There’s something magical about the fusion of bold Korean flavors with the comfort of a classic taco. These Korean Spicy Chicken Tacos are the perfect blend of heat, sweetness, and umami, wrapped in a soft tortilla and topped with crisp, fresh ingredients.
Inspired by Korean street food, these tacos bring a mouthwatering combination of gochujang-marinated chicken, crunchy slaw, and a drizzle of creamy sauce that ties everything together. Whether you’re making them for a casual weeknight dinner or a fun gathering, they’re sure to be a hit.
Why You’ll Love This Recipe
- Bold and Spicy Flavor – The gochujang-based marinade packs a punch, giving the chicken that irresistible, slightly smoky heat.
- Quick and Easy – Ready in under 40 minutes, this recipe is perfect for busy weeknights.
- Customizable – Adjust the spice level, swap in different toppings, or even make it into a rice bowl!
- Great for Sharing – Whether it’s taco night with family or a dinner party with friends, these tacos are a guaranteed crowd-pleaser.
Ingredients You’ll Need
For the Spicy Chicken
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon rice vinegar
For the Slaw
- 1 cup green cabbage, shredded
- ½ cup red cabbage, shredded
- ½ cup carrot, julienned
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
For the Sauce
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon honey
- 1 teaspoon rice vinegar
For Assembling
- 8 small flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
How to Make Korean Spicy Chicken Tacos
Step 1: Marinate the Chicken
Start by preparing the marinade. In a bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar. Add the sliced chicken to the marinade, ensuring every piece is well coated. Let it sit for at least 15 minutes while you prepare the other ingredients. If you have extra time, marinate for up to an hour for deeper flavor.
Step 2: Make the Slaw
While the chicken is marinating, prepare the slaw. In a large bowl, combine the shredded green and red cabbage, julienned carrot, and sliced green onions. Sprinkle in the sesame seeds. In a separate small bowl, whisk together the rice vinegar, sesame oil, and honey. Drizzle this dressing over the slaw and toss until everything is evenly coated. Set aside to let the flavors meld.
Step 3: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side until caramelized and fully cooked. The sauce will slightly thicken and coat the chicken beautifully. Once done, remove from heat and let it rest for a couple of minutes before slicing it into bite-sized pieces.
Step 4: Prepare the Sauce
In a small bowl, mix together the mayonnaise, gochujang, honey, and rice vinegar. This sauce adds a creamy, spicy kick that perfectly balances the heat of the chicken and the crispiness of the slaw.
Step 5: Assemble the Tacos
Warm the flour tortillas in a dry skillet or over an open flame for a few seconds on each side until they become slightly charred and pliable. Fill each tortilla with a generous scoop of spicy chicken, top with the crunchy slaw, and drizzle with the gochujang sauce. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
Helpful Tips
- Make it Mild – If you’re sensitive to spice, reduce the gochujang in the marinade and sauce or swap it for a mild chili paste.
- Crispier Chicken – If you want a crispy texture, cook the chicken over medium-high heat until slightly charred.
- Tortilla Swap – Feel free to use corn tortillas or even lettuce wraps for a low-carb option.
- Meal Prep Friendly – Marinate the chicken ahead of time and store it in the fridge for up to 24 hours for a quicker meal prep.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Korean-Mexican Fusion
- Diet: Dairy-Free Option Available
Notes
- If you can’t find gochujang, substitute it with a mix of sriracha and a bit of miso paste for a similar sweet and spicy kick.
- This dish is perfect for meal prep—store the chicken, slaw, and sauce separately and assemble when ready to eat.
- Leftover chicken can be used in rice bowls, wraps, or even salads!
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 25g
- Carbohydrates: 38g
- Fat: 12g
- Fiber: 4g
(Note: Nutrition values are approximate and may vary based on exact ingredients used.)
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs will be juicier and more flavorful. Just adjust the cooking time slightly to ensure they’re fully cooked.
How spicy are these tacos?
They have a medium spice level. You can adjust the gochujang to make them milder or hotter based on your preference.
Can I make these ahead of time?
Yes! You can marinate the chicken up to 24 hours in advance. Cooked chicken can be stored in the fridge for up to 3 days and reheated before assembling the tacos.
