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Easy Asian Chicken Taco Recipe


  • 4-5 Medium Radishes Sliced
  • 2 Medium Carrots
  • 1 Small Bulb Jicama Peeled and Sliced Thin
  • 2-3 Green Onions Sliced
  • 1 Tbs Cilantro Diced
  • 1 Package Cole Slaw Salad Mix
  • ¼ Cup Mayonnaise
  • 4 Tbs Cider Vinegar
  • 1 Tbs Orange Juice
  • 1 Tbs Brown Sugar
  • 1 ½ Tsp Salt
  • ½ Cup Flour
  • ¼ Cup Water
  • 4 Tbs Gochujang
  • 1 Tbs Chili Garlic Sauce
  • 2 Cloves Garlic Finely Diced
  • ¾ Cup Vegetable or Canola Oil
  • 2 Packs Perdue Farms Harvestland Diced Chicken Breasts (about 1 lb) drained
  • Flour tortillas, toasted and warm


  1. First make the pickled vegetables. The radishes, carrots, jicama and green onions should be sliced very thinly. Chop cilantro and set aside.

  2. Mix together 1 1/2 Tbs vinegar, 1 Tbs orange juice, 1 Tbs brown sugar and 1 tsp salt in a bowl, and stir until well mixed. Add in carrots, radishes and jicama, toss  and set aside.

  3. In another bowl, mix together mayo, 1 1/2 Tbs vinegar and 1/2 tsp salt. Add cole slaw blend with with green onions and cilantro. Toss together well and set aside.

  4. In a medium bowl, combine flour with water and mix into batter. Add salt and pepper to taste. Add diced chicken (drained and patted dry) and mix to completely coat all pieces in batter.

  5. To make the sauce, mix together Gochujang, chili sauce and garlic with 1 Tbs vinegar and 1 Tbs brown sugar in a large bowl. Set aside.

  6. Heat oil in frying pan on medium heat. Slowly add battered chicken and separate into individual pieces for maximum crispness. (I learned this the hard way – the first batch I put into the pan as a big lump and then tried to separate. I got a big fried lump. You want small crispy pieces.)

  7. Add cooked chicken to the bowl with sauce, and mix thoroughly to coat.