Cooked - Korean Fried Smash Tacos

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Korean Fried Smash Tacos

4.0

Flour tortillas

1 lb ground chicken

1-2 tsp salt

1 tbsp paprika

1 tbsp garlic powder

1 cup panko breadcrumbs

Beef tallow or avocado oil for frying

3 tbsp ketchup

1 ½ tbsp gochujang

3 tbsp honey

2 tbsp soy sauce

1-2 tbsp rice vinegar

1 tbsp chili flakes (optional, if you like it extra spicy)

2-3 tbsp Bachan's Japanese BBQ Sauce

Sesame seeds

1 cup thinly sliced green cabbage

1 cup thinly sliced red cabbage

1 carrot, thinly sliced or shredded

½ cup sliced green onions

3 tbsp mayonnaise

3 tbsp rice vinegar

Juice of 1 lime

Salt to taste

First, season your ground chicken with salt, paprika, and garlic powder.
Press a thin layer of chicken onto each tortilla, then press the exposed chicken side into your panko breadcrumbs.
Heat a thin layer of beef tallow or avocado oil in a pan over medium-high heat.
Fry the tacos chicken-side down until golden, crispy, and cooked through, then flip briefly to crisp the tortilla.
For the glaze, add your ketchup, gochujang, honey, soy sauce, rice vinegar, chili flakes, Bachan’s Japanese Barbecue Sauce, and sesame seeds to a pan.
Mix until smooth and slightly thickened.
Dip the crispy chicken side of each taco directly into the glaze until fully coated.
For the slaw, combine the cabbage, carrot, green onions, mayo, rice vinegar, lime juice, sesame seeds, and a pinch of salt.
Toss until lightly coated.
Load your glazed smash tacos with the slaw, finish with a little extra sauce and sesame seeds, and enjoy!

Course🍽️Main Course

Diets🥩Carnivore...

Category🌮Tacos

Cuisine🇰🇷Korean

Occasions🍽️Casual Dining🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created last week

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