Description
These Korean Chicken Tacos with Caramelized Kimchi are a delicious fusion of Korean and Mexican flavors. Tender chicken marinated in a spicy-sweet sauce, paired with caramelized kimchi, and topped with a zesty mayo, all wrapped in a warm tortilla.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken thighs, sliced thin
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 1 tablespoon honey
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil
For the Caramelized Kimchi:
- 1 cup chopped kimchi
- 1 tablespoon brown sugar
- 1 teaspoon rice vinegar
- 1 tablespoon butter
For Serving:
- 6 small flour or corn tortillas
- 1/2 cup thinly sliced green onions
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 teaspoon lime juice
- 1/2 teaspoon sriracha (optional)
Instructions
- Marinate the Chicken: In a medium bowl, combine soy sauce, sesame oil, gochujang, honey, garlic, and ginger. Add sliced chicken and toss to coat. Marinate for at least 20 minutes.
- Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat. Add marinated chicken and cook for 6–8 minutes until fully cooked and slightly caramelized. Remove from heat and set aside.
- Caramelize the Kimchi: In the same skillet, melt butter over medium heat. Add chopped kimchi, brown sugar, and rice vinegar. Cook, stirring often, for 5–7 minutes until kimchi is deeply caramelized.
- Prepare the Spicy Mayo: In a small bowl, mix mayonnaise, lime juice, and sriracha for a spicy mayo.
- Assemble the Tacos: Warm tortillas in a dry skillet or microwave. Spread spicy mayo on each tortilla, top with cooked chicken, caramelized kimchi, green onions, and cilantro. Serve immediately.
Notes
- You can substitute chicken thighs with chicken breast if preferred.
- For a vegetarian version, use tofu instead of chicken.
- Add pickled radish or shredded cabbage for extra crunch.
