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Spicy Korean-style chicken tacos

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Packed with flavour, these Korean-style chicken tacos make a tasty dinner any night of the week.

  • Serves4
  • Cook time15 minutes
  • Prep time15 minutes, + 5 mins standing time
Four spicy Korean-style chicken tacos


  • 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


  • 1 1/2 tbs sriracha or chilli sauce
  • 1 1/2 tbs soy sauce
  • 1 1/2 tbs honey

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5

    Divide the tortillas evenly among serving plates. Spoon over the kimchi, carrot, cucumber and chicken mixture. Drizzle with the mayonnaise.