Gochujang Chicken Tacos

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!

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Gochujang Chicken Tacos

Prep Time

14 mins

Cook Time

16 mins

Total Time

30 mins

 

Spicy Gochujang Chicken + Lime Cilantro Slaw, topped with sweet pineapples and sliced jalapenos.  Taco night at its best!

Course: Dinner, Lunch

Cuisine: Fusion Food, Korean

Keyword: Gochujang Chicken Tacos

Servings: 6

Author: The Subversive Table

Ingredients

Spicy Gochujang Chicken

• 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

Lime Cilantro Coleslaw

• 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

Taco Accompaniments:

• 1 pineapple peeled, cored, sliced into thin strips
• 2-3 jalapenos sliced
• 1 cup sour cream
• 24 tortillas preferably warm

Instructions

Make the Spicy Gochujang Chicken:

1. Preheat oven to BROIL function.  Let the oven heat for at least 10 minutes.    

2. Whisk all ingredients except chicken in a medium bowl.  Add chicken and mix well until chicken is thoroughly coated with marinade.  

3. 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.  

4. Remove chicken from the sheet pan and shred with two forks.  Place in a serving bowl and set aside.  

Make the Lime Cilantro Slaw:

1. Make dressing:  whisk mayo, lime juice, lime zest, sugar, salt, and pepper in a medium bowl. 

2. 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.  

To Serve Gochujang Chicken Tacos:

1. Serve Gochujang Chicken and Lime Cilantro Slaw with sliced pineapple, sliced jalapeno, sour cream, hot sauce, and tortillas.  

Recipe Notes

*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.