Cookin' Time with H-E-B: Korean Fried Chicken Tacos

HOUSTONKorean Fried Chicken Tacos

Prep Time: 45 minutes

Cook Time: 20 minutes

Total Time: 1 h 5 m

Serves: 8  People


  • 1 medium shallot, minced
  • 2 cloves of garlic, minced
  • 1 Tbsp fresh ginger, peeled and chopped
  • 3 Tbsp tamari, or soy sauce
  • 3 Tbsp Gochujang Korean Chili Paste
  • 1 Tbsp rice vinegar
  • 1 Tbsp lime, juiced
  • 1 1/2 Tbsp La Tourangelle Toasted Sesame Oil
  • 2 Lb boneless skinless chicken thighs
  • 1 Tsp kosher salt, plus more as needed
  • 1 Tsp black pepper
  • 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).