Korean Chicken Tacos Recipes

Steps:

• Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved. Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight.
• Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl. Add the chicken strips and mix thoroughly. Cover the bowl and marinate for at least 1 hour or (preferably) overnight.
• Make the sriracha aioli: Mix the mayonnaise and sriracha until combined. Taste for spiciness and add more sriracha if needed.
• Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes.
• Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave. Place the warmed tortillas on plates (double them if using store-bought tortillas). Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw.

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.