The General Executive Chef Hung Huynh’s Chinese Chicken Taco

Staff Writer
The General Executive Chef Hung Huynh’s Chinese Chicken Taco
The General

Chef Hung Huynh’s Chinese Chicken Tacos

This recipe is a delicious twist on the traditional taco Executive Chef Hung Huynh of The General in New York City adds Asian ingredients for a hands-on meal that is packed with inventive flavor.  

4
Servings
952
Calories Per Serving
Deliver Ingredients

Ingredients

For the taco

  • 1/2 Cup sweet chili sauce
  • 4 1/2 Tablespoons soy sauce
  • 5 1/2 Tablespoons fish sauce
  • 2 Teaspoons Korean pepper (aleppo)
  • 1 Spanish onion, chopped
  • 1 red bell pepper, chopped
  • 3/4 Pounds chicken breast, sliced and ground
  • 2 1/2 Tablespoons corn starch
  • 1 Tablespoon water
  • 3 avocados
  • 1 Teaspoon salt
  • 1 Tablespoon extra-virgin olive oil
  • Juice from 2 limes
  • 12 Gyoza wraps, red label
  • 1/2 head ocean gem lettuce cups, finely chopped
  • 1 scallion, chopped

Directions

For the taco

In a large mixing bowl, combine the sweet chili sauce, soy sauce, fish sauce, and Korean pepper. Set this aside. In a sauté pan with canola oil, add the chopped onion and red pepper.  When the onions are golden brown, add the ground chicken breast.  Add the marinade and cook together over high heat for 5 minutes.  Add the corn starch and water slowly to this mixture and turn to low heat.  

To make the guacamole, peel the avocados and carefully remove the seeds.  In a large mixing bowl, combine the avocados, salt, olive oil, and lime juice.  Mix these with a fork to desired consistency, and set aside.  

In a saute pan with canola oil, fry the Gyoza wraps until they are golden brown and crispy. These will be your taco shells. In each taco shell, add chopped lettuce, scallions, and guacamole, and finish with chicken. 

Chinese Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chinese Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chinese Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.

Nutritional Facts

Total Fat
45g
69%
Sugar
13g
N/A
Saturated Fat
8g
39%
Cholesterol
54mg
18%
Protein
38g
75%
Carbs
105g
35%
Vitamin A
128µg
14%
Vitamin B12
0.4µg
6.8%
Vitamin B6
1mg
61%
Vitamin C
73mg
100%
Vitamin D
0.3µg
0.1%
Vitamin E
6mg
32%
Vitamin K
74µg
93%
Calcium
327mg
33%
Fiber
19g
75%
Folate (food)
214µg
N/A
Folate equivalent (total)
462µg
100%
Folic acid
147µg
N/A
Iron
8mg
44%
Magnesium
173mg
43%
Monounsaturated
26g
N/A
Niacin (B3)
19mg
97%
Phosphorus
627mg
90%
Polyunsaturated
8g
N/A
Potassium
1626mg
46%
Riboflavin (B2)
0.6mg
34.1%
Sodium
4549mg
100%
Thiamin (B1)
1mg
65%
Trans
0.1g
N/A
Zinc
3mg
20%

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