1/2 cup(s) corn starch, plus more as needed to coat chicken
1 cup(s) grapeseed, or vegetable oil
10 bakery fresh tortillas
To make Korean taco sauce: combine shallots, garlic, ginger, soy sauce, chili paste, vinegar, lime juice and sesame oil in a blender. Process until smooth and thick. (Use a tablespoon of water, as needed, to thin sauce if desired.) Pour into a squeeze bottle and set aside.
In a bowl, season chicken with salt and pepper. Add corn starch and toss to coat thoroughly. Shake off excess then lay on a sheet pan lined with parchment paper.
Heat grapeseed oil in a large cast iron skillet or sauté pan. When oil starts to shimmer, add thighs one at a time, leaving a little space between pieces. Cook in batches as needed.
Fry until chicken reaches an internal temperature of 175ºF (about 5 to 6 minutes per side). Drain on paper towels and rest at least 10 minutes.
Chop chicken into thin strips and place in a bowl with a generous portion of homemade Korean taco sauce. Toss to coat and serve on fresh tortillas with *pickled carrot slaw (*recipe on heb.com).
Copyright 2018 by KPRC Click2Houston - All rights reserved.