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!
Ingredients
Gochujang Chicken
- 3 tablespoon gochujang
- 3 tablespoon soy sauce
- 2 tablespoon olive oil
- 1 tablespoon minced ginger
- 4 minced garlic cloves
- 2 lbs boneless skinless chicken breast or thighs
Taco Fillings
- 2 cups uncooked white rice
- ¼ teaspoon salt
- 12 corn tortillas
- 1 cup kimchi
Instructions
- In a large bowl, whisk together the gochujang, soy sauce, olive oil, minced ginger and minced garlic. 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 one hour.
- 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.
- 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.
- Once the internal temperature of the chicken reaches at least 165°F, remove it from the oven and shred it using two metal forks.
- Assemble each taco with a little white rice, spicy shredded chicken, and kimchi on a corn tortilla. Top with black sesame seeds, lime juice, green onions, extra gochujang, or whatever you like.Enjoy!!
Notes
- Add more gochujang to the marinade if you prefer more spice.
- Store cooled shredded chicken in an airtight container in the fridge for up to 3 to 4 days.
Nutrition
Serving: 1tacoCalories: 286kcalCarbohydrates: 38gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 48mgSodium: 450mgPotassium: 409mgFiber: 2gSugar: 1gVitamin A: 40IUVitamin C: 2mgCalcium: 40mgIron: 1mg
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