Spicy Korean Chicken Tacos

$- 1 lb boneless skinless chicken thighs, cut into bite-sized pieces - 2 tablespoons gochujang (Korean chili paste) - 1 tablespoon sesame oil - 2 tablespoons soy sauce - 2 tablespoons honey - 1 teaspoon fresh ginger, minced - 2 cloves garlic, minced - 1 teaspoon rice vinegar - 8 small corn tortillas - 1 cup shredded cabbage (green or purple) - 1 avocado, sliced - 2 green onions, chopped - Sesame seeds for garnish You need a mix of main and additional ingredients to make Spicy Korean Chicken Tacos. The chicken thighs give a nice, tender bite. Gochujang adds heat and depth. Sesame oil brings a rich, nutty flavor. Soy sauce and honey balance the dish with umami and sweetness. Fresh ginger and garlic give it a fresh kick. The corn tortillas hold everything together and add a soft texture. Shredded cabbage adds a nice crunch and freshness. For toppings, sliced avocado brings creaminess, while green onions and sesame seeds add color and flavor. Enjoy the mix of spicy, sweet, and crunchy! {{ingredient_image_1}} - Combine Ingredients: In a large bowl, mix 2 tablespoons of gochujang, 1 tablespoon of sesame oil, 2 tablespoons of soy sauce, 2 tablespoons of honey, 1 teaspoon of minced ginger, 2 minced garlic cloves, and 1 teaspoon of rice vinegar. Stir until the mixture is smooth. - Coat the Chicken: Cut 1 pound of boneless, skinless chicken thighs into bite-sized pieces. Add the chicken to the bowl and mix well. Make sure all the chicken is covered with the marinade. Cover the bowl and place it in the fridge. Let it marinate for at least 30 minutes for the best flavor. - Skillet Preparation: Heat a skillet on medium-high heat. When the skillet is hot, add the marinated chicken. Spread it out evenly in the pan. - Cooking Time and Tips: Cook the chicken for 8 to 10 minutes. Stir it occasionally. The chicken should be fully cooked and have a nice caramelized look. Use a meat thermometer if you want to check that it hits 165°F (75°C) inside. - Warming Tortillas: While the chicken cooks, take 8 small corn tortillas. Warm them in a different skillet or on a grill for about 30 seconds on each side. This makes them soft and easy to fold. - Layering Ingredients: On each tortilla, place a good scoop of the spicy chicken. Add a handful of shredded cabbage, a few slices of avocado, and sprinkle with sesame seeds. Top with chopped green onions for extra flavor. Enjoy your delicious tacos! - Time Recommendations: Marinate the chicken for at least 30 minutes. For more flavor, go for 2 hours. - Best Practices: Use a large bowl for marinating. Ensure all chicken pieces are fully coated in the marinade. This helps lock in flavor. - Proper Heat Levels: Keep your skillet at medium-high heat. This gives the chicken a nice sear while cooking it through. - Ensuring Even Cooking: Stir the chicken occasionally. This helps it cook evenly and caramelize nicely on all sides. - Serving Suggestions: Serve tacos on a rustic wooden board. Add lime wedges for a fresh touch. - Garnishing Ideas: Sprinkle extra sesame seeds and chopped green onions on top. This adds color and crunch to your tacos. Pro Tips Marinate Longer for More Flavor: Allow the chicken to marinate for up to 2 hours to enhance the flavors and tenderness of the meat. Adjust the Spice Level: Modify the amount of gochujang based on your heat preference; start with less if you're sensitive to spice. Use Fresh Ingredients: Fresh ginger and garlic will provide a more vibrant flavor than dried alternatives, so opt for fresh whenever possible. Keep Tortillas Warm: Wrap warmed tortillas in a clean kitchen towel to keep them warm and pliable until you're ready to serve. {{image_2}} Using Beef or Tofu You can swap chicken for beef. Use flank steak or ground beef. Marinate it the same way as chicken. Grilling or pan-frying works well. For a meatless dish, try tofu. Firm tofu holds its shape well. Press it to remove excess water, then cube it. Marinate and cook just like chicken. Vegetarian Options For a fully vegetarian taco, use mushrooms. Shiitake or portobello mushrooms add rich flavor. Slice them thickly and marinate. Cook until golden, like you would with chicken. Add other veggies like bell peppers for crunch and color. Adding Spices or Vegetables You can spice it up with kimchi. Top your tacos with this fermented cabbage for heat and tang. Add sliced radishes for a fresh crunch. You can also mix in bell peppers or zucchini while cooking. Sweetness Adjustment If you prefer sweeter tacos, add more honey. A tablespoon or two can balance the heat from gochujang. You could also use maple syrup or agave for a different twist. Gluten-Free Options To make this dish gluten-free, use tamari instead of soy sauce. It tastes similar and keeps the flavor intact. Always check labels for hidden gluten in sauces. Low-Carb Adjustments For a low-carb meal, skip the tortillas. Serve the chicken on a bed of greens instead. Lettuce wraps work great. They add crunch without the carbs, making them a healthy choice. - Refrigeration Tips: Place leftover tacos in an airtight container. Store in the fridge for up to three days. Keep the chicken separate from tortillas to maintain texture. - Freezing Guidelines: To freeze, store the chicken in a freezer-safe bag. It can last up to three months. Avoid freezing the tortillas, as they may become soggy after thawing. - Best Methods: Reheat the chicken in a skillet over medium heat. Stir until heated through. You can also use a microwave for quick reheating. - Maintaining Texture: To keep tortillas fresh, warm them in a skillet or on a grill for a minute. This makes them soft and pliable. - How Long They Last: Cooked chicken lasts three days in the fridge. When frozen, it can last three months without losing flavor. - Signs of Spoilage: Look for changes in color or texture. If the chicken smells off, it’s best to discard it. Always trust your senses! Gochujang is a Korean chili paste. It adds heat and depth to dishes. Made from red chili powder, glutinous rice, fermented soybeans, and salt, it has a sweet and spicy flavor. You can use it in marinades, sauces, and soups. It’s perfect for adding a kick to your spicy Korean chicken tacos. Yes, you can prepare these tacos ahead of time. Here are some meal prep tips: - Marinate the Chicken: You can marinate the chicken up to 2 hours before cooking. This makes it flavorful and tender. - Prep the Toppings: Chop green onions, slice avocado, and shred cabbage in advance. Store them in airtight containers in the fridge. - Warm Tortillas: You can warm the tortillas just before serving to keep them fresh and pliable. Yes, there are several substitutes you can use: - Chicken Thighs: You can swap chicken thighs with chicken breast or tofu for a vegetarian option. - Gochujang: If you can’t find gochujang, use sriracha mixed with a bit of honey for sweetness. - Soy Sauce: For a gluten-free option, use tamari or coconut aminos. - Corn Tortillas: You can replace corn tortillas with flour tortillas or lettuce wraps for a low-carb choice. These Spicy Korean Chicken Tacos blend rich flavors and simple steps. We covered the key ingredients and how to cook them perfectly. You learned how to marinate chicken for great taste and use fresh toppings to enhance each bite. Plus, we explored variations and easy storage methods. Try these tacos for a fun meal anytime. Enjoy your cooking and take on new flavors!$

