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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: 503 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
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
Topping
- 4-8 warmed corn or flour tortillas or hard shell tacos
- queso fresco
- fresh cilantro
- sesame seeds
- picked ginger
Instructions
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.
To Assemble
- Divide the chicken among the warmed taco shells. Top with sesame seeds and slaw. Add the crunchy noodle, cilantro and queso fresco. DEVOUR!
Notes
*Korean Fried Chicken seen on The Tart Tart and adapted from Saveur.
Oh, and if you start your day with this bowl, and end it with these tacos, your Wednesday will be completely balanced.
Made these tonight for dinner & they were DELISH!! Really, really good! However, the splatter burns, mess & length of time to make it, was too much for me. Maybe if I had a deep fryer, but it took me over an hour to make/fry everything. 🙁
I just used a slaw mixture instead of the cabbage/peppers/carrots as it was easy to throw in a bowl. I couldn’t find queso fresco, so I subbed feta, which was great! I also nixed the noodles, as I thought I had some, but turned out I didn’t, and it was perfectly fine without it!
I can’t wait to try these . They look great just f.y.i . If you have a safeway grocery store , or central market in your area those stores sell gochujang sauce .
Wow! What a beautiful dish! Korean food is my absolute favorite, and you have created quite an amazing looking fusion dish. You need to try bonchon chicken if you are ever in New York….
Thank you so much, Jackie!!!
Do you have the nutrition values?
Hey Donna,
I am sorry, but I do not. You may calculate them online though.
Can you bake the chicken instead of frying it .. and for how long if that works .. ?
Great recipe as usual xx
Yes, you can. I would bake it at 425 degrees F. for 20-25 minutes. Let me know if you have any other questions.
Enjoy! Tieghan!
I’ve never left a response before, but I’ve been lurking for awhile. I had to back you up on gochujang/gojujang (I’ve seen it spelled with a k, as well.) though. We LOVE this stuff and think it’s going to be the “new” Sriraccha. I order it on Amazon, too, but there are so many choices. How did you decide which one to order?
Hey Aj! I just order the cheapest + one that was Amazon prime.
Thanks so much!
Delicious, however, this took 2.5 hours to make not 30 minutes. Worth it though!
Hey Sienna,
So sorry this took you so long to make, thanks for giving it a try! xTieghan
How do you prepare the soft corn tortillas to look like that? One or two thick?
I use one corn tortilla and then place it over on open flame (I use my gas stove top burner) to lightly charr and warm the tortilla.
Really yummy.. wowwwwwwwwwwwwwwww
When frying the chicken for the second time do you recoat it in the cornstarch mixture?
No, you just place it back in the oil for a second time. Let me know if you have any more questions. Hope you loved these tacos!
These flavors and textures sound outrageously yummy! Gorgeous pics, too!
Thank you!!
These tacos are so fun, love the Asian flavors and the unexpected toppers!
Thank you! 🙂
i am so late to the game with this barn thing but i just clicked over to the link you posted above and it looks AMAZING! such beauty. i am in the process right now of renovation a farmhouse, so i know what fun (and work) it can be! check out these floors: http://duchateaufloors.com they are beautiful and rustic-y and wide planked… one of their lines is meant to look like salvaged wood, but is actually nice new wood 🙂
and then as far as lighting, OY! that has been such a struggle for me. if you ever find words of wisdom on that, i’d love to know. that’s such a difficult thing.
for window treatments, i’ve been trying to find curtains that do a good job of defusing light for photos…
and speaking of photos, these tacos are BEAUTIFUL!! i am officially in the mood for them and it’s not even 10am.
Thank you so much, Molly! I have been following your farm house facelift post and love them!! It is looking so good! 🙂 I think I need to send you an email so we can talk about all this stuff, I need your help! Love those floors, I just clicked over!
Oh and as far as lighting goes I have not entered that area yet, but I let you know if I come up with anything awesome!
Thanks Molly!
yesyes! send me a shout. we should totally talk renovation stuff. also p.s. i made these tacos last night and they were FANTASTIC!
Oh my GOSH, Tieghan, these look amazing!
Thanks so much, Becca!
I’m pretty much OBSESSED with this recipe. I’ve been REALLY into gojujang lately and omg, I’ve been eating my weight in Korean tacos from food trucks. Love love this!!
Thanks Julie!! I want food trucks here! 🙁
I saw this on Foodgawker and had to stop by to tell you how gorgeous your pictures are and how delish this recipe is. I am so glad that you have delved into the world of frying! I hope you are, equally, as successful with your barn!
Thank you so much, Betsy! That means a lot!