Korean Chicken Tacos are not just a dish; they’re a celebration of bold flavors and cultures coming together. I first stumbled upon the idea while watching a street food festival in Seoul online, where chefs were blending traditional Korean flavors with international styles. The thought of spicy Korean chicken paired with soft tortillas sounded like magic, and I knew I had to try making them. Little did I know, Korean Chicken Tacos would become a staple in my kitchen, loved by my family and friends alike.
The Inspiration Behind the Dish
The first time I made Korean Chicken Tacos, I used gochujang, a spicy Korean chili paste, to marinate the chicken. The smell alone was enough to make my mouth water. The marinade had just the right mix of sweetness, heat, and umami. It reminded me of Korean BBQ nights, but with a fun twist. I paired the tender, flavorful chicken with crunchy slaw made from shredded cabbage, carrots, and a tangy sesame dressing. That balance of textures was just what I was looking for!
Bringing it All Together
As I assembled the Korean Chicken Tacos, the process felt like a creative experiment. I layered the marinated chicken, slaw, and a drizzle of creamy sriracha sauce onto warm tortillas. I couldn’t resist adding a sprinkle of chopped green onions and sesame seeds for that extra pop of freshness. Every bite was an explosion of flavor—sweet, spicy, tangy, and savory all at once. It was a perfect blend of two worlds: Korean flavors meeting the simplicity of tacos.
Why You Should Try It
What makes Korean Chicken Tacos special is how versatile they are. You can adjust the spice level, add your favorite toppings, or even make them vegetarian with tofu or mushrooms. They’re perfect for a quick dinner, a fun party dish, or even meal prep for the week. Sharing them with loved ones is always a hit because they bring people together in the best way—around delicious food. So, give Korean Chicken Tacos a try and discover your own version of this flavorful fusion!
Table of Contents
Chef’s Notes- Korean Chicken Tacos
- Marinade Timing: For maximum flavor, marinate the chicken for at least 30 minutes if time allows. This helps the chicken absorb the savory and spicy notes more effectively.
- Consistency of Mayo Sauce: If the gochujang mayo seems too thick, add a teaspoon of water or milk to achieve a drizzling consistency.
- Even Chicken Cooking: Slice chicken into evenly sized strips for consistent cooking and to prevent dryness.
- Vegetable Prep: Use a mandoline slicer or julienne peeler for uniformly shredded carrots and cucumber slices, which enhance presentation and texture.
- Tortilla Warming Tip: To keep tortillas warm and pliable during assembly, wrap them in a clean kitchen towel or foil after heating.
- Aromatics Enhancement: Bloom the garlic, ginger, and green onions in the pan until fragrant to deepen the flavor before adding the chicken.
- Sauce Caramelization: Stir-frying the chicken in the remaining marinade ensures a slightly caramelized finish, adding depth and richness to the dish.
- Serving Freshness: Assemble tacos just before serving to maintain the crunch of the vegetables and the warmth of the chicken.
- Spice Control: Adjust the amount of gochujang paste in both the marinade and mayo to suit your preferred spice level.
- Customizable Toppings: Encourage readers to get creative with toppings like kimchi, pickled onions, or sliced jalapeños for a personalized touch.
Korean Chicken Tacos
4
tacos10
minutes20
minutes620
kcal30
minutesBring bold Korean flavors to your taco night with these irresistible Spicy Korean Chicken Tacos! Perfect for a quick and healthy weeknight meal or a lively party appetizer, these tacos combine tender chicken with a zesty gochujang mayo, fresh veggies, and authentic seasonings. Easy to customize and budget-friendly, they’re sure to become a family favorite and disappear fast. Elevate your dinner game with this fusion delight!
Ingredients
- Gochujang Mayo
1/3 cup Japanese-style mayonnaise
1 tbsp spicy gochujang chili paste
2 tsp white wine vinegar
1/2 tsp toasted sesame oil
- Marinated Chicken
2 tbsp low-sodium soy sauce
1 tbsp gochujang paste
2 tsp brown sugar
1 tsp sesame oil
3 green onions (scallions), finely sliced
1 tbsp fresh ginger, grated
2 cloves garlic, minced
2 tbsp vegetable oil
1.6 lbs chicken breast, sliced into strips
- To Assemble
12 small flour tortillas
2 cups finely shredded lettuce
1 medium carrot, julienned
Togarashi seasoning (optional)
- Alternative Ingredients:
Japanese-style mayonnaise: Substitute with regular mayonnaise for a similar creamy texture.
