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Nutrition Facts
Serving Size 175 g
(Approx. 8 Servings)
Amount Per Serving
Calories 480 Calories From Fat 230
% Daily Value*
Total Fat 26 g 40%
Saturated Fat 6 g 30%
Trans Fat 1.0 g
Cholesterol 100 mg 33%
Sodium 1330 mg 55%
Total Carbohydrate 27 g 9%
Dietary Fiber 1 g 4%
Sugars 2 g
Protein 34 g
Vitamin A 2% Iron 10%
Vitamin C 25% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Korean Fried Chicken Tacos

Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 h 5 m
8  People


Recipe makes 8 Servings

1 medium shallot, minced
2 cloves of garlic, minced
1 Tbsp fresh ginger, peeled and chopped
3 Tbsp tamari, or soy sauce
3 Tbsp Gochujang Korean Chili Paste
1 Tbsp rice vinegar
1 Tbsp lime, juiced
1 1/2 Tbsp La Tourangelle Toasted Sesame Oil
2 Lb boneless skinless chicken thighs
1 Tsp kosher salt, plus more as needed
1 Tsp black pepper
1/2 cup(s) corn starch, plus more as needed to coat chicken
1 cup(s) grapeseed, or vegetable oil
10 bakery fresh tortillas
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To make Korean taco sauce: combine shallots, garlic, ginger, soy sauce, chili paste, vinegar, lime juice and sesame oil in a blender. Process until smooth and thick. (Use a tablespoon of water, as needed, to thin sauce if desired.) Pour into a squeeze bottle and set aside.
In a bowl, season chicken with salt and pepper. Add corn starch and toss to coat thoroughly. Shake off excess then lay on a sheet pan lined with parchment paper.
Heat grapeseed oil in a large cast iron skillet or sauté pan. When oil starts to shimmer, add thighs one at a time, leaving a little space between pieces. Cook in batches as needed.
Fry until chicken reaches an internal temperature of 175ºF (about 5 to 6 minutes per side). Drain on paper towels and rest at least 10 minutes.
Chop chicken into thin strips and place in a bowl with a generous portion of homemade Korean taco sauce. Toss to coat and serve on fresh tortillas with *pickled carrot slaw (*recipe on


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