A delicious and easy weeknight dinner: Korean BBQ Chicken Tacos! Change up your usual Taco Tuesday by adding Korean Gochujang Chicken instead of the usual ground beef or pork carnitas. Also known as Korean BBQ Chicken, it’s a popular meat served at Korean restaurants. Juicy chicken thighs are marinated with Gochujang (Korean chili paste). The spicy-sweet flavor is savory, smoky, and exciting. Add to soft tacos with juicy pineapple, spicy jalapeno, and crisp cabbage. Easy and delicious.
Table of contents
What are Korean BBQ Chicken Tacos?
Korean BBQ Chicken Tacos are tacos inspired by the flavors of Korean BBQ. A version of chicken tacos with a Korean twist. The soft tortillas are filled with Korean Gochujang Chicken instead of pork carnitas or ground beef. The spicy-sweet flavor of Korean BBQ Chicken adds an exciting flavor profile that is so delicious!
These weeknight tacos are also easy to make. The chicken is the only item that requires cooking. A 5-minute marinade with spicy gochujang or Korean chili paste. Cook in the air fryer, oven broiler, or non-stick skillet. So easy and quick!
Gochujang Chili Paste is the star ingredient. It’s a fermented Korean red pepper paste that is thick, rich, and full of spicy-sweet flavor. One of the foundational flavors of Korean cuisine, it packs these spicy chicken tacos FULL of intense flavor!
The rest of the ingredients can be assembled while the chicken cooks. To complement the spicy-sweet Korean chicken, I recommend sweet pineapple slices, crunchy cabbage, and spicy jalapeno. Stuff into a flour tortilla with sour cream, avocado, and hot sauce for the ultimate easy weeknight meal!
These tacos are inspired by Marination Ma Kai, a Hawaiian taco restaurant in West Seattle. Similar to Roy Choi’s Kogi BBQ Taco trucks in Los Angeles, the combination of Mexican food and Korean food makes these tacos very special.
Ingredients:
Serve everything in separate bowls so people can assemble their own tacos. Now it feels like a party!
- Chicken Thighs. For juicy, tender chicken meat. Look for skinless boneless chicken thighs. I prefer thighs over chicken breast because of the flavor and juiciness.
- Spicy Chicken Marinade. Make a quick marinade with the pantry basics of Korean cooking: Gochujang (Korean chili paste or Korean red pepper paste), soy sauce, garlic, sugar, sesame oil, and Mirin (sweet cooking wine).
- Tortillas. Look for small flour tortillas or corn tortillas. The small size allows you to pile up the fillings!
- Shredded Cabbage. For fresh crunch. Use pre-packaged shredded cabbage to make things easier.
- Pineapple. Fresh sweet pineapple adds an extra sparkle! The sweet, slightly tart element complements the spicy chicken. Remove the core and slice thinly.
- Jalapenos. Adds heat. Slice thinly! Pickled jalapenos are delicious too.
To make it extra special:
- Avocado. A taco-night staple. Swap with pre-made guacamole if you prefer.
- Lime Sour Cream. Creamy + saucy. Adds just enough richness to tie everything together.
- Hot Sauce. I like Cholula or Tabasco.
- Lime Wedges. Just a squeeze of fresh lime juice adds so much bright flavor!
How to make Korean Tacos
To make spicy Korean Chicken Tacos, the only cooking required is the Gochujang Chicken. Everything else is a matter of prep and assembly.
- Marinate chicken. In a large bowl, combine Gochujang paste, soy sauce, garlic, sugar, Mirin (sweet cooking wine), and sesame oil. Add chicken and mix until the chicken pieces are well coated.
- Cook chicken. Choose a cooking method: broil, air fry, or pan fry. After the chicken is cooked, set aside on a plate and rest briefly, about 5 minutes, so the chicken remains juicy.
- To broil: line a sheet pan with foil. Broil for 5-6 minutes per side.
- To Air Fry: place in the air fryer basket and cook at 400F for 5-6 minutes per side.
- To pan fry: add 1-2 tsp oil in a non-stick skillet. Cook the chicken over medium to medium-low heat, about 5 minutes per side.
- Assemble other ingredients. Prep the remaining ingredients: Core and thinly slice pineapple. Shred cabbage. Thinly slice jalapeno. Slice avocado and add to a small bowl. Cut lime into wedges. Plate tortillas. *Add each item to a separate bowl or dish.
- Serve. Slice chicken into bite-sized pieces. Set aside on a plate. Serve with other ingredients. People can assemble tacos themselves. Enjoy!
Pro Tips
- Marinate chicken overnight. If you can, marinating the chicken overnight results in the best flavor.
- Add lime zest to sour cream. A little lime zest makes the sour cream special!
- Thinly slice pineapple. Thick pineapple is difficult to eat. To make it easier, slice pineapple as thinly as possible. Avoid the core and cut around it, as it’s very hard.
- Warm tortillas. Wrap in foil, tightly sealed, in 350F oven or Air Fryer for 5-10 minutes until heated through.
Variations
- Coleslaw. Swap out the shredded cabbage with slaw. Lime Cilantro Slaw is so flavorful, punchy, and bright!
- Carnitas-style. Swap out Gochujang Chicken with Slow Cooker Gochujang Pork Carnitas.
- Taco Bowls. Leave out the tortillas and pile everything into a bowl with Coconut Cilantro Rice.
- Nachos. Spread tortilla chips onto a sheet pan. Sprinkle Mexican-style shredded cheese all over. Add cooked Gochujang Chicken. Heat in 350F oven until the cheese melts. Add pineapple, jalapeno, avocado, and sour cream and enjoy!
