Heart & Seoul Tacos (3) Recipe

1. Prep chicken

Pat chicken thighs dry with paper towels. Trim excess fat and cut each thigh into 6 roughly 1/2- to 3/4-inch strips (this yields roughly 18 strips for 6 tacos). Season the chicken strips with 1/2 tsp kosher salt and 1/4 tsp black pepper.

2. Batter & dredge

Set up a dredging station: in a shallow bowl whisk eggs until smooth. In a second bowl combine all-purpose flour, cornstarch, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper and garlic powder. One by one dip chicken strips in egg, then toss to coat in the flour mixture, pressing so the mixture adheres well.

3. Fry chicken

In a heavy skillet or Dutch oven, pour in vegetable oil to reach ~1 inch depth and heat to 350°F (175°C). If you don't have a thermometer, test with a small bit of batter — it should sizzle steadily. Fry the chicken in batches so oil temperature stays consistent, 3–4 minutes per batch, until golden brown and cooked through (internal temp 165°F/74°C). Transfer fried pieces to a wire rack set over a sheet pan to drain for 2 minutes.

4. Make gochujang glaze & toss

While frying, whisk together gochujang, honey, rice vinegar, 1 tbsp soy sauce, sesame oil and 2 tbsp water in a small saucepan. Warm over medium-low heat until glossy and just simmering, about 1–2 minutes, stirring constantly. Remove from heat. Place drained fried chicken in a large bowl, pour the warm glaze over the chicken and toss quickly but gently to coat each piece evenly.

5. In a small bowl combine mayonnaise, 1 tsp soy sauce, grated garlic, lemon juice, 1/2 tsp honey, 1/4 tsp sesame oil and 1 tsp water if needed to thin. Whisk until smooth and adjust seasoning with black pepper. Taste and add a pinch more soy or lemon if you want more savory or acidic balance. Refrigerate until assembly.

6. Warm tortillas

Heat a dry skillet or comal over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

7. Assemble tacos

To assemble six tacos: spread about 1 tablespoon of soy garlic aioli onto each warm tortilla. Divide shredded lettuce evenly among tortillas (about 1/3 cup each), top with a generous portion of glazed fried chicken (about 3 oz cooked chicken per taco). Scatter thin slices of red onion over the chicken, sprinkle sliced green onion and toasted sesame seeds. Finish with an extra drizzle of any remaining glaze if desired.

8. Serve

Serve immediately while chicken is hot and tortillas are warm. Offer lime wedges on the side if desired.