KOREAN CHICKEN TACOS

• porsi: 4

Bahan-bahan

3 tbsp dark soy sauce

3 tbsp rice vinegar

3 tbsp soft brown sugar

2-3 tbsp sriracha

2 tbsp comflour

25g fresh ginger, peeled and grated

3 garlic cloves, crushed

800g chicken thighs, boneless and skinless, cut into strips

8-12 corn tortillas

2 tsp sesame oil

For the coleslaw:

1 tbsp sriracha

3 tbsp mayonnaise

½ red cabbage, finely sliced

1 red onion, finely sliced

4 tbsp fresh coriander, chopped

To serve:

Spring onion

Coriander, chopped

Fresh chillies, chopped

1 lime, cut into wedges

Petunjuk

1 Preheat the oven to 200°C/180°C fan/gas mark 6.

2 In a large bowl, combine the soy sauce, rice vinegar, sugar, sriracha and cornflour. Mix until smooth. Stir in the ginger, garlic and chicken. Set aside while you prepare the coleslaw.

3 In a large bowl, mix the sriracha and mayonnaise together Add the remaining ingredients and stir until thoroughly combined. Season and set aside.

4 Wrap the tortillas in tin foil and heat in the oven for five minutes.

5 Heat the sesame Oil in a large wok over a medium-high heat. Add the chicken with its marinade. Bring to the boil, then turn the heat to a simmer and cook for 8-10 minutes. Stir as you cook, gradually adding about 200mI water to prevent the sauce from getting too thick — it should be glossy and smooth.

6 Build your tacos with layers of coleslaw and chicken. Sprinkle with spring onions, coriander and chopped chillies and add a squeeze of lime.