Chinese Chicken Tacos

By DeliciouslyDished

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Ingredients

• For the Guacamole:
• 3 avocados
• 2 limes, juiced
• 1 tablespoon
• extra virgin olive oil
• 1 teaspoon kosher salt
• For the Tacos:
• 1/2 cup sweet chile sauce
• 5 1/2 tablespoons fish sauce
• 4 1/2 tablespoons soy sauce
• 2 teaspoons Korean pepper (Aleppo)
• 2 tablespoons canola oil, plus extra for frying
• 1 onion, chopped
• 1 red bell pepper, chopped
• 12 ounces ground chicken breast
• 2 1/2 tablespoons cornstarch
• 12 gyoza wrappers
• 1/2 head gem lettuce cups, chopped
• 1 scallion, chopped

Details

Servings 6
Adapted from thelatinkitchen.com

Preparation

Step 1

To make the guacamole peel the avocados and discard the pits. Put in a mixing bowl with the lime juice, olive oil, and salt. Mash with a fork to desired consistency.
To make the chicken filling, combine sweet chili, soy sauce, fish sauce, and korean pepper in mixing bowl. Heat the oil in a medium skillet over medium heat and add diced onion and red pepper. When golden brown, add ground chicken breast. Add the marinade and cook over high heat for 5 minutes. Add cornstarch and 1 tablespoon water slowly to mixture and turn to low heat.
Heat canola oil to about 350F. Fry the gyoza wrappers until golden brown, bending into a taco shape before they crisp.
In taco shell, add chopped lettuce, guacamole, and chicken filling.

Note: This recipe is by The General's Executive Chef Hung Huynh: The General
199 Bowery, New York, NY 10002