Now that you’ve mastered Spicy Gochujang Chicken, I want to introduce you to one of my favorite ways to eat this chicken: Gochujang Chicken Tacos.
Last summer, my best friend took me to this Hawaiian-Korean fusion taco place in West Seattle, Marination Ma Kai. The menu was an odd mish-mash of unexpected flavors that I completely loved. We ordered two of every taco and a few sides. Everything was amazingly good.
I especially loved the Spicy Pork Tacos. I came back home to Toronto and set about creating a chicken version for home cooks to make and enjoy.
This would make a great 30-minute weeknight meal. But honestly? I think the festive nature of tacos make this perfectly appropriate for dinner with friends. Just serve ingredients in bowls and lay out across the table. Now it’s time for a party!
If you recognize the recipe, the Spicy Gochujang Chicken is an Instant Pot recipe that I posted before. For tacos, I recommend broiling on a sheet pan to get those charred, crispy bits. Then, shred with two forks. Serve with Lime Cilantro Slaw, pineapple slices, and jalapeno. Enjoy!
Spicy Gochujang Chicken + Lime Cilantro Slaw, topped with sweet pineapples and sliced jalapenos. Taco night at its best!
- 8 chicken thighs boneless + skinless
- 1/2 cup Gochujang fermented Korean chili paste
- 6 cloves garlic minced
- 2 Tb soy sauce
- 1 Tb Mirin or rice wine
- 2 Tb sugar
- 1 Tb sesame seed oil
- 5-6 cups finely shredded cabbage (preshredded cabbage is fine)
- 1/4 cup cilantro chopped, optional
- 1/4 cup mayo
- 1/4 cup fresh lime juice about 2-3 limes
- zest of 2 limes
- 1 Tbsp sugar
- salt and pepper to taste
- 1 pineapple peeled, cored, sliced into thin strips
- 2-3 jalapenos sliced
- 1 cup sour cream
- 24 tortillas preferably warm
Preheat oven to BROIL function. Let the oven heat for at least 10 minutes.
Whisk all ingredients except chicken in a medium bowl. Add chicken and mix well until chicken is thoroughly coated with marinade.
Place chicken on a sheet pan lined with aluminum foil for easy clean-up. Broil chicken on one side until little charred bits begin to show, about 6-8 minutes. Flip the chicken and broil until chicken is cooked through and more charred bits begin to show, another 6-8 minutes.
Remove chicken from the sheet pan and shred with two forks. Place in a serving bowl and set aside.
Make dressing: whisk mayo, lime juice, lime zest, sugar, salt, and pepper in a medium bowl.
Add dressing to the finely shredded cabbage. Taste and adjust seasonings, adding more salt and lime juice, if needed. The cabbage will wilt a little bit before serving. Place in a serving bowl and set aside.
Serve Gochujang Chicken and Lime Cilantro Slaw with sliced pineapple, sliced jalapeno, sour cream, hot sauce, and tortillas.
**While the chicken broils away, start on the Lime Cilantro Slaw. That way, dinner will be on the table in 30 minutes.
***This makes A LOT of Lime Cilantro Coleslaw. Feel free to halve the recipe if you wish.
Looking for more ideas for Dinner with Friends?
Try Budae Jjigae, a bubbling, South Korean hot pot of kimchi, hot dogs, spam, and more! This is the perfect dinner for 4.
Or if you’re inviting more people over, what about a DIY Poke Bowl Dinner Party? Most of the “cooking” involves slicing and prepping.