Bratwurst and Wild Rice Stuffed Butternut Squash
September 22, 2019
Bahn Mi Meatball Sub
October 22, 2019
Why fuse together classic Chinese American food into tacos? Because I can, that’s why. You know what this is. Spicy, sticky chicken in a taco. Yeah, its really that good. In 20 minutes, using your instant pot or air fryer. Bonus points if you have an air fryer; try tossing the chicken in 1/2 cup of cornstarch and air frying for 15 minutes for an extra crunch. Instant Pot General Tso’s Tacos really are that good.
Instant Pot General Tso’s Tacos
Servings 12 Tacos
Ingredients
- 2 Pounds Boneless chicken
- 1/4 Cup gochujang (See below for substitution ideas)
- 1/4 Cup low sodium soy sauce
- 1/4 Cup rice wine vinegar
- 2 Tablespoons Honey
- 2 Tablespoons Mirin
- 3 Cloves Garlic
- 2 Tablespoons corn starch
- 1 Bunch Scallion
- 2 Tablespoons Ginger
- 12 corn tortillas
- 2 Tablespoons toasted sesame seeds
- 2 Cups broccoli slaw mix
Instructions
- Mince garlic and ginger. Combine with gojuchang, soy sauce, rice wine vinegar, honey, and corn starch into saucepot on low heat to just a simmer.
- Cube chicken into taco sized chunks, season with salt and pepper. In a large pan over medium high heat or instant pot on "Saute more", spray with non stick, and saute chicken until cooked and 165 deg F, ~5-7 minutes depending on size.
- As chicken cooks, dress slaw with salt, pepper, and a splash of rice wine vinegar. Slice scallion, set aside.
- When chicken is cooked, immediately toss into warm sauce to coat. Assemble tacos, garnishing with extra sauce, scallion, and sesame seeds.
Notes
No gochujang or mirin? No problem; combine 1/4 cup sriracha, 2 extra tablespoons of honey, and a 1/4 cup of beer as a direct substitute for both!
