KOREAN FRIED CHICKEN TACO Recipe
crispy chicken, kimchi aioli & korean chili sauce topped with crisp coleslaw & pickled red onions in a flour tortilla
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chicken
Kimchi Aioli
Sauce
Toppings
Method
Preparation
Prepare the Chicken
In a large bowl, season the chicken thighs with salt, black pepper, and garlic powder. Dredge the chicken in a mixture of flour and cornstarch, dip in beaten eggs, and then coat again in the flour-cornstarch mixture.
Fry the Chicken
Heat vegetable oil in a deep skillet over medium-high heat. Fry the chicken pieces until golden brown and crispy, about 6-8 minutes per side. Remove and drain on paper towels.
Making Sauces
Make Kimchi Aioli
In a bowl, mix together mayonnaise, chopped kimchi, lemon juice, and minced garlic until well combined.
Make Korean Chili Sauce
In a small bowl, whisk together Korean chili paste, honey, and rice vinegar until smooth.
Assembling Tacos
Assemble the Tacos
Warm the flour tortillas in a skillet or microwave. Place a piece of fried chicken on each tortilla, drizzle with Korean chili sauce, add a generous dollop of kimchi aioli, and top with coleslaw and pickled red onions.
