IN THE KIT
12 ozchicken thighs
6 pcsflour tortillas
4 ozgochujang sauce
4 ozred cabbage
4 ozgreen cabbage
2 ozgreen onion
4 ozpickle brine blend
4 ozseasoned flour
4 ozcreamy sesame slaw dressing (apple cider vinegar/mayo/sesame oil)
Salt & pepper
Vegetable oil for frying
Kitchen Items Needed
Large pan/deep skillet
2 large bowls
Plate lined with paper towel
¼ cup of water for every 2 portions
Pat chicken dry, cut into bite size pieces, season with salt & pepper, set on plate;
Thinly slice radishes;
Thinly slice green onions on an angle;
Coarsely chop cilantro leaves & stems together;
Core & thinly slice red & green cabbage, place in other large bowl.
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.
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.
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.
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.
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.