05 September 2017

Breaded Chicken Taco with Pineapple Salsa

Another hot and humid day! Makes me crave for something light yet hearty, something tangy and sweet, oh, throw in something crispy as well :p

I love taco and burrito very much and would make it quite often for my own meal as I'm not sure if the HB and kiddo like it or not. Yesterday when I asked the HB what he would like for dinner, he said something light, so I threw him a few options such as porridge or soup but he didn't want those. Since I was craving for some taco wraps, I asked him if he would like to try it and he agreed! Yay, saves me the trouble of preparing something separately!

As Woh Hup is currently running a contest on Singapore Home Cooks FB group, I thought of killing two birds with one stone, that is, make my taco wrap and use one of the specified sauces at the same time! Heehee :p

Basically I have decided on a breaded chicken taco already, so initially I wanted to make a creamy sesame mayo sauce (using Woh Hup Sesame Sauce) to go with it. But couldn't find the sauce at the supermarkets near my place. In the end after reading through the ingredients of various sauces available, I decided to use the Pineapple Sweet & Sour Sauce to make a Pineapple Salsa! Because the sauce itself already contains tiny bits of pineapple, onion and tomato =D

Making the breaded chicken is relatively easy, simply cut deboned chicken thigh (or use chicken fillet if preferred) into strips, marinate with some salt and pepper, coat with corn starch, egg and panko breadcrumbs and finally deep-fry!

As for the Pineapple Salsa, it's even simpler. Since the Woh Hup Pineapple Sweet & Sour Sauce is already very flavourful, sweet and tangy, I simply finely chopped some pineapple, tomato, yellow bell peppers, onion, parsley and mix them together with the sauce. To enhance the tangy flavour, I added some more lime juice.

To assemble, take a piece of taco wrap, place some lettuce, shredded cucumber and carrot or any preferred vegetables, follow by a piece of breaded chicken. Finally top with 1-2 tbsp of pineapple salsa, wrap/fold and enjoy!

One point to note here, I actually trimmed the tortilla wraps slightly smaller for photography presentation purpose. Couldn't find smaller size tortilla wraps in the supermarkets; had wanted to make my own but didn't have time!

Breaded Chicken Taco with Pineapple Salsa
(makes 6 rolls)


(A) Breaded chicken

  • 2pcs deboned chicken thigh, cut into 6 strips
  • 1/4 tsp salt
  • Dash of pepper
  • Corn starch, egg, panko breadcrumbs
  • Cooking oil 
(B) Pineapple salsa

  • 2 tbsp Woh Hup Pineapple Sweet & Sour Sauce
  • 3-4 rings canned pineapple, finely chopped
  • 1 large tomato, finely chopped 
  • 1 small yellow bellpeppers, finely chopped
  • 1/4pcs purple onion, finely chopped
  • 2 stalks parsley, finely chopped
  • Juice of 1/4 - 1/2 pc lime
(C) Assemble
  • 6pcs tortilla wrap
  • 6pcs lettuce
  • 1/2pcs cucumber, shredded
  • 1/2pcs, carrot, shredded

  1. Marinate the 6 strips of chicken thigh with salt and pepper.
  2. Coat the chicken strips with corn starch, follow by egg and finally panko breadcrumbs.
  3. In a pot/pan, heat cooking oil using medium fire. Deep-fry the chicken strips till slightly brown, drain from oil and set aside for 10 mins. 
  4. Heat the cooking oil again on high heat this time, deep-fry the chicken strips a second time till golden brown. Drain from oil and set aside.
  5. In a small mixing bowl, add sweet & sour sauce, pineapple, tomato, bell peppers, onion, parsley, lime juice and stir till well-mixed. If desired, chill the pineapple salsa in fridge before use.
  6. In a shallow frying pan, heat the tortilla wraps till slightly crispy. Remove from heat and set aside.
  7. Take a piece of tortilla wrap, place 1pc of lettuce, some shredded cucumber and carrot, follow by 1pcs of breaded chicken, top with 1-2 tbsp of pineapple salsa, fold or wrap and serve. Repeat for the remaining wraps.

Oooooh, I love the different textures, the soft and slightly crispy tortilla wrap, the crunchy vegetables, the crispy and juicy breaded chicken and best of all, the fruity, sweet and tangy Pineapple Salsa which enhances the flavour of the entire chicken taco! Yum yum yum!

The Pineapple Salsa is more than enough to make 6 wraps, so I made some more popcorn chicken to go with it! The popcorn chicken is cooked using the same method, except that the chicken pieces are cut into bite-size pieces.

This Pineapple Salsa is in fact very versatile and can be used as sauce for chicken, fish, prawn, corn chips, veggies sticks and more!

This recipe is definitely a keeper for me :)

Meanwhile, will be submitting this dish as my entry for the Woh Hup Contest! Wish me luck!

#WohHupKitchen #SingaporeHomeCooks

No comments:

Post a Comment