Sweet and Spicy Korean Chicken Tacos
Ingredients
- 4 pounds chicken breasts, cut into thick strips
- 1 cup sesame oil
- 1 cup light or dark corn syrup
- 1/2 cup soy sauce
- 1 cup gochujang sauce
- 1 cup green onions, chopped
- 3 T. fresh ginger, grated
- 2 T. fresh garlic, grated
- 1 T. Korean red chili flakes If you can't find Korean red chili flakes, substitute regular red chili flakes
- 1 T. sesame seeds
- 1 T. salt
- 1 T. pepper
- 24 street-taco sized flour tortillas
Toppings
- 1 cup green onions, chopped
- 1 head lettuce, leaves taken off, washed and dried
- 4 cups white rice, cooked
- 1 cup gochujang sauce
- 3 cups cucumbers, chopped into sticks
- 1 cup shredded carrots
- 2 cups coleslaw
- 4 large tomatoes, sliced
Instructions
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Slice chicken breasts into thick slices. Rub the chicken breasts with salt and pepper. Put them in large gallon zip lock bags. I used two bags.
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Add marinade evenly to both bags - sesame oil, corn syrup, soy sauce, gochujang sauce, green onions, ginger, garlic, chili flakes, sesame seeds. Close bags and refrigerate for at least 5 hours - 24 hours.
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After chicken is done marninating, take it out of the fridge. Heat your grill to medium head and spray the grill with non-stick spray. Grill chicken for 4 minutes per side. The marinade will heat up and char the chicken on the outside. Cook until done inside. Cut one piece in half to see if the chicken is cooked inside.
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Remove from heat and let rest while you prepare the toppings. Cut chicken into small pieces to serve. Sprinkle chicken with chopped green onions.
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Prepare the toppings, arrange it all on a platter.
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Serve!