Korean Fried Chicken Tacos with Creamy Slaw & Pickled Vegetables

COOK TIME - 20-30min
2 SERVINGS

This taco is a Zest team favourite! Boneless, skinless chicken thighs are battered & fried crispy. The fried chicken chunks are then tossed in a spicy gochujang sauce, nestled in flour tortillas, refreshing cabbage slaw & tangy pickled veggies on the side. 

Nutrition PER SERVING
Calories 810 kcal
Fat 26.0 g
Protein 43.0 g
Carbohydrate 102.0 g
Sodium 900 mg
DF

fresh ingredients

IN THE KIT

  • 12 oz
    chicken thighs
  • 6 pcs
    flour tortillas
  • 4 oz
    gochujang sauce
  • 4 oz
    red cabbage
  • 4 oz
    green cabbage
  • 2 oz
    green onion
  • 1 oz
    cilantro
  • 4 oz
    carrots
  • 2 oz
    radishes
  • 2 oz
    cucumbers
  • 4 oz
    pickle brine blend
  • 4 oz
    seasoned flour
  • 4 oz
    creamy sesame slaw dressing (apple cider vinegar/mayo/sesame oil)

Not Included

Salt & pepper

Vegetable oil for frying 

 

Kitchen Items Needed

Medium skillet

Large pan/deep skillet 

Medium bowl 

2 large bowls

Plate lined with paper towel 

Plate 

Box grater

¼ cup of water for every 2 portions

Fork 

Foil

cook along

INSTRUCTIONS

Prep

Pat chicken dry, cut into bite size pieces, season with salt & pepper, set on plate;

Thinly slice radishes;

Grate carrot;

Thinly slice green onions on an angle;

Coarsely chop cilantro leaves & stems together;

Core & thinly slice red & green cabbage, place in other large bowl.

1Make Pickle Veggies & Slaw

In a mediuml bowl add pickle brine, radishes, carrots. Toss to coat. Season with salt, pepper as desired. 

In a large bowl, add cabbage, ½ green onion, ½ cilantro, slaw dressing. Toss well. Season with salt & pepper. Set aside. 

2Batter Chicken

In a medium bowl, add seasoned flour. Gradually add measured water, mix with fork, until it becomes thick like pancake batter. Add chicken to batter & stir to evenly coat.

3Fry Chicken

Heat 1 inch of vegetable oil in a large pan/deep skillet over medium-high until shimmering. Add chicken (should sizzle vigorously); cook, turning once, until golden & crisp, 6–9 minutes total. Use a slotted spoon to transfer chicken to a paper towel-lined plate. Wash & dry bowl. Add gochujang sauce to bowl & set aside. 

4 Toast Tortillas

Heat medium skillet over medium high heat. Rub a little oil on each side of the tortillas. Toast on each side until browned in spots. Wrap in foil to keep warm. 

5To Serve

Add chicken to sauce & toss to coat. Make your own tacos at the table with chicken, some of the slaw, & pickled vegetables. Garnish with remaining red onions & cilantro.