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HEB Korean Fried Chicken Tacos

HEB Korean Fried Chicken Tacos

Prep Time Minutes: 45   Cook Time Minutes: 20

 

Ingredients:

  • 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 juice
  • 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 oil or vegetable oil
  • 1 package of bakery fresh tortillas

 

Instructions:

  • To make Korean taco sauce; combine in a blender shallots, garlic, ginger, soy sauce, paste, vinegar, lime juice and sesame oil together. Blend until smooth and thick. (Use tablespoon of water as needed to thin sauce if desired). Pour sauce into squeeze bottle and set aside.
  • In a bowl season thighs with salt and pepper and add corn starch. Toss to coat thoroughly. Knock off any excess starch and lay thighs on a sheet pan lined with parchment paper.
  • Add grapeseed oil to a large cast iron or sauté pan and allow oil to get hot. When oil starts to shimmer in pan add thighs one at a time.
  • Work in batches as needed to fry all thighs until each reaches an internal temperature of 175ºF (each piece should cook about 5 to 6 minutes per side). Drain onto paper towels and allow to rest at least 10 minutes.
  • Chop up thighs into thin strips and toss them in a bowl along with a generous portion of homemade
  • Korean taco sauce, toss to coat and serve on fresh tortillas with *pickled carrot slaw. (*Additional recipe on heb.com)
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    Servings: 8

     

    Click here for more taco recipes from HEB

     


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