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Chicken Tortillas

V Wu Chicken Tortillas 075 WEB

Crumbed Chicken Tortillas

 

4-6 Chicken Thighs

2 Eggs

¾ c Flour

100g Panko Crumbs

Oil for frying

 

12 Small Tortilla wraps or 6 large

 

¼ Red Cabbage sliced thinly

 

Dressing:

½ c Greek Yoghurt

½ c Sour Cream

½ Lemon juiced

1t Sumac

1 clove garlic crushed

Salt and Pepper

 

Garnish with Coriander leaves

 

 

Pickled Red Onion:

This can be made up days ahead or at least a couple of hours before eating. Keeps in the fridge for about 2 weeks. Adjust sugar to taste if you want sweeter.

 

1 Red onion thinly sliced

1 T Sugar

Hot water

½ c White Vinegar or Apple Cider Vinegar

Salt & Pepper

 

Dissolve sugar in some hot boiling water in a small jar. Add red onions and top with vinegar, salt and pepper

 

Pickled Cucumber:

This can be made up days ahead or at least the day before eating. Keeps in the fridge for about 2 weeks. Adjust sugar to taste if you want sweeter.

 

½ Telegraph Cucumber deseeded and cut into 1cm cubes

1 ½ T Sugar

Hot water

½ c White Vinegar or Apple Cider Vinegar

1 small bunch Dill leaves

½ t Mustard Seeds

½ t Turmeric

2 cloves garlic whole

Salt & Pepper

 

 

Cut chicken thighs so they are about the same thickness and flatten slightly with a meat mallet in between some baking paper. Doesn't have to to be too thin but so they can cook at the same time.

 

Season the flour with some salt and pepper in a dish.

Whisk up the eggs in another bowl.

Place panko crumbs in another dish.

Trying to keep one hand for the dry ingredients and one for the wet lightly dust and cover your chicken with flour. Shake off excess then dip each piece into the egg wash and then into the panko crumbs. Flip them over and pat down with your hand so you can get a good coverage of crumbs over the chicken. Leave them on a plate or can be refrigerated for later.

Place oil into a shallow fry pan and cook chicken in batches for about 5-7mins on either side until golden and cooked through. You can also deep fry if you prefer.

Place in a low oven to keep warm, till you have all of them cooked.

Slice into strips

 

Mix dressing ingredients together in a bowl.

 

To make the pickled red onion place sugar and a bit of boiling water in a jar till dissolved.

Add onions and top with vinegar, salt and pepper.

 

To make pickled cucumber place sugar and a bit of boiling water in a jar till dissolved. Add cucumber and other ingredients and top up with vinegar, salt and pepper.

 

To serve:

Heat up your tortillas in the oven or a pan till warm.

Place your red cabbage, chicken, pickles on top or tortilla. Add your dressing and garnish with coriander leaves.