Korean BBQ Popcorn Chicken Tacos

Korean BBQ Popcorn Chicken Tacos

0 from 0 votes
Course: Lunch EntreeCuisine: Korean
Servings

1

servings
Prep time

20

minutes
Cooking time

20

minutes
Calories

551

kcal

These homemade tacos are both sweet and tangy with a hint of spice from the sriracha, and a hint of sweetness from the apple vinaigrette dressing. It is perfectly paired with a crunchy kale slaw.

Ingredients

  • 12 count Chicken Popcorn Breaded

  • 2 each Whole Grain Flour Tortilla

  • Homemade Korean BBQ Sauce
  • 1 1/4 tsp Sauce Soy

  • 1/4 tsp Sriracha, Hot Sauce

  • 1/4 tsp Garlic, Fresh, peeled

  • 2/3 tsp Ginger root, raw, slices

  • 2/3 tsp Lime juice, Frozen

  • 2/3 tsp Water, tap

  • 2/3 tsp Cornstarch

  • 3 Tbsp Hoisin Sauce

  • 2/3 tsp Hoisin Sauce

  • 2/3 tsp Vinegar, Rice Wine

  • Kickin’ Kale Slaw
  • 1/2 cup Power Slaw Blend, Rainbow Kale/Brussels Sprouts/Cabbage/Radicchio/Carrots

  • 1 Tbsp Fuji Apple Vinaigrette Dressing

Directions

  • Prepare Korean BBQ Sauce
  • Combine all ingredients into a sauce pan except the cornstarch and water and bring to a boil over medium heat. Whisk cornstarch and cold water together in a small bowl until the cornstarch dissolves. Pour into sauce mixture. Reduce heat to medium-low and cook until sauce is thick, 3-5 minutes. If your sauce becomes too thick, add it a little extra rice wine vinegar or lime juice!
  • Prepare Kickin’ Kale Slaw
  • Toss kale mix with dressing and serve! Enjoy!
  • Prepare Popcorn Chicken
  • Preheat convection oven to 350 degrees and bake popcorn chicken on sheet for 10-15 minutes or until the internal temperature reaches 165 degrees and they are crispy and golden brown.
  • CCP: Heat to 165° F or higher for at least 15 seconds
  • Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
  • Create One Serving (2 Tacos)
  • Combine 1/4 cup of the Korean BBQ sauce with 12 popcorn chicken pieces in a bowl. Toss to combine.
  • Then place the 6 popcorn chicken pieces in the sauce into a 6″ soft taco shell. Top with 2 tbsp of the kickin’ kale slaw.
  • Serve and enjoy 🙂
  • HACCP
  • CORRECTIVE ACTION HOT FOOD All cooked food items being held for service that drop below 140 degrees must be removed from service until such time as they are reheated to 165 degrees. Any food not eaten after reheating must be discarded.
  • CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat product.
  • CCP: Record time and internal temperature of completed recipe on daily log.
  • CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140° F.

Recipe Video

Notes

  • Allergens: Soy, Wheat
  • Meal Components: 2 oz. of Meat/Meat Alternates. 3 oz. (Eq) of Grains. 0.5 cups of Dark Green.

Nutrition Facts

1 servings per container

Serving Size1 servings


  • Amount Per ServingCalories551
  • % Daily Value *
  • Total Fat 23g 36%
    • Sodium 1392mg 58%
    • Potassium 169mg 5%
    • Total Carbohydrate 66g 22%
      • Dietary Fiber 7g 29%
    • Protein 22g 44%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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