Korean Chicken Tacos Recipes
KOREAN CHICKEN TACOS
A ginger, soy and chili-garlic sauce plus a kimchi topping takes these chicken tacos on a Korean flavor vacation.
Provided by BHG Test Kitchen
Time 25m
Number Of Ingredients 13
Steps:
- In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.
- In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.
- Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.
Nutrition Facts : Calories 354 kcal, Carbohydrate 26 g, Cholesterol 109 mg, Protein 39 g, SaturatedFat 1 g, Sodium 790 mg, Sugar 6 g, Fat 9 g, UnsaturatedFat 5 g
PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI
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.
KOREAN CHICKEN TACOS
The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. "I thought tacos might be a way to get Korean food on everybody's table," Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.
Provided by John T. Edge
Categories dinner, lunch, tacos, main course
Time 4h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For marinating chicken: In a bowl (or sealable plastic bag) combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2 to 4 hours.
- For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
- Prepare a grill or heat a large skillet. Grill or sauté chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat and cut into 3/4-inch dice.
- In a large mixing bowl, combine lettuce, cabbage, onion, scallions and cilantro. Toss with 2 tablespoons vinaigrette, or to taste. Place a tortilla on each of 6 serving plates. Place an equal portion of chicken on each tortilla, and top with a portion of salad. Sprinkle with cheese, garnish plate with a lime wedge.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1471 milligrams, Sugar 20 grams, TransFat 0 grams
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