Korean Chicken Tacos
- Total Time
- 30 minutes, plus 2 to 4 hours’ marinating
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup Korean red pepper paste (gochujang, available in Korean markets)
- ¼cup white vinegar
- ¼cup sugar
- 2tablespoons sesame oil
- 1pound skinless, boneless chicken
- ¼cup soy sauce
- ¼cup white vinegar
- ¼cup sugar
- 1tablespoon sesame oil
- 1½teaspoons hot red-pepper flakes
- 3leaves green leaf lettuce, shredded
- 1cup shredded green Napa cabbage or other cabbage
- ½cup diced Vidalia or other sweet onion
- ¼cup sliced scallions
- 2tablespoons chopped cilantro
- 6burrito-size or 12 taco-size flour tortillas
- ¼cup Monterey Jack cheese
For Marinating Chicken
For the Vinaigrette
To Serve
Nutritional analysis per serving (6 servings)
493 calories; 24 grams fat; 6 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 7 grams polyunsaturated fat; 46 grams carbohydrates; 2 grams dietary fiber; 20 grams sugars; 22 grams protein; 1470 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
- Step 3
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 ¾-inch dice.
- Step 4
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.
Private Notes
Comments
This was easy and delicious. I doubled the recipe and still didn't have enough for my family of 5. I put my chicken thighs on a cooking pan lined with foil and a rack on top of it, broiled it for about 5 minutes on each side and had easy cleanup.
A big hit with my family, especially the kids. The salad topping can be made a million different ways: carrot shreds, cucumber matchsticks, cilantro, romaine, whatever you have on hand.
Caramelized some onions before adding the chicken, and it was really exceptional. Also recommend rice vinegar in lieu of plain white. Delicious!
Bonkers good, and not too spicy for my delicate flower of a husband. Got busy and the chicken sat in the marinade for about 26 hours and it was just fine.
5 year app user and 1st time commenter... Made this today, and my hubby and I loved it! Thank you to previous commenters for their valuable insight. I made the marinade as listed but used rice vinegar and 1T sugar in the vinegarette. I used red cabbage and romaine lettuce and separated the onion and cilantro as they can overpower, especially in the leftovers. We liked the jasmine rice with cilantro and lime I had on the side as well. This will be a regular menu item at our house.
I think I’ve made this about 20 times. The whole family just loves it every, single, time I make it!