Korean Crispy Chicken Taco
Crispy fried poultry tucked into a warm tortilla with gochujang glaze and fresh vegetable toppings. Assembly combines crunchy coating, spicy-sweet sauce, and cool slaw for textural contrast.
Ingredients
Method
Pat chicken or protein dry with paper towels. Season with salt, white pepper, and minced ginger if using.
In a shallow bowl, combine all-purpose flour and cornstarch. Set up a dredging station.
In a separate bowl, toss shredded napa cabbage with sliced green onion, rice vinegar, and a pinch of salt. Let sit until serving.
Heat neutral oil in a deep skillet to 350°F (175°C). Working in batches, dredge protein pieces in flour mixture, coating all sides.
Carefully lower coated protein into hot oil. Fry 4–6 minutes, stirring occasionally, until golden brown and internal temperature reaches 165°F for poultry.
Remove to paper towels to drain. Season with additional salt while hot.
Warm tortillas over a burner flame or in a dry skillet for 15 seconds per side.
Brush or drizzle gochujang glaze inside each warm tortilla. Layer slaw, then 2–3 pieces of crispy protein.
Top with additional sesame seeds and green onion. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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