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Serves
US | Metric
Ingredients
  • 330 g chicken breast
  • 1 large onion
  • 2 cloves garlic, diced
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 20 g Smoky BBQ Old El Paso seasoning
  • 40 g plain flour
  • 10 g cornflour
  • 30 g tomato ketchup
  • 4 tbsps rice wine vinegar
  • 2 tbsps light soy sauce
  • 10 g clear honey
  • 1 tbsp Easy Ginger
  • 40 ml vegetable oil
  • 8 taco shells
  • 50 g iceberg lettuce, shredded
  • 50 g cucumber, diced
Crispy Barbecue Chicken Tacos Crispy Barbecue Chicken Tacos

Crispy Barbecue Chicken Tacos

Prep 15 minutes
Total 50 minutes
  • Preheat the oven to 180 degrees (fan)
  • Start by slicing the chicken breasts into thin strips.
  • Add the plain flour to a food storage bag then pop the chicken breast strips into the bag, coating them in the flour
  • Slice the peppers into strips and put to one side for later
  • Into a jug, add the cornflour, ketchup, rice wine vinegar, light soy sauce, honey and fajita seasoning. Whisk together and out to one side
  • Now, add the vegetable oil to a pan and bring to a high heat. Add the floured chicken into the hot oil and spread it out evenly to let it crisp up
  • Turn the chicken over after a few minutes to crisp up the other side
  • When fully crispy, remove from the pan and sit on some kitchen towel to soak up any excess oil
  • Using the leftover oil in the pan, now add in the sliced peppers, chopped onion and garlic. Stir fry until the onion and peppers have softened
  • Now, using the sauce you previously made, add the whole lot into the pan and crank the heat until it starts to bubble. You want the sauce to reduce right down and thicken into a sticky consistency. Keep stirring so it doesn’t stick to the pan
  • Lay your taco shells onto a baking tray and pop into the oven for 5 minutes to heat through
  • Re-add the crispy chicken pieces back into the pan and stir thoroughly to coat them in the sticky sauce. Now it’s ready to serve
  • Load each taco shell with shredded lettuce and diced cucumber, then a generous portion of sticky, crispy chicken on top!
Crispy Barbecue Chicken Tacos Crispy Barbecue Chicken Tacos

Crispy Barbecue Chicken Tacos

favorite
print
like
Prep 15 minutes
Total 50 minutes
Serves
US | Metric
Ingredients
  • 330 g chicken breast
  • 1 large onion
  • 2 cloves garlic, diced
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 20 g Smoky BBQ Old El Paso seasoning
  • 40 g plain flour
  • 10 g cornflour
  • 30 g tomato ketchup
  • 4 tbsps rice wine vinegar
  • 2 tbsps light soy sauce
  • 10 g clear honey
  • 1 tbsp Easy Ginger
  • 40 ml vegetable oil
  • 8 taco shells
  • 50 g iceberg lettuce, shredded
  • 50 g cucumber, diced

  • Preheat the oven to 180 degrees (fan)
  • Start by slicing the chicken breasts into thin strips.
  • Add the plain flour to a food storage bag then pop the chicken breast strips into the bag, coating them in the flour
  • Slice the peppers into strips and put to one side for later
  • Into a jug, add the cornflour, ketchup, rice wine vinegar, light soy sauce, honey and fajita seasoning. Whisk together and out to one side
  • Now, add the vegetable oil to a pan and bring to a high heat. Add the floured chicken into the hot oil and spread it out evenly to let it crisp up
  • Turn the chicken over after a few minutes to crisp up the other side
  • When fully crispy, remove from the pan and sit on some kitchen towel to soak up any excess oil
  • Using the leftover oil in the pan, now add in the sliced peppers, chopped onion and garlic. Stir fry until the onion and peppers have softened
  • Now, using the sauce you previously made, add the whole lot into the pan and crank the heat until it starts to bubble. You want the sauce to reduce right down and thicken into a sticky consistency. Keep stirring so it doesn’t stick to the pan
  • Lay your taco shells onto a baking tray and pop into the oven for 5 minutes to heat through
  • Re-add the crispy chicken pieces back into the pan and stir thoroughly to coat them in the sticky sauce. Now it’s ready to serve
  • Load each taco shell with shredded lettuce and diced cucumber, then a generous portion of sticky, crispy chicken on top!