Easy Crispy Chicken Taquitos Recipe
Looking for an easy taquito recipe for a weeknight meal or to bring along to your next potluck? These crispy chicken taquitos are a crowd-pleasing treat, and they’re as easy to prepare as they are to eat!
The secret to these savory roll-ups is the unique seasoning. Adding Lee Kum Kee Sriracha Chili Sauce and Lee Kum Kee Hoisin Sauce creates a flavor profile with deeper umami richness than you get from your average taquito.
Why We Love It
When it comes to putting together great-tasting snacks and meals, the more time you can save, the better. This recipe calls for Lee Kum Kee Minced Garlic, saving you the time and effort of crushing and mincing cloves as part of your prep.
Another reason this taquito recipe is so easy is that you cook the rolls in batches. This ensures even cooking, creates less mess and splatter, and keeps the texture crisp from the first taquito to the last.
What You Will Need
Ingredients
- 1 quart neutral oil, for frying
- 2 skinless, boneless chicken breast - cooked and shredded
- 1 ½ cups shredded cheddar and Jack cheese blend
- 1 Tbsp. Lee Kum Kee Minced Garlic
- 1 (7 oz.) can green salsa
- 1 cup chopped onion
- 20 (6 inch) corn tortillas
- 1 cup sour cream
- 1 cup chunky salsa
- 1 cup guacamole
- cilantro, chopped for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce
- 2 Tbsp. Lee Kum Kee Hoisin Sauce
Made with
Lee Kum Kee products
How to make it
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Heat oil in a deep pot to 350˚F.
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In a medium bowl, mix together the shredded chicken, cheese, Lee Kum Kee Minced Garlic, Lee Kum Kee Sriracha Chili Sauce, Lee Kum Kee Hoisin Sauce, green salsa, and onion.
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To soften the tortillas, wrap about 10 tortillas at a time in a kitchen cloth or moist paper towel and place in the microwave for about 1 minute. This step of the taquito recipe makes the tortillas easy to roll. Repeat with remaining tortillas when ready to fill.
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Spoon about 1 1/2 tablespoons of the mixture onto the tortillas, or enough so that when rolled up, each one is about 1 inch wide. Avoid overfilling or placing filling too close to the end of the tortillas so the filling doesn't spill out. Secure rolls with toothpicks.
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Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Drain on paper towels. Serve these crispy chicken taquitos with sour cream, salsa, and guacamole for dipping. Garnish with cilantro. Enjoy!
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