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Korean Spicy Chicken Tacos

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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method

Ingredients
  

Marinade & Chicken
  • 1 lb boneless skinless chicken thighs, thinly sliced
  • 2 tbsp gochujang Korean chili paste
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 cloves garlic minced
  • 1 tsp grated ginger
  • 1 tsp rice vinegar
  • 1/2 tsp black pepper
Taco Components
  • 8 small flour tortillas
  • 1 cup kimchi chopped
  • 1/2 cup shredded napa cabbage
  • 1/4 cup thinly sliced green onions
  • 1 tbsp toasted sesame seeds
Sauce & Garnish
  • 1/2 cup sour cream
  • 1 tbsp lime juice
  • 1 tsp gochugaru Korean chili flakes, optional
  • Fresh cilantro leaves for garnish

Method
 

Prepare Chicken Marinade
  1. In a medium bowl, combine gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, rice vinegar, and black pepper.
  2. Add the sliced chicken thighs to the marinade and mix well to coat evenly.
  3. Cover and let marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
Cook Chicken
  1. Heat a large skillet over medium-high heat.
  2. Add the marinated chicken and cook for 5-7 minutes, stirring occasionally, until fully cooked and slightly caramelized.
  3. Remove from heat and set aside.
Prepare Sauce and Veggies
  1. In a small bowl, mix sour cream, lime juice, and gochugaru until smooth. Set aside.
  2. Warm the flour tortillas in a dry skillet or microwave until pliable.
  3. Prepare kimchi, shredded napa cabbage, and slice green onions.
Assemble Tacos
  1. Place a few spoonfuls of cooked spicy chicken onto each tortilla.
  2. Top with chopped kimchi, shredded napa cabbage, and green onions.
  3. Drizzle with the prepared sour cream sauce.
  4. Sprinkle toasted sesame seeds and garnish with fresh cilantro leaves.
  5. Serve immediately and enjoy your Korean Spicy Chicken Tacos!