Best 2 Korean Chicken Tacos Recipes

Korean chicken tacos fuse the bold flavors of Korean cuisine with the vibrant taste of Mexican tacos. This delectable dish features tender chicken marinated in a tantalizing blend of gochujang, soy sauce, ginger, and garlic, then grilled to perfection. The chicken is nestled in soft tortillas and topped with a medley of crisp vegetables, tangy slaw, and a drizzle of spicy gochujang mayonnaise. These tacos offer a delightful balance of sweet, savory, and spicy, making them a popular choice for those who appreciate the unique fusion of culinary traditions.

Let's cook with our recipes!

PAK BULGOGI (KOREAN BBQ CHICKEN) TACOS WITH SPICY SLAW AND SRIRACHA AIOLI

Pak Bulgogi (Korean BBQ Chicken) Tacos with Spicy Slaw and Sriracha Aioli image

Provided by Food Network

Categories main-dish

Time 3h35m

Yield 16 tacos

Number Of Ingredients 15

Ingredients

2 cups distilled white vinegar
1/3 cup sugar or agave nectar
1/4 cup sambal oelek chile paste
1 1/2 tablespoons kosher salt
1 small head red cabbage, halved, cored and shredded
1/2 cup soy sauce
3 tablespoons sugar or agave nectar
2 tablespoons gochujang (Korean chile paste)
1 tablespoon grated fresh ginger
1/2 teaspoons toasted sesame oil
2 pounds boneless, skinless chicken breasts, thinly sliced crosswise
1 tablespoon vegetable oil
32 corn tortillas (if using handmade tortillas, you'll only need 16)
1 cup heavy-duty mayo (no wimpy stuff)
1/4 cup sriracha chile sauce, plus more if necessary

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

Korean Chicken Tacos image

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

Ingredients

1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon sesame oil
1 1/2 teaspoons hot red-pepper flakes
3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese

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

Tips:

Choose the right chicken: Boneless, skinless chicken thighs or breasts are the best choices for Korean chicken tacos. They're juicy and flavorful, and they hold up well to the marinade and cooking process.
Make sure to marinate the chicken: The marinade helps to infuse the chicken with flavor and keep it moist during cooking. Be sure to marinate the chicken for at least 30 minutes, or up to overnight.
Cook the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken until it is cooked through, but not overcooked.
Use a variety of toppings: Korean chicken tacos are all about the toppings. Some popular options include kimchi, pickled vegetables, rice, avocado, and cilantro. Get creative and experiment with different toppings to find your favorites.
Serve the tacos with a dipping sauce: A spicy dipping sauce is the perfect complement to Korean chicken tacos. Some popular options include gochujang sauce, sriracha sauce, or a simple mixture of soy sauce and vinegar.

Conclusion:

Korean chicken tacos are a delicious and easy-to-make meal that is perfect for any occasion. With their bold flavors and variety of toppings, Korean chicken tacos are sure to be a hit with everyone at your table. So next time you're looking for a new and exciting taco recipe, give Korean chicken tacos a try. You won't be disappointed!