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Korean-style chicken tacos recipe

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Korean and Mexican food cultures come together deliciously in this flavour-packed, crowd-pleasing dinner recipe that can be rustled up in under half an hour. Let guests pack their own tortillas with aromatic chicken, fiery kimchi coleslaw and a zesty squeeze of lime. See method

Serves 4
15 mins to prepare and 10 mins to cook
902 calories / serving

Ingredients

3 tbsp dark soy sauce
3 tbsp rice vinegar
3 tbsp soft brown sugar
2-3 tbsp hot pepper sauce, depending on how spicy you like it
2 tbsp cornflour
25g (1oz) ginger, grated
3 garlic cloves, chopped
2 x 430g packs chicken thigh fillets, cut into 1cm (1/2in) strips
8-12 corn tortillas
2 tsp sesame oil
1 lime, cut into 4 wedges, to serve

For the coleslaw

1 tbsp kimchi paste
3 tbsp mayonnaise
1/2 small white cabbage, finely sliced
1 red onion, finely sliced
4 tbsp roughly chopped coriander

If you don't have any limes, try a lemon instead

Each serving contains

Energy
3790kj
902kcal 45%
Fat
38g 54%
Saturates
9g 47%
Sugars
20g 22%
Salt
4.9g 82%

of the reference intake
Carbohydrate 90.1g Protein 52.7g Fibre 5.2g

Method

Preheat the oven to gas 6, 200°C, fan 180°C.
In a large bowl, combine the soy sauce, rice vinegar, sugar, hot pepper sauce and cornflour. Mix until smooth. Stir in the ginger, garlic and chicken. Set aside while you prepare the coleslaw.
In a large bowl, mix the kimchi and mayonnaise together. Add the remaining ingredients and stir until thoroughly combined. Season and set aside.
Wrap the tortillas in tin foil and heat in the oven for 5 minutes.
Heat the sesame oil in a large wok over a medium to high heat. Add the chicken and cook for 8-10 minutes. Stir as you cook, gradually adding about 200ml (1/2pt) water to prevent the sauce from getting too thick – it should be glossy and smooth.
Bring everything to the table and let people build up their own tortillas with a layer of chicken, the kimchi mayonnaise coleslaw and a squeeze of lime.