Japanese Karaage Chicken Tacos with Pak Choy Slaw Recipe

How to make Japanese Karaage Chicken Tacos with Pak Choy Slaw


  1. Trim chicken thighs and cut each into 4-6 large, bite-sized pieces and place into a mixing bowl. Add the ginger, garlic and 2 teaspoons of soy sauce and stir well to coat. Set aside for 30 minutes.
  2. For the slaw dressing, mix the remaining soy sauce with the vinegar and toasted sesame seeds and set aside.
  3. Make the taco sauce by mixing the mayonnaise and chilli garlic sauce together.
  4. For the chicken, heat oil in a saucepan (or deep fryer to 180°C). Add the cornflour to the marinated chicken and toss to coat. Fry in batches for 4-5 minutes or until cooked through and crispy. Drain and set aside.
  5. Grill the tacos for a few seconds on each side or until lightly coloured. Toss the cabbage and pak choy with the dressing.
  6. Serve the chicken on the tacos and top with slaw. Drizzle with chilli mayo and serve with lemon wedges.

Tip: Fry the chicken in any neutral oil, such as canola or sunflower.

Optional: You can use red or white cabbage in the slaw.