Japanese Chicken Tacos, served with slaw


  • 1/4 telegraph cucumber 100ml white vinegar
  • 1 Tbsp caster sugar
  • 1 tsp salt
  • 2 skinless chicken breasts
  • 2 OXO Chicken Stock Cubes
  • 1/2 cup plain white flour
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1 Tbsp sesame seeds
  • Rice bran oil
  • 3 cups salad slaw mix
  • 1/3 cup sesame dressing
  • 12 small soft tortillas


  1. Thinly slice the cucumber. In a container, mix together the vinegar, sugar and salt. Microwave for 30 seconds, then stir to dissolve the sugar and salt. Add cucumber to the vinegar mix, cover, and place in the fridge.

  2. Using a sharp knife, slice the chicken breasts horizontally into 3 pieces. Place the egg and flour in separate bowls. Crumble one OXO Chicken Stock Cube into the flour and stir. In another bowl, mix together the breadcrumbs, sesame seeds and remaining OXO cube. Crumb each piece of chicken by dipping in flour, egg, then the breadcrumbs.

  3. Add rice bran oil to frying pan at medium heat. Pan fry the chicken pieces for 4-6 minutes on each side, or until golden and cooked through. Drain on a paper towel and slice. Toss the salad mix and sesame dressing together, and warm the tortillas in a pan. To assemble, lay some slaw in the middle of the tortilla. Add pickled cucumber, chicken and coriander on each, then drizzle with katsu sauce and Japanese mayo.

To serve

Fresh coriander, katsu sauce and Japanese mayo

Serves 4 (Makes 3 pizzas)