2x Korean Fried Chicken Taco Recipe
crispy chicken, kimchi aioli & korean chili sauce topped with crisp coleslaw & pickled red onions in a flour tortilla
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Ingredients
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For the Chicken
For the Kimchi Aioli
For the Korean Chili Sauce
For the Tacos
Method
Preparing the Chicken
- 1
Prep the Chicken
In a large bowl, combine flour, cornstarch, baking powder, salt, black pepper, and garlic powder. In another bowl, whisk together the egg and cold water. Add the chicken thighs to the egg mixture, then dredge in the flour mixture until fully coated.
- 2
Fry the Chicken
Heat vegetable oil in a deep pan over medium-high heat. Fry the chicken in batches until golden brown and crispy, about 6-8 minutes per batch. Drain on paper towels and set aside.
Making the Sauces
- 3
Prepare Kimchi Aioli
In a bowl, mix together mayonnaise, chopped kimchi, minced garlic, and lime juice until well combined.
- 4
Assembling the Tacos
- 5
Build the Tacos
Warm the flour tortillas. For each taco, place a piece of crispy chicken, drizzle with kimchi aioli and Korean chili sauce, top with shredded cabbage and pickled red onions. Serve immediately.
