Check recipe link for the original recipe. I have posted my adapted recipe.
Korean Fried Chicken Tacos with Sweet Slaw and Queso Fresco
Recipe adapted from Half Baked Harvest
Ingredients:
Korean Fried Chicken
2 cloves garlic, finely minced or grated
3 tablespoons soy sauce
3 tablespoons gojujang (Korean chile paste)
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour
1 tablespoon cornstarch
1 pound chicken breast or thighs, cut into bite size pieces
Sweet Crunchy Asian Slaw
bag cole slaw mix
1 jalapeno, seeded and diced
1 clove garlic, minced or grated
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
black pepper, to taste
Topping
4-8 warmed corn or flour tortillas or hard shell tacos
queso fresco
fresh cilantro
Directions:
To make the slaw:
In a medium bowl mix together cole slaw mix, pepper, garlic, soy sauce, honey, rice vinegar, sesame oil, lime juice and black pepper. Toss well to combine and place in the fridge until ready to use, but no longer than a few hours or the cabbage will get soggy.
Make the Chicken:
In a large bowl mix together minced or grated garlic, soy sauce, gojujang, rice vinegar, sesame oil and honey. Set aside.
Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F.
Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken chunks and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry chicken a second time until crisp, 6–8 minutes more. Drain on paper towels. Add the chicken to the bowl with the sauce and toss well.
To Assemble:
Divide the chicken among the warmed taco shells. Top with slaw. Add the cilantro and queso fresco.