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a reference photo from a reel for a chili garlic korean fried chicken tacos recipe

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Chili Garlic Korean Fried Chicken Tacos

These Chili Garlic Korean Fried Chicken Tacos are a fusion delight, combining the crispiness and flavor of Korean fried chicken with the convenience of a taco. The popcorn chicken is coated in a tangy garlic and ginger chili sauce, complemented by a refreshing chili slaw. The homemade taco dough adds a unique touch, making this dish both exciting and satisfying.

💪 Hard

⏲️ 40 m

🥗 23

In a nutshell.

Difficulty

Hard

Difficulty

Hard

Cuisine

Fusion

Cuisine

Fusion

Feeds

2

Feeds

2

Meal Type

Lunch

Meal Type

Lunch

Ingredients

23

Ingredients

23

Prep Time

20 m

Prep Time

20 m

Cook Time

20 m

Cook Time

20 m

Rest Time

0 m

Rest Time

0 m

What you'll need.

Chicken Breasts

8 oz • cubed

Lettuce

1/2 cup • shredded

All-Purpose Flour

2/3 cup

Nonfat Greek Yogurt

1/3 cup

Garlic Clove

1 • minced

Baking Powder

1/2 tsp

Corn Starch

1/8 cup

Nonfat Greek Yogurt

2 tbsp

Low Fat Mayonnaise

1 tbsp

Lemon Juice

1 tbsp

Stevia

1/2 tbsp

Low Sodium Soy Sauce

1 tbsp

Honey

1 tbsp

Thai Red Chili Paste

1/2 tsp

Rice Wine Vinegar

1 tsp

Ginger

1 tsp

Ginger Powder

3/8 tsp

Garlic Powder

3/4 tsp

Chili Powder

1/4 tsp

Onion Powder

1/8 tsp

Salt

3/4 tsp

Pepper

1/4 tsp

Chili Flakes

To taste

Kitchen gear.

Mixing Bowl

Whisk

Chef's Knife

Cutting Board

Air Fryer

Saute Pan

Rolling Pin

Greased Pan

How to make it.

Mix 1/2 tbsp (5g) Stevia, 1 minced garlic clove, 1 tsp ginger, 1 tbsp low sodium soy sauce, 1 tbsp (30-35g) natural honey, 1/2 tsp Thai red chili paste, and 1 tsp rice wine vinegar to make the Garlic & Ginger Chili sauce. Set aside.

In a separate bowl, mix 1/2 cup (65g) shredded lettuce, 2 tbsp (~35g) nonfat Greek yogurt, 1 tbsp (15g) low-fat mayonnaise, 1/2 tsp lemon juice, and salt, pepper, red chili flakes, garlic powder to taste to make the chili slaw. Set aside.

Mix 2/3 cup (~86g) all-purpose flour, 1/3 cup + 1 tsp (90g) nonfat Greek yogurt, 1/2 tsp baking powder, 1/2 tsp salt, 1/8 tsp ginger powder, and 1/2 tsp garlic powder until it begins to form a crumbly dough.

Knead into a ball with your hands, split into two small balls, and roll out into round tortilla shapes.

Cook the taco rounds on a greased pan over medium heat for about 1 1/2 minutes on each side, flipping frequently. Set aside.

Whisk 1/8 cup (15g) cornstarch, 1/4 tsp ginger powder, 1/4 tsp chili powder, 1/4 tsp salt, 1/4 tsp pepper, 1/4 tsp garlic powder, and 1/4 tsp onion powder together.

Toss 8oz cubed chicken breast in the cornstarch mixture, then generously coat in no-calorie spray.

Air fry the popcorn chicken for about 12-14 minutes at 400°F.

While the chicken is cooking, reduce the Garlic & Ginger Chili sauce over medium-low heat for about 2 minutes until slightly bubbly and thicker. Remove from heat and toss the cooked popcorn chicken in the sauce.

Place the sauced popcorn chicken on the cooked taco rounds. Top with chili slaw. Enjoy!

Safety first.

Wash Your Hands

Food Safety

Proper Cooking

Knife Safety

Hot Surfaces

Cleaning

Storage

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The easiest peasiest lemon squeeziest way to cook at home.

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