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

Tuesday, August 20

Thrill of the Grill, 5:30 PM - 8:30 PM


Thursday, August 22

Thailand, 5:30 PM - 8:30 PM


Friday, August 23

Date Night at The Tastemarket, 6:00 PM - 9:00 PM


> Take a look at all of our upcoming classes!

Our recent recipes
Brined Turkey with Stuffing and Cranberry Sauce ':' Impress your guests this holiday season with a twist on the classic roasted turkey recipe.

Brined Turkey with Stuffing and Cranberry Sauce

Impress your guests this holiday season with a twist on the classic roasted turkey recipe. By Chef Michael Dekker
Decadent Chocolate Cream Pie ':' A chocolate filled pie that leaves nothing to be desired.

Decadent Chocolate Cream Pie

A chocolate filled pie that leaves nothing to be desired. By Chef Rose Warden
Bobbing for Apples ':' Impress your guests with this perfect fall cocktail.

Bobbing for Apples

Impress your guests with this perfect fall cocktail. By Madeleine MacDonald
Savoury Granola ':' Eat the granola on its own or use it to dress up other healthy snacks like salad and yogurt.

Savoury Granola

Eat the granola on its own or use it to dress up other healthy snacks like salad and yogurt. By Chef Kelsey Oudendag
Double Smoked Bacon and Spinach Risotto ':' Comforting and sophisticated, this creamy risotto is as colourful as it is flavourful.

Double Smoked Bacon and Spinach Risotto

Comforting and sophisticated, this creamy risotto is as colourful as it is flavourful. By Chef Michael Allemeier
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


 
Top