Sweet Chili Chicken Tacos are exactly what they say they are — the perfect amount of sweet and spicy! The chicken is crispy and juicy, and the slaw is creamy, tangy, and bright with citrus flavor! Piled high on tortillas, Sweet Chili Chicken Tacos are a savory delight. Plus, you only need 30 minutes to make them!
Ingredients
For the chicken:
- 1/2 cup cornstarch
- 1 egg, lightly beaten
- 2 tablespoons water
- 1/2 cup panko breadcrumbs
- kosher salt, to taste
- ground pepper, to taste
- 1/4 teaspoon garlic powder
- 2 chicken breasts, chopped into 1-inch pieces
- neutral oil, to taste
For the slaw:
- 1/2 cup mayonnaise
- 2 tablespoons sweet chili sauce
- 1 teaspoon rice wine vinegar
- 1 lime, juiced
- 1 cup red cabbage, shredded
- 1/4 cup vegetable oil
For serving:
- 8 small flour tortillas
- 1/4 cup scallions, optional, chopped, for garnish
Directions
Step 1 –In one bowl, add the cornstarch.
Step 2 –In another medium bowl, combine the egg and the water.
Step 3 –In another shallow bowl, combine the breadcrumbs, the salt, the pepper, and the garlic powder.
Step 4 –Toss the chicken in the cornstarch.
Step 5 –Dip each piece of the chicken in the egg mixture.
Step 6 –Toss the chicken in the panko-seasoning mixture until entirely coated.
Step 7 –Heat the oil over medium-high heat in a large skillet. There should be enough of the oil to cover the chicken pieces.
Step 8 –Fry in batches until golden-brown and cooked through, about 8-10 minutes.
Step 9 –Transfer the chicken from the skillet to a paper-towel-lined plate to drown.
Step 10 –In another bowl, whisk together the mayonnaise, the sweet chili sauce, the vinegar, and the lime.
Step 11 –In another bowl, mix 2 tablespoons of the sauce with the cabbage.
Step 12 –Prepare the tacos by adding the slaw and the chicken evenly to each tortilla.
Step 13 –Top with the scallions and serve!
