Alright, imagine this: a crispy, juicy chicken filling wrapped in a soft tortilla, topped with sweet, tangy, caramelized kimchi that just hits different. These Korean Chicken Tacos with Caramelized Kimchi are not your average taco night fare—they bring the perfect blend of bold Korean flavors with the comfort of a taco, creating a unique fusion that’s just… wow. Trust me, when you take that first bite, the crispy chicken combined with the rich kimchi is going to knock your socks off.
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The chicken is marinated in a flavorful, savory-sweet glaze that caramelizes beautifully as it cooks, creating a gorgeous char on the outside while staying juicy on the inside. And that kimchi? It’s like a flavor explosion—tangy, spicy, and just a little bit sweet from the caramelization. Wrap it all up in a tortilla, drizzle with a little creamy sauce, and you’ve got a taco that’s worthy of its own taco truck. Seriously, this one is a game-changer.
Why You’ll Love Korean Chicken Tacos with Caramelized Kimchi
This recipe isn’t just about eating—it’s about savoring something new, exciting, and full of flavor. Whether you’re looking for a fun twist on Taco Tuesday or craving a meal that’s both unique and delicious, these tacos check all the boxes. Here’s why they’ll become your new favorite:
Versatile: Perfect for a casual weeknight dinner or a fun gathering with friends. These tacos are a great way to surprise and delight your guests with something unexpected yet familiar.
Flavor-packed: The marinade for the chicken is sweet, savory, and just a touch spicy, while the kimchi brings the right balance of tang and heat. Together, it’s a perfect flavor pairing that you didn’t know you needed.
Quick and Easy: The chicken marinates for just a little bit, and then it’s cooked up fast. Toss the kimchi in the pan for a few minutes to caramelize, and you’re ready to go. No fuss, all flavor.
Customizable: Want to make it spicier? Add a few more chili flakes. Prefer a creamier sauce? Swap out the spicy mayo for a cool avocado sauce. This recipe is a blank canvas for your flavor cravings.
Crowd-Pleasing: Korean flavors meet taco format—what’s not to love? These tacos will be a hit with anyone, from spice-lovers to picky eaters.
Ingredients in Korean Chicken Tacos with Caramelized Kimchi
These tacos are loaded with flavor, yet made with just a few simple ingredients. Here’s what you’ll need to create this epic fusion dish:
Chicken Thighs: Boneless, skinless thighs give the chicken a juicy, tender bite that holds up to all the bold flavors.
Soy Sauce: The salty backbone of the marinade that brings depth to the chicken’s flavor.
Honey: Sweetens the marinade just enough to balance out the salty and spicy notes.
Gochujang (Korean chili paste): Adds that signature spice and umami that makes Korean food so crave-worthy.
Garlic: Freshly minced garlic packs a punch in the marinade and complements the chicken’s flavor.
Ginger: Adds a fresh, aromatic note to the chicken marinade.
Rice Vinegar: A touch of acidity to balance the sweetness and spice in the marinade.
Kimchi: The star of the topping—fermented, spicy, and tangy, with a unique bite.
Butter: For caramelizing the kimchi, giving it a rich, slightly sweet flavor.
Tortillas: Soft flour tortillas are perfect for wrapping up all the goodies inside. You could also use corn tortillas if you prefer.
Creamy Sauce (Optional): A spicy mayo or yogurt-based sauce to drizzle over the tacos and add a creamy contrast to the spicy chicken and kimchi.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create these flavorful tacos:
Marinate the Chicken: In a bowl, combine soy sauce, honey, gochujang, garlic, ginger, and rice vinegar. Add the chicken thighs and let them marinate for at least 30 minutes, or up to 2 hours for maximum flavor.
Cook the Chicken: Heat a skillet over medium-high heat and cook the chicken thighs for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and let it rest before slicing it into strips.
Caramelize the Kimchi: In the same pan, melt a tablespoon of butter over medium heat. Add the kimchi and sauté for 3-4 minutes, stirring occasionally, until the kimchi softens and caramelizes a little. This brings out its natural sweetness and deepens the flavor.
Warm the Tortillas: While the chicken rests, heat your tortillas in a dry pan for 1-2 minutes on each side, or until soft and warm.
Assemble the Tacos: Place the warm tortillas on a plate. Add the sliced chicken, then top with the caramelized kimchi. Drizzle with your choice of creamy sauce, and garnish with fresh cilantro or green onions if desired.
Serve and Enjoy: Serve the tacos warm with a side of rice, a small salad, or some pickled vegetables for the perfect meal.
How to Serve Korean Chicken Tacos with Caramelized Kimchi
These tacos are so satisfying on their own, but if you’re looking to round out the meal, here are a few sides that would pair perfectly:
Asian-Inspired Slaw: A crunchy, tangy slaw with cabbage, carrots, and a sesame dressing complements the tacos perfectly.
Kimchi Fries: If you’re all about that kimchi flavor, these crispy fries topped with caramelized kimchi are a must.
Rice or Noodles: Serve the tacos with a side of steamed rice or some stir-fried noodles to round out the meal.
