Gochujang Chicken Tacos With Spicy Sriracha Mayo
These Gochujang chicken tacos with spicy mayo are so good! This is a Korean take to the popular Mexican snack.
Equipment
Instant Pot (6-quart or larger)
Food processor or blender
Medium mixing bowl
10-inch cast iron skillet (for charring tortillas)
Cutting board and sharp knife
Ingredients
½ cup soy sauce - 120ml
5 tablespoons rice vinegar - 60ml + 15ml, divided
⅓ cup brown sugar - 70g, packed- 2 tablespoons gochujang - Korean red pepper paste, 30g
1 teaspoon ginger - fresh ; grated, about a 1-inch / 2.5cm piece
3 cloves garlic - peeled
3 tablespoons sesame oil - 45ml, divided- 1 can pears in juice - 15 oz / 425g, drained
2 pounds ground chicken - 900g, also called minced chicken- 3 cups coleslaw mix - 210g
½ teaspoon sugar (white sugar) - 2g
⅓ cup mayonnaise - 75g
2 tablespoons sriracha sauce - 30ml
⅓ cup peanuts - roasted, unsalted ; 45g, roughly crushed
¼ cup corn kernels - 40g, fresh, frozen (thawed), or canned (drained)
4 stalks green onions - scallions, thinly sliced
¼ cup cilantro (coriander) - fresh cilantro leaves ; coriander, roughly chopped
1 medium lime - quartered
1 pinch salt
6 small flour tortillas - 6-inch / 15cm
Instructions
- In a food processor or blender, combine soy sauce, 1/4 cup rice vinegar, brown sugar, gochujang, ginger, garlic, 2 tablespoons sesame oil, and pears. Puree until smooth.1/2 cup soy sauce, 5 tablespoons rice vinegar, 1/3 cup brown sugar, 2 tablespoons gochujang, 1 teaspoon ginger, 3 cloves garlic, 3 tablespoons sesame oil, 1 can pears in juice
- Set your Instant Pot to the highest sauté function and heat the remaining 1 tablespoon sesame oil until shimmering.3 tablespoons sesame oil
- Add ground chicken and cook, breaking it up with a wooden spoon, until browned — about 5 minutes. Press Cancel. Pour in the pureed sauce and stir to combine. Lock the Instant Pot lid and set the steam release valve to Sealing. Cook on High Pressure for 9 minutes. When done, quick-release the pressure by turning the valve to Venting. Remove the lid, transfer the chicken to a cutting board, and shred with two forks. Return the shredded chicken to the pot and stir through the sauce.2 pounds ground chicken
- While the chicken is cooking, mix cabbage, 1 tablespoon of rice vinegar, sugar, and a pinch of salt in a medium bowl. Set aside.3 cups coleslaw mix, 5 tablespoons rice vinegar, 1/2 teaspoon sugar (white sugar), 1 pinch salt
- To make the spicy mayo, mix together mayo, sriracha, and juice of 1/4 of a lime. Set aside.1/3 cup mayonnaise, 2 tablespoons sriracha sauce, 1 medium lime
- Char the tortillas by placing them directly over a gas burner flame for 15-20 seconds per side, or toast in a dry cast iron skillet over high heat for 30 seconds per side. Place shredded chicken on each charred tortilla, then top with cabbage slaw, corn, cilantro, green onions, crushed peanuts, a drizzle of sriracha mayo, and a squeeze of fresh lime juice.6 small flour tortillas, 1/4 cup corn kernels, 1/4 cup cilantro (coriander), 4 stalks green onions, 1/3 cup peanuts, 1 medium lime
Notes
Storage: Keep cooked chicken filling in an airtight container in the fridge for up to 4 days, or freeze flat in a zip-lock bag for up to 2 months. Reheat in a skillet over medium heat with a splash of water to loosen the sauce.
Slaw: Best made fresh each time. Leftover slaw holds in the fridge for 1 day before it softens.
Spicy Mayo: Keeps refrigerated for up to 1 week — make a double batch for sandwiches and grain bowls.
Substitution: No Instant Pot? Brown the chicken in a large skillet, add the blended sauce, and simmer uncovered for 10-12 minutes until thickened. Slightly less saucy but still excellent.
Pro Tip: Char your tortillas directly over a gas burner flame for 15-20 seconds per side, or dry-toast in a hot cast iron skillet for 30 seconds per side. The char adds a smoky depth that ties all the Korean flavours together.
Sodium Note: This recipe is naturally high in sodium due to the soy sauce and gochujang. To reduce sodium, use low-sodium soy sauce.
Nutrition
Serving: 1servingCalories: 592kcalCarbohydrates: 37gProtein: 34gFat: 35gSaturated Fat: 7gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 135mgSodium: 1619mgPotassium: 1077mgFiber: 4gSugar: 16gVitamin A: 194IUVitamin C: 22mgCalcium: 102mgIron: 4mg
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