Korean Chicken Tacos

Home Chef and Great American Recipe Contestant Tony Scherber joins us to share a recipe that he picked to represent himself best!

Tony’s Korean Chicken Taco Recipe- Serves 6


  • ½ cup gochujang
  • ⅓ cup plus 2 tablespoons soy sauce, divided
  • 6 tablespoons vegetable oil, divided
  • 5 tablespoons toasted sesame oil, divided
  • ¼ cup maple syrup or honey
  • 3 tablespoons hot chili oil or garlic chili sauce
  • 2 tablespoons rice wine vinegar
  • 1 (2-inch) knob ginger, grated
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • Gochugaru (Korean red pepper flakes) to taste (optional)
  • 3 pounds boneless, skinless chicken thighs
  • 6 (8-inch) flour tortillas
  • ½ teaspoon sesame seeds
  • 1 (14-ounce) jar kimchi, drained and roughly chopped
  • 3 scallions, thinly sliced on the bias


  1. In a large bowl, whisk together the gochujang, 1/3 cup of the soy sauce, 2 tablespoons of the vegetable oil, 3 tablespoons of the sesame oil, maple syrup, chili oil, rice wine vinegar, ginger, garlic, salt, pepper, and gochugaru (if using). Taste and adjust the seasoning if needed.
  2. Add the chicken thighs to the bowl and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 2 hours.
  3. Heat 2 tablespoons of the vegetable oil in a large skillet or grill pan over medium-high heat. Working in batches, add the chicken and cook, turning occasionally and brushing with the marinade, until the internal temperature registers 165 degrees F, 7–10 minutes.
  4. Transfer the chicken to a plate as it is cooked, and add more oil as needed for the remaining batches.
  5. Cut the chicken into bite-size pieces, then transfer to a clean bowl.
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