Spicy Korean Chicken Tacos

$- 1 lb boneless, skinless chicken thighs - 4 tablespoons gochujang (Korean chili paste) - 2 tablespoons soy sauce - 1 tablespoon honey - 2 tablespoons sesame oil - 1 tablespoon minced garlic - 1 teaspoon grated ginger For these tacos, chicken thighs work great. They stay juicy and cook well. You will create a tasty marinade with gochujang, soy sauce, honey, sesame oil, garlic, and ginger. Each ingredient adds depth and flavor to the chicken. - 1 cup cooked jasmine rice - 8 small corn tortillas - 1 cup shredded red cabbage - 1 carrot, julienned - ½ cucumber, sliced - Fresh cilantro leaves for garnish - Lime wedges for serving For the toppings, jasmine rice adds a nice base. Warm corn tortillas hold everything together. Fresh veggies like red cabbage, carrot, and cucumber add crunch. Cilantro gives a fresh taste, while lime adds brightness. These toppings balance the spice of the chicken perfectly. {{ingredient_image_1}} To start, you need to mix the marinade. In a bowl, combine: - 4 tablespoons gochujang - 2 tablespoons soy sauce - 1 tablespoon honey - 2 tablespoons sesame oil - 1 tablespoon minced garlic - 1 teaspoon grated ginger Stir these ingredients together until smooth. The marinade is key for flavor. Marinate the chicken for at least 30 minutes. If you have more time, let it sit for up to 2 hours. This longer marination gives the chicken a richer taste. Next, you will cook the chicken. You can use a grill or a skillet. - Preheat your grill or skillet to medium-high heat. - Cook the marinated chicken thighs for about 5-7 minutes on each side. Make sure the chicken is fully cooked. It should reach an internal temperature of 165°F. Remove it from the heat and let it rest for a few minutes. Resting helps keep the chicken juicy. Now, it’s time to build your tacos. First, warm your corn tortillas. - Heat them in a dry skillet until they are soft and pliable. Then, slice the rested chicken into thin pieces. To assemble, place a scoop of jasmine rice on each tortilla. Layer the sliced chicken, shredded red cabbage, julienned carrot, and cucumber slices on top. Finish with fresh cilantro leaves and a squeeze of lime juice. This adds a zesty touch to your tacos. Enjoy the bold flavors! Marinating chicken adds deep flavor. For the best taste, marinate for at least 30 minutes. If you can, let it sit for two hours. This allows the spices to soak in well. Gochujang brings heat, while honey adds sweet notes. The soy sauce gives a savory bite. The longer you marinate, the better your chicken will taste. To keep your chicken juicy, don’t overcook it. Use a grill or skillet set to medium-high heat. Cook for about 5-7 minutes on each side. Look for a nice golden color. Your chicken should reach an internal temperature of 165°F. Let it rest before slicing. This helps keep the juices inside. Serve your tacos on a wooden board for a rustic touch. Add lime wedges for a burst of freshness. A small bowl of extra gochujang on the side makes a great dip. Stack the tacos high for a colorful display. Use fresh cilantro leaves on top for a pop of green. This makes your meal look as good as it tastes! Pro Tips Marinating Time: For maximum flavor, marinate the chicken for at least 2 hours or overnight if possible. Chicken Cooking: Ensure the chicken reaches an internal temperature of 165°F for safe consumption. Tortilla Warping: Warm the tortillas on a skillet to enhance their flavor and make them more pliable for easy folding. Fresh Garnish: Add fresh lime juice and cilantro right before serving to brighten up the dish. {{image_2}} You can easily change the protein. Try using tofu or shrimp instead of chicken. Tofu absorbs flavors well and makes a great meat substitute. Shrimp cooks quickly and adds a nice touch to the tacos. For veggies, use what you love. Bell peppers, radishes, or even avocado work great. The key is to keep it colorful and crunchy. Want it spicier? Add more gochujang to the marinade. You can also sprinkle chili flakes on top. If you prefer less heat, reduce the gochujang. Try adding a bit of honey for sweetness, which helps balance the heat. You control the spice, so make it just how you like! Not in the mood for tacos? Turn it into a taco bowl. Just layer jasmine rice at the bottom, then add all your toppings on top. This makes for a filling and fun meal. You can also make it a wrap. Use a larger tortilla and load it up. Roll it tightly for a tasty grab-and-go meal. To keep your Spicy Korean Chicken Tacos fresh, follow these tips. Store the chicken and toppings in separate containers. This helps maintain texture and flavor. For chicken, use an airtight container. It stays good for up to three days in the fridge. Place veggies like cabbage, carrots, and cucumbers in another container. Keep them crisp by adding a paper towel to absorb moisture. When you are ready to enjoy leftovers, reheat the chicken and tortillas properly. For chicken, use a skillet over low heat. Stir occasionally until heated through. This keeps the chicken juicy. For tortillas, warm them in a dry skillet for about 30 seconds on each side. This makes them soft again. Avoid using the microwave, as it can make them tough. If you want to save some for later, freezing is a great option. Place the marinated chicken in a freezer bag. Remove as much air as possible before sealing. It can stay in the freezer for up to three months. When you're ready to cook, thaw the chicken in the fridge overnight. After thawing, cook it as usual. Enjoy your tacos whenever you crave them! Yes, you can prepare these tacos ahead of time. Here’s how: - Marinate Chicken: You can marinate the chicken thighs the night before. It helps deepen the flavor. - Cook and Store: Cook the chicken and store it in the fridge. It stays fresh for up to three days. - Warm Tortillas: Warm the corn tortillas just before serving. This keeps them soft and tasty. - Prepare Toppings: You can slice the veggies and store them in airtight containers. This saves time during meal prep. These tacos pair well with several side dishes, including: - Mexican Street Corn: This dish adds a sweet and spicy kick. - Kimchi: The tangy crunch complements the tacos perfectly. - Cucumber Salad: A light salad balances the spicy flavors of the tacos. - Rice or Quinoa: These options offer a filling side and help soak up the sauce. You can easily scale this recipe. Here’s how: - Increase Chicken: For every additional four servings, add one pound of chicken thighs. - Adjust Marinade: Double the marinade ingredients for larger amounts of chicken. This keeps the flavor consistent. - Tortillas: Make sure to have enough corn tortillas. Each person usually enjoys two. - Toppings: Increase toppings like cabbage, carrots, and rice in proportion to the chicken. This ensures everyone gets enough. In this article, we covered the key ingredients and steps for making Spicy Korean Chicken Tacos. You learned about the marinade, cooking methods, and how to assemble these delicious tacos. We also shared tips on marinating, cooking, and presenting your dish. Remember, you can adjust the recipe to fit your taste and needs. Feel free to experiment with different proteins and toppings. Enjoy creating and eating these flavorful tacos with friends and family. They are sure to impress!$

