Korean Chicken Tacos

I cut this recipe out of The New York Times about 4 or 5 years ago and I have been making it ever since. These tacos are amazing and we make them quite frequently. The chicken is sweet and spicy with that caramelized chicken skin that is so delicious. These are tasty as tacos, but we also love to eat this as a salad, placing the chicken on a bed of green and purple cabbage, with the vinaigrette as a dressing. I’m not sure if I can convey how delicious these taste and smell, so you’ll just have to make them and find out for yourselves!

adapted from: an oldish New York Times clipping (who adapted it from Hankook Taqueria, Atlanta)
serves: 6

¼ cup Korean red pepper paste (gochujang)*

¼ cup white vinegar
¼ cup sugar
2 tablespoons sesame oil
1 pound boneless, skinless chicken

¼ cup soy sauce (I use San-J Tamari-gluten free soy sauce)
¼ cup white vinegar
¼ cup sugar
1 tablespoon sesame oil
1 ½ teaspoons red-pepper flakes

serving ideas:
Green leaf lettuce, shredded
green cabbage, shredded
diced Vidalia, or other sweet onion
sliced scallions or chives
chopped cilantro
Monterey Jack cheese
Sriracha hot sauce
lime wedges, for garnish
taco-size flour tortillas

For marinating chicken:
In a bowl or Ziploc bag combine red pepper paste, vinegar, sugar and sesame oil. Add chicken and mix again. Cover (or seal) and refrigerate 2-4 hours.

For the vinaigrette:
In a small mixing bowl, combine soy sauce, vinegar, sugar, sesame oil and pepper flakes. Whisk until well blended.

Prepare a grill and grill chicken until golden brown on all sides and opaque in center; be careful not to overcook. Remove from heat, let rest for 5-10 minutes, then dice or slice thin. (You can also cook the chicken in a skillet.)

Place the serving condiments in bowls and let the taco assembling begin!

*Korean red pepper paste- is a sweet & spicy Korean condiment made from red chili, glutinous rice, fermented soybeans and salt. It can be hard to find depending on where you live. I was happy to see it in the natural section of my local Kroger Fresh Fare in the ethnic aisle here in Michigan. Annie Chun’s is a brand that is available in many stores.  It can also be found in Asian markets, and online.

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