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Korean Chicken Tacos

* Gochujang can be found in the Asian section of supermarkets, Asian markets, and online.
Course Main Course
Cuisine Asian
Prep Time 20 minutes
Cook Time 15 minutes
Marinating 2 hours
Total Time 35 minutes
Servings 6
Calories 324 kcal

Ingredients

Chicken Marinade:

  • 1/3 cup Korean red pepper paste gochujang*
  • 1/3 cup rice wine vinegar
  • 2 1/2 tablespoons organic cane sugar
  • 2 tablespoons sesame oil
  • 1 pound skinless boneless chicken breast, cut into 1" pieces
  • 1 1/2 tablespoons olive oil

Cabbage Salad Vinaigrette:

  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon organic cane sugar
  • 2 teaspoons sesame oil

Cabbage Salad:

  • 2 cups shredded Chinese Napa cabbage
  • 1/2 cup finely diced Vidalia onion
  • 1/4 cup minced scallions
  • 2 tablespoons finely chopped cilantro

Taco Sauce:

  • 1/4 cup marinade that was set aside
  • 1-2 teaspoons water

To Serve:

  • chopped tomatoes
  • 10-12 taco-size organic flour or corn tortillas slightly warmed

Instructions

Chicken Marinade:

  1. Mix Marinade ingredients together. Set aside 1/4 cup of marinade for making taco sauce. Add chicken to remaining marinade and toss; put in Ziploc bag or container and refrigerate for 2 hours, turning once in a while to fully coat chicken.
  2. When ready to cook chicken, drain excess marinade from chicken. Heat oil in cast iron skillet. Place chicken in single layer and cook until done, about 5-7 minutes. Do not overcook. Cut into smaller pieces if desired.

Cabbage Salad:

  1. Whisk Cabbage Salad Vinaigrette ingredients together. In a large mixing bowl, toss together Cabbage Salad ingredients. Sprinkle vinaigrette over top of salad and toss, using more or less depending on your taste.

Taco Sauce:

  1. Stir water into reserved marinade, one teaspoon at a time, until desired consistency is reached.

To Serve:

  1. Place tortilla on a plate and top with chicken, tomatoes, cabbage salad, and a drizzle of taco sauce.

Recipe Notes

Adapted from Hankook Taqueria, Atlanta, as seen in the NY Times, 7/28/10; in addition to marinading the chicken in gochujang, I used it in the taco sauce to give the tacos a richer, deeper flavor.

Nutrition Facts
Korean Chicken Tacos
Amount Per Serving
Calories 324 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 71mg24%
Sodium 612mg27%
Potassium 369mg11%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 9g10%
Protein 18g36%
Vitamin A 150IU3%
Vitamin C 8.6mg10%
Calcium 67mg7%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.