Prepare to embark on a flavor adventure with these Crispy Spicy Korean BBQ Chicken Tacos! Tender chicken coated in a fiery-sweet Korean-inspired marinade, nestled in warm tortillas, and topped with crispy slaw and tangy crema – this dish is a symphony of textures and tastes that will transport your taste buds straight to the vibrant streets of Seoul.
Why You’ll Love This Crispy Spicy Korean BBQ Chicken Tacos
These tacos are the perfect blend of comfort, global flair, and reliable results. The sticky-sweet-spicy Korean BBQ chicken is an absolute flavor bomb, while the cool, crunchy slaw and creamy crema balance out the heat. Plus, with easy-to-follow, chef-tested steps, you’ll be able to recreate this restaurant-worthy dish at home with confidence. Get ready for a taco night that’s truly out of this world!
Ingredients
You’ll need just a handful of easy-to-find ingredients to make these Crispy Spicy Korean BBQ Chicken Tacos. Boneless, skinless chicken thighs form the juicy, flavor-packed base, marinated in a blend of gochujang (Korean chili paste), soy sauce, brown sugar, and aromatic spices. Cabbage and carrots make up the fresh, crunchy slaw, dressed in a bright, tangy crema. Warm tortillas and a sprinkle of sesame seeds and green onions complete this flavor-forward, globally-inspired taco masterpiece.
- 1 lb – Boneless, skinless chicken thighs
- 1/4 cup – Gochujang (Korean chili paste)
- 2 tbsp – Soy sauce
- 2 tbsp – Brown sugar
- 2 cloves – Garlic, minced
- 1 tsp – Grated ginger
- 1 tsp – Sesame oil
- 2 cups – Shredded green cabbage
- 1 cup – Grated carrots
- 1/2 cup – Sour cream
- 2 tbsp – Lime juice
- Salt and pepper to taste
- 12 – Warm tortillas
- 2 tbsp – Toasted sesame seeds
- 2 – Green onions, sliced
Ingredient Substitutions
- Gochujang: Substitute with sriracha or another spicy chili paste (for a similar flavor profile)
- Sour cream: Swap for a plant-based yogurt or cashew cream (for a dairy-free option)
How to Make Crispy Spicy Korean BBQ Chicken Tacos
Begin by marinating the chicken. In a large bowl, whisk together the gochujang, soy sauce, brown sugar, garlic, ginger, and sesame oil. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
Step 1: Prep Work
When you’re ready to cook, heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, until the chicken is cooked through and the edges are crispy and caramelized. Transfer the chicken to a cutting board and let rest for 5 minutes before shredding or chopping into bite-sized pieces.
Step 2: Main Cooking Process
In a medium bowl, combine the shredded cabbage, grated carrots, sour cream, lime juice, salt, and pepper. Toss to coat. Warm the tortillas according to package instructions. To assemble, place a generous portion of the shredded Korean BBQ chicken on each tortilla, top with the crunchy slaw, and finish with a drizzle of the sour cream mixture. Sprinkle with sesame seeds and sliced green onions.
Step 3: Final Steps/Assembly
Recipe Variations & Tips
- Crispier Chicken: Try pan-frying or air-frying the marinated chicken instead of grilling. You can also bake the chicken in the oven at 400°F for 20-25 minutes.
- Adjustable Heat: For a milder heat, start with just 2 tablespoons of gochujang and add more to taste. For a hint of sweetness, try topping the tacos with a sprinkle of brown sugar or a drizzle of honey.
- Swap Veggies: Feel free to swap in your favorite taco-friendly veggies, like radish, cucumber, or bell peppers, in the slaw.
- Make-Ahead: The chicken can be marinated up to 8 hours in advance, and the slaw can be made a day ahead and stored in the fridge.
Serving & Storage
Serve with: steamed rice, kimchi, or a fresh, bright salad.
Storage: Store the chicken and slaw separately in airtight containers in the fridge for up to 3 days.
Reheat: Reheat the chicken in a skillet or the microwave before assembling.
