Hot Honey Chicken Tacos — This Shouldn’t Work (But It Does)

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index, while maple syrup offers a similar sweetness.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess.

hot sauce

🥗Healthier: sriracha

💰Cheaper: red pepper flakes

Sriracha offers a similar flavor profile, while red pepper flakes are a more economical option.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber, while flour tortillas are often less expensive.

Thinly slice half of a red onion.

Use a vegetable peeler to create thin ribbons from a small Lebanese cucumber.

Pack the sliced onion and cucumber loosely in a clean jar.

Pour in 100 ml of white vinegar, 2 tbsps of water, 1 teaspoon of sugar, and a generous pinch of salt into the jar.

Seal the jar tightly and shake to dissolve the salt and sugar, then refrigerate until ready to serve.

In a bowl, add 100 g of whole egg mayonnaise, 1 tbsp of tomato ketchup, 1 teaspoon of Dijon mustard, 1 teaspoon of hot sauce, a splash of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika.

Squeeze in the juice of a quarter of a lemon, ensuring no seeds are included, and season with salt and pepper. Mix until combined and refrigerate until ready to serve.

Remove the tendon from 10 chicken tenderloins using a fork and kitchen roll.

Add the chicken to a bowl and pour in 1 cup of buttermilk, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, a touch of hot sauce, and season with salt and pepper. Mix well and marinate for at least 30 minutes or up to 48 hours.

Prepare the dredge by mixing 1 and 1/2 cups of plain all-purpose flour, 3/4 cup of corn flour, 2 tsp of smoked paprika, 1 tsp of cayenne pepper, 1/2 tsp of baking powder, salt, and cracked black pepper in a bowl until well combined.

For the hot honey glaze, combine 1/3 cup of honey, 1 teaspoon of melted unsalted butter, 1 tbsp of apple cider vinegar, and 1 teaspoon of chili flakes. Mix and keep warm until ready to serve.

Heat oil to 180° C (350° F) in a deep-fryer or large pot.

Coat the marinated chicken in the dredge, ensuring thorough coverage, and place onto a tray.

Fry the chicken for about 4 to 5 minutes, flipping halfway, until golden brown and crispy. Drain on a wire rack and repeat with remaining chicken.

Once the chicken is cool enough to handle, chop or leave whole, then season with salt and pour over the hot honey glaze. Toss to coat thoroughly.

Assemble the tacos using flour tortillas, starting with a layer of tangy sauce, followed by the chicken, more tangy sauce, and topped with pickled cucumbers and onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens