Double-Fried Korean Chicken Tacos with Gochujang Slaw & Sesame Crema

Fusion food is exploding on Pinterest, and these Korean-Mexican tacos are leading the trend. The combination of crunchy double-fried chicken, tangy gochujang slaw, and rich sesame crema creates unforgettable flavor layers. Perfect for weeknight dinners or weekend gatherings!

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 lb boneless chicken thighs (cut into strips)
• 1/2 cup gochujang paste
• 3 tbsp soy sauce
• 2 tbsp honey
• 1 cup shredded purple cabbage
• 1/4 cup rice vinegar
• 1 cup flour
• 1 tbsp cornstarch
• Oil for frying
• 8 small corn tortillas
• 1/2 cup Greek yogurt
• 2 tbsp sesame oil
• 1 tbsp white sesame seeds
• Lime wedges for serving

Instructions

1. Whisk together gochujang, soy sauce, and honey. Marinate chicken for 10 minutes.
2. Combine cabbage and rice vinegar for slaw; set aside.
3. Mix flour and cornstarch in shallow bowl.
4. Dredge marinated chicken in flour mixture, shaking off excess.
5. First fry: Cook chicken in 350°F oil for 3 minutes. Drain on rack.
6. Second fry: Return chicken to hot oil for 2 minutes until extra crispy.
7. Make crema: Blend Greek yogurt with sesame oil until smooth.
8. Warm tortillas briefly in dry skillet.
9. Assemble tacos: Chicken, slaw, sesame crema drizzle, and sesame seeds.
10. Serve immediately with lime wedges.

Chef's Note

The double-fry method creates an ultra-crispy crust that stays crunchy even when sauced!

Make-Ahead Tips

Slaw and crema can be made 1 day ahead. Store separately in airtight containers.

Substitutions

Use sour cream instead of Greek yogurt for richer crema