Sesame and Gochujang Chicken Tacos with Pickled Slaw
Tender chicken marinated in sesame oil and gochujang sauce, piled into a flour tortilla with a fresh pickled slaw.
Ingredients
For Sesame and Gochujang Chicken Tacos:
- ¼ cup sesame oil
- ¼ cup gochujang sauce
- 1 tbsp. grated peeled ginger
- 2 tbsp. minced garlic
- 1 tbsp. mirin
- 1 tbsp. light corn syrup
- 1 minced shallot
- 1 tbsp. soy sauce
- 2 pounds boneless, skinless chicken thighs
- ¼ cup sliced scallions
- 1 tbsp. sesame seeds
- 8 flour tortillas
For the Gochujang Mayonnaise:
- ½ cup mayonnaise
- 1 tsp. gouchujang sauce
- ½ tsp. sugar
For the Pickled Slaw:
- ½ cup rice wine vinegar
- 1 tbsp. sugar
- ¼ tsp. kosher salt
- 1 cup thinly sliced green cabbage
- 1 cup thinly slice red and orange peppers
- 1 cup grated carrots
Instructions
For the Sesame and Gochujang Tacos:
- Mix all of the ingredients, except for the chicken, scallions, and sesame seeds, in a large bowl. Add the chicken, stirring until it is well coated with the marinade. Cover and refrigerate for 2 to 3 hours.
- Preheat the oven to 375°.
- Spread the chicken out on a large baking sheet, and bake it for 30 minutes, and then broil it until browned. Watch it closely, because it can burn quickly. Take the chicken out of the oven, slice it, and sprinkle it with the scallions and sesame seeds.
- Toast the tortillas in a cast iron pan until they're browned. Fill with chicken, and top with gouchujang mayonnaise and pickled slaw.
For the Gouchujang Mayonnaise:
- Mix all the ingredients in a small bowl, and cover and refrigerate until serving time.
For the Pickled Slaw:
- In a large bowl, mix together the vinegar, sugar, and salt.
- Add the vegetables and stir well. Cover and refrigerate until serving time.
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