Go Back
Print
Smaller
Normal
Larger
Simplified Korean Chicken Tacos with Sweet Slaw, Crunchy Noodles and Queso Fresco
MealsWeLike.com adapted from Half Baked Harvest
Print Recipe
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Main
Cuisine
Korean
Servings
4
Ingredients
For the fried chicken
2
cloves
garlic grated with microplane
1
Tbs
fresh ginger
grated with microplane
3
Tbs
soy sauce
1
tsp
Sriracha
1 1/2
Tbs
rice vinegar
1
Tbs
Olive oil--original called for sesame
which is probably better, but we didn't have
1
Tbs
honey
2/3
Cup
Flour
1
Tbs
Cornstarch
1
Lb
Chicken breast or thighs
cut into bite size pieces
1/2
Lb
Chow mein noodles
Sweet Slaw
1
pkg Coleslaw mix
about 3 cups
2
Spicy red chiles
seeded + sliced
1
clove
garlic
grated
2
tsp
Fresh ginger
grated
1
Tbs
Soy sauce
2
Tbs
Honey
2
Tbs
Rice vinegar
1
tsp
Olive oil
1
Lime
juiced
Putting it all together
8
warmed flour tortillas
queso fresco
fresh cilantro
Instructions
The slaw
Mix the slaw dressing in a medium bowl.
Add the coleslaw and red chills and toss to coat everything.
Put in the fridge while you make the rest of the dish.
The Chicken Sauce
In a large bowl (the cooked chicken will be tossed in this bowl later) mix the first 7 ingredients.
Set aside.
The Chicken
Heat an half inch of oil in a skillet.
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.
Add the chicken to the bowl with the sauce and toss well.
Assemble
Divide the chicken among the warmed taco shells. Top with slaw, crunchy noodles, cilantro and queso fresco.