PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories     main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

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.

There are no comments yet!