What are some good side dishes to serve with these tacos?
Try serving them with kimchi, pickled vegetables, or a side of steamed rice for a complete meal.
Storage Instructions
- Refrigerator: Store cooked chicken in an airtight container for up to 3 days. Slaw should be stored separately to keep it fresh and crisp.
- Freezer: The marinated uncooked chicken can be frozen for up to 2 months. Thaw in the fridge before cooking.
- Reheating: Warm the chicken in a skillet over medium heat or microwave for 30-40 seconds until heated through.
Related Recipes
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Conclusion
These Korean Spicy Chicken Tacos are a game-changer for taco night. Packed with bold flavors, they bring the perfect mix of spicy, sweet, and savory elements into every bite. Whether you’re a fan of Korean food or just looking for something new and exciting, these tacos will become a regular favorite in your meal rotation.
Give them a try, and don’t forget to customize with your favorite toppings. Let me know how they turn out in the comments—I’d love to hear how you made them your own!
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Korean Spicy Chicken Tacos
Description
There’s something magical about the fusion of bold Korean flavors with the comfort of a classic taco. These Korean Spicy Chicken Tacos are the perfect blend of heat, sweetness, and umami, wrapped in a soft tortilla and topped with crisp, fresh ingredients.
Inspired by Korean street food, these tacos bring a mouthwatering combination of gochujang-marinated chicken, crunchy slaw, and a drizzle of creamy sauce that ties everything together. Whether you’re making them for a casual weeknight dinner or a fun gathering, they’re sure to be a hit.
Ingredients
For the Spicy Chicken
- 2 boneless, skinless chicken breasts, sliced
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 1 teaspoon garlic, minced
- 1 teaspoon ginger, grated
- 1 teaspoon rice vinegar
For the Slaw
- 1 cup green cabbage, shredded
- ½ cup red cabbage, shredded
- ½ cup carrot, julienned
- 2 green onions, sliced
- 1 teaspoon sesame seeds
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon honey
For the Sauce
- ½ cup mayonnaise
- 1 tablespoon gochujang
- 1 teaspoon honey
- 1 teaspoon rice vinegar
For Assembling
- 8 small flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Step 1: Marinate the Chicken
Start by preparing the marinade. In a bowl, whisk together the gochujang, soy sauce, sesame oil, honey, minced garlic, grated ginger, and rice vinegar. Add the sliced chicken to the marinade, ensuring every piece is well coated. Let it sit for at least 15 minutes while you prepare the other ingredients. If you have extra time, marinate for up to an hour for deeper flavor.
Step 2: Make the Slaw
While the chicken is marinating, prepare the slaw. In a large bowl, combine the shredded green and red cabbage, julienned carrot, and sliced green onions. Sprinkle in the sesame seeds. In a separate small bowl, whisk together the rice vinegar, sesame oil, and honey. Drizzle this dressing over the slaw and toss until everything is evenly coated. Set aside to let the flavors meld.
Step 3: Cook the Chicken
Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken and cook for 4-5 minutes on each side until caramelized and fully cooked. The sauce will slightly thicken and coat the chicken beautifully. Once done, remove from heat and let it rest for a couple of minutes before slicing it into bite-sized pieces.
Step 4: Prepare the Sauce
In a small bowl, mix together the mayonnaise, gochujang, honey, and rice vinegar. This sauce adds a creamy, spicy kick that perfectly balances the heat of the chicken and the crispiness of the slaw.
Step 5: Assemble the Tacos
Warm the flour tortillas in a dry skillet or over an open flame for a few seconds on each side until they become slightly charred and pliable. Fill each tortilla with a generous scoop of spicy chicken, top with the crunchy slaw, and drizzle with the gochujang sauce. Garnish with fresh cilantro and a squeeze of lime for extra brightness.
Notes
- If you can’t find gochujang, substitute it with a mix of sriracha and a bit of miso paste for a similar sweet and spicy kick.
- This dish is perfect for meal prep—store the chicken, slaw, and sauce separately and assemble when ready to eat.
- Leftover chicken can be used in rice bowls, wraps, or even salads!