Packed with flavour, these Korean-style chicken tacos make a tasty dinner any night of the week.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes, + 5 mins standing time
+ 5 mins standing time
Ingredients
500g Coles RSPCA Approved Australian Chicken Thigh Fillets, cut into 2cm pieces
2 tsp sesame oil
12 small flour tortillas
400g tub kimchi, drained
1 carrot, peeled, cut into long matchsticks
2 Lebanese cucumbers, cut into long matchsticks
2 tbs mayonnaise
Marinade
1 1/2 tbs sriracha or chilli sauce
1 1/2 tbs soy sauce
1 1/2 tbs honey
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the marinade, combine the sriracha or chilli sauce, soy sauce and honey in a large bowl. Add the chicken and stir to coat. Set aside for 5 mins to develop the flavours.
Step 2
Heat a wok or large frying pan over medium-high heat. Add 1/2 tsp of the sesame oil. Drain the chicken, reserving the marinade. Add one-quarter of the chicken to the wok or pan and stir-fry for 3 mins or until golden and cooked through. Transfer to a bowl. Repeat, in 3 more batches, with the remaining chicken and sesame oil.
Step 3
Return the chicken to the wok or pan with the reserved marinade and bring to the boil. Cook for 2 mins or until the sauce thickens.
Step 4
Meanwhile, heat a chargrill on high. Cook the tortillas, in batches, for 30 secs each side or until lightly charred and heated through.
Step 5
Divide the tortillas evenly among serving plates. Spoon over the kimchi, carrot, cucumber and chicken mixture. Drizzle with the mayonnaise.
