Pak Bulgogi (Korean Bbq Chicken) Tacos With Spicy Slaw And Sriracha Aioli
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
58
Spice
50
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 cups
Distilled White Vinegar3 tbsps
Sugar1.5 tbsps
Kosher Salt1 cup
Soy Sauce1 tbsp
Ginger (grated fresh)1 tsps
Toasted Sesame Oil1 tbsp
Vegetable OilDirections:
1
Make the spicy slaw: Stir the vinegar, sugar, sambal oelek and salt together in a large bowl until the sugar is dissolved
2
Add the red cabbage, mix well, cover and refrigerate for at least 3 hours or (preferably) overnight
3
Marinate the chicken: Whisk together the soy sauce, sugar, gochujang, ginger and sesame oil in a large bowl
4
Add the chicken strips and mix thoroughly
5
Cover the bowl and marinate for at least 1 hour or (preferably) overnight
6
Make the sriracha aioli: Mix the mayonnaise and sriracha until combined
7
Taste for spiciness and add more sriracha if needed
8
Heat the vegetable oil in a skillet over high heat, add the chicken and saute, stirring occasionally, until cooked through, 7 to 8 minutes
9
Warm the tortillas in a griddle or wrapped in damp paper towels in the microwave
10
Place the warmed tortillas on plates (double them if using store-bought tortillas)
11
Divide the sauteed chicken among the tortillas, top with sriracha aioli, and then some slaw