FAQ:
Can I make it less spicy?
Yes, you can make this dish less spicy. Reduce the amount of Gochujang, as noted in the recipe card below. If you cannot tolerate heat at all, I recommend using Chicken Bulgogi as a protein base instead.
What is Gochujang? Where can I find it?
Gochjuang is Korean fermented chili paste and a staple pantry item in Korean home cooking. The flavor is spicy-sweet with a deep, umami richness. The texture is thick and pasty.
Nowadays, Gochujang can be found in most grocery stores. Look in the international aisle. It comes in a tub or glass jar and needs to be refrigerated after opening. Or, visit a Korean grocery store for a wider selection. Sometimes, there’s a spicy level on the label ranging from 1-5. I recommend Gochujang that is made in Korea or manufactured by a Korean company.
Can I make this in advance?
Yes, Gochujang Chicken Tacos are a great make ahead meal. Prep everything in advance and store in the fridge, tightly wrapped in separate bowls. When it’s time to eat, simply reheat the chicken in the Air Fryer or microwave. Warm the tortillas. And arrange the pre-assembled toppings on the table. Note: slice avocados right before serving as it easily browns.
More easy recipes
- Gochujang Chicken Drumsticks
- Miso Salmon Skewers
- Thai Pineapple Fried Rice
- Easy Beef Bulgogi
- Instant Pot Ginger Chicken Soup
- Tuna Kimchi Fried Rice
Korean BBQ Gochujang Chicken Tacos
Equipment
- Large Sheet Pan
- Air Fryer
- Non-stick Skillet
- Large Bowl
- tongs
Ingredients
Gochujang Chicken:
- 8 boneless, skinless chicken thighs (about 2-3 pounds)
- 1/2 cup Gochujang (Korean fermented chili paste) (use only 2 Tbsp for a less spicy version)
- 6 cloves garlic minced
- 2 Tb soy sauce
- 1 Tb Mirin or rice wine
- 2 Tb sugar
- 1 Tb sesame seed oil
Toppings:
- 1/2 head small green cabbage
- 1 pineapple
- 2 jalapenos
- 1 cup sour cream
- 1 lime
- 18 mini flour tortillas (6 inches) *make it gluten-free with corn tortillas (3 tacos per person)
Instructions
- If using the oven, preheat on BROIL function. Preheat for at least 10 minutes on high heat. Line a sheet pan with aluminum foil for easy clean-up.
- If using the Air Fryer, preheat at 400F for 5 minutes.
Marinate Gochujang Chicken:
- In a large bowl, add Gochujang, soy sauce, garlic, mirin, sugar, and sesame oil. Whisk well until there are not clumps.
- Add chicken and mix with tongs until chicken is thoroughly coated with marinade. If possible, marinate overnight for best flavor.
Oven Broil Instructions:
- Arrange chicken on the foil-lined sheet pan in one single layer. Make sure not to overcrowd the pan and that there's enough space between the chicken.
- 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 oven and transfer to a kitchen counter. Let the meat rest (on the sheet pan) for 5 minutes.
- Transfer chicken to a cutting board and slice into thin strips. Place in a serving bowl and set aside.
Air Fryer Instructions:
- Add a small piece of parchment paper to the bottom of the Air Fryer, making sure it does not touch the heat element on the top. (It can catch fire, if touching.)
- Arrange chicken on the parchment-lined Air Fryer basket in a single layer. Make sure not to overcrowd the basket and that's there a little space between the chicken pieces. You may have to cook in the chicken in batches. Cook at 400F for 5 minutes until the edges are firm and no longer pink.
- Flip to the other side and cook at 400F for another 5 minutes until the chicken is cooked through and charred bits begin to show.
- Remove chicken from the Air Fryer and transfer to a plate. Let the chicken rest for at least 5 minutes. Repeat until all the chicken is cooked.
- Transfer chicken to a cutting board and slice into thin strips. Place in a serving bowl and set aside.
Pan frying Instructions:
- Add 1-2 tsp oil in a non-stick skillet and heat over medium heat. When the pan is hot (but not smoking), gently add the chicken pieces. Cook until the chicken is brown with a little charring, about 4 minutes. Flip the chicken pieces and cook on the other side, another 4-5 minutes, until the chicken is fully cooked.
- Remove chicken from the skillet and transfer to a plate. Let the chicken rest for at least 5 minutes.
- Transfer chicken to a cutting board and slice into thin strips. Place in a serving bowl and set aside.
Prep the Toppings:
- Shred cabbage. Peel, core, and thinly slice pineapple. Thinly slice jalapeno. Slice avocado or use ready-made guacamole. Cut lime into wedges. As you prep each item, place in a separate bowl or platter.
- Warm the tortillas. Tightly cover with foil and place in a 350F oven for 5-10 minutes until warmed through.
- In a small bowl, add sour cream and lime zest (from 1 lime). Mix and set aside.
To Serve:
- Bring everything to the table. Make sure to add hot sauce! People can assemble their own tacos. Enjoy.
Notes
- Marinate chicken overnight. If you can, marinating the chicken overnight results in the best flavor.
- Add lime zest to sour cream. A little lime zest makes the sour cream special!
- Thinly slice pineapple. Thick pineapple is difficult to eat. To make it easier, slice pineapple as thinly as possible. Avoid the core and cut around it, as it’s very hard.
- Warm tortillas. Wrap in foil, tightly sealed, in 350F oven or Air Fryer for 5-10 minutes until heated through.
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