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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.