Hoisin Chicken Tacos


Screenshot_2016-08-18-21-18-28-1[1] 19/08/2016

Another Chino-Tex-Mex fusion recipe for you. 1-because I am loving all things Chinese at the moment and 2-because I’m trying to use up everything in my fridge before I go on my jolly holidays. Seeing as I had an abundance of salad related items and plenty of Asian sauces and spices, this was a no-brainer. Crisp, refreshing herbs and sweet, zingy chicken are wrapped in a fluffy, soft taco. A more substantial version of duck pancakes if you like, this is a nice easy recipe, ready in about 15 minutes and absolutely lovely as a meal everyone can help themselves to.

Screenshot_2016-08-18-21-07-39-1[1] Screenshot_2016-08-18-21-08-52-1[1]







Serves 2 (3-4 tacos each)


  • 3 boneless, skinless chicken thighs
  • 1 fat garlic clove, grated
  • Small knob of ginger, grated
  • 1 tsp five spice
  • ½ tsp ground white pepper
  • 2 Tbsp hoisin sauce
  • 1 Tbsp soy sauce
  • Spring onions, julienned
  • Cucumber, middle removed, julienned
  • ¼ iceberg lettuce, shredded
  • Fresh coriander leaves, roughly chopped
  • Extra hoisin sauce for dipping
  • 6-8 soft tacos


  1. Prep your vegetables. Julienne the cucumber and spring onions and place in a serving bowl. Finely shred the lettuce and place in a serving bowl
  2. Heat 1 tsp oil in a wok over medium heat. Gently fry the chicken thighs for 5 minutes on each side until cooked through. Remove from the wok and place the chicken on a chopping board. Shred the meat with two forks then return to the wok with the garlic and ginger. Fry until the garlic and ginger become fragrant.
  3. Add the five spice, hoisin and soy sauce. Stir well to combine and remove from the heat.
  4. Microwave the tacos for 20-30 seconds so they become pliable and do not crack when assembling.
  5. To assemble, place a handful of mixed vegetables on a taco then spoon some of the shredded hoisin chicken on top. Sprinkle with chopped coriander and extra hoisin if desired. Fold into a taco shape and apply to face!

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