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Korean Chicken Tacos

Delicious Korean Chicken Tacos with Crunchy Sesame Slaw

These Korean Chicken Tacos are quick to make and full of bold flavors, featuring tender chicken, crunchy slaw, and customizable Gochujang sauce.
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Prep Time 15 minutes
Cook Time 10 minutes
Marination Time 30 minutes
Total Time 55 minutes
Servings: 4 tacos
Course: Lunch
Cuisine: Korean
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Boneless Skinless Chicken Breasts Cut into 1/4-inch slices
  • 1/4 cup Low Sodium Shoyu or Soy Sauce Adds umami flavor
  • 1 tablespoon Sugar or Honey Balance saltiness of soy sauce
  • 2 tablespoons Sesame Oil Infuses nutty flavor
  • 2 tablespoons Neutral Cooking Oil Prevents chicken from drying out
  • 1 tablespoon Minced Ginger
  • 1 tablespoon Minced Garlic
For the Slaw
  • 2 cups Shredded Red Cabbage
  • 1 cup Julienned Carrots
  • 1 cup Sliced Cucumbers
  • 1/2 cup Chopped Green Onions
  • 1/2 cup Thinly Sliced Radishes
  • 2 tablespoons Rice Vinegar
  • 1 tablespoon Lime Juice
  • Salt and Pepper To taste
For the Gochujang Sauce
  • 1-4 teaspoons Gochujang Paste Based on preferred heat level
  • 1/2 cup Greek Yogurt Can be swapped with mayonnaise
  • 1 tablespoon Fresh Lime or Lemon Juice Freshly squeezed offers best flavor
To Finish
  • 4 pieces Tortillas Soft or crunchy
  • 2 tablespoons Roasted Sesame Seeds For garnish
  • 1/4 cup Cilantro Chopped, for garnish

Equipment

  • skillet
  • Mixing bowl
  • Measuring cups
  • Whisk

Method
 

Preparation
  1. In a medium bowl, whisk together low sodium shoyu, rice vinegar, sugar, sesame oil, neutral cooking oil, minced ginger, and minced garlic until well combined. Coat the sliced chicken breasts in the marinade and refrigerate for at least 30 minutes.
  2. Heat a large skillet over medium heat. Add the marinated chicken slices and cook for 2-4 minutes on each side until fully cooked. Remove from the pan and set aside.
  3. In a separate bowl, combine red cabbage, carrots, cucumbers, green onions, and radishes. Drizzle with rice vinegar and lime juice; season with salt and pepper. Toss and refrigerate for 15 minutes.
  4. In another bowl, blend Gochujang paste, Greek yogurt, garlic powder, and fresh lime juice until smooth. Adjust heat level as desired. Refrigerate until ready.
  5. Warm tortillas in a skillet. Layer cooked chicken, sesame slaw, and drizzle with Gochujang sauce. Garnish with sesame seeds and cilantro. Serve immediately.

Nutrition

Serving: 1tacoCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For optimal flavor, marinate the chicken for up to 4 hours. Adjust the Gochujang to taste.

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