Oven-Fried Korean Chicken Tacos Recipe

Name: Oven-Fried Korean Chicken Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cloves Garlic, Pressed Through A Garlic Press; 1 teaspoon Fresh Ginger, Finely Grated Or Minced; 2 Tablespoons Brown Sugar; 3 Tablespoons Rice Wine Vinegar; 2 Tablespoons Tamari Or Soy Sauce; 1- 1/2 Tablespoon Mirin; 1 teaspoon Sesame Oil; 1 whole Lime, Zest Only; 1 teaspoon Toasted Sesame Seeds; 2- 1/2 cups Broccoli Slaw Mix; 3/4 cups Carrots, Cut Into Matchsticks; 1 whole Jalapeno Pepper, Seeds And Stem Removed, Finely Minced; Salt And Pepper, to taste; 1- 1/2 pound Boneless And Skinless Chicken Breasts, Cut Into Bite Sized Pieces; 3 Tablespoons All-purpose Flour; 1 teaspoon Baking Soda; 1/2 teaspoons Fine Sea Salt; 1/4 teaspoons Black Pepper; 1/4 teaspoons Cayenne Pepper; 2 whole Eggs, Whisked With 2 Tablespoons Of Water; 3 cloves Garlic, Finely Minced; 1 teaspoon Fresh Ginger, Finely Minced Or Grated; 1/4 cups Korean Chile Paste, Or Gochujang; 3 Tablespoons Honey; 3 Tablespoons Tamari Or Soy Sauce; 1 Tablespoon Rice Wine Vinegar; 1 Tablespoon Sesame Oil; 1 teaspoon Fish Sauce; 12 whole Corn Or Flour Tortillas, Warmed Slightly; 1/2 cups Cotija Cheese, Crumbled

Servings: persons

2 cloves Garlic, Pressed Through A Garlic Press
1 teaspoon Fresh Ginger, Finely Grated Or Minced
2 Tablespoons Brown Sugar
3 Tablespoons Rice Wine Vinegar
2 Tablespoons Tamari Or Soy Sauce
1- 1/2 Tablespoon Mirin
1 teaspoon Sesame Oil
1 whole Lime, Zest Only
1 teaspoon Toasted Sesame Seeds
2- 1/2 cups Broccoli Slaw Mix
3/4 cups Carrots, Cut Into Matchsticks
1 whole Jalapeno Pepper, Seeds And Stem Removed, Finely Minced
Salt And Pepper, to taste
1- 1/2 pound Boneless And Skinless Chicken Breasts, Cut Into Bite Sized Pieces
3 Tablespoons All-purpose Flour
1 teaspoon Baking Soda
1/2 teaspoons Fine Sea Salt
1/4 teaspoons Black Pepper
1/4 teaspoons Cayenne Pepper
2 whole Eggs, Whisked With 2 Tablespoons Of Water
3 cloves Garlic, Finely Minced
1 teaspoon Fresh Ginger, Finely Minced Or Grated
1/4 cups Korean Chile Paste, Or Gochujang
3 Tablespoons Honey
3 Tablespoons Tamari Or Soy Sauce
1 Tablespoon Rice Wine Vinegar
1 Tablespoon Sesame Oil
1 teaspoon Fish Sauce
12 whole Corn Or Flour Tortillas, Warmed Slightly
1/2 cups Cotija Cheese, Crumbled
2 Tablespoons Fresh Cilantro, Chopped
1 Tablespoon Toasted Sesame Seeds

1
For the broccoli slaw: In a large bowl, whisk together garlic, ginger, brown sugar, rice wine vinegar, tamari or soy sauce, mirin, sesame oil, lime zest, and sesame seeds.
2
Add the broccoli slaw mix, carrots and jalapeno.
3
Toss to combine.
4
Adjust seasoning to taste.
5
Cover and refrigerate until you are ready to use.
6
For the oven-fried Korean chicken: Preheat oven to 425 degrees F and line a large baking sheet with parchment paper, foil or a silicone baking mat.
7
Spray with a non-stick spray.
8
Set aside.
9
In a large bowl, whisk together the flour, baking soda, sea salt, black pepper and cayenne.
10
Add the chicken to the egg and water mixture and then toss in the flour mixture to VERY LIGHTLY coat the chicken.
11
Picking up the chicken with a pair of tongs, shake to get rid of any excess flour.
12
Place the chicken directly on the prepared baking sheet.
13
Once completed, spray all of the chicken with a nonstick spray.
14
Bake the chicken for 1518 minutes or until the chicken is cooked through and the outside is crispy and brown.
15
Remove from oven.
16
While chicken is baking, prepare sauce.
17
In a large bowl, whisk together the garlic, ginger, Korean chile paste, honey, tamari or soy sauce, rice wine vinegar, sesame oil and fish sauce.
18
Season with salt and pepper to taste.
19
Once the chicken has baked, transfer it immediately to the sauce and toss to coat.
20
Assemble tacos by placing a couple of tablespoons of the broccoli slaw on a warmed-through corn or flour tortilla.
21
Place a couple of pieces of chicken on top.
22
Sprinkle with cotija cheese, fresh cilantro and toasted sesame seeds.
23
Serve immediately and enjoy!

1511

kcal

Calories

Fat

270

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 32 ingredients. The key ingredients include: 2 cloves Garlic, Pressed Through A Garlic Press, 1 teaspoon Fresh Ginger, Finely Grated Or Minced, 2 Tablespoons Brown Sugar, 3 Tablespoons Rice Wine Vinegar, and more.

Yes, Oven-Fried 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.

Oven-Fried Korean Chicken Tacos

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