Get ready to experience a delightful fusion of flavours with this Popcorn Chicken Tacos with Chorizo Jam and Wedges recipe. This dish is a playful twist on the classic taco, combining familiar comfort food elements with a gourmet touch that will leave you craving more.
Each piece of chicken is coated in a light, crunchy batter and fried to golden perfection, offering a satisfying crunch with every bite. The chicken is juicy and tender on the inside, making it the perfect filling for the tacos.
Adding a unique twist to the dish is the homemade chorizo jam. This jam is a beautiful blend of smoky chorizo and sweet red pepper chilli jelly. It adds a rich, savoury-sweet note to the tacos, complementing the crispy chicken perfectly.
Accompanying the tacos are golden wedges, oven-baked to a delightful crunch. The wedges are the perfect sidekick to the tacos, their fluffy interiors and crispy exteriors adding another layer of texture to the meal.
This Popcorn Chicken Tacos with Chorizo Jam and Wedges recipe is a celebration of textures and flavours. Whether you’re hosting a taco night or looking for a fun, gourmet twist on a family dinner, this dish is sure to impress.
Before you get started make sure to wash the veggies and gather the necessary cooking tools, including a bowl, a baking tray, measuring cup, whisk and kitchen paper.
Popcorn Chicken Tacos with Chorizo Jam and Wedges
Print RecipeIngredients
- 125g Baby Plum Tomatoes
- 75g Soured Cream
- 1 Lime
- 25g Smoked Paprika
- 100g Red Pepper Chilli Jelly
- 20g Cornflour
- 6 Plain Taco Tortillas
- 1 Baby Gem Lettuce
- 20g Chipotle Paste
- 450g Potatoes
- 90g Chorizo
- 50g Panko Breadcrumbs
- 260g Diced Chicken Breast
- 1tbsp Olive Oil for the Dressing
- 100ml Water for the Sauce
- 1tsp Sugar
- 75ml Water for the Batter
Instructions
Step 1: Prepare Your Ingredients
Preheat your oven to 200°C. Halve the baby plum tomatoes. Trim the root from the baby gem lettuce, halve it lengthways, and then thinly slice widthways. Halve the lime. In a medium bowl, combine the required amount of oil and a squeeze of lime juice, season with salt and pepper, and mix well. Set this dressing aside. Cut the remaining lime into wedges. In another bowl, combine the soured cream and the required amount of chipotle paste, and mix well.
Step 2: Start the Wedges
Cut the potatoes into 2cm wide wedges (no need to peel). Arrange them on a large, low-sided, wide baking tray. Drizzle with oil, sprinkle half of the smoked paprika on top, season with salt and pepper, and toss to coat. Spread the wedges out in a single layer and roast on the top shelf of your oven until they turn golden. This should take about 25-30 minutes. Remember to turn them halfway through the cooking time.
TIP: Use two baking trays if necessary to ensure the wedges are spread out nicely.
Step 3: Prepare the Jam
In the meantime, heat a drizzle of oil in a medium frying pan over medium heat. Add the chorizo and fry until it starts to brown on the outside, about 3-4 minutes. Stir in the red pepper & chilli jelly, sugar, and the required amount of water for the sauce. Let the mixture bubble until it thickens, about 3-4 minutes, then set it aside.
Step 4: Prepare the Chicken
Place the panko breadcrumbs in a bowl and season with salt and pepper. In another bowl, combine the cornflour and remaining smoked paprika, add the required amount of water for the batter, season with salt and pepper, and whisk until well combined. Pour enough oil into a frying pan so that it’s 2cm deep and heat it on high. Meanwhile, dip the chicken into the cornflour mixture, then into the breadcrumbs, making sure it’s completely coated. Place the coated chicken on a plate.
IMPORTANT: Remember to wash your hands after handling raw chicken and its packaging.
Step 5: Cook the Chicken
Once the oil is hot, carefully add the chicken pieces to the pan and fry until they’re golden brown and cooked through. This should take about 6-8 minutes total, turning every 2-3 minutes. Once the chicken is cooked, transfer the pieces to a plate lined with kitchen paper.
IMPORTANT: The chicken is cooked when it’s no longer pink in the middle.
Step 6: Plate and Serve
Just before you’re ready to serve, warm the tacos in the oven for 2-3 minutes. Once everything is ready, add the baby gem lettuce and baby plum tomatoes to the bowl with the dressing and toss to coat. Arrange 3 tacos per person on each plate. Spread the soured cream mixture over the tacos, top with some salad, popcorn chicken, and chorizo jam. Serve with the potato wedges, lime wedges, and any leftover salad on the side. Enjoy your meal!
