Soft Tacos Recipe

Warm and prep tortillas

Lightly brush a cast-iron skillet or nonstick pan with 1 tbs vegetable oil and warm over medium heat. Heat each flour tortilla 20–30 seconds per side until pliable and lightly toasted. Keep wrapped in a clean kitchen towel to stay warm.

Prep garnishes

Place shredded cabbage, pickled red onion, chopped cilantro and lime wedges in serving bowls so tacos can be assembled quickly.

Marinate chicken

In a bowl combine 2 tbs soy sauce, 1 tbs rice vinegar, 2 tsp minced garlic, 1 tsp grated ginger and 2 tbs cornstarch. Add the cut chicken pieces, toss until coated, and let rest 15 minutes while you prep dredge and sauce.

Prepare dredge

In a shallow bowl whisk together 0.75 cups all-purpose flour, 0.25 cups cornstarch, 0.5 tsp baking powder, 1 tsp salt and 0.5 tsp ground black pepper. In a separate small bowl beat the egg.

Coat the chicken

Heat a deep heavy-bottomed pot or deep fryer with ~3 cups neutral oil to 350°F (175°C). Working in batches, remove marinated chicken from bowl, let excess marinade drip off, dip each piece in beaten egg, then dredge thoroughly in the flour mix so pieces are evenly coated.

Fry chicken

Carefully lower coated chicken into hot oil without crowding. Fry in batches 4–6 minutes until golden brown and internal temperature reaches 165°F (74°C). Use a slotted spoon to transfer to a wire rack set over a baking sheet to drain. Repeat until all chicken is cooked.

Make gochujang sauce

While chicken fries, whisk together 3 tbs gochujang, 2 tbs honey, 1 tbs soy sauce, 1 tsp sesame oil and 2 tbs water in a small saucepan. Warm over low heat for 1–2 minutes until glossy and combined (do not boil). Remove from heat.

Toss chicken in sauce

Place fried chicken in a mixing bowl and pour the warm gochujang glaze over it. Toss gently to coat evenly. Sprinkle with 1 tsp toasted sesame seeds if using.

Assemble tacos

Divide coated chicken among warmed tortillas (about 2 pieces per taco depending on size). Top with shredded cabbage, a few slices of pickled red onion, chopped cilantro and a squeeze of lime. Serve immediately so chicken stays crisp.

Make sriracha mayo

In a small bowl combine 0.5 cups mayonnaise, 2 tsp sriracha, 1 tsp lime juice, 0.25 tsp garlic powder and 1/8 tsp salt. Stir until smooth and taste-adjust — add more sriracha for heat or a splash more lime for brightness. Transfer to a squeeze bottle or small bowl for serving.

Use with tacos

Drizzle sriracha mayo over either the Korean fried chicken tacos or any alternative filling. It also works as a dipping sauce or to spread on the warmed tortillas before assembling.