Description
Oven-Fried Korean Chicken Tacos.
Ingredients
- FOR THE BROCCOLI SLAW
- 2 cloves Garlic, Pressed Through A Garlic Press
- 1 teaspoon Fresh Ginger, Finely Grated Or Minced
- 2 Tablespoons Brown Sugar
- 3 Tablespoons Rice Wine Vinegar
- 2 Tablespoons Tamari Or Soy Sauce
- 1-½ Tablespoon Mirin
- 1 teaspoon Sesame Oil
- 1 whole Lime, Zest Only
- 1 teaspoon Toasted Sesame Seeds
- 2-½ cups Broccoli Slaw Mix
- ¾ cups Carrots, Cut Into Matchsticks
- 1 whole Jalapeno Pepper, Seeds And Stem Removed, Finely Minced
- Salt And Pepper, to taste
- FOR THE OVEN-FRIED KOREAN CHICKEN:
- 1-½ pound Boneless And Skinless Chicken Breasts, Cut Into Bite Sized Pieces
- 3 Tablespoons All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Fine Sea Salt
- ¼ teaspoons Black Pepper
- ¼ teaspoons Cayenne Pepper
- 2 whole Eggs, Whisked With 2 Tablespoons Of Water
- 3 cloves Garlic, Finely Minced
- 1 teaspoon Fresh Ginger, Finely Minced Or Grated
- ¼ cups Korean Chile Paste, Or Gochujang
- 3 Tablespoons Honey
- 3 Tablespoons Tamari Or Soy Sauce
- 1 Tablespoon Rice Wine Vinegar
- 1 Tablespoon Sesame Oil
- 1 teaspoon Fish Sauce
- TO ASSEMBLE THE TACOS:
- 12 whole Corn Or Flour Tortillas, Warmed Slightly
- ½ cups Cotija Cheese, Crumbled
- 2 Tablespoons Fresh Cilantro, Chopped
- 1 Tablespoon Toasted Sesame Seeds
Preparation
For the broccoli slaw:
In a large bowl, whisk together garlic, ginger, brown sugar, rice wine vinegar, tamari or soy sauce, mirin, sesame oil, lime zest, and sesame seeds. Add the broccoli slaw mix, carrots and jalapeno. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.
For the oven-fried Korean chicken:
Preheat oven to 425ºF and line a large baking sheet with parchment paper, foil or a silicone baking mat. Spray with a non-stick spray. Set aside.
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 VERY LIGHTLY coat the chicken. Picking up the chicken with a pair of tongs, shake to get rid of any excess flour. Place the chicken directly on the prepared baking sheet. Once completed, spray all of the chicken with a nonstick spray.
Bake the chicken for 15–18 minutes or until the chicken is cooked through and the outside is crispy and brown. Remove from oven.
While chicken is baking, prepare sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, honey, tamari or soy sauce, rice wine vinegar, sesame oil and fish sauce. Season with salt and pepper to taste.
Once the chicken has baked, transfer it immediately to the sauce and toss to coat.
Assemble tacos by placing a couple of tablespoons of the broccoli slaw on a warmed-through corn or flour tortilla. Place a couple of pieces of chicken on top. Sprinkle with cotija cheese, fresh cilantro and toasted sesame seeds.
Serve immediately and enjoy!
