Sweet Chili Chicken Tacos are exactly what they say they are—the perfect amount of sweet and spicy! The chicken is crispy and juicy, and the slaw is creamy, tangy, and bright with citrus flavor! Piled high on tortillas, Sweet Chili Chicken Tacos are a savory delight. Plus, you only need 30 minutes to make them!
IngredientsFor the chicken: • 1/2 cup cornstarch • 1 egg, lightly beaten • 2 tablespoons water • 1/2 cup panko breadcrumbs • kosher salt, to taste • ground pepper, to taste • 1/4 teaspoon garlic powder • 2 chicken breasts, chopped into 1-inch pieces • oil, for frying For the slaw: • 1/2 cup mayonnaise • 2 tablespoons sweet chili sauce • 1 teaspoon rice wine vinegar • juice of 1 lime • 1 cup red cabbage, shredded • 1/4 cup vegetable oil For serving: • 8 small flour tortillas • 1/4 cup scallions, optional, chopped, for garnish
In one bowl, add the cornstarch.
In another medium bowl, combine the egg and the water.
In another shallow bowl, combine the breadcrumbs, salt, pepper, and garlic powder.
Toss the chicken in cornstarch.
Dip each piece of chicken in the egg mixture.
Toss the chicken in the panko and seasoning mixture until entirely coated.
Heat the oil over medium-high heat in a large skillet. There should be enough oil to cover the chicken pieces.
Fry in batches until golden brown and cooked through, about 8-10 minutes.
Transfer the chicken from the skillet to a paper towel-lined plate to drown.
In another bowl, whisk together the mayo, the sweet chili sauce, the vinegar, and the lime.
In another bowl, mix 2 tablespoons of the sauce with the cabbage.
Prepare the tacos by adding slaw and chicken to each tortilla.
Top with the scallions and serve!