Korean Chicken Tacos with Sesame Coleslaw

Korean chicken tacos with gochujang, sesame coleslaw, and cucumber-onion salad topped with soy mayo are a flavor explosion that combines crispy, creamy, spicy, and fresh in every bite. The juicy chicken is coated in a rich, umami-packed Korean chili sauce, while the coleslaw with toasted sesame dressing adds both crunch and depth. A tangy cucumber and onion salad balances the heat, and everything is brought together with a dollop of soy mayo in a soft tortilla. A street food–inspired dish that’s sure to impress, whether for a casual dinner or a special occasion.

---

You will need

2 chicken breasts (about 10–11 oz each), halved and pounded thin

3 tbsp + 1 tsp (50 ml) potato starch (or substitute with cornstarch)

Salt

Freshly ground black pepper

2 tbsp (30 ml) canola oil

Gochujang Sauce for Chicken

2 tbsp (30 ml) garlic, finely grated

1 tbsp (15 ml) ginger, finely grated

2 scallions, thinly sliced, separate white and green parts in two piles/separate bowls

2 tbsp (30 ml) gochujang (Korean chili paste)

½–1 tbsp (7½ - 15 ml) gochugaru (Korean chili flakes)

1 tbsp (15 ml) Japanese soy sauce

1 tbsp (15 ml) oyster sauce

½ tbsp (7½ ml) chicken bouillon powder

1 tsp (5 ml) sugar

1 tbsp (15 ml) honey

2 tbsp (15 ml) mirin

Freshly ground black pepper

½ cup + 1 tsp (125 ml) water

½ tbsp (7½ ml) cornstarch

Sesame Coleslaw

2 cups + 1 tbsp green cabbage, finely shredded

¾ tsp (3,75 ml) salt

1¼ cups (300 ml) carrot, finely shredded

¾ cup + 1 tbsp (200 ml) scallions, finely sliced

1½ tbsp (22½ ml) toasted sesame seeds

Sesame Dressing

⅔ cup (150 ml) toasted white sesame seeds

4 tbsp (60 ml) sugar

6 tbsp (90 ml) Japanese soy sauce

2 tbsp (30 ml) distilled white vinegar (12% - double the amount if using 5 %)

2 tbsp (30 ml) water

4 tbsp (60 ml) mayonnaise, homemade or Hellmann’s

Cucumber & Onion Salad

1 cucumber, cut in half lengthwise then into thin half-moons

¾ cup + 1 tbsp (200 ml) shallots, cut in half and then into thin half-moons

⅔ cup (150 ml) thinly sliced scallions

1 tbsp (15 ml) toasted sesame seeds

Dressing for Cucumber salad

1 tbsp (15 ml) gochugaru

1 tbsp (15 ml) honey

1½ tbsp (22½ ml) distilled white vinegar (12% - double the amount if using 5 %)

2 tbsp (30 ml) toasted sesame oil

1 tbsp (15 ml) garlic, finely grated

1 tsp (5 ml) sea salt

½ tsp (2 ½ ml) MSG* See note 1 below

Taco Sauce

⅓ cup + 1 tbsp (100 ml) mayonnaise, homemade or Hellmann’s

2 tbsp (30 ml) Japanese soy sauce

To Serve

8 medium wheat or corn tortillas

How to make it

Start with the Sesame Dressing

1.  Grind the toasted sesame seeds into a fine powder using a mortar and pestle. Add the sugar and continue grinding.

⅔ cup (150 ml) toasted white sesame seeds

4 tbsp (60 ml) sugar

2. Gradually add the soy sauce, vinegar, and water while stirring to form a smooth sauce.

6 tbsp (90 ml) Japanese soy sauce

2 tbsp (30 ml) distilled white vinegar (12% - double the amount if using 5 %)

2 tbsp (30 ml) water

3. Mix 4 tbsp (60 ml) of sesame dressing with 4 tbsp (60 ml) mayonnaise. Chill in the refrigerator. Leftover sesame dressing can be stored in the fridge and keeps for a long time.

4 tbsp (60 ml) mayonnaise, homemade or Hellmann’s

Prep Work

4. Prepare all ingredients that need peeling, chopping, slicing, and grating, and place them in separate piles or bowls.

2 tbsp (30 ml) + 1 tbsp (15 ml) garlic, finely grated

1 tbsp (15 ml) ginger, finely grated

2 scallions, thinly sliced, separate white and green parts in two piles/separate bowls

2 cups + 1 tbsp green cabbage, finely shredded

1¼ cups (300 ml) carrot, finely shredded

¾ cup + 1 tbsp (200 ml) + ⅔ cup (150 ml) scallions, finely sliced

1 cucumber, cut in half lengthwise then into thin half-moons

¾ cup + 1 tbsp (200 ml) shallots, cut in half and then into thin half-moons

5.  Put the shredded cabbage in a bowl and add salt. Mix well and let sit for 45 minutes.

2 cups + 1 tbsp green cabbage, finely shredded

¾ tsp (3,75 ml) salt

6. Place the sliced shallots in ice-cold water and refrigerate until just before you serve the cucumber salad.

¾ cup + 1 tbsp (200 ml) shallots, cut in half and then into thin half-moons

Ice cold water

Prepare Dressings & Sauces

7. Mix all the ingredients for the Cucumber & Onion Salad dressing in a bowl and set aside.

1 tbsp (15 ml) gochugaru

1 tbsp (15 ml) honey

1½ tbsp (22½ ml) distilled white vinegar (12% - double the amount if using 5 %)

2 tbsp (30 ml) toasted sesame oil

1 tbsp (15 ml) garlic, finely grated

1 tsp (5 ml) sea salt

½ tsp (2 ½ ml) MSG* See note 1 below

8.  Prepare the chicken sauce: In a bowl, combine gochujang, gochugaru, soy sauce, oyster sauce, chicken bouillon powder, sugar, honey, mirin, black pepper, water, and cornstarch. Set aside.

