Sweet and Sour Chicken "Taco"

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Sweet and Sour Chicken "Taco"


Sweet and Sour Sauce

  • 3/4 cup pineapple juice
  • 1 tablespoon soy sauce
  • 8 tablespoons rice wine vinegar
  • 6 tablespoons light brown sugar
  • 2 tablespoons TABASCO® brand Original Red Sauce
  • 3 tablespoons ketchup
  • 1 tablespoon water
  • 1 tablespoon cornstarch
  • 1/2 cup medium-diced pineapple
  • 1/4 cup medium-diced onion
  • 1/4 cup medium-diced bell pepper
  • 1/4 cup medium-diced jicama

Chicharron de Pollo

  • 1 cup lime juice
  • 1 tablespoon TABASCO® brand Original Red Sauce, plus more to taste
  • 4 tablespoons soy sauce
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 2 red bell peppers, diced small
  • 2 pounds skinless chicken thighs, cut into 1-inch cubes

Seasoned Flour

  • 2 cups flour
  • 2 teaspoons Spanish paprika
  • 1 1/2 teaspoons black pepper, or to taste
  • 1 teaspoon salt, or to taste
  • 1 gallon canola oil, for frying
  • 6 cups Boston bib lettuce, leaves separated
  • 1 bunch cilantro, leaves picked


Prepare the Sweet and Sour Sauce: Pour the pineapple juice, soy sauce, rice wine vinegar, brown sugar, TABASCO® Sauce and ketchup into a saucepot; stir and bring to a simmer over medium high heat.

Meanwhile, in a medium bowl, combine the water and cornstarch; add to simmering sauce; raise the heat and bring to a boil. Let the sauce cook for approximately 5 minutes or until mixture thickens. If the consistency of the sauce is still loose, add a little bit more cornstarch mixture to the boiling sauce.

Pour hot liquid over pineapple, onion, bell pepper and jicama mixture and let sit until cool.

Prepare the Chicharron de Pollo: Combine the lime juice, TABASCO® Sauce, soy sauce, Worcestershire sauce, minced garlic and bell pepper in a large bowl. Add chicken and let marinate for up to 3 hours or at least 30 minutes in refrigerator.

Combine flour, Spanish paprika, pepper and salt in a separate bowl and coat the marinated chicken with the seasoned flour mixture.

In a frying pan or deep fryer, heat oil over high heat to 360ºF. Fry the chicken in batches, until golden brown outside and completely cooked inside, about 6 minutes.

To serve, place chicharron de pollo in individual lettuce cups and top with sweet and sour sauce, pineapple, onion, bell pepper and jicama pieces. Garnish with cilantro and more TABASCO® Sauce to taste.

Makes 8 to 10 servings.

Created by Chef Cesar Zapata of The Federal Food, Drink & Provisions.

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