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.
Caramelized some onions before adding the chicken, and it was really exceptional. Also recommend rice vinegar in lieu of plain white. Delicious!
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.
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!