Punchy Korean flavours combine with Mexican style eating in these Spicy Korean Chicken Tacos. This delicious taco weeknight dinner is perfect for your family or a great party dish and will disappear fast.
2teaspoonsrice wine vinegar (or white wine vinegar)
½teaspoonsesame oil
FOR THE CHICKEN
2tablespoonslight soy sauce(8 tsp / notes 1)
1tablespoongochujang paste (4 tsp / notes 1)
2teaspoonsbrown sugar
1teaspoonsesame oil
3spring onions (green onions / scallions), very finely chopped (nearly ½ cup)
1tablespoongrated ginger(4 tsp / notes 1)
2cloves garlic, crushed
2tablespoonsvegetable oil(8 tsp / notes 1)
750gchicken breast, cut into tenders (1.6 pounds)
TO SERVE:
12small soft taco tortillas
2cupsshredded lettuce
1medium carrot, julienned or shredded
1cucumber, sliced into thin strips
togarashi spice (optional, for serving)
For best results, always weigh ingredients where a weight is provided
Instructions
FOR THE GOCHUJANG MAYO
In a small bowl combine the mayonnaise, gochujang, vinegar and sesame oil. Mix well and set aside.
FOR THE CHICKEN
Mix together the sauce ingredients - soy sauce, gochujang, brown sugar and sesame oil and set aside.
Heat 1 tablespoon of oil in a large frying pan over medium-high heat. Add half of the chicken and cook, turning every so often, for 6-7 minutes (depending on how thick the pieces are) until just cooked through and turning golden on the outside.
Set aside, then repeat for the remaining chicken.
With all the chicken set aside, turn the heat down to medium. Add the garlic, ginger and spring onion to the pan (add a little oil if needed). Stir fry for 1-2 minutes until it's fragrant and starting to soften (don't let it burn or the garlic will become bitter).
Add the chicken and the sauce mixture to the pan. Continue to stir fry for another couple of minutes until it thickens and is hot through.
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 shredded lettuce, carrot and cucumber on the tortilla, follow with some chicken mixture then gochujang mayo. You can sprinkle with some extra sliced spring onion and / or togarashi spice.
Notes
I use a standard Australian 20ml tablespoon
Most large supermarkets / grocery stores will stock Kewpie, togarashi and gochujang but if you can’t find it, your local Asian grocer will definitely have them.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.