Make-Ahead: The chicken can be marinated up to 8 hours in advance, and the slaw can be made a day ahead and stored in the fridge.
Nutrition Information
These Crispy Spicy Korean BBQ Chicken Tacos are a delicious and nutritious meal option. Each serving provides a balance of protein, fiber, and healthy fats, with a kick of flavor from the Korean-inspired marinade and toppings. The combination of lean chicken, fresh veggies, and whole-grain tortillas makes this a well-rounded and satisfying dish.
- Serving Size: 2 tacos
- Calories: 420 kcal
- Protein: 33 g
- Carbs: 42 g
- Fat: 16 g
- Sodium: 830 mg
Frequently Asked Questions
Can I make this recipe with chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just as well in this recipe. The cook time may be slightly less, so be sure to keep an eye on them and adjust as needed.
How can I make this dish milder or spicier?
To make the dish milder, start with just 2 tablespoons of gochujang in the marinade and add more to taste. For a spicier version, increase the amount of gochujang or try adding a few dashes of your favorite hot sauce.
Can I prep the components in advance?
Yes! The chicken can be marinated up to 8 hours in advance, and the slaw can be made a day ahead and stored in the fridge. This makes it easy to quickly assemble and serve the tacos when you’re ready to eat.
What should I serve with these Crispy Spicy Korean BBQ Chicken Tacos?
These tacos are a complete meal on their own, but they also pair wonderfully with steamed rice, kimchi, or a fresh, bright salad for an even more well-rounded feast.
Can I make this recipe dairy-free?
To make these tacos dairy-free, simply swap the sour cream in the slaw for a plant-based yogurt or cashew cream. You can also omit the crema topping altogether and enjoy the tacos with just the flavorful chicken and crunchy slaw.
Try These Next
- crispy korean bbq chicken tacos with spicy slaw
- korean bbq chicken tacos with spicy slaw
- crispy korean bbq tacos with spicy slaw
Crispy Spicy Korean BBQ Chicken Tacos
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Total Time: 46 minutes
- Yield: 4 servings 1x
- Category: 🌍 Global Flavors & Street Food
- Method: Grilling or Skillet Cooking
- Cuisine: Korean-Mexican Fusion
Description
These Crispy Spicy Korean BBQ Chicken Tacos are a delightful fusion of Korean flavors and classic taco styling. Perfect for a fun meal or gathering!
Ingredients
1 lb chicken thighs, boneless and skinless
1/2 cup gochujang (Korean chili paste)
2 tbsp soy sauce
1 tbsp sesame oil
2 tbsp honey
1 tbsp rice vinegar
1 tsp garlic powder
1 tsp ginger powder
1/2 tsp black pepper
8 small corn tortillas
1 cup shredded cabbage
1/2 cup diced cucumbers
1/4 cup chopped green onions
1/4 cup cilantro, chopped
Lime wedges, for serving
Instructions
1.
2. 1. In a bowl, combine gochujang, soy sauce, sesame oil, honey, rice vinegar, garlic powder, ginger powder, and black pepper to make the marinade.
3. 2. Add the chicken thighs to the marinade, ensuring they are well coated. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. 3. Preheat your grill or skillet over medium-high heat.
5. 4. Remove the chicken from the marinade and cook for 6-8 minutes on each side, or until fully cooked and crispy on the edges.
6. 5. Once cooked, let the chicken rest for a few minutes, then slice into strips.
7. 6. Warm the corn tortillas on the grill for about 30 seconds on each side.
8. 7. Assemble the tacos by placing sliced chicken on tortillas and topping with shredded cabbage, diced cucumbers, green onions, and cilantro.
9. 8. Serve with lime wedges on the side.
10.
Notes
– For extra crunch, you can fry the tortillas lightly before assembling the tacos.
– Adjust the level of gochujang according to your spice preference.
– This recipe can be made with tofu or vegetables for a vegetarian option.
Nutrition
- Serving Size: 2 tacos
- Calories: 400 kcal
- Sugar: 9g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Korean BBQ, Tacos, Spicy Chicken, Street Food