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Korean Chicken Tacos

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Korean Chicken Tacos are a bold fusion dish featuring juicy, marinated chicken coated in a savory-sweet gochujang sauce, served in warm tortillas and topped with crisp, fresh garnishes. Perfect for weeknight dinners or casual gatherings, these tacos deliver vibrant flavor in every bite.

Ingredients

  • 1 1/2 lbs boneless skinless chicken thighs or breasts, sliced
  • 1 tablespoon olive oil or sesame oil (for cooking)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 2 tablespoons gochujang (Korean chili paste)
  • 2 tablespoons honey or brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 8 small corn or flour tortillas
  • 1 cup shredded cabbage
  • 1/2 cup carrots, julienned
  • 2 green onions, sliced
  • 1 teaspoon sesame seeds
  • 1/4 cup fresh cilantro leaves
  • Lime wedges for serving

Instructions

  1. In a bowl, whisk together soy sauce, gochujang, honey or brown sugar, rice vinegar, sesame oil, garlic, and ginger.
  2. Add the sliced chicken to the marinade and let it sit for at least 10 minutes.
  3. Heat oil in a large skillet over medium-high heat.
  4. Add the marinated chicken and cook for 6–8 minutes, stirring occasionally, until fully cooked and slightly caramelized (internal temperature 165°F/74°C).
  5. Warm the tortillas in a dry skillet or microwave until soft and pliable.
  6. Fill each tortilla with the cooked chicken.
  7. Top with shredded cabbage, carrots, green onions, sesame seeds, and fresh cilantro.
  8. Serve with lime wedges on the side.

Notes

  • Adjust gochujang to control spice level.
  • Use gluten-free soy sauce and corn tortillas for a gluten-free option.
  • Add a quick slaw with rice vinegar for extra crunch.
  • Cooked chicken can be refrigerated for up to 3 days.
  • Grilling the chicken adds a smoky flavor variation.

Nutrition

Find it online: https://thefamilycooking.com/korean-chicken-tacos/