SLOW COOKER KOREAN CHICKEN TACOS

SLOW COOKER KOREAN CHICKEN TACOS
SLOW COOKER KOREAN CHICKEN TACOS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • INGREDIENTS

  • 2

    pounds boneless, skinless chicken breasts and/or thighs

  • 1/4

    cup gochujang

  • 1/4

    cup soy sauce

  • 1

    small red onion, grated

  • 4

    cloves garlic, grated

  • 1

    " piece of ginger, peeled and grated

  • 3

    tablespoons mirin

  • 3

    tablespoons brown sugar

  • 1

    teaspoon sesame oil

  • 1/4

    teaspoon pepper

  • 1

    teaspoon arrowroot powder or cornstarch

  • 1/4

    cup water

  • Slider buns and/or Bibb lettuce

  • Kimchi

  • Avocado, thinly sliced

  • Lightly pickled bean sprouts (recipe below)

  • Gochujang Aioli (recipe below)

  • 1

    bunch scallions, chopped

  • Sesame seeds

  • for the Lightly Pickled Bean Sprouts

  • 1

    cup bean sprouts

  • 3

    tablespoons rice vinegar

  • 1/2

    cup warm water

  • 1/2

    scant tablespoon sugar

  • 1/2

    teaspoon Kosher salt

  • for the Gochujang Aioli

  • 1/3

    cup sour cream

  • 1/4

    cup mayonnaise

  • 1 1/2

    tablespoons gochujang

  • 1

    clove garlic, grated with microzester

  • 1/4

    teaspoon salt

  • Pinch of garlic powder

  • Pinch of onion powder

Directions

Spray the inside of your slow cooker bowl with nonstick cooking spray. Stir together gochujang, soy sauce, onion, garlic, ginger, mirin, brown sugar, sesame oil, and pepper in slow cooker bowl until fully combined. Add chicken and stir to evenly coat. Cover slow cooker and cook on low for about 4 hours, until the chicken is fully cooked. Remove chicken to a large bowl. Using 2 forks, shred chicken. Meanwhile, fully combine arrowroot powder/cornstarch with water in a small bowl. Pour into the sauce in slow cooker, stirring to incorporate. Add chicken back into slow cooker and stir into sauce. Cook for 10-15 more minutes. Place a bit of chicken on each bun or lettuce wrap, topping with kimchi, avocado, lightly pickled bean sprouts, gochujang aioli, scallions, and sesame seeds. Devour immediately. for the Lightly Pickled Bean Sprouts Combine vinegar, warm water, sugar, and salt in a small bowl until dissolved. Pour over bean sprouts and let sit at room temperature for 30 minutes. for the Gochujang Aioli Combine all ingredients in a small bowl until fully incorporated. Can be made ahead and refrigerated.

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