A fusion recipe combining the spicy flavors of Korean Buldak chicken with the freshness of tacos.
Ingredients
- 500gboneless chicken thighs, cut into bite-sized pieces
- 2tbspgochujang (Korean chili paste)
- 1tbspsoy sauce
- 2tbsphoney
- 1tbspsesame oil
- 4clovegarlic, minced
- 1tspginger, minced
- 1tbspvegetable oil
- 1piecesmall onion, finely chopped
- 1cupshredded lettuce
- 1/2cupkimchi, chopped
- 1pieceavocado, sliced
- 8piecesmall soft tortillas
- 1sprigfresh cilantro for garnish
For the Spicy Mayo
- 1/4cupmayonnaise
- 1tbspsriracha sauce
- 1tsplemon juice
How to make Buldak Tacos
Prepare the Chicken Marinade
In a large bowl, combine gochujang, soy sauce, honey, sesame oil, garlic, and ginger. Add the chicken pieces and coat them thoroughly. Let marinate for at least 30 minutes, or up to 2 hours for more flavor.
Cook the Chicken
Heat vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened.
Add the marinated chicken and cook until fully cooked through and slightly crispy, about 7-8 minutes. Stir occasionally to avoid burning. Once done, set aside.
Make the Spicy Mayo
In a small bowl, mix mayonnaise, sriracha, and lemon juice. Set aside.
Assemble the Tacos
Warm the tortillas in a skillet or microwave.
On each tortilla, layer shredded lettuce, kimchi, avocado slices, and the cooked Buldak chicken.
Drizzle and Garnish
Drizzle with spicy mayo and garnish with fresh cilantro.
Serve
Enjoy your fusion Buldak tacos, combining Korean heat with the freshness of tacos!
Tips & Tricks
For extra flavor, let the chicken marinate overnight.
You can adjust the spiciness by adding more or less gochujang and sriracha.
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...