Spicy Korean Chicken Tacos
A fusion of Korean and Mexican flavors in a crispy taco shell.
Ingredients
- ●1 pound Boneless, skinless chicken breast
- ●2 tablespoons Gochujang (Korean chili paste)
- ●2 tablespoons Soy sauce
- ●1 tablespoon Brown sugar
- ●3 cloves Garlic
- ●1/4 cup Green onions
- ●1/4 cup Cilantro
- ●8-10 shells Taco shells
- ●1 cup Sour cream
- ●1 cup Sliced radishes
Instructions
- 1
In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic, and 2 tablespoons of water.
- 2
Add the chicken to the marinade and mix well to coat.
- 3
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
- 4
Preheat a grill or grill pan to medium-high heat.
- 5
Remove the chicken from the marinade and cook for 5-7 minutes per side, or until cooked through.
- 6
Transfer the chicken to a cutting board and let rest for 5 minutes before slicing into thin strips.
- 7
Warm the taco shells according to the package instructions.
- 8
Assemble the tacos by placing a few slices of chicken onto a shell, followed by a spoonful of sour cream, some sliced radishes, and a sprinkle of green onions and cilantro.
- 9
Serve immediately and enjoy!
- 10
Optional: Top with diced kimchi or spicy slaw for extra heat.