Korean Fried Chicken Tacos with Sweet Slaw, Crunchy Noodles + Queso Fresco
Why I Love This Recipe
Ingredients You'll Need
Korean Fried Chicken
2 cloves garlic, finely minced or grated
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
3 tablespoons gojujang (Korean chile paste)
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour
1 tablespoon cornstarch
1 pound chicken breast or thighs, cut into bite size pieces
1/2 pound cooked chow mein noodles or other thick asian noodles
Sweet Crunchy Asian Slaw
3 cups mixed red and green cabbage
2 carrots, sliced into match sticks
2 red chiles, seeded + sliced
1 clove garlic, minced or grated
2 teaspoons fresh ginger, grated
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
2 teaspoons sesame seeds
black pepper, to taste
Topping
4-8 warmed corn or flour tortillas or hard shell tacos
queso fresco
fresh cilantro
sesame seeds
picked ginger
Directions
To make the slaw
In a medium bowl mix together the cabbage, carrots, red chilies, garlic, ginger, soy sauce, honey, rice vinegar, sesame oil, lime juice, sesame seeds and black pepper. Toss well to combine and place in the fridge until ready to use, but no longer than a few hours or the cabbage will get soggy.
Make the Chicken
In a large bowl mix together minced or grated garlic, grated ginger, soy sauce, jojujang, rice vinegar, sesame oil and honey. Set aside.Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F. Add the cooked noodles in 2 or 3 batches to the hot oil and fry until golden, 3-5 minutes. Drain on paper towel and then break into pieces. Set aside.Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken chunks and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry chicken a second time until crisp, 6–8 minutes more. Drain on paper towels. Add the chicken to the bowl with the sauce and toss well.
To Assemble
Divide the chicken among the warmed taco shells. Top with sesame seeds and slaw. Add the crunchy noodle, cilantro and queso fresco.
