Spicy Korean-Style Chicken Tacos with Kimchi Slaw and Gochujang Sauce

Servings

Makes 8 tacos

Ingredients

For the chicken:

• 1 lb boneless, skinless chicken breasts, cut into small pieces
• 2 tbsp gochujang (Korean chili paste)
• 1 tsp soy sauce
• 1 tsp brown sugar
• 1 tsp garlic powder
• 1/2 tsp ground black pepper

For the kimchi slaw:

• 1 cup kimchi, chopped
• 1 cup shredded red cabbage
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tsp honey
• Salt and pepper to taste

For the gochujang sauce:

• 1/4 cup gochujang (Korean chili paste)
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tsp garlic, minced
• 1/4 cup water

Instructions

Make the chicken:

1. In a large bowl, whisk together gochujang, soy sauce, brown sugar, garlic powder, and black pepper.
2. Add the chicken to the marinade and toss to coat.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Make the kimchi slaw:

1. In a medium bowl, combine kimchi, red cabbage, cilantro, lime juice, honey, salt, and pepper. Mix well.
2. Refrigerate until ready to serve.

Make the gochujang sauce:

1. Whisk together gochujang, soy sauce, brown sugar, rice vinegar, garlic, and water in a small bowl.
2. Taste and adjust seasoning as needed.
3. Set aside until ready to use.

Assemble the tacos:

1. Preheat a large skillet or wok over medium-high heat.
2. Remove the chicken from the marinade, letting any excess liquid drip off.
3. Cook the chicken in the skillet for 5-7 minutes per side, or until cooked through.
4. Warm taco shells according to package instructions.
5. Assemble the tacos by placing a few pieces of chicken onto each shell.
6. Top with kimchi slaw and drizzle with gochujang sauce.
7. Serve immediately and enjoy!

Variations

• For an extra kick, add diced jalapeños or serrano peppers to the kimchi slaw.
• Substitute bulgogi beef for the chicken for a meatier taco option.
• Use leftover kimchi slaw as a topping for bowls or salads.