HOUSTON - Korean 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).
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