Korean Chicken Tacos Recipe

Name: Korean Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless chicken thighslightly pounded, skin reserved; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 cup soy sauce; 1 cup mirin; 1/4 cup toasted sesame oil; 1 1/2 pounds tomatoes, diced; 2 large scallions, thinly sliced; 1/4 cup finely diced pickled daikon (see Note) or fresh daikon; 3/4 cup kimchi, finely chopped; Kosher salt; 2 teaspoons Tabasco; 1 cup mayonnaise; 3 cups cooked sushi rice; 3 sheets of plain nori (see Note), cut into quarters with scissors; 12 mini sheets of seasoned roasted nori (see Note); 3 tablespoons teriyaki sauce; Toasted sesame seeds

Servings: persons

1 1/2 pounds boneless chicken thighslightly pounded, skin reserved
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 cup soy sauce
1 cup mirin
1/4 cup toasted sesame oil
1 1/2 pounds tomatoes, diced
2 large scallions, thinly sliced
1/4 cup finely diced pickled daikon (see Note) or fresh daikon
3/4 cup kimchi, finely chopped
Kosher salt
2 teaspoons Tabasco
1 cup mayonnaise
3 cups cooked sushi rice
3 sheets of plain nori (see Note), cut into quarters with scissors
12 mini sheets of seasoned roasted nori (see Note)
3 tablespoons teriyaki sauce
Toasted sesame seeds

1
In a bowl, toss the chicken, garlic, ginger, soy sauce, mirin and 2 tablespoons of the sesame oil.
2
Cover and refrigerate overnight.
3
Preheat the oven to 350.
4
In a small saucepan, cover the chicken skin with water and simmer for 15 minutes; drain and pat dry.
5
Arrange the skin on a parchment paperlined baking sheet and roast until golden and crisp, 30 minutes; drain on paper towels.
6
Cut into 1/2-inch pieces.
7
Discard the parchment.
8
Preheat the broiler.
9
Drain the chicken and arrange on the baking sheet.
10
Broil, turning once, until lightly charred, about 6 minutes.
11
Cut the chicken into 1/4-inch pieces.
12
In a bowl, toss the tomatoes, scallions, daikon and 1/4 cup of the kimchi; season with salt.
13
In a small bowl, whisk the Tabasco, mayonnaise and remaining 1/2 cup of kimchi; season with salt.
14
In a medium bowl, toss the rice with the remaining 2 tablespoons of sesame oil.
15
Top each plain nori square with a seasoned nori sheet.
16
Spoon on the rice, flattening slightly, and drizzle with the teriyaki.
17
Top with the kimchi mayonnaise, chicken, sesame seeds, cracklings and kimchi salsa.
18
Serve.

1412

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 pounds boneless chicken thighslightly pounded, skin reserved, 1 tablespoon minced garlic, 1 tablespoon minced fresh ginger, 1 cup soy sauce, and more.

Yes, Korean Chicken Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Chicken Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions