The flavors of these Korean Fried Chicken Tacos taste great together with Mexican flavors. Spicy gochujang sauce on top of crispy fried chicken, sweet slaw, crunchy ramen noodles, and queso fresco. All of this is wrapped up in a soft tortilla.
Ingredients: 1 lb boneless chicken thighs, cut into bite-sized pieces. 1 cup buttermilk. 1 cup all-purpose flour. 1 cup panko breadcrumbs. 1/2 cup gochujang sauce. 1/4 cup soy sauce. 2 tablespoons brown sugar. 2 cloves garlic, minced. 2 cups shredded cabbage. 1 carrot, julienned. 1/4 cup mayonnaise. 2 tablespoons rice vinegar. 1 cup cooked and cooled ramen noodles. 1/2 cup queso fresco, crumbled. 8 small flour tortillas. Vegetable oil for frying. Salt and pepper to taste.
Instructions: Put the gochujang sauce, soy sauce, brown sugar, buttermilk, and minced garlic in a bowl and mix them together. Add the chicken pieces and mix well. Put the meat in the fridge with the lid on for at least 30 minutes to marinate. For the sweet slaw, put the chopped carrot, mayonnaise, and rice vinegar in a different bowl and mix them together. Put away. In a deep fryer or large skillet, heat the vegetable oil to 350F 175C. Take the chicken out of the marinade and let the extra run off. Make sure the chicken is evenly covered in all-purpose flour. Then, dip it back into the marinade, and finally, cover it with panko breadcrumbs. Do this again with all of the chicken pieces. Fry the chicken pieces in batches for 5 to 7 minutes at a time, or until they are golden brown and fully cooked. Place the drained food on paper towels and season with salt and pepper. For a few seconds on each side, warm the flour tortillas in a dry pan. To put the tacos together, put some sweet slaw on each tortilla, then some fried chicken, a handful of ramen noodles, and a sprinkle of blue cheese crumbles. If you want the tacos to taste even better, drizzle more gochujang sauce over them. Feel free to eat your Korean Fried Chicken Tacos right away.
Prep Time: 45 minutes
Cook Time: 20 minutes
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