Copycat Street Food Classic – Crispy Chicken Tacos with Mango Salsa

Allergens

Wheat, Eggs

Ingredients

• 1. 2 lbs boneless, skinless chicken breasts 2. 1 cup all
• purpose flour 3. 2 eggs 4. 2 cups panko breadcrumbs 5. Vegetable oil, for frying 6. 8 small corn tortillas 7. Salt and pepper, to taste Mango Salsa: 8. 1 ripe mango, diced 9. 1/2 red onion, finely chopped 10. 1/2 jalapeno, minced (optional) 11. Juice of 2 limes 12. 1/4 cup fresh cilantro, chopped 13. Salt and pepper, to taste

Instructions

1. Season the chicken with salt and pepper. In three separate dishes, prepare flour, beaten eggs, and panko breadcrumbs. Dredge each piece of chicken in the flour, then egg, and finally, panko breadcrumbs.
2. In a large, deep skillet or fryer, heat about 1 inch of vegetable oil to 350°F (175°C). Carefully add the breaded chicken pieces and cook until golden brown and cooked through, turning occasionally, approximately 4 6 minutes per side. Remove from oil and let drain on paper towels.
3. In a mixing bowl, combine mango, red onion, jalapeno (if using), lime juice, cilantro, salt, and pepper to taste. Stir well and set aside.
4. Heat tortillas in a dry skillet or microwave until warm and pliable. Add a cooked chicken piece to each tortilla, top with mango salsa, and serve immediately.

Chef’s Insight

To achieve that perfect crispy texture, ensure the oil is hot enough before adding the breaded chicken pieces. You can test it by dropping a small piece of flour into the oil; if it sizzles and rises to the surface quickly, the oil is ready.

Notes

This recipe creates an indulgent, smoky version of a classic street food favorite that will transport you to a bustling market or lively festival with every bite.