2 tbsp (30 ml) gochujang (Korean chili paste)

½–1 tbsp (7½ - 15 ml) gochugaru (Korean chili flakes)

1 tbsp (15 ml) Japanese soy sauce

1 tbsp (15 ml) oyster sauce

½ tbsp (7½ ml) chicken bouillon powder

1 tsp (5 ml) sugar

1 tbsp (15 ml) honey

2 tbsp (15 ml) mirin

Freshly ground black pepper

½ cup + 1 tsp (125 ml) water

½ tbsp (7½ ml) cornstarch

9. For the Taco Sauce, mix mayonnaise and soy sauce. Refrigerate.

⅓ cup + 1 tbsp (100 ml) mayonnaise, homemade or Hellmann’s

2 tbsp (30 ml) Japanese soy sauce

Chicken

10. Slice each chicken breast in half (horizontally) lengthwise to make 4 thin fillets. Place each fillet in a plastic bag and pound until evenly thin. Rinse and pat dry with paper towels.

2 chicken breasts (about 10–11 oz each), halved and pounded thin

11. Season both sides with salt and pepper. Let rest on a cutting board for a few minutes. Coat each fillet lightly with potato starch, shaking off the excess.

Salt

Freshly ground black pepper

3 tbsp + 1 tsp (50 ml) potato starch (or substitute with cornstarch)

12. Heat a large skillet or sauté pan over medium heat with canola oil. Add the chicken and cook for 3–4 minutes on each side, until nicely browned and cooked through. You’ll likely need to do this in two batches. Remove the chicken from the pan and set aside.

2 tbsp (30 ml) canola oil

4 flattened chicken breasts seasoned and coated with potato starch

13. In the same pan, add the garlic, ginger, and the white part of the scallions. Sauté for 30 seconds. Stir the prepared chicken sauce again and pour it into the pan. Stir and bring to a boil. When the sauce thickens, turn off the heat and set aside.

2 tbsp (30 ml) garlic, finely grated

1 tbsp (15 ml) ginger, finely grated

2 scallions, thinly sliced, separate white and green parts in two piles/separate bowls

Prepared chicken sauce

Coleslaw

14.  Rinse the salted cabbage and drain. Squeeze out all the water with your hands and pat dry with paper towels.

2 cups + 1 tbsp green cabbage, finely shredded, salted and rinsed

15. Add carrots, scallions, and sesame seeds.

1¼ cups (300 ml) carrot, finely shredded

¾ cup + 1 tbsp (200 ml) scallions, finely sliced

1½ tbsp (22½ ml) toasted sesame seeds

16. Pour the sesame-mayo dressing over the veggies and massage it in with your hands until well combined. Transfer to a serving bowl and top with extra sesame seeds and the green part of the scallions.

Prepared sesame-mayo dressing

toasted sesame seeds 

1/3 of the 2 scallions, thinly sliced, green parts

Cucumber & Onion Salad

17.   Drain the shallots and squeeze out excess water. Place in a bowl and mix with the cucumber, scallions, and sesame seeds. Just before serving, pour over the dressing and mix well. Transfer to a serving dish and top with more scallions.

¾ cup + 1 tbsp (200 ml) shallots, cut in half and then into thin half-moons

1 cucumber, cut in half lengthwise then into thin half-moons

⅔ cup (150 ml) thinly sliced scallions

1 tbsp (15 ml) toasted sesame seeds

Dressing

1/3 of the 2 scallions, thinly sliced, green parts

Finishing

18.   Reheat the chicken sauce and return the chicken fillets to the pan. Toss them in the sauce for 1–2 minutes until coated. Transfer to a cutting board and let rest for a few minutes. Thinly slice the fillets and arrange on a serving platter. Garnish with scallions.

1/3 of the 2 scallions, thinly sliced, green parts

To Serve

19. Serve the chicken with wheat or corn tortillas, sesame coleslaw, cucumber & onion salad, and soy-mayo sauce. Let everyone build their own tacos.

8 medium wheat or corn tortillas

Sliced Gochujang chicken

Sesame coleslaw

Cucumber- and onion salad

Soja mayonnaise

---

Tip & tricks

Note 1: MSG, also known as monosodium glutamate or simply glutamate, is the umami flavor in powdered form. MSG is a very common seasoning and flavor enhancer in Asian cuisine and goes well with everything. It is an approved additive in Sweden and is also labeled as E-621. Chemically, it is the salt of glutamic acid, produced microbiologically through fermentation. Only very small doses are needed to enhance the flavor.

 .