Pickled Vegetables: The acidity and crunch of pickled cucumbers or daikon radish will balance the richness of the chicken and kimchi.
Additional Tips
Prep Ahead: Marinate the chicken the night before to save time on busy nights. You can also caramelize the kimchi in advance and store it in the fridge.
Make It Spicier: Add more gochujang to the marinade or drizzle extra hot sauce on top if you like a little more heat.
Use Different Proteins: Try this recipe with grilled pork, beef, or even tofu for a plant-based option.
Storage Tips: Store any leftover chicken and kimchi in an airtight container in the fridge for up to 2 days. Reheat in a skillet or microwave before serving.
Freeze for Later: You can freeze the marinated chicken and cook it later. Just be sure to freeze it in an airtight bag or container to preserve flavor.
FAQ Section
Q1: Can I use chicken breasts instead of thighs?
A1: Yes, you can! Chicken breasts will work, but they may be slightly less juicy than thighs. Just be careful not to overcook them.
Q2: How can I make these tacos gluten-free?
A2: Use gluten-free tortillas and check that your gochujang and soy sauce are gluten-free.
Q3: Can I make the kimchi ahead of time?
A3: Yes! Caramelize the kimchi a day ahead and store it in the fridge. Just heat it up in a pan before serving.
Q4: Can I use a different kind of sauce?
A4: Absolutely! A creamy sriracha mayo or even a tangy yogurt-based sauce would complement the chicken and kimchi perfectly.
Q5: How do I store leftovers?
A5: Store leftover chicken and kimchi separately in airtight containers in the fridge for up to 2 days. Reheat gently.
Q6: Can I double the recipe?
A6: Yes! This recipe is easy to scale up, especially if you’re serving a crowd.
Q7: Can I make this recipe vegetarian?
A7: Yes! Substitute the chicken with tofu or tempeh for a plant-based option. Just make sure to marinate and cook it the same way.
Q8: Can I make this dish in advance?
A8: You can marinate the chicken ahead of time and caramelize the kimchi in advance to save time when you’re ready to cook.
Q9: How do I get the chicken crispy?
A9: Make sure your pan is hot before adding the chicken, and don’t overcrowd it. You want each piece to have enough contact with the pan to get a crispy, caramelized crust.
Q10: Can I use jarred kimchi?
A10: Yes! While homemade kimchi is ideal, jarred kimchi will work great too. Just caramelize it as directed for that extra flavor boost.
Conclusion
These Korean Chicken Tacos with Caramelized Kimchi are a deliciously bold way to elevate taco night. Whether you’re feeding a crowd or enjoying a meal solo, they bring something new and exciting to the table with every bite. So get ready to dig in—these tacos are about to become your new favorite fusion dish. Enjoy!
Print
Korean Chicken Tacos with Caramelized Kimchi
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
Description
These Korean Chicken Tacos with Caramelized Kimchi combine savory ground chicken with sweet and spicy kimchi, served in warm flour tortillas and topped with fresh veggies, crushed peanuts, and a drizzle of sriracha mayo.
Ingredients
- For the Chicken:
- 1 tablespoon avocado oil
- 1 lb ground chicken
- Pinches of salt and pepper
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1/2 tablespoon ginger paste or 1-inch fresh ginger, grated
- 1 tablespoon peanut butter
- 1 teaspoon toasted sesame oil
- 1 teaspoon sriracha, optional
- 3 tablespoons warm water
- For the Caramelized Kimchi:
- 2 cups kimchi, roughly chopped
- 2 teaspoons toasted avocado oil
- 2 teaspoons brown sugar
- For Serving:
- 8 fajita-size (6-inch) flour tortillas
- Cucumbers, sliced
- Carrots, julienned
- Avocado, sliced
- Fresh herbs (cilantro, mint, and green onions)
- Crushed peanuts
- Sriracha mayo (see note)
- Lime wedges
Instructions
- In a large skillet, heat the avocado oil over medium heat. Add the ground chicken, salt, and pepper, cooking until browned and fully cooked.
- While the chicken is cooking, mix together soy sauce, brown sugar, garlic, ginger, peanut butter, sesame oil, sriracha (optional), and warm water in a small bowl until smooth. Add this mixture to the cooked chicken and stir until fully coated. Let the chicken simmer for 2-3 minutes to thicken the sauce.
- For the caramelized kimchi, heat the toasted avocado oil in a separate pan over medium heat. Add the chopped kimchi and cook for 5-7 minutes until it begins to caramelize. Stir in the brown sugar and cook for another 2 minutes, then remove from heat.
- To assemble the tacos, warm the flour tortillas in a dry pan or microwave. Spoon the chicken mixture into each tortilla, then top with a generous portion of caramelized kimchi.
- Add fresh cucumbers, carrots, avocado slices, and herbs to the tacos. Drizzle with sriracha mayo and sprinkle with crushed peanuts.
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
Notes
- For the sriracha mayo, mix together equal parts mayonnaise and sriracha sauce, adjusting to your preferred spice level.
- You can substitute the flour tortillas with corn tortillas if preferred, or try lettuce wraps for a low-carb option.
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 55mg