One-Pan Spicy Hoisin Chicken Tacos Recipe

About this recipe

One-Pan Spicy Hoisin Chicken Tacos are a bold fusion of Asian-inspired flavors and Mexican street food. Juicy chicken thighs are coated in a sticky, spicy hoisin glaze and served in soft tortillas with crunchy slaw and zesty lime crema. Perfect for a quick yet satisfying dinner after a busy day.

Ingredients

• - Thomas Ridley Fresh British Chicken Thighs
• 397G Lee Kum Kee Hoisin Sauce, 397G
• - Flying Goose Sriracha
• 1 Jar Rowse Clear Honey
• 160 Ml Cj Bibigo Sesame Oil
• - Edmal Red Cabbage
• 1 Bunch Spring Onions 1 Bunch
• 10Cm Guanajuato White Corn Tortillas, 10Cm
• - Longley Farm Freshly Soured Cream
• - Pataks Lime Pickle
• - Fresh Asian Coriander Bunch
• 60G Toasted White Sesame Seeds, 60G
• 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
• - Ktc Minced Garlic Paste
• 1 Ltr Ktc Sunflower Oil
• 200 Ml Sushi Vinegar, 200Ml
• - Tate Lyle Granulated Sugar
• - Tata Salt

Instructions

1. 1. In a small bowl, whisk together the hoisin sauce, soy sauce, sriracha, honey, sesame oil, and grated garlic to create the spicy hoisin glaze.
2. 2. Heat a large non-stick pan over medium-high heat and add the vegetable oil. Once hot, season the chicken thighs with salt and pepper, and sear them for 5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and set aside.
3. 3. Reduce the heat to medium and pour the prepared hoisin glaze into the same pan. Let it simmer for 1-2 minutes, stirring frequently, until thickened slightly.
4. 4. Return the chicken thighs to the pan, turning them in the glaze until fully coated and heated through. Remove from heat, shred the chicken with two forks, and toss it in the remaining glaze.
5. 5. In a mixing bowl, combine the shredded red cabbage, carrot, and spring onions. Add rice vinegar, a pinch of sugar, and a dash of salt, then toss to coat. Set the slaw aside.
6. 6. To make the lime crema, whisk together the sour cream, lime juice, and lime zest in a small bowl. Season with a pinch of salt.
7. 7. Warm the tortillas in a dry pan or microwave until soft and pliable.
8. 8. To assemble, layer each tortilla with a generous amount of the glazed chicken, a scoop of crunchy slaw, and a drizzle of lime crema. Garnish with fresh coriander and sesame seeds.
9. 9. Serve immediately with lime wedges on the side for an extra burst of freshness.