Korean inspired Chicken Tacos with sesame slaw and Gochujang Crema. These healthy chicken tacos are bursting with bold Korean flavors made with fresh ingredients to spice up any ordinary weeknight meal.
Chicken
For the marinade, whisk together the soy sauce, rice vinegar, sugar, sesame oil, neutral oil, minced ginger and garlic. Place the sliced chicken pieces in a shallow dish and pour the marinade over, tossing evenly to coat. Cover and refrigerate for up to 4 hours. When ready to cook, heat a cast iron or nonstick skillet over medium heat until hot**.
Add in the marinated chicken pieces + the marinade. Allow to sear for 2 minutes before turning. If you want the chicken to caramelize, cook in batches allowing a single layer and then repeat with remaining chicken. Cook for another 3-4 minutes until the pieces are cooked through. Transfer the chicken, keep warm.
Slaw
In a large bowl, combine the cabbage, carrots, cucumbers, green onions, and radishes. Pour the vinegar, lemon juice, salt and pepper over the slaw and toss to combine. Refrigerate until ready to serve (can be made in advance but remember the veggies will soften and release liquid if the dressing is added in advance.)
Gochujang Sauce
Stir together all the ingredients and refrigerate until ready to use (can be made a few days in advance).
Assemble
For serving, Toast the tortillas until warm and slightly charred. Add a few pieces of chicken and top with generous amounts of slaw and sauce. Garnish with toasted sesame seeds and cilantro. Serve with fresh lime wedges (optional).
