Korean Chicken Tacos Recipe

Inspired by ONE Restaurant

Time1h

Serves4

gochujang, pickled cabbage, sesame aioli and avocado

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Ingredients

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Main Ingredients

1 1/8 lb (500 grams) Chicken thighs

2 tablespoons gochujang

8 pieces Corn tortillas

1 whole Avocado

Pickled Cabbage

7.05 oz (200 grams) Green cabbage

3 3/8 tbsp (50 ml) Rice vinegar

1 tablespoon sugar

1 teaspoon Celtic sea salt

Sesame Aioli

1 cup Mayonnaise

2 teaspoons Toasted sesame oil

1 clove Garlic, minced

1 tablespoon ReaLemon lemon juice

Garnish

1 bunch Fresh cilantro

1 whole Lime wedges

Method

Chicken Preparation

Marinate the Chicken

In a bowl, combine the chicken thighs with gochujang, mixing well to coat. Cover and marinate for at least 30 minutes.

Cook the Chicken

Grill or pan-fry the marinated chicken over medium heat for about 6-7 minutes on each side, or until cooked through. Let it rest for a few minutes before slicing.

Pickled Cabbage

Prepare the Pickle

In a bowl, combine the sliced cabbage, rice vinegar, sugar, and salt. Toss well and let it sit for at least 15 minutes to pickle.

Sesame Aioli

Make the Aioli

In a small bowl, whisk together the mayonnaise, sesame oil, minced garlic, and lemon juice until smooth.

Assembly

Assemble Tacos

Warm the corn tortillas in a dry skillet. Layer the sliced chicken, pickled cabbage, and avocado on each tortilla. Drizzle with sesame aioli and garnish with fresh cilantro. Serve with lime wedges.