🌮 Spicy Korean Chicken Tacos with Gochujang Slaw

📝 Ingredients:

For the Chicken:

• 1 lb boneless chicken thighs (cut into strips)
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp honey
• 2 cloves garlic (minced)
• 1 tsp ginger (grated)
• 1 tbsp rice vinegar

For the Slaw:

• 1½ cups shredded cabbage (mix red + green)
• 1 carrot (grated or julienned)
• 2 tbsp mayo
• 1 tbsp gochujang
• 1 tsp sesame oil
• 1 tsp lime juice
• Salt to taste

Extras:

• 8 small flour or corn tortillas
• Sliced green onions
• Toasted sesame seeds
• Optional: pickled radish, cilantro, sriracha drizzle

🔥 Instructions:

🍗 Step 1: Marinate & Cook the Chicken

1. In a bowl, whisk together soy sauce, sesame oil, gochujang, honey, garlic, ginger, and vinegar.
2. Add chicken, toss well, and marinate for at least 15 minutes (up to 1 hour).
3. Heat a skillet over medium-high heat. Cook the marinated chicken for 6–8 minutes until caramelized, slightly charred, and fully cooked.

🥬 Step 2: Make the Gochujang Slaw

1. In a bowl, mix mayo, gochujang, sesame oil, lime juice, and a pinch of salt.
2. Toss with shredded cabbage and carrots. Chill until ready to serve.

🌮 Step 3: Assemble the Tacos

1. Warm tortillas in a skillet or over a flame until slightly charred.
2. Fill each with a scoop of gochujang slaw and a few strips of spicy chicken.
3. Top with green onions, sesame seeds, and optional extras like pickled radish or a sriracha drizzle.