Recipes: Tangy, Crunchy & Oh, So Good Korean Tacos...

The weather is warming up and, well, it's time to move the cooking and the dining outdoors for the season. If Dallas does one thing really well it's tacos of every variety. I discovered this recipe over on Half-Baked Harvest and can't wait to give ti a try. It does not look particularly healthy, but the photos speak for themselves! I'd have to skip the queso fresco due to my cheese allergy, but aside from that, this is exactly what I'm craving right now. Spicy, tangy, colorful and packed with texture & crunch. 

CHEF'S TOOLS


Ingredients

  • Korean Fried Chicken
  • 2 cloves garlic, finely minced or grated
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons soy sauce
  • 3 tablespoons gojujang (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, jojujang, 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. If desired: add the crunchy noodles, cilantro and queso fresco. 

*Recipe via Half-Baked Harvest

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