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Serves
US | Metric
Ingredients
Salt and pepper seasoning
  • 2 tsps Fine salt
  • 2 tsps Black pepper
  • 2 tsps Brown sugar
  • 2 tsps Chinese five spice
  • 1 tsp Chilli flakes
The rest
  • 2 Large chicken breasts
  • 150 g Cornflour
  • 1 White onion
  • 1 Red bell pepper
  • 2 Red chillies
  • 6 Flour tortillas
  • 2 Spring onions
  • Handful of shredded red cabbage
  • Sweet chilli sauce
Salt & Pepper Chicken Tacos Salt & Pepper Chicken Tacos
Salt & Pepper Chicken Tacos

Two of my favourite things fused together! You can also double or triple the seasoning ingredients to keep a batch on hand to throw on your chips!

Prep 45 minutes
Total 45 minutes

Combine all the seasoning ingredients then set aside.


Slice the chicken breasts into strips. Heat a generous amount of oil in a saucepan (you want it to cover the strips completely). When hot enough to instantly start bubbling when a little pinch of bread is dropped in, dunk the chicken in the cornflour and coat. Drop the chicken carefully in the oil until golden brown then set aside on some kitchen paper. Do this in batches and don’t overcrowd the pan.


Once all the chicken is done, dice your onion and bell pepper and thinly slice the chilli. Heat some oil in a frying pan and cook until the onion starts to go translucent. Medium heat. Then throw your chicken in along with all the seasoning. Stir and heat through then serve.


For the tacos version, warm your tortillas then load in the following order: Red cabbage, S&P chicken, sliced spring onion, sweet chilli sauce



Salt & Pepper Chicken Tacos Salt & Pepper Chicken Tacos
Salt & Pepper Chicken Tacos

Two of my favourite things fused together! You can also double or triple the seasoning ingredients to keep a batch on hand to throw on your chips!

favorite
print
like
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
Salt and pepper seasoning
  • 2 tsps Fine salt
  • 2 tsps Black pepper
  • 2 tsps Brown sugar
  • 2 tsps Chinese five spice
  • 1 tsp Chilli flakes
The rest
  • 2 Large chicken breasts
  • 150 g Cornflour
  • 1 White onion
  • 1 Red bell pepper
  • 2 Red chillies
  • 6 Flour tortillas
  • 2 Spring onions
  • Handful of shredded red cabbage
  • Sweet chilli sauce

Combine all the seasoning ingredients then set aside.


Slice the chicken breasts into strips. Heat a generous amount of oil in a saucepan (you want it to cover the strips completely). When hot enough to instantly start bubbling when a little pinch of bread is dropped in, dunk the chicken in the cornflour and coat. Drop the chicken carefully in the oil until golden brown then set aside on some kitchen paper. Do this in batches and don’t overcrowd the pan.


Once all the chicken is done, dice your onion and bell pepper and thinly slice the chilli. Heat some oil in a frying pan and cook until the onion starts to go translucent. Medium heat. Then throw your chicken in along with all the seasoning. Stir and heat through then serve.


For the tacos version, warm your tortillas then load in the following order: Red cabbage, S&P chicken, sliced spring onion, sweet chilli sauce