Punchy Korean flavours combine to make these Korean Spicy Chicken Tacos an easy weeknight dinner for your family or a great party dish.

Korean Spicy Chicken Tacos - Punchy Korean flavours combine to make these Korean Spicy Chicken Tacos an easy weeknight dinner for your family or a great party dish.
 
Today I’m changing Taco Tuesday to Taco Thursday, just ‘cause. Spicy Korean Chicken Tacos Thursday. I would have posted these on Tuesday, however, did you even see those cute little Strawberry White Chocolate Truffles on Tuesday – I needed to make sure you had them before Valentines Day, right?? Yes. I digress. Back to tacos.
 
The real reason for these tacos though is Lunar New Year. While it seems to be most widely known as Chinese New Year, tomorrow marks the start of the Lunar New Year and is celebrated by many Asian nations. Korea is one of them. I don’t know about you but I love Korean food – Bulgogi anyone, Korean Fried Chicken, yum!
 

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Korean Spicy Chicken Tacos - Punchy Korean flavours combine to make these Korean Spicy Chicken Tacos an easy weeknight dinner for your family or a great party dish.
 
These Spicy Korean Chicken Tacos are in regular rotation at our house. Using ingredients that are used daily in Korean cooking, these tacos are full of flavour but also super simple to make. These are a weeknight meal for us and, on weeknights, I like food on the table quick. No messing around. You feel me? I know you do. I know you want food on the table quick during the week too. Well, I can guarantee these are delicious, spicy and totally morish.
 
Korean Spicy Chicken Tacos - Punchy Korean flavours combine to make these Korean Spicy Chicken Tacos an easy weeknight dinner for your family or a great party dish.
 

So what makes these tacos Korean-style?

These tacos use ingredients essential to Korean cooking like
  • Sesame oil
  • Soy sauce
  • Gochujang (hot pepper paste)
  • Spring onions (green onions)

Crunchy Korean Fried Chicken Wings

You’ll find these ingredients in many Korean recipes and each one contributes an amazing umami flavour to this meal. If you haven’t heard of umami, it’s the strong savoury taste that has really only been recently accepted as the “the fifth taste” (the others being the well known sweet, salty, sour and bitter). Umami is things like cheese, mushrooms, soy sauce, meats (especially cured meats), miso – think things with rich, earthy and intense flavours.

Summing all that up, these Spicy Korean Chicken Tacos are perfect little umami handfuls.

Salad and toppings for Korean Spicy Chicken TacosKorean Spicy Chicken in the pan

The heat (spiciness) in these tacos comes from the gochujang, a Korean hot pepper paste. If you’ve never tried it, please do. This is not just chilli paste. Gochujang is a sweet and spicy fermented paste made up of chilli powder, glutinous rice, soybeans, garlic, onions, salt among others. Some are hotter than others, so test it before adding and then just add it to your taste. Gochujan adds intense flavour to the chicken in these tacos which sits on a bed of shredded napa (chinese) cabbage, shredded carrot and long thin strips of cucumber, all of which serve to cool things down a bit.

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Korean Spicy Chicken Tacos - Punchy Korean flavours combine to make these Korean Spicy Chicken Tacos an easy weeknight dinner for your family or a great party dish.

So if you’re after a quick and easy weeknight dinner for your family, you can’t go wrong with Spicy Korean Chicken Tacos.

 

Have you tried this recipe? Rate it below or comment with any questions or thoughts.

Spicy Korean Chicken Tacos - Chunks of Korean flavoured chicken pieces, fresh salad wrapped up in tortillas

Spicy Korean Chicken Tacos

5 from 2 votes
Punchy Korean flavours combine to make these Spicy Korean Chicken Tacos an easy weeknight dinner or a great party dish.

Ingredients

Sauce:

  • 1 ½ tablespoons soy sauce
  • 1 ½ tablespoons mirin see notes
  • 1 tablespoon gochujang see notes
  • 1 teaspoon brown sugar
  • ½ teaspoon sesame oil
  • Pinch of salt

Main filling:

  • 3 spring onions (green onions / scallions), very finely chopped
  • 1 tablespoon grated ginger see notes
  • 2 cloves garlic, crushed
  • 750 g chicken breast, cut into small chunks
  • 2 tablespoons vegetable oil see notes

To serve:

  • 12 small soft tortillas
  • 2 cups cabbage, thinly sliced
  • 1 carrot, shredded
  • 1 cucumber, sliced into thin strips
  • 1 spring onion (green onion / scallion) thinly sliced
  • Togarashi spice powder see notes
  • Kewpie mayonnaise see notes

Instructions
 

  • Mix together the sauce ingredients and set aside.
  • Mix together the finely chopped spring onion, garlic and ginger and set aside.
  • Heat 1 tablespoon of oil in a large frying pan. Add half of the chicken and cook, stirring every so often, for 5 minutes (depending on how thick the pieces are) until nearly cooked through but still tender.
  • Set aside, then repeat for the remaining chicken.
  • Return the first batch of chicken to the pan and add the garlic, ginger and spring onion mix. Stir fry until the chicken starts to get some golden bits.
  • Add the sauce to the pan and continue to stir fry for another couple of minutes until it thickens.
  • Heat the tortillas according to the packet or you can heat them on a grill or over a flame (being very careful not to burn yourself).
  • To assemble start by placing some cabbage, carrot and cucumber on the tortilla, follow with some chicken mixture. Sprinkle with the togarashi and extra spring onion. Finally add kewpie mayonnaise and devour.

Notes

  1. I use a standard Australian 20ml tablespoon
  2. Togarashi, Gochujang and Mirin are available from many supermarkets now but if you can’t find it, your local Asian grocer will definitely have them.
Have you tried this recipe?Rate or comment below and let us know how it was!

Korean Spicy Chicken Tacos - Punchy Korean flavours combine to make these Korean Spicy Chicken Tacos an easy weeknight dinner for your family or a great party dish.