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.
Gochujang Chicken Tacos 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!
Spicy Gochujang Chicken is an Instant Pot recipe that I posted before. A super versatile, pantry basic that every Korean food lover should have in their cooking arsenal! Spicy Gochujang Chicken is a go-to base for so many meal options!
For Gochujang Chicken Tacos, broil on a sheet pan to get all those charred, crispy bits! That’s how it tastes best for this recipe. 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
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Preheat oven to BROIL function. Let the oven heat for at least 10 minutes.
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Whisk all ingredients except chicken in a medium bowl. Add chicken and mix well until chicken is thoroughly coated with marinade.
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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.
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Remove chicken from the sheet pan and shred with two forks. Place in a serving bowl and set aside.
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Make dressing: whisk mayo, lime juice, lime zest, sugar, salt, and pepper in a medium bowl.
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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.
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Serve Gochujang Chicken and Lime Cilantro Slaw with sliced pineapple, sliced jalapeno, sour cream, hot sauce, and tortillas.
*Please see separate posts for Gochujang Chicken and Lime Cilantro Slaw for more detailed notes.
**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.
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