Slow Cooked Korean Bbq Chicken Tacos Recipes

SLOW COOKED KOREAN BBQ CHICKEN TACOS

Steps:

• In a large saucepan combine the first 11 ingredients of the BBQ sauce and bring to a boil, cook 5-7 minutes.
• In a small bowl, combine the cornstarch and water, add this mixture to the boiling sauce.
• Whisk to combine well, reduce heat to medium and cook 3-4 minutes.
• Turn the heat off and set the sauce aside.
• Add the chicken breasts to a slow cooker, then pour the sauce on top.
• Slow cook on high for 3-4 hours or on low for 6-8 hours.
• Add the carrots, cabbage, green onions and cilantro to a large bowl, toss to combine.
• In a small bowl, whisk the rice wine vinegar, sriracha, soy sauce, honey and sesame oil together.
• Pour the dressing over the carrots and cabbage, toss to combine.
• Once the chicken has finished cooking, shred the chicken with two forks in the slow cooker and toss with the sauce.
• Spoon the Korean bbq chicken into warmed tortillas and top with the Asian slaw.

KOREAN CHICKEN TACOS

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.