Grab some frozen lightly breaded chicken breast bites, Korean BBQ sauce, mozzarella cheese, and flour tortillas. That’s everything you need to make these chicken tacos, not including a few garnishes.
Why You Will Dig These Tacos
- Ultra Simple – The 15-20 minutes it takes to bake or air fry the frozen chicken gives you just the right amount of time to mix the sauce ingredients together and make the cheesy tortillas.
- The Tortillas – Adding a cheese crust creates a crunchy, sturdy, and flavorful base for the saucy chicken bites.
- Protein Content – Each taco has 21g of protein with only 11g of fat and 310 calories. A Korean fried chicken taco with a 2:1 protein to fat ratio? C’mon!
Garnishing and Serving Tips
I recently made classic fried chicken tacos with this same frozen chicken, and I garnished them with pickle de gallo from Grillo’s Pickles. For the Korean tacos, I stuck with the pickle de gallo and think the finely chopped pickles, bell peppers, and garlic work great. Other pickled veggies or cabbage slaw would be great alternatives.
Aside from the pickled components, I topped the tacos pictured here with sesame garlic crunch (or toasted sesame seeds) and a drizzle of Sir Kensington’s gochujang everything sauce.
If you want to work kimchi into this dish, the creamy blended kimchi sauce from my Korean rotisserie chicken bowls would be great. To make it, toss 4oz of kimchi, 1/4 cup of light mayo, 1 tablespoon of gochujang, 1 tablespoon of honey, and 2 tablespoons of water in a food processor and blend until smooth.
If for some strange reason you’re not feeling tacos, I’ll mention this chicken would be great in rice bowls as well. I have two recipes using this same chicken with different sauces and roasted veggie pairings. Check out my chicken and brussels with bang bang sauce or chicken and broccoli with firecracker sauce for some veggie inspiration. Both recipes roast the veggies right alongside the chicken to make life easy.
Below you can find a full recipe card to print, save to your device, and leave recipe reviews on. There’s a comment section below the card where you can leave any questions you might have about the recipe, ingredient substitutions, or my Portland Trailblazers win predictions for the 2025-2026 season.
Korean Chicken Tacos
Ingredients
- 1 pound Frozen Lightly Breaded Chicken Breast Bites*
- 1/3 cup 80g BBQ Sauce
- 2 Tablespoons 36g Gochujang
- 1 teaspoon 5g Soy Sauce
- 1 teaspoon 5g Toasted Sesame Oil
- 1/2 Tablespoon 11g Honey
- 2 cloves Garlic, crushed or minced (or 1 teaspoon garlic powder)
- 6 Street Taco Flour Tortillas
- 4 oz Shredded Mozzarella Cheese
Instructions
- Bake or air fry the chicken according to the instruction on its packaging.
- While the chicken is baking, mix together the BBQ sauce, gochujang, soy sauce, toasted sesame oil, and garlic. Set aside.
- Heat a nonstick skillet over medium heat. Add the tortillas and top with cheese. Once the cheese begins to melt, flip the tortilla and cook for another 60-90 seconds until the cheese turns into a golden brown crust. Repeat for all 6 tortillas.
- Once the chicken is cooked and crispy, toss it in the prepared sauce. Serve on the tortillas with your choice of garnishes (ideas in the notes below).
How Austin, Texas of me to make something so fusion-y. I just love the flavor combinations and nearly everything is better in taco form if you ask me. (And you did ask me by coming to my blog!)