This is an LA inspired dish fusing Korean and Mexican flavors together to create this easy and fresh Korean Chicken Street Tacos recipe.
1lb chicken thighs, cut into pieces
queso fresco
Bulgogi Sauce
2 tablespoons soy sauce
1 tablespoon rice syrup or maple syrup
1 tablespoon sesame oil
2 teaspoons rice vinegar
1 teaspoon grated ginger
2 cloves garlic, minced
Kimchi Slaw
½ cup kimchi, chopped
1 cup lettuce, shredded
1 radish, thinly sliced and cut in half
1 stalk green onion, chopped
1 tablespoon cilantro, chopped
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 tablespoon kimchi “juice”
In a bowl, combine the soy sauce, rice syrup, sesame oil, rice vinegar, grated ginger, and minced garlic. Set aside.
In a frying pan on med high heat, add oil and chicken. Cook on each side for about 6-8 minutes or until golden brown. Turn off the heat then add the bulgogi sauce and let it thicken up for 2 minutes and fully coat the chicken. Once the chicken is fully cooked, shred it up.
To make the kimchi slaw, mix all the ingredients to a bowl and let it sit for at least 15 minutes.
To assemble the Korean Street tacos- Layer the bulgogi chicken onto street corn tortillas, then top with kimchi slaw, cilantro, and some crumbly queso fresco. Enjoy!
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