I’m on an oven fried kick. Can you tell? Ever since I came up with my Oven-Fried Chicken Sandwiches with Beer-Pickled Jalapenos I’ve been on an oven frying binge. I think it’s the ease in which you can make something taste like it has been fried, without having to break out the deep fryer (which we own, and I will get into the specifics in a moment on my hate for it). These oven fried Korean chicken tacos are the latest recipe to make it into the line-up. A warm flour or corn tortilla is topped with an addicting sweet and spicy broccoli slaw. The broccoli slaw is then topped with juicy, crispy oven fried Korean chicken. Fresh cilantro, cotija cheese and toasted sesame seeds finish everything off. They are the perfect handheld treat making them a great weeknight dinner option or game day finger food!
Happy Thursday everyone! Woohoo! One more day until the weekend! I have been counting down ever since Monday rolled around. It’s been a long week, and I am so ready for a break. What’s more exciting is that football is on tonight and these tacos are going on the menu!
Let me get into this deep fryer thing for a moment. Ok, so we definitely own a deep fryer. Like, a legit deep fryer. I would even be crazy enough to say that a certain someone wanted one actually built into our kitchen when our house was built, but I’m not going to name any names here. Let’s just say that this absolutely DID NOT happen.
There are few things in life that are more comforting than something that has just come out of a deep fryer. It doesn’t happen very often, since I would very much like for my arteries to remain unclogged, but every once in a while we break it out.
By “break it out,” I mean that I force Zach out on to the back patio (which right now is a 5 ft x 6 ft concrete slab) to do any deep frying. I REFUSE … ABSOLUTELY REFUSE to allow that thing in the house. Not only is it by far the messiest appliance we own, but it also makes the whole house smell like fried food, which is fine when you are about to eat fried food. It’s not so fine after you have stuffed your face and the smell lingers on.
…and trust me…that smell LINGERS…for days…and days…
Case in point, all deep frying is done outdoors, and it doesn’t happen very often. So when I want deep-fried tasting food, I oven-fry it, and it works out just perfectly.
This recipe is super simple guys, and it should only take you about an hour to whip out all of the steps. I think the most important thing to know when you go to make these tacos, is the dredging the chicken in flour part. I want to reiterate a gazillion times that you don’t want a thick coating of flour. You want as thin of a coat as possible. You most certainly want that flour taste to cook out as it bakes, and it won’t if the coating is too thick.
Just remember this when you are dredging your chicken. I find that this method makes for the crispiest chicken, and I have tried a ton of different methods for this type of chicken recipe.
- 2 cloves of garlic, pressed through a garlic press
- 1 teaspoon fresh ginger, grated or minced
- 3 tablespoons brown sugar
- 3 tablespoons rice wine vinegar
- 2 tablespoons tamari or soy sauce
- 1 1/2 tablespoon mirin
- 1 teaspoon sesame oil
- zest from 1 lime
- 1 teaspoon toasted sesame seeds
- 2 1/2 cups broccoli slaw mix
- 3/4 cups carrots, cut into matchsticks
- 1 jalapeno pepper, stem and seeds removed, finely minced
- salt and black pepper, to taste
- 1 1/2 pounds boneless and skinless chicken breasts, cut into bite-sized pieces
- 2 eggs, whisked with 2 tablespoons of water
- 3 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt, finely ground
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 3 cloves of garlic, finely minced
- 1 teaspoons fresh ginger, grated or minced
- 1/4 cup Korean chile paste, or gochujang
- 3 tablespoon honey
- 3 tablespoons tamari or soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
- 12 corn or flour tortillas, warmed slightly
- 1/2 cup cotija cheese, crumbled
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoons toasted sesame seeds
- In a large bowl, whisk together the garlic, ginger, brown sugar, rice wine vinegar, tamari or soy sauce, mirin, sesame oil, lime zest, and sesame seeds. Add the broccoli slaw mix, carrots and jalapeno. Toss to combine. Adjust seasoning to taste. Cover and refrigerate until you are ready to use.
- Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper, foil or a silicone baking mat. Spray with a non-stick spray. Set aside.
- In a large bowl, whisk together the flour, baking soda, sea salt, black pepper and cayenne. Add the chicken to the egg and water mixture and then toss in the flour mixture to VERY LIGHTLY coat the chicken. Picking up the chicken with a pair of tongs, shake to get rid of any excess flour. Place the chicken directly on the prepared baking sheet. Once completed, spray all of the chicken with a non-stick spray.
- Bake the chicken for 15-18 minutes or until the chicken is cooked through and the outside is crispy and brown. Remove from oven.
- While your chicken is baking, prepare your sauce. In a large bowl, whisk together the garlic, ginger, Korean chile paste, honey, tamari or soy sauce, rice wine vinegar, sesame oil and fish sauce. Season with salt and pepper to taste.
- Once the chicken has baked, transfer it immediately to the sauce and toss to coat.
- Assemble your tacos by placing a couple of tablespoons of the broccoli slaw on a warmed-through corn or flour tortilla. Place a couple of pieces of chicken on top. Sprinkle with cotija cheese, fresh cilantro and toasted sesame seeds.
- Serve immediately and enjoy!