Recipes Korean Fried Chicken Tacos 8 months ago 3 Comments Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: Ant- egg cakes popular with Hanoians admin April 17, 2021 New Recipe: Life according to… TV funny man, Alan Carr admin April 8, 2021 New Recipe: Super Bowl food 2022: Party ideas, best snacks, how to make easy appetizers for game day admin February 10, 2022 Poori – Puffy Deep Fried Indian Bread! February 28, 2022 New Recipe: Exclusive: Khloe Kardashian talks daughter True and reveals special memories they are making at home admin March 10, 2021 Pina Asado November 12, 2021 About The Author More from this Author 3 Comments parisrosaries September 23, 2021 Huge huge fan of Korean fried chicken, and I use to go to a Korean-Mexican fusion restaurant that did a great KFC bowl. Thought I’d try it in tacos with some homemade Korean coleslaw and kimchi. Full recipe: [https://www.theflouredcamera.com/korean-fried-chicken-tacos/](https://www.theflouredcamera.com/korean-fried-chicken-tacos/) # Ingredients * 1 lb chicken thigh, cubed * 2 tbsp rice wine or Shaoxing wine * 1 clove garlic, minced * ½ inch ginger, minced * ¼ tsp salt * Pepper, to taste * Neutral oil, fill pot for frying **Sauce** * 1 tbsp soy sauce * 2 tbsp rice vinegar * 1½ tbsp *gochujang* * 3 tbsp honey * 2 tsp sesame oil * 2 cloves garlic, minced * ½ inch ginger, minced **To assemble** * 6 corn tortillas, sub flour tortillas * 1 cup Korean coleslaw * ½ cup kimchi, cut in bite-sized pieces * Lime * White sesame seeds, optional * Kewpie mayo, optional # Instructions 1. Make your slaw first and let it sit in the fridge for two hours. Follow my Korean coleslaw recipe. 2. Slice chicken thigh into bite-sized pieces. Marinade in rice wine, salt, pepper, garlic, and ginger for 30 minutes. 3. In a pan, mix ingredients for the sauce on low-medium heat. Allow it to bubble and simmer until thick, keep stirring during the process. This should take about 4-5 minutes. Turn off the heat and let sit on the side. 4. Coat chicken with corn starch. However, only coat what you will fry immediately. If you let the chicken sit too long in the starch, it will become a sludge. 5. In a shallow pot, add in a neutral flavored oil. Ensure the oil is hot (350° F) before you drop in your chicken. Cook in separate batches. Don’t crowd the chicken as it will cause the temperature to drop too quickly and you won’t get a nice brown outer layer. Fry each batch for 3 minutes. 6. After each batch, remove chicken with a slotted spoon and place on a paper towel to absorb some of the oil. 7. Once all the chicken has been fried a first time, put all the chicken back in for a second fry. No need to do this in batches. Fry for about 2 minutes. 8. Heat up the sweet and spicy sauce and add in the fried chicken. Mix well so each piece is evenly coated. 9. Heat up tortillas on a griddle of a pan until softened. Add chicken and top with coleslaw, kimchi, and white sesame seeds (optional). For some creaminess, use a light drizzle of mayo (optional). Reply ahungrylilsandwhich September 23, 2021 This looks amazing I’ll make these soon Reply Silk02 September 23, 2021 Looks great I will give them ago. Thanks for the recipe Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.