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1
Bring chicken to room temperature (so as not to cool the oil when you put it in the pan). Cut the chicken into chunks if needed, rinse well and pat thoroughly dry. It is very important because the drier the chicken, the better it will fry and the safer you will be from oil splash.
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2
Season the chicken with salt and pepper and then coat thoroughly in cornstarch.
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3
Heat the oil in a frier pan until very hot. Once almost smoking, carefully lower the chicken into the oil, and allow to cook for several minutes. Once cooked, take out of the pan and place in a strainer for a minute or two. Then place back into the oil and fry a second time, it makes it more crunchy.
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4
Once finished, allow to dry in the strainer once more. Then take the gochujang sauce and mix with a splash of apple cider vinegar. Microwave for a bit until warm. Warm the tortillas as well.
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5
Toss the chicken in the sauce until well coated. Place chicken, cilantro, hot pepper, sesame seeds and carrots in the tortillas.
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6
Use the leftover sauce, combine with a bit of mayonnaise to make a spicy and creamy sauce to top the tacos with. Enjoy and try not to fight over the last one!
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7
Notes: If you want, you can add or subtract any toppings for the tacos, add corn or mango or coleslaw or kimchi instead if you want. For the gochujang paste, you can look in my original blog post to see where to buy in New York City, Paris or online. For chicken frying instructions, I recommend looking at the linked Youtube video before you begin.
