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Sweet & Spicy Korean Street Tacos

  • Cook Time: 30 min
  • Temperature: 220 ºC
  • Serves: 12

Ingredients

Broccoli Slaw
  • 2 cloves garlic, peeled and pressed through a garlic press
  • 1 tsp fresh ginger, grated or minced
  • 3 Tbsp brown sugar
  • ¼ cup mayonnaise
  • 2 Tbsp soy sauce
  • 1 tsp sesame oil
  • zest of 1 lime
  • 1 tsp toasted sesame seeds
  • 2 ½ cups broccoli, cut into florets
  • 3/4 cups carrot, cut into matchsticks
  • salt and black pepper, to taste
Oven-Fried Korean Chicken
  • 1 1/2 lb boneless and skinless chicken
  • breast, cut into bite-sized pieces
  • 3 Tbsp all-purpose flour
  • 1 tsp baking soda
  • ½ tsp sea salt, finely-ground
  • ¼ tsp black pepper
  • ¼ tsp cayenne pepper
  • 2 eggs, whisked with 2 Tbsp water
Taco Assembly
  • 12 corn or flour tortillas, slightly warm
  • ½ cup cottage cheese, crumbled
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp toasted sesame seeds
Sauce

SIMPLY MIX THE FOLLOWING INGREDIENTS:

  • 3 cloves garlic, peeled and finely-minced
  • 1 tsp fresh ginger, grated or minced
  • 2 Tbsp Korean chili paste, or gochujang
  • 3 Tbsp honey
  • 3 Tbsp soy sauce
  • 1 Tbsp rice wine vinegar
  • 1 Tbsp sesame oil
  • 1 Tbsp fish sauce
  • salt and pepper, to taste

Procedure

  1. Prepare the Broccoli Slaw. In a large bowl, whisk together the garlic, ginger, brown sugar, mayonnaise, soy sauce, sesame oil, lime zest, and sesame seeds. Add the broccoli and carrot. Toss to combine. Adjust the seasoning to taste. Cover and refrigerate until ready to use.
  2. Preheat the oven to 220°C (425°F). Line a large baking sheet with parchment paper. Spray with a nonstick spray. Set aside.
  3. Prepare the Oven-Fried Korean Chicken. In a large bowl, whisk together the flour, baking soda, sea salt, black pepper, and cayenne. Add the chicken to the egg and water mixture and then toss in the flour mixture to lightly coat the chicken. Place the chicken on the baking sheet and spray with a nonstick spray.
  4. Bake the chicken using the convectional heat function for 15 to 18 minutes or until the chicken is cooked through and the outside is crisp and brown.
  5. While the chicken is baking, prepare the Sauce for coating (See recipe below).
  6. Once the chicken is baked, transfer immediately to the sauce and toss to coat.
  7. Assemble the tacos. Place a couple of tablespoons of the broccoli slaw on a warmed-through corn or flour tortilla. Place a couple of pieces of the chicken on top. Sprinkle with cottage cheese, fresh cilantro, and toasted sesame seeds. Serve immediately.
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