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A crispy chicken tacos recipe with street corn salad made with Lee Kum Kee sriracha sauces.

Crispy Chicken Tacos Recipe With Street Corn Salad Topping

  • Difficulty Level: 2
  • Serves Serves: 4
  • Preparation

    20mins

  • Cooking

    15mins

Fusion Chicken Dairy Vegetable Dinner Lunch Less Than 60 mins

Get ready for the explosion of flavors that comes in this crispy chicken tacos recipe with a street corn salad topping.


Fried chicken and the flavors of elote, or street corn, combine in a colorful blend of flavors and textures. The sauce that brings these two elements together is Lee Kum Kee Sriracha Mayo, whose creamy heat pairs perfectly with the crispy chicken tenders and the fresh corn. This is one Taco Tuesday recipe that will become a family favorite!

What You Will Need

Ingredients

  • 2 lbs. chicken tenders
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ½ tsp Lee Kum Kee Coarse Ground Black Pepper
  • 1 egg
  • 1 Tbsp. water
  • Vegetable oil, for frying
  • 8 soft taco-size flour tortillas
  • 1 cup corn kernels
  • ¼ cup crumbled cotija cheese
  • 1/4 cup chopped cilantro
  • Lime wedges, for serving

Marinade

  • 1 cup buttermilk
  • 2 Tbsp. Lee Kum Kee Sriracha Chili Sauce

Seasoning

  • Lee Kum Kee Sriracha Mayo, for drizzling

Made with
Lee Kum Kee products

Bottle of Lee Kum Kee Sriracha Chili Sauce, a bold and spicy sauce ideal for adding heat to your favorite dishes

Sriracha Sauces, Chili Sauces

Sriracha Chili Sauce (Gluten Free & Non-GMO)
Bottle of Lee Kum Kee Sriracha Mayo, a creamy and spicy mayonnaise perfect for sandwiches, burgers, and dipping sauces.

Sriracha Sauces, Chili Sauces

Sriracha Mayo (Cage-Free Eggs & Gluten-Free)

How to make it

  1. Marinate the chicken by soaking the chicken tenders in buttermilk and Lee Kum Kee Sriracha Chili Sauce for at least 15 minutes.
  2. Prepare the coating by whisking together flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper in a bowl. In a separate bowl, whisk egg and water.
  3. Dip each tender into the egg mixture, then dredge in the flour mixture. Heat oil in a pan over medium-high heat and fry until golden brown and crispy, about 4-5 minutes per side. Drain on paper towels.
  4. Warm the flour tortillas in a dry pan or over an open flame until soft and slightly charred.

  5. Assemble the tacos by filling each tortilla with 1-2 crispy fried chicken tenders, then topping with corn and cotija cheese. Drizzle with Lee Kum Kee Sriracha Mayo and garnish with cilantro. Serve with lime wedges.

    Make sure to visit our sriracha recipes page for more spicy ideas!

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