Spicy Korean Chicken Tacos

Korean flavors from spicy gochujang and fresh kimchi take these spicy Korean chicken tacos to a whole new level for your next taco party! The chicken is baked in a Dutch oven or casserole dish so it becomes super tender in about half an hour. So let's get cooking!

Personally, I can't resist homemade warm corn tortillas as the perfect taco shell. Paired with a few flavors from my Korean heritage including gochujang and my Granma's recipe for 3 ingredient kimchi, these Mexican-Korean fusion tacos are a home run!

And I'll be the first to admit that I'm obsessed with tacos. They are like little packets of joy. What's not to love? Taco recipes are incredibly versatile, so you can match your taste preferences to your perfect taco.

For more easy tacos and wraps, try my zucchini fritter tacos, Thai chicken tacos with peanut sauce, my Grandma's Korean beef bulgogi lettuce wraps, and easy baked chicken fajita tacos.

What is Gochujang?

We've been eating gochujang at our house as long as I can remember. I grew up having long chats with my grandma while dipping freshly sliced cucumbers into gochujang.

Gochujang is a spicy dark red paste made from red chili peppers, fermented soybeans, rice, and salt. It's thick and the spiciness is balanced by the rich umami flavor.

Gochujang is dynamic and the more you use, the more flavor you taste. But more gochujang also adds more spice, so if you're not a big spicy-fan, I'd stick with 2 to 3 tablespoons in your marinade.

Hungry for more recipes featuring gochujang? Try creamy gochujang pasta and spicy bulgogi chicken.

Ingredients

Gochujang Chicken

• Gochujang - adds a wonderful spicy flavor; adjust the quantity depending on how spicy you prefer your chicken
• Soy sauce - Or substitute Bragg liquid aminos
• Olive oil - you can use any cooking oil including coconut oil or vegetable oil
• Ginger - fresh minced ginger adds a bright, ginger flavor; you can substitute ginger powder if you don't have fresh ginger
• Garlic - fresh minced garlic adds a kick of garlic flavor; you can substitute garlic powder if you don't have fresh garlic
• Chicken - use boneless skinless chicken breast or thighs for the easiest preparation; and be sure to follow food safety best practices for chicken.

Taco Fillings

• White rice - jasmine rice works best for these tacos, since it's fluffy yet sticks together
• Salt
• Corn tortilla shells - use store-bought or homemade tortillas
• Kimchi - use spicy or mild kimchi, depending on your preference; cabbage or radish kimchi are my favorites for these tacos

Let's Make Spicy Korean Chicken Tacos Together!

1. Make the marinade: In a large bowl, whisk together the gochujang, soy sauce, extra virgin olive oil, minced ginger and minced garlic.
   
2. Marinate the chicken: Add the chicken and mix until the chicken is fully coated in the marinade. Cover the bowl with a lid or plastic cling wrap and refrigerate for at least one hour, or overnight.
   
3. Bake the chicken: Arrange the marinated chicken in an even layer in a large Dutch oven or casserole dish with a lid. Place in a cold oven and turn on the heat to 450°F. Bake covered with a lid or aluminum foil for 20 minutes. Remove the lid or foil then bake uncovered for another 15 minutes.
   
4. Cook the rice: While the chicken is cooking, rinse the rice then cook it with the ¼ teaspoon salt either on the stove or in a rice cooker.
   
5. Shred the chicken: Once the internal temperature of the chicken reaches at least 165°F, remove it from the oven and shred it using two metal forks.
   
6. Assemble the tacos: Assemble each taco with a little white rice, spicy shredded chicken, and kimchi on a corn tortilla shell. Top with black sesame seeds, lime juice, green onions, extra gochujang, or whatever toppings you prefer.

Tips for Preparing Shredded Chicken

What is the Best Way to Shred Chicken for Tacos?

There are many gadgets and gizmos online and in the stores to shred meat. But it's so easy to shred chicken with someone you probably already have in your kitchen!

Personally, I prefer two metal forks out of the silverware drawer. Just stab both forks into a big piece of chicken, then pull them apart to shred the cooked meat.

Is it Easier to Shred Chicken When Hot or Cold?

It's easier to shred tender, warm chicken than it is to shred tough, cold chicken. I recommend to shred chicken right after it's done cooking. This will also make sure it's still warm when you serve it. Win-win!

How Long is Shredded Chicken Good for in the Fridge?

Now if you happen to have leftovers, it's best to store the chicken separately from the other ingredients in an airtight container in the fridge for up to 3 to 4 days.

My favorite leftover containers are made of glass with lids that lock and provide a tight seal. I feel like glass keeps food tasting fresh longer. And the locking lids prevent any juices from spilling out.

What to Serve with Korean Chicken Tacos

• Kimchi
• Cilantro lime rice
• Roasted corn salsa
• Corn mango salsa
• Sour cream
• Cilantro or green onions

More Easy Chicken Dinner Recipes