Korean Fried Chicken Tacos with Sweet Slaw, Crunchy Noodles + Queso Fresco.
Tasty, sweet and crunchy tacos
Servings: 8 Servings
Calories: 503kcal
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.
Nutrition
Serving: 4g | Calories: 503kcal | Carbohydrates: 50g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 38mg | Sodium: 720mg | Potassium: 509mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2745IU | Vitamin C: 31.1mg | Calcium: 97mg | Iron: 2.6mg