy, tender and will have you dreaming of Maui.
Ingredients
Units
Scale
For the Mochiko Chicken (adapted from Fix Feast Flair)
- 1 lb (450 g) boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp (30 ml) mochiko flour
- 2 tbsp (30 ml) tapioca starch
- 2 tbsp (30 ml) sugar
- 2 tbsp (30 ml) soy sauce
- 1 tbsp (15 ml) sherry wine
- 1/4 tsp salt
- 1 egg
- 2 tbsp (30 ml) green onion, chopped
- 2 cloves garlic, minced
- neutral oil for frying, such as avocado
For the Umeboshi Mayo
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) mayo
- 1 tbsp (15 ml) lemon juice
- 4-5 pickled umeboshi plums, pits removed
For Serving
- about 6 small flour tortillas, warmed
- shredded carrots/cabbage
- thinly sliced radishes
- cilantro
- chives or scallions
- extra lemon
- salsa
- furikake
Instructions
- In a medium bowl, whisk together flours, sugar, soy sauce, sherry wine, salt, egg, scallions and garlic until well combined. Add chicken and marinate in the fridge, covered, several hours or overnight.
- (Once chicken has marinated) Prepare a cooling rack set over paper towels on a baking sheet.
- To shallow fry chicken, heat about 1/4″ of oil in the bottom of a large, deep sided skillet over med to med-high heat until shimmering. Add chicken pieces in batches (chopsticks work lovely for this task) — being careful not to crowd the pan — and fry until deep golden brown and crisp on the edges, about 3-4 mins per side. Remove to cooling rack to drain. Repeat with remaining batches. Allow chicken to cool.
- While chicken cools, combine mayo, sour cream, lemon juice and umeboshi in a small food processor and blend until smooth.
- To serve tacos, layer warm tortillas with umeboshi mayo, warm chicken, veggies, cilantro and chives. Top with salsa, furikake, a squeeze of lemon and more umeboshi mayo. Enjoy!
Notes
- Cooking time does not include the suggested marinating period in the fridge (either several hours or overnight, depending on how much time you’ve got).
- But trust me — it’s worth it!
- Any leftover chicken is also delicious served hot or cold with rice, furikake and more umeboshi pickles the next day.
- Yum!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main
- Cuisine: Hawaiian-Inspired
Nutrition
- Serving Size: 1 taco
- Calories: 380