Delicious tacos filled with spicy marinated chicken and fresh toppings.

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Prep Time 30

Cook Time 10

Total Time 40

Course Main Course

Cuisine Korean

Servings 4

Calories 350 kcal

Ingredients

1 lb boneless skinless chicken thighs, cut into bite-sized pieces
2 tablespoons gochujang (Korean chili paste)
1 tablespoon sesame oil
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon fresh ginger, minced
2 cloves garlic, minced
1 teaspoon rice vinegar
8 small corn tortillas
1 cup shredded cabbage (green or purple)
1 whole avocado, sliced
2 stalks green onions, chopped
to taste sesame seeds for garnish

Instructions

In a large bowl, combine gochujang, sesame oil, soy sauce, honey, ginger, garlic, and rice vinegar, mixing until well combined.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Heat a skillet over medium-high heat. Once hot, add the marinated chicken and cook for about 8-10 minutes until the chicken is cooked through and slightly caramelized, stirring occasionally.
While the chicken cooks, warm the corn tortillas in a separate skillet or on a grill for about 30 seconds on each side until they are pliable.
Assemble the tacos: Place a generous scoop of the spicy chicken on each tortilla, followed by shredded cabbage, avocado slices, and a sprinkle of sesame seeds.
Finish with chopped green onions for an extra flavor boost.

Notes

Serve the tacos on a rustic wooden board with lime wedges on the side, garnished with extra sesame seeds and green onions for a vibrant touch.

Keyword chicken, Korean, spicy, tacos