Korean Inspired Chicken Tacos - A Taco Tuesday Twist

Enhance your taco night with these delicious Korean chicken tacos. Based on It's A Flavourful Life's Korean Tacos, this flavourful dish features spicy, sweet, salty, garlicky chicken and caramelized kimchi. This fusion dish merges bold Korean-inspired flavours in a taco. Korean Inspired Chicken Tacos are perfect for an easy weeknight dinner, these tacos provide a delightful change to your usual tacho Tuesday. Served with a side of my Spicy Garlic Sesame Fries (this recipe can be found in the Summer section of this website), you are in for a flavour Explosion!

Korean Inspired Chicken Tacos - The Recipe

Ingredients

For the Chicken

1 tablespoon vegetable oil

450g minced chicken

pinches of salt and pepper

6 tablespoons low-sodium soy sauce

3 tablespoons brown sugar

6 cloves garlic, minced

1tsp Ground ginger

2 tablespoon peanut butter

2 teaspoon sriracha

5 tablespoons warm water

Caramelized kimchi

2 cups kimchi

2 teaspoons vegetable oil

2 teaspoons brown sugar

8 fajita-size (6-inch) flour tortilla or flat bread of choice

For serving: cucumbers, carrots, spring onions fresh mint.

Instructions

1. Chicken: heat 1 tablespoon avocado oil in a medium skillet over medium-high heat. Add the ground chicken and cook, breaking it up with a spatula, until fully cooked through, about 5-6 minutes. Season with pinches of salt and pepper. While the chicken is cooking, whisk together the sauce:. Add soy sauce, brown sugar, minced garlic, ground ginger, peanut butter, sriracha and warm water in a bowl and whisk until smooth and well-combined. Reduce the heat to low and add half of the sauce to the chicken, reserving the other half until later). The chicken will start to take on a rich dark colour as the sauce starts to thicken and reduce, stir frequently to prevent burning.

2. Kimchi: in a small skillet over medium heat add 2 teaspoons of oil. When the oil is hot, add the chopped kimchi. Cook for five minutes, until much of the moisture has evaporated from the kimchi. Add 2 teaspoons brown sugar and continue cooking, until the kimchi is softened and caramelizing around the edges, another five minutes. If there are a lot of stuck on bits, deglaze the pan with a splash of rice vinegar or water!

3. Now slice the spring onions, cucumbers and carrots into thin strips and tear some fresh mint leaves herbs and reserve for topping your tacos.

4. Remove the chicken from the heat and pour over the remaining sauce.

5. Add large spoonful's of the chicken to each tortilla, layer on some of the caramelized kimchi and then top with the fresh spring onion, carrots, cucumber and mint.