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Korean Chicken Tacos Recipe

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★★★★★

5 from 244 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://famdishes.com/korean-chicken-tacos-recipe/