Korean Chicken Tacos
Crispy baked or air fried chicken breast bites with a homemade gochujang BBQ sauce served on cheese crusted tortillas.
Servings: 6 Tacos
Calories: 310kcal
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).
Notes
I served the tacos with pickle de gallo (chopped pickles, bell peppers, and garlic), Sir Kensington's gochujang sauce, and sesame garlic crunch. See the post above for alternatives, including a creamy blended kimchi sauce.
*I used Perdue chicken, but other brands like Just Bare, Kirkland Signature (Costco), Tyson, and store brands like Kroger all have comparable options. Lightly breaded chicken breast filets and strips chopped into bite size pieces before saucing also works. Homemade air fried Korean chicken breast or baked chicken bites (with or without breading) can also work as substitutes.
Nutrition
Serving: 1taco | Calories: 310kcal | Carbohydrates: 32g | Protein: 21g | Fat: 11g