spicy caramel chicken tacos Recipe

Marinate the Chicken

In a bowl, combine buttermilk, salt, black pepper, and cayenne pepper. Add the chicken thighs, cover, and marinate in the refrigerator for at least 1 hour or overnight for best results.

Prepare the Spicy Caramel Sauce

In a saucepan over medium heat, combine brown sugar, soy sauce, and sriracha. Stir until the sugar dissolves and the mixture begins to boil. Reduce heat and let simmer for 5-7 minutes until it thickens slightly. Set aside.

Fry the Chicken

In a bowl, mix flour and cornstarch. Remove chicken from marinade, allowing excess to drip off, then dredge in the flour mixture. Heat oil in a deep skillet to 350°F (175°C). Fry the chicken in batches until golden brown and cooked through, about 5-6 minutes per side. Drain on paper towels.

Assemble the Tacos

Warm the corn tortillas in a skillet. Slice the fried chicken and drizzle with the spicy caramel sauce. On each tortilla, add shredded napa cabbage, pickled red onions, and avocado crema (made by blending avocado, lime juice, and a pinch of salt).

Serve

Garnish with cilantro and serve with your choice of side.