Korean Fried Chicken Tacos

Name: Korean Fried Chicken Tacos
Ingredients: test

JUMP TO RECIPE

A massive collision of Korean street food and a classic Baja-style taco. We marinate thick strips of chicken thigh, double-fry them in potato starch until shattered and crispy, then aggressively toss them in a sticky, fiery glaze made from Gochujang and Bravado Spice Black Garlic Carolina Reaper Hot Sauce. Served over a charred tortilla with sharp, quick-pickled cucumbers and radishes to cut the extreme heat.

Created By Levi Hardeman

Cooking Time

15

Prep Time

30

Servings

4

Ingredients

19 ITEMS

1

1/2 C

1 Tbsp

1/2 Tsp

1 lb

3 Tbsp

1 Tbsp

1 Tsp

1 Clove

1 Cup

For frying

3 Tbsp

1 Tbsp

Black Garlic Carolina Reaper Hot Sauce - Hot Ones Season 6

OUT OF STOCK

1 Tbsp

4

1/4 Cup

To garnish

Instructions

Pickle the Veggies: In a small bowl, whisk together the rice vinegar, granulated sugar, and kosher salt until dissolved. Add the thinly sliced cucumbers and radishes, toss to coat, and put them in the fridge while you prep the rest of the meal.
Marinate the Chicken: In a mixing bowl, toss the chicken thigh strips with the soy sauce, rice wine vinegar, grated ginger, and smashed garlic. Let it sit in the fridge for 20 to 30 minutes.
Whisk the Glaze: In a separate large mixing bowl, whisk together the Gochujang, Bravado Spice Black Garlic Carolina Reaper Hot Sauce , soy sauce, brown sugar, sesame oil, and water until completely smooth. Set aside.
Coat the Chicken: Pull the marinated chicken strips from the fridge and leave the wet marinade on them. Drop the strips directly into the potato starch and toss aggressively, pressing the starch into the meat. You want a very heavy, dry coating on every piece. Shake off any excess before frying.
The Fry: Pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven and heat to 350°F. Working in batches, fry the chicken strips for 5 to 6 minutes until golden and crispy. Remove to a wire rack. (Pro-Tip: For maximum shatter and crunch, fry them all a second time for 2 minutes right before tossing in the sauce).
The Toss: While the chicken strips are still screaming hot from the fryer, drop them directly into the bowl with the Black Garlic Gochujang glaze. Toss until every strip is heavily coated and sticky.
Assemble: Lightly char your flour tortillas in a dry skillet. Lay down a bed of the cold, drained pickled cucumbers and radishes. Top with 1 to 2 thick glazed chicken strips right down the center, and finish with the green scallions and toasted sesame seeds.