Gather ’round, foodie friends, for an adventure in global flavors! Today, we’re diving into the vibrant world of Korean BBQ, putting a delicious twist on classic tacos. Get ready to savor the perfect balance of crispy, juicy chicken and a zesty, spicy slaw that’ll have your taste buds dancing with delight.
Why You’ll Love This Crispy Korean BBQ Chicken Tacos with Spicy Slaw
Prepare to be swept off your feet by the bold, dynamic flavors of this dish. The tender, marinated chicken is coated in a crispy, golden exterior, while the tangy, crunchy slaw adds a refreshing contrast. Each bite is a flavor explosion, with the comforting warmth of the tortilla, the juicy chicken, and the vibrant, zesty slaw creating a harmonious symphony. Whether you’re hosting a casual gathering or looking for a weeknight meal that’s sure to impress, these Crispy Korean BBQ Chicken Tacos with Spicy Slaw will become an instant favorite.
Ingredients
This recipe calls for a delightful blend of ingredients that come together to create a truly craveable dish. You’ll need boneless, skinless chicken thighs, soy sauce, brown sugar, garlic, ginger, sesame oil, rice vinegar, cabbage, carrots, green onions, sriracha, and tortillas or taco shells.
- 1 lb (454g) – Boneless, skinless chicken thighs
- 1/4 cup (60ml) – Soy sauce
- 2 tablespoons (30g) – Brown sugar
- 3 cloves – Garlic, minced
- 1 tablespoon (15ml) – Ginger, grated
- 1 tablespoon (15ml) – Sesame oil
- 1/4 cup (60ml) – Rice vinegar
- 2 cups (160g) – Shredded cabbage
- 1 cup (130g) – Shredded carrots
- 4 – Green onions, sliced
- 2-3 tablespoons (30-45ml) – Sriracha (or to taste)
- 8-10 – Tortillas or taco shells
Ingredient Substitutions
- Chicken Thighs: Chicken Breasts (for a leaner option)
- Chicken: Tofu (for a vegetarian swap)
How to Make Crispy Korean BBQ Chicken Tacos with Spicy Slaw
Begin by marinating the chicken in a flavorful blend of soy sauce, brown sugar, garlic, ginger, and sesame oil. While the chicken is soaking up all those delicious flavors, prepare the spicy slaw by tossing together shredded cabbage, carrots, green onions, rice vinegar, and sriracha.
Step 1: Prep Work
In a large bowl, combine the chicken, soy sauce, brown sugar, garlic, ginger, and sesame oil. Cover and refrigerate for 30 minutes to 1 hour, allowing the flavors to meld. In a separate bowl, mix together the shredded cabbage, carrots, green onions, rice vinegar, and sriracha. Set the slaw aside.
Step 2: Main Cooking Process
Once the chicken has had a chance to marinate, it’s time to get it nice and crispy. Coat the chicken in a light dusting of all-purpose flour, then fry it in hot oil (350°F/175°C) until it’s golden brown and irresistibly crunchy, about 3-4 minutes per side. Drain the chicken on a paper towel-lined plate, and then slice or shred it into bite-sized pieces.
Step 3: Final Steps/Assembly
Now, it’s time to bring everything together. Warm your tortillas or taco shells, then layer them with the crispy Korean BBQ chicken and the vibrant, spicy slaw. Garnish with extra green onions, sesame seeds, or a drizzle of sriracha for an extra pop of flavor.
Recipe Variations & Tips
- For a Low-Carb Option: Swap the tortillas for crisp lettuce leaves.
- For a Heartier Meal: Serve the chicken and slaw over a bed of rice or quinoa.
- Adjust the Spice Level: Add more or less sriracha to the slaw to suit your preferences.
- Longer Marinating Time: For an extra layer of flavor, marinate the chicken for up to 24 hours.
Serving & Storage
Serve with: Crisp, cool beverages.
Storage: Store the chicken and slaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat: Reheat the chicken before assembling the tacos.
Make-Ahead: Both the chicken and slaw can be prepared in advance and stored separately.
Nutrition Information
These Crispy Korean BBQ Chicken Tacos with Spicy Slaw are a delightful balance of protein, veggies, and bold flavors. Each serving provides a satisfying 25 grams of protein, along with a healthy dose of fiber and essential vitamins and minerals from the cabbage and carrots. Indulge in this craveable dish without any guilt!
- Serving Size: 2 tacos
- Calories: 400 kcal
- Protein: 25 g
- Carbs: 35 g
- Fat: 18 g
- Sodium: 850 mg
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! The chicken and slaw can both be prepared in advance and stored separately in the fridge. When you’re ready to serve, simply reheat the chicken and assemble the tacos.
How can I make this recipe gluten-free?
To make this recipe gluten-free, simply use gluten-free tortillas or taco shells, and swap out the regular flour for a gluten-free flour blend when coating the chicken.
Can I use a different type of meat?
Definitely! If you’re not a fan of chicken, you can easily substitute pork or beef. Just be sure to adjust the marinating time and cooking method accordingly.
How can I make this recipe spicier?
For an extra kick of heat, try adding more sriracha or a different hot sauce to the slaw. You can also sprinkle on some crushed red pepper flakes or sliced jalapeños.
What should I serve with these tacos?
These Crispy Korean BBQ Chicken Tacos pair beautifully with a refreshing side salad, some crispy fries or tater tots, and a cold, refreshing beverage. They’re also delicious on their own as a satisfying main course.
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Crispy Korean BBQ Chicken Tacos with Spicy Slaw
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 4 servings
- Category: 🌍 Global Flavors & Street Food
- Method: Grilling
- Cuisine: Korean-Mexican Fusion
Description
Crispy Korean BBQ Chicken Tacos are a fusion of flavors featuring tender marinated chicken, spicy slaw, and fresh toppings, all wrapped in a soft tortilla.
Ingredients
– 1 lb chicken thighs, boneless and skinless
– 1/2 cup Korean BBQ sauce
– 1 tsp sesame oil
– 1 tsp garlic powder
– 1 tsp ginger powder
– 8 small corn tortillas
– 1 cup cabbage, shredded
– 1/2 cup carrots, shredded
– 1/4 cup mayonnaise
– 1 tbsp Sriracha (adjust to taste)
– Fresh cilantro, for garnish
– Lime wedges, for serving
Instructions
1.
2. 1. In a bowl, mix Korean BBQ sauce, sesame oil, garlic powder, and ginger powder.
3. 2. Add the chicken thighs to the marinade, ensuring they are well coated. Marinate for at least 30 minutes, preferably overnight.
4. 3. Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for 6-8 minutes on each side, or until fully cooked and slightly charred.
5. 4. While the chicken is cooking, prepare the slaw by mixing the shredded cabbage, carrots, mayonnaise, and Sriracha in a bowl. Adjust the spice level to your preference.
6. 5. Once the chicken is cooked, let it rest for a few minutes before slicing it into strips.
7. 6. Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
8. 7. Assemble the tacos by placing sliced chicken on each tortilla, topping with spicy slaw, and garnishing with fresh cilantro.
9. 8. Serve with lime wedges on the side.
10.
Notes
For extra crunch, you can add sliced radishes or jalapeños as toppings. Feel free to adjust the level of spiciness in the slaw with more or less Sriracha.
Nutrition
- Serving Size: 1 taco
- Calories: 300 kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Korean BBQ, Tacos, Street Food