Korean BBQ Popcorn Chicken Tacos

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Korean BBQ Popcorn Chicken Tacos

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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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