If there’s something you’re going to fry, it needs to be these Korean Fried Chicken Tacos.
And this is coming from someone who does everything she can not to fry. Oddly though, I have now fried three things this week.
Huh, maybe I secretly love it?
Nope, I don’t, but sometimes the mess and grease are worth it. Like for doughnuts, well and really any fried dough. And definitely this chicken.
Seriously though, this chicken is special. When I saw it over on one of my favorite blogs, The Tart Tart a few weeks ago I knew it was something I really wanted to try. It’s all about two important things. One, it’s double fried, and two, the sauce. The sauce is amazing and it’s due to Gochujang sauce. A word I have not a clue how to say, but I do know that it’s Korean hot chile paste and it MAKES this chicken.
I could not find it at my local store (surprise, surprise), but I just ordered it on Thrive Market, which for me is actually easier than going to the store.
Speaking of Amazon though, I kind of, sort of, think it would be awesome if everything could be bought from Amazon. My life would be so much easier.
Oh but, speaking of life? The barn is really happening.
Like floors, and counters, all the stuff is being planned and picked out. I need help. No really, I do! Please start telling me the do’s and don’ts. What’s your favorite flooring? Bathroom sink? Lights? Windows? Furniture??
Taking any and all advice. Starting like yesterday.
I have so many ideas, but putting them all together into one space is hard. Kind of the way it is with my recipes and deciding on just one flavor, or whether to go fried or baked, chicken or tuna, savory or sweet… while you get the picture. Only this is permanent. This is my new home.
Exiting and overwhelming all at the same time, but mostly exciting.
With so many decisions to make, the only thing I am sure of is that you’ll love this recipe. With crispy noodles and queso fresco, there is nothing not to love. Go on, give it a try!
Korean Fried Chicken Tacos with Sweet Slaw, Crunchy Noodles + Queso Fresco.
Servings: 8 Servings
Calories Per Serving: 356 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Korean Fried Chicken
- 2 cloves garlic finely minced or grated
- 1 tablespoon fresh ginger grated
- 3 tablespoons soy sauce
- 3 tablespoons gochujang Korean chile paste
- 1 1/2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2/3 cup flour
- 1 tablespoon cornstarch
- 1 pound chicken breast or thighs cut into bite size pieces
- 1/2 pound cooked chow mein noodles or other thick asian noodles
Sweet Crunchy Asian Slaw
- 3 cups mixed red and green cabbage
- 2 carrots sliced into match sticks
- 2 red chiles seeded + sliced
- 1 clove garlic minced or grated
- 2 teaspoons fresh ginger grated
- 1 tablespoon soy sauce
- 1-2 tablespoons honey
- 2 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 lime juiced
- 2 teaspoons sesame seeds
- black pepper to taste
- 4-8 warmed corn or flour tortillas or hard shell tacos
- queso fresco
- fresh cilantro
- sesame seeds
- picked ginger
To make the slaw
- In a medium bowl mix together the cabbage, carrots, red chilies, garlic, ginger, soy sauce, honey, rice vinegar, sesame oil, lime juice, sesame seeds and black pepper. Toss well to combine and place in the fridge until ready to use, but no longer than a few hours or the cabbage will get soggy.
Make the Chicken
- In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, gochujang, rice vinegar, sesame oil and honey. Set aside.
- Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F.
- Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, 3-5 minutes. Drain on paper towel and then break into pieces. Set aside.
- Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken chunks and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry chicken a second time until crisp, 6–8 minutes more. Drain on paper towels. Add the chicken to the bowl with the sauce and toss well.
- Divide the chicken among the warmed taco shells. Top with sesame seeds and slaw. Add the crunchy noodle, cilantro and queso fresco. DEVOUR!
Oh, and if you start your day with this bowl, and end it with these tacos, your Wednesday will be completely balanced.