SAIT Polytechnic's Downtown Culinary Campus
Delicious Recipes from our Chefs alt text here

Kalbi Chicken Tacos with Red Onion Salsa

Mix up your weekly menu! Provide the ingredients and let your family or guests assemble their own tacos complete with red onion salsa and a fresh squeeze of lime juice.

Directions

Combine soy sauce, sugar, lemon juice, garlic, chillies, sesame oil, curry paste, Kaffir lime leaves, and green onions to form the marinade.
Submerge chicken pieces in the marinade and refrigerate for 12 hours or overnight.
Heat corn or canola oil in a deep pot until approximately 335˚F. Test by adding a small piece of wonton to see if it sizzles.
Holding a wonton with 2 tongs, bend into taco shape and hold while submerging in oil. Fry until crisp. Repeat with remaining 7 wontons. Drain on absorbent paper.
Remove 3/4 cups of the marinade from chicken and bring to gentle boil.
Stir corn starch into small amount of cold water and whisk into hot marinade. Reduce heat and simmer for 10 minutes. Set sauce aside.
Remove chicken from marinade pat dry with paper towels. Discard marinade.
Grill pieces in moderately hot grill pan or a barbeque.
Allow chicken to cool slightly and shred into pieces.
To assemble tacos, line a wonton taco with a butter lettuce leaf, warm grilled chicken, a drizzle of marinade sauce, cilantro sprints, and 1 tbsp of red onion salsa.
Red Onion Salsa: Combine all ingredients and refrigerate until needed.

Ingredients

Marinade:

2 cups soy sauce

2 cups sugar

1/2 cup lemon juice

1 head garlic (halved)

2 Thai chillies, sliced

1/2 cup sesame oil

2 tbsp Thai red curry paste

4 Kaffir lime leaves, roughly chopped

5 green onions

Chicken Tacos:

1 fryer chicken, quartered

34 oz corn or canola oil

8 round wonton wrappers

2 tbsp corn starch

1 head butter lettuce

1 bunch cilantro

1/2 cup red onion salsa

Red Onion Salsa:

1 cup red onion, finely diced

3 tbsp cilantro, roughly chopped

1 small red pepper, finely diced

1 tsp garlic, minced

2 tbsp green onions, finely sliced

1 lime for lime juice

3 Thai chillies, sliced

1 tbsp olive oil

share or like this recipe    Share this on Facebook Share on Twitter
A Sampling of our upcoming cooking classes

Friday, July 21

Date Night, 6:00 PM - 9:00 PM


Saturday, July 22

Viennoiserie, 9:00 AM - 2:00 PM


Saturday, July 22

Canning, 9:00 AM - 3:00 PM


> Take a look at all of our upcoming classes!

Our recent recipes
Harvest Potato and Fennel Soup:Rich and creamy, this soup makes for a soul-satisfying meal.

Harvest Potato and Fennel Soup

Rich and creamy, this soup makes for a soul-satisfying meal. By Chef Steve Lepine
Holiday Cranberry Chutney:Elevate your classic cranberry sauce with a versatile cranberry chutney.

Holiday Cranberry Chutney

Elevate your classic cranberry sauce with a versatile cranberry chutney. By Chef Michael Mandato
Chocolate Mousse and Brandy Snap Cookie:For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired.

Chocolate Mousse and Brandy Snap Cookie

For dessert connoisseurs. Rich, frothy and devilishly good — this dessert leaves nothing to be desired. By Chef Rolf Runkel
Bella Rosa:A refreshing citrus cocktail that will leave your taste buds celebrating.

Bella Rosa

A refreshing citrus cocktail that will leave your taste buds celebrating. By Seasons at SAIT
Prosciutto, Apple and Arugula Sandwich:Upgrade your typical sandwich spread to fresh and fabulous.

Prosciutto, Apple and Arugula Sandwich

Upgrade your typical sandwich spread to fresh and fabulous. By Chef Mikael Volke
Pakora & Mint Chili Chutney:Hot and crispy, vegetable pakora is the perfect comfort food on a cold or rainy day.

Pakora & Mint Chili Chutney

Hot and crispy, vegetable pakora is the perfect comfort food on a cold or rainy day. By Chef Michael Mandato



 
Top