Crispy Coconut Chicken Tacos with Katsu Sauce

Ingredients

• 10 Mission Street Tacos

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  Coconut Chicken:

• ½ cup flour

• 1 tsp ground chilli powder

• ½ tsp salt

• Freshly ground black pepper

• 3 chicken thigh fillets, cut into strips

• 2 eggs

• ½ cup milk

• 200g packet panko crumbs

• 1 cup shredded coconut

•  

  Katsu Sauce:

• 6 tbsp Tonkatsu sauce

• 2 tbsp mayonnaise

•  

  To serve:

• Mixed lettuce

• Carrot, Shredded

• Small avocado, sliced

• Spring onions, finely sliced

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Instructions

• Step 1

  Place flour, ground chilli, salt and pepper together in a large shallow bowl and mix well with a fork. Whisk eggs and milk together using a fork in a large shallow bowl. Place panko crumbs and coconut in another large shallow bowl and mix well. Line an oven tray with baking paper and place next the crumbs.

• Step 2

  Coat chicken pieces in flour, dip in egg mixture, then roll in the crumbs pressing the crumb firmly onto the chicken. Carefully dip in egg again and roll in crumbs to give the chicken a second coating. Place on the baking tray. Continue this process until all of the chicken has been double crumbed. Refrigerate for 30 minutes to set the crumb.

• Step 3

  Meanwhile, combine the tonkatsu sauce and mayo together. Bake chicken in a preheated oven of 190°C for 20-30 minutes until golden, crisp and cooked through. Just before serving, lightly toast Mission Street Tacos on a BBQ grill plate or over an open gas flame using tongs to flip them from side to side.

• Step 4

  To assemble; place a small handful of mixed lettuce on the base of a Mission Street Taco and top with shredded carrot, avocado slices, crispy coconut chicken and a drizzle of katsu sauce. Top with a sprinkle of spring onion and serve immediately.