This recipe comes from chef Julia Ning from Station 5 Table + Bar in Miami. Ning learned her unique cooking style from both her Chinese grandmother “Ngin Ngin” and her French-Canadian grandmother “MeMe.” After working in prestigious restaurants in Chicago, California and Miami, Ning opened Station 5, where she offers a plethora of gluten-free menu options like this one.
You will need a deep fryer or a large stockpot and a digital thermometer for this recipe. Make the pickled onions the night before you plan on making the tacos.
Ingredients
- PICKLED ONIONS
- 1 red onion
- 1/2 cup red wine vinegar
- 1/2 cup white vinegar
- 1 cup sugar
- FRIED CHICKEN
- 1 box cornstarch
- 1 box tapioca flour
- 1 teaspoon cayenne pepper
- 1/4 cup garlic powder
- 1/4 cup onion powder
- 4 tablespoons salt
- 2-3 boneless chicken thighs
- 5-6 cups vegetable oil
- TACOS
- 1 head Bibb lettuce, washed and dried
- 1 bottle of your favorite low-fat ranch dressing
- Corn tortillas
Directions
For the pickled onions: Slice onion into long, thin strips; set aside. In a medium saucepan, combine vinegars and sugar. Bring to a boil, stir and remove from heat. Add onions to a 2 quart container and carefully pour liquid from saucepan over onions. Allow to sit for 1 hour and refrigerate overnight.
For the chicken: Combine all dry ingredients in a large paper bag. Drop in chicken thighs and shake around in the bag until all pieces are coated.
Heat oil in deep fryer or large stockpot to 325 degrees. Remove chicken from bag and fry in oil for 5-6 minutes, moving chicken around with wooden spoon so all sides fry evenly.
Remove chicken using a stainless steel strainer or slotted spoon and place on paper towel-lined baking sheet. Once cooled, chop chicken into bite-sized pieces (or keep whole if not including in tacos).
To assemble the tacos: Lightly toast tortillas (on grill, skillet, or in the oven) to warm. Separate leaves from head of lettuce and place in tortillas. Place chopped fried chicken on top of lettuce, drizzle with ranch and top with pickled red onions.
Nutritional Analysis:
Calories: 260, Carbohydrates: 40 mg, Protein: 13 g, Fat: 8 g, Cholesterol: 40 mg, Sodium: 850 mg, Fiber: 2 g
Executive chef-owner Julia Ning opened Station 5 Table + Bar in 2014 in the heart of South Miami on Sunset Drive. The restaurant embodies a culture of inclusiveness, warmth, and comfort, which are reflected in everything from décor to the welcoming staff, who treat customers like guests in their own home. Inspiration for the menu was drawn from chef Ning’s past, present, and future, and is comprised of indulgent ingredients prepared in innovative ways, representing cuisines from around the world. A main focus for chef Ning is incorporating the bounty of local ingredients from the land and sea surrounding the restaurant into every dish. For more on the restaurant or to make reservations, visit the website, station5miami.com or call (305) 668-7405.
