Korean inspired chicken tacos
Serves 4
Ingredients
Marinade:
2cm piece of ginger
3 garlic cloves
2 tbsp soy sauce
2 tbsp maple syrup or honey
2 tbsp sesame oil
1 tbsp sambal
600g chicken thighs - sliced into bit size pieces
Korean Mayo:
1.5 tbsp gochujang
1 tbsp lime or lemon juice
4 tbsp kewpie mayo
Slaw:
1/2 white cabbage
2 carrots - julienned
1/3 cup roasted peanuts
handful of coriander
1 tbsp shaoxing wine
1 tbsp maple syrup
1 tbsp sesame oil
2 tbsp soy sauce
8-10 tortillas
1 large avocado - sliced
Instructions
Whizz all the marinade ingredients together in a large bowl. Add the chicken, cover and set aside.
Prep the veggies, thinly slice the cabbage, julienne the carrot, chop the coriander and peanuts then mix in all the sauce. Make the mayo.
Fry the chicken in batches, then in another pan lightly fry the tortillas in a bit of oil, once they are done fold them in half & set aside in some tin foil to stay warm.
Serve with a squeeze of lime and some freshly sliced avocado.
