Korean Chicken Tacos Recipe

Korean Chicken Tacos


  • 2
    Lebanese Cucumber, thinly sliced
  • 2 tbsp
    rice Wine vinegar
  • 1/2 tsp
    caster sugar
  • 1/2 tsp
    chilli, finely chopped
  • 1
    pinch of salt
  • 2 tbsp
    Korean fermented hot pepper paste (gochujang)
  • 3 tbsp
    caster sugar
  • 2 tbsp
    soy sauce
  • 1 tsp
    rice wine vinegar
  • 2 tsp
    sesame oil
  • 1
    BBQ Chicken, shredded
  • 12
    corn or flour tortillas

How to Cook

Prep Time: 10 minutes | Cooking Time: 10 minutes
  1. To make cucumber pickle; mix cucumber, rice vinegar, sugar, chili and salt, refrigerate for 1 hour or until needed.

  2. Whisk pepper paste, sugar, soy sauce, rice vinegar and sesame oil in a medium bowl until sugar has dissolved.

  3. In a large frying pan add chicken and marinade; bring to the boil and cook for 5 minutes or until reduced.

  4. Serve tortillas with chicken and pickle.



Average Qty Per Serve Qty Per 100g
Energy 2860.7kj 799.4kj
Weight 357.8g 100g
Protein TOTAL 40.0g 11.1g
Fat TOTAL 17.9g 5.0g
- Saturated Fats 3.3g 0.9g
Carbohydrates TOTAL 87.6g 24.4g
- Sugars 19.5g 5.4g
Sodium 2026.9mg 566.4mg
Dietary Fibre 3.8g 1.0g
Calcium 101.0mg 28.2mg