Korean Chicken Tacos
Tacos are one of my favorite foods. Whether fish, chicken, beef, vegan, breakfast or dinner, I love them in all their shapes, sizes and variations. This taco recipe is a standby for Anthony and I when we don’t really want to cook but need to feed ourselves. They go well with beer or a crispy white wine and the heat can be dialed up or down depending on your taste.
Gochujang is a central ingredient in this chicken marinade and is a Korean staple. Gochujang is a fermented soy and pepper paste that is in just about everything Korean and a flavor Anthony craves from his time as a teacher overseas. Though once elusive, gochujang is pretty popular now and can be found in most Asian aisle of the grocery store.
The vinegar slaw makes these nice and bright and the sriracha aioli gives the dish a nice spicy creamy kick. The best part about the aioli? It makes enough to use later in the week on things like breakfast sandwiches.
Korean Chicken Tacos with Red Cabbage Slaw and Aioli
Ingredients
FOR THE CHICKEN
2 T Gochujang
1/2 C fish sauce
3 T lime juice
2 T brown sugar
1 T honey
2 T freshly grated Ginger
2 lbs boneless skinless chicken thighs
FOR THE SLAW
1/2 head red cabbage, shredded
1 red fresno chili, thinly sliced
1 C Apple Cider Vinegar
1/2 t salt
FOR THE AIOLI
1/2 C Mayo
1/3 C Sriracha
GARNISHES
Taco shells or tortillas
Cilantro
Sesame Seeds
Directions
Combine all the ingredients for the chicken in a bowl or ziplock bag and allow to marinate for 30 minutes.
Make the slaw by combing all the ingredients in a bowl and allow to marinate for at least 30 minutes or overnight.
In a small bowl, combine the mayo and sriracha and stir until evenly mixed. Set aside and chill.
Heat a heavy skillet over medium high heat and cook the chicken about 4 minutes on each side or until done (no pink in the center). Set aside and tent with aluminum foil
Slice the chicken and serve with taco shells and garnishes.
