Char Siu Chicken Tacos with Sesame Slaw HANDS 1 (1)

Chef Yia Vang’s Char Siu Chicken Tacos with Sesame Slaw

Chef Yia Vang of Union Kitchen MN created these amazing Hmong inspired tacos for you to experience in your kitchen! Sweet, Chinese five-spice, char siu-inspired chicken, layered in charred corn tortillas and topped with a creamy sesame slaw.

Difficulty: Easy
Time: 30-35 min
This dish is Gluten-Free
Calories: 570 Fat: 12g Carbs: 29g Protein: 19g

Chef Yia brings a true fusion of Southeast Asian and Chinese influences to his food. This dish starts with a char siu style chicken and is brought to life with a creamy sesame slaw.

Yia Vang
This recipe was designed by local chef:
Chef Yia Vang of Union Kitchen
Yia Vang is the proprietor of the pop-up restaurant Union Kitchen. He was born in a refugee camp in Thailand and his father and mother moved their family to the US in 1988. While working in some of the foremost kitchens of Minneapolis (including Nighthawks, Borough, and Spoon and Stable) he began to find his own voice in showcasing Hmong food. His belief is that Hmong isn’t a kind of food but it’s a philosophy of food. Hmong food is not defined by its product. It’s defined by its process. He believes that the melding of many cultures plays a role in the cultural DNA of the Hmong people.
Ingredients
Char siu mix
Corn tortillas
Thai chili
Garlic
Cilantro
Green Cabbage
Chicken breast
Sesame oil
Rice Vinegar
Lime
Carrot

Cooking terms for this recipe

Bias slice Cutting or slicing on a diagonal angle
Julienne To slice into thin strips about the size of matchsticks.
Marinate Is the process of soaking foods in a seasoned, often acidic, liquid before cooking.  It was derived from the brining process.
Char To cook over high heat until the natural sugars in food blackens.

What you need

Medium bowl

Large bowl

Grill or large sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat grill to 400ºF, if using. Wash and dry all produce. Peel carrot, then bias slice and julienne. Halve the lime; juice one half and cut other half into quarters. Gently tear cilantro leaves and stems. Remove top from Thai chili; then, thinly slice. Remove chicken breasts from package, rise and pat dry.

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Step 2: MARINATE CHICKEN

In a medium bowl, combine chicken, char siu mix, 1 Tbsp. oil and a pinch of salt and pepper. Mix until chicken is coated and slightly pink in color. Set aside and allow to marinate while making the slaw [Step #3].

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Step 3: MAKE SESAME SLAW

Combine sour cream, sesame oil, rice vinegar, lime juice, 1 Tbsp. oil and a pinch of salt and pepper in a large bowl until incorporated. Add cabbage, cilantro and carrots and mix until well coated. Add Thai chili, according to your heat preference.

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Step 4: GRILL CHICKEN

Place chicken on very hot, lightly oiled grill or sauté pan over medium-high heat with 1 tsp. oil. Cook 5 min per side until charred and fully cooked. Remove from grill or pan, place on a cutting board and cut into 1/4" slices.

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Step 5: COOK TORTILLAS

Place tortillas on grill or sauté pan over medium-heat for 30-60 sec per side until warmed. Remove from heat.

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Step 6: PLATE YOUR DISH

Place a couple of slices of char siu chicken on each tortilla. Top each taco with a little cabbage-sesame slaw. Serve with a squeeze of lime. Enjoy!