Korean Chicken Tacos Recipes

KOREAN CHICKEN TACOS

Korean Chicken Tacos image

A ginger, soy and chili-garlic sauce plus a kimchi topping takes these chicken tacos on a Korean flavor vacation.

Provided by BHG Test Kitchen

Time 25m

Number Of Ingredients 13

Ingredients

3 tablespoon reduced-sodium soy sauce
1 tablespoon lime juice
2 teaspoon packed brown sugar
1.5 teaspoon grated fresh ginger
2 cloves garlic, minced
1 teaspoon cornstarch
1 teaspoon Asian chili-garlic sauce
1 tablespoon vegetable oil
1.5 pound skinless, boneless chicken breast halves, cut into bite-size strips
1.25 cup kimchi
8 5-6 inch white corn tortillas, heated according to package directions
0.333 cup snipped fresh cilantro
Korean barbecue sauce (optional)

Steps:

In a small bowl combine soy sauce, lime juice, brown sugar, ginger, garlic, cornstarch, and chili-garlic sauce; set aside.
In a large skillet heat oil over medium heat. Add chicken; cook and stir for 8 to 10 minutes or until no longer pink. Stir soy mixture; add to chicken in skillet. Cook and stir until thickened and bubbly.
Divide chicken mixture and kimchi among warm tortillas. Top with cilantro and, if desired, serve with Korean barbecue sauce.

Nutrition Facts : Calories 354 kcal, Carbohydrate 26 g, Cholesterol 109 mg, Protein 39 g, SaturatedFat 1 g, Sodium 790 mg, Sugar 6 g, Fat 9 g, UnsaturatedFat 5 g

KOREAN CHICKEN TACOS

Korean Chicken Tacos image

The inspiration for these Korean-style barbecue tacos came from the Kogi Korean BBQ-To-Go truck in Los Angeles. The success of the snack inspired dozens of entrepreneurs in the late 2000s to open Korean taco businesses. The chef Tomas Lee, a native of Seoul, South Korea, who grew up in Mustang, Okla., was one. "I thought tacos might be a way to get Korean food on everybody's table," Mr. Lee said. This recipe is adapted from his Hankook Taqueria in Atlanta.

Provided by John T. Edge

Categories dinner, lunch, tacos, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 17

Ingredients

1/4 cup Korean red pepper paste (gochujang, available in Korean markets)
1/4 cup white vinegar
1/4 cup sugar
2 tablespoons sesame oil
1 pound skinless, boneless chicken
1/4 cup soy sauce
1/4 cup white vinegar
1/4 cup sugar
1 tablespoon sesame oil
1 1/2 teaspoons hot red-pepper flakes
3 leaves green leaf lettuce, shredded
1 cup shredded green Napa cabbage or other cabbage
1/2 cup diced Vidalia or other sweet onion
1/4 cup sliced scallions
2 tablespoons chopped cilantro
6 burrito-size or 12 taco-size flour tortillas
1/4 cup Monterey Jack cheese

Steps:

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.
For the vinaigrette: In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.
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 3/4-inch dice.
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.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 17 grams, Carbohydrate 46 grams, Fat 24 grams, Fiber 2 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 1471 milligrams, Sugar 20 grams, TransFat 0 grams

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