Best 2 Korean Chicken Tacos Recipes
**Korean Chicken Tacos: A Fusion of Flavors**
A tantalizing blend of Korean and Mexican cuisines, Korean chicken tacos are a symphony of flavors sure to tantalize your taste buds. These tacos feature tender and juicy chicken marinated in a savory blend of gochujang (Korean chili paste), soy sauce, garlic, and ginger, then grilled or pan-fried to perfection. Topped with a variety of fresh and pickled vegetables, such as shredded cabbage, carrots, radishes, and cucumbers, these tacos burst with a delightful crunch. A drizzle of creamy and spicy gochujang sauce adds an extra kick, while a sprinkling of sesame seeds and fresh cilantro provides a fragrant touch. Served on warm tortillas, these tacos are a perfect balance of sweet, savory, and spicy flavors that will leave you craving more. In this article, you'll find a step-by-step guide to making these delicious Korean chicken tacos, along with variations that cater to different dietary preferences and spice levels.
PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI
Steps:
- Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
- Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
- Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
- Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
- Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.
KOREAN CHICKEN TACOS
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. "I thought tacos might be a way to get Korean food on everybody's table," Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.
Provided by John T. Edge
Categories dinner, lunch, tacos, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
- For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
- Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
- In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1471 milligrams, Sugar 20 grams, TransFat 0 grams
Tips:
- For the chicken: Use boneless, skinless chicken thighs or breasts. Cut the chicken into 1-inch pieces.
- For the marinade: Combine soy sauce, brown sugar, gochujang paste, gochugaru (Korean chili powder), garlic, ginger, and green onions in a bowl. Mix well.
- To cook the chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned on all sides. Reduce heat to medium-low and add the marinade. Simmer for 15 minutes, or until the chicken is cooked through.
- For the tacos: Heat the tortillas in a skillet or on a griddle until warmed through. Fill each tortilla with chicken, cabbage, carrots, and cilantro. Drizzle with gochujang sauce and serve.
- For the gochujang sauce: Combine gochujang paste, mayonnaise, rice vinegar, and sesame oil in a bowl. Mix well.
Conclusion:
Korean chicken tacos are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a party. The chicken is marinated in a flavorful sauce and then cooked until tender. It is then served on tortillas with cabbage, carrots, cilantro, and gochujang sauce. These tacos are sure to be a hit with your family and friends.
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