Gochujang paste: Use Sriracha or harissa for a different spicy flavor.
White wine vinegar: Replace with apple cider vinegar or rice vinegar.
Low-sodium soy sauce: Use tamari for a gluten-free alternative.
Brown sugar: Substitute with honey or maple syrup for a natural sweetener.
Chicken breast: Replace with tofu or tempeh for a vegetarian option.
Flour tortillas: Use corn tortillas for a gluten-free version.
Togarashi seasoning: Substitute with chili flakes or paprika for a milder heat.
Toasted sesame oil: Can be replaced with olive oil if unavailable.
Green onions: Use regular onions or shallots as a replacement.
Directions
- Prepare the Gochujang Mayo – In a small bowl, combine Japanese-style mayonnaise, spicy gochujang chili paste, white wine vinegar, and toasted sesame oil. Whisk until smooth and set aside to allow the flavors to meld, approximately 5 minutes.
- Marinate the Chicken – In another bowl, mix low-sodium soy sauce, gochujang paste, brown sugar, and sesame oil. Add the sliced chicken breast and toss to evenly coat. Let the chicken marinate for 10 minutes to absorb the savory and spicy flavors.
- Cook the Chicken – Heat one tablespoon of vegetable oil in a large nonstick pan over medium-high heat. Add half of the marinated chicken and sauté, turning occasionally, for about 6-7 minutes until cooked through and golden brown. Remove and set aside, then repeat with the remaining chicken.
- Sauté Aromatics – Reduce the heat to medium and add the minced garlic, grated ginger, and sliced green onions to the pan. Cook for 1-2 minutes, stirring constantly to prevent burning, until the mixture becomes fragrant and the onions begin to soften.
- Warm the Tortillas – Heat the soft tortillas according to the package instructions or warm them on a grill or open flame for a few seconds on each side to make them pliable. Be cautious to avoid burning.
- Combine Chicken and Sauce – Return the cooked chicken to the pan with the aromatics. Pour in the remaining marinade and stir-fry for an additional 2 minutes until the sauce thickens and coats the chicken evenly. This ensures the chicken is flavorful and well-seasoned.
- Assemble the Tacos – Lay out the warmed tortillas and layer them with shredded lettuce, julienned carrot, and sliced cucumber. Top each with a generous portion of the spicy chicken mixture and a drizzle of gochujang mayo. Garnish with additional green onions and a sprinkle of togarashi spice if desired.
- Serve and Enjoy – Serve the Korean Chicken Tacos immediately while warm. They pair well with a side of steamed rice or a fresh salad for a complete meal.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
- box grater
Nutrition Facts
- Calories: 620kcal
- Fat: 30g
- Saturated Fat: 5g
- Cholesterol: 100mg
- Sodium: 1200mg
- Potassium: 600mg
- Carbohydrates: 60g
- Fiber: 8g
- Sugar: 15g
- Protein: 40g
- Vitamin A: 700IU
- Vitamin C: 15mg
- Calcium: 100mg
- Iron: 3mg
FAQ- Korean Chicken Tacos
Can I make this recipe ahead of time?
Yes! Prepare the chicken and gochujang mayo in advance and store them in the refrigerator. Reheat the chicken and assemble the tacos when ready to serve.
What can I use if I don’t have gochujang paste?
You can substitute gochujang with Sriracha, harissa, or even a chili garlic sauce for a different but delicious spicy flavor.
Are these tacos gluten-free?
To make the recipe gluten-free, use tamari instead of soy sauce and opt for gluten-free tortillas.
What’s the best way to store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave before using. Tortillas and vegetables are best stored separately to maintain freshness.
Can I use a different protein instead of chicken?
Absolutely! Tofu, shrimp, or even beef strips work well in this recipe. Adjust cooking times as needed based on the protein used.
