Korean Chicken Tacos Recipe
Introduction
Korean Chicken Tacos combine the bold, spicy flavors of Korean cuisine with the fun, handheld ease of tacos. This fusion dish is perfect for a quick weeknight dinner or a casual gathering with friends.
Ingredients
- 1 lb chicken breast or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon gochujang (Korean chili paste)
- 6 small tortillas
- 1 cup prepared slaw (cabbage, carrots, or your favorite mix)
Instructions
- Step 1: In a bowl, mix the sliced chicken with soy sauce and gochujang until well-coated. Let it marinate for 10 minutes to absorb the flavors.
- Step 2: Heat a skillet over medium-high heat. Cook the marinated chicken until fully cooked through and slightly caramelized, about 5-7 minutes.
- Step 3: Warm the tortillas in a dry pan or microwave until pliable.
- Step 4: Assemble the tacos by placing cooked chicken on each tortilla, then topping with a generous spoonful of slaw.
- Step 5: Serve immediately, optionally garnishing with sesame seeds or chopped green onions for extra flavor and crunch.
Tips & Variations
- For a milder flavor, reduce the amount of gochujang or substitute with a mild chili sauce.
- Add a drizzle of lime juice or a sprinkle of cilantro to brighten the tacos.
- Use flour or corn tortillas according to your preference for texture and taste.
- Replace slaw with pickled vegetables to add a tangy contrast.
Storage
Store any leftover cooked chicken in an airtight container in the refrigerator for up to 3 days. Keep tortillas in a sealed bag at room temperature or wrapped in foil in the fridge. Reheat chicken gently in a skillet or microwave before assembling tacos to maintain moisture and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other meats instead of chicken?
Yes, thinly sliced beef or pork works well with the soy and gochujang marinade for a similar flavor profile.
What can I use if I don’t have gochujang?
If gochujang is unavailable, try a mix of chili paste or sauce combined with a bit of miso or soy sauce for depth and spice.
PrintKorean Chicken Tacos Recipe
These Korean Chicken Tacos combine tender, flavorful chicken marinated in a savory-sweet gochujang sauce with fresh, crisp slaw on warm tortillas for a delicious fusion meal that’s quick to prepare and perfect for weeknight dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 tacos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 1/2 tablespoons gochujang (Korean chili paste)
- 1 tablespoon sesame oil
- 1 tablespoon honey or brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon rice vinegar
For the Slaw
- 2 cups shredded cabbage (green or purple)
- 1/2 cup shredded carrots
- 2 green onions, thinly sliced
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- Salt and pepper to taste
Other Ingredients
- 6 small flour or corn tortillas
- Optional garnishes: sesame seeds, chopped cilantro, lime wedges
Instructions
- Prepare the Marinade: In a medium bowl, combine soy sauce, gochujang, sesame oil, honey, minced garlic, grated ginger, and rice vinegar. Whisk until smooth to create the marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade and stir until they are well coated. Let the chicken marinate for at least 20 minutes, or up to 2 hours in the refrigerator for better flavor infusion.
- Make the Slaw: In a separate bowl, combine shredded cabbage, shredded carrots, and sliced green onions. Toss with rice vinegar, sesame oil, sugar, salt, and pepper. Mix well and set aside to let flavors meld.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken (discard any excess marinade) and cook, stirring occasionally, until the chicken is cooked through and slightly caramelized, about 6–8 minutes.
- Warm the Tortillas: While the chicken cooks, warm the tortillas in a dry skillet over medium heat or wrap them in foil and heat them in the oven at 350°F (175°C) for 5 minutes.
- Assemble the Tacos: Place a few spoonfuls of cooked chicken onto each warm tortilla. Top with a generous amount of the slaw. Garnish with optional sesame seeds, chopped cilantro, and a squeeze of lime if desired.
- Serve: Serve the Korean chicken tacos immediately while warm and enjoy the perfect balance of spicy, savory, and fresh flavors.
Notes
- Use boneless, skinless chicken thighs for juicier, more flavorful tacos, but chicken breast works as a leaner alternative.
- Adjust the amount of gochujang to control the level of spiciness.
- For gluten-free options, use gluten-free soy sauce and corn tortillas.
- Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Feel free to add sliced avocado or drizzle with a creamy sauce like sriracha mayo for extra richness.
Keywords: Korean chicken tacos, Korean chicken recipe, spicy chicken tacos, gochujang chicken, quick dinner, fusion tacos
