Soy-Garlic Chicken Tacos

Instructions

1. 1

   Finely mince the onion and garlic, grate the carrot, and thinly slice the green onions, including their green tops. Use 12 small tortillas weighing about 25 g each.

2. 2

   In a bowl, combine the ground chicken, onion, garlic, carrot, 30 ml soy sauce, white pepper, bouillon powder and 7.5 ml sesame oil.

3. 3

   Heat a dry 30 cm skillet over medium heat for 2 minutes. While it heats, stir together the remaining 15 ml soy sauce, remaining 2.5 ml sesame oil, rice vinegar, water, green onions and chili crisp in a small serving bowl.

4. 4

   Warm the tortillas individually in the dry skillet for 15–20 seconds per side, allowing 6–8 minutes for all 12. Stack them inside a kitchen towel and keep covered.

5. 5

   Increase the heat to medium-high, add the vegetable oil and heat for 30 seconds. Add the chicken mixture and cook for 12–14 minutes, stirring and breaking it into small crumbles, until excess liquid has evaporated and the chicken reaches 74°C/165°F on an instant-read thermometer. Check several of the largest pieces, inserting the probe sideways.

6. 6

   Divide all the chicken filling among the warm tortillas. Stir the serving sauce again and spoon it evenly over the tacos. Serve immediately, with 3 tacos per person.