Delicious tacos filled with marinated spicy chicken, fresh vegetables, and served with lime.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Korean

Servings 4

Calories 400 kcal

Ingredients

1 lb boneless, skinless chicken thighs
4 tablespoons gochujang (Korean chili paste)
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons sesame oil
1 tablespoon minced garlic
1 teaspoon grated ginger
1 cup cooked jasmine rice
8 small corn tortillas
1 cup shredded red cabbage
1 medium carrot, julienned
0.5 medium cucumber, sliced
to taste fresh cilantro leaves for garnish
to serve lime wedges

Instructions

In a mixing bowl, combine gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger to create a marinade.
Add the chicken thighs to the marinade, ensuring they are evenly coated. Marinate in the refrigerator for at least 30 minutes (or up to 2 hours for more flavor).
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side or until fully cooked and flavorful. Remove from heat and let rest for a few minutes.
While the chicken is resting, warm the corn tortillas in a dry skillet until soft and pliable.
Once the chicken has rested, slice it into thin pieces.
Assemble the tacos by placing a scoop of jasmine rice on each tortilla, followed by the sliced chicken, shredded red cabbage, julienned carrot, and cucumber slices.
Garnish with fresh cilantro leaves and a squeeze of lime juice before serving.

Notes

Serve the tacos on a wooden board with lime wedges on the side and a small bowl of extra gochujang for dipping.

Keyword chicken, easy, Korean, spicy, tacos