If you’re a fan of fusion cuisine, then these Korean Chicken Tacos with Caramelized Kimchi are about to become your new favorite meal. Combining the savory flavors of Korean-style chicken with the bright, tangy kick of kimchi, these tacos bring together the best of both worlds in a way that’s both exciting and comforting. The caramelized kimchi adds a sweet yet spicy depth of flavor, perfectly complementing the tender, juicy chicken. Wrapped in a soft tortilla, these tacos are an explosion of flavors and textures in every bite.
I first tried this fusion taco idea on a whim, and now, I can’t stop making them. There’s something about the combination of the savory, spiced chicken and the caramelized, slightly sweet and tangy kimchi that works so perfectly together. Plus, they’re fun to make and even more fun to eat, making them perfect for a casual weeknight dinner, weekend gatherings, or even taco night with a twist.
This recipe is easy to prepare, customizable, and a guaranteed crowd-pleaser. The best part? It’s a fresh and vibrant dish that brings the flavors of Korean cuisine to the table in a completely approachable and accessible way.
Why You’ll Love This Recipe
- Bold and flavorful: The chicken is marinated in a savory-sweet sauce that packs a punch, while the caramelized kimchi brings in that iconic spicy, tangy kick.
- Quick and easy: You can get this dinner on the table in under 30 minutes, making it a great option for busy weeknights or impromptu gatherings.
- Fun fusion twist: These tacos are a creative way to enjoy both Korean and Mexican flavors in one dish—fusion food at its finest!
- Customizable: You can adjust the level of heat in the tacos by adding more or less kimchi, or even adding toppings like avocado, cilantro, or a drizzle of sriracha mayo.
- Great for meal prep: The chicken can be marinated ahead of time, and the caramelized kimchi stores well in the fridge, making this dish a great option for meal prep or a make-ahead dinner.
- Taco night, upgraded: If you’re tired of the same old taco fillings, these Korean-inspired tacos offer a fun twist on traditional taco night.
Ingredients You’ll Need
For the Korean Chicken:
- Chicken thighs – Boneless, skinless thighs are perfect for this recipe because they stay juicy and tender, but you can also use chicken breasts if you prefer.
- Soy sauce – The base of the marinade, providing that salty, savory flavor.
- Sesame oil – Adds a rich, nutty flavor to the chicken.
- Honey – For a touch of sweetness to balance the salty and spicy flavors.
- Rice vinegar – This adds a subtle tanginess that rounds out the marinade.
- Garlic – Fresh garlic gives a punch of aromatic flavor.
- Ginger – Freshly grated ginger adds a zesty warmth that complements the other ingredients.
- Gochujang – Korean chili paste that gives the chicken a spicy kick. If you can’t find it, you can substitute with sriracha or another chili paste, but gochujang is the authentic choice here.
- Sesame seeds – For garnish, adding a bit of crunch and nuttiness.
For the Caramelized Kimchi:
- Kimchi – This is the star of the show. You can find kimchi at most Asian grocery stores or even the international aisle of many supermarkets. Use a good quality, well-fermented kimchi for the best flavor.
- Sesame oil – To help fry the kimchi and enhance its flavor.
- Honey – A little bit of honey to caramelize the kimchi, adding a touch of sweetness to balance the tanginess.
For the Tacos:
- Soft flour tortillas – These are perfect for wrapping up all that delicious chicken and kimchi.
- Cilantro – Fresh cilantro for a pop of color and flavor.
- Lime wedges – For a fresh citrusy finish that cuts through the richness of the chicken and kimchi.
- Sriracha mayo (optional) – If you like a creamy, spicy sauce, this is a perfect addition to bring some richness and extra flavor to the tacos.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make Korean Chicken Tacos with Caramelized Kimchi (Step-by-Step Instructions)
Step 1: Marinate the chicken
Start by marinating your chicken. In a large bowl, whisk together the soy sauce, sesame oil, honey, rice vinegar, garlic, ginger, and gochujang. Add the chicken thighs to the bowl and toss them in the marinade until they’re evenly coated. Let the chicken marinate for at least 15 minutes—if you have more time, you can marinate it for up to 2 hours in the fridge for more depth of flavor.
Step 2: Cook the chicken
Heat a large skillet or grill pan over medium-high heat. Add a small drizzle of sesame oil to the pan. Once the pan is hot, add the marinated chicken thighs. Cook for 6-8 minutes per side, or until the chicken is cooked through and has an internal temperature of 165°F (75°C). Remove the chicken from the pan and let it rest for a few minutes before slicing it into thin strips.
Step 3: Caramelize the kimchi
While the chicken is cooking, heat another pan over medium heat and add a tablespoon of sesame oil. Once the oil is hot, add the kimchi and sauté it for 3-4 minutes, until it starts to soften and caramelize. Stir in the honey and cook for another 2-3 minutes, until the kimchi is slightly crispy and golden. The caramelized kimchi will have a perfect balance of tangy, sweet, and spicy flavors.
Step 4: Prepare the tacos
Warm the flour tortillas in a dry skillet or microwave for a few seconds until they’re soft and pliable.
Step 5: Assemble the tacos
To assemble your tacos, place a warm tortilla on a plate. Add a few spoonfuls of the sliced chicken, followed by a generous portion of the caramelized kimchi. Sprinkle with sesame seeds and fresh cilantro. If you like a little extra kick, drizzle some sriracha mayo on top and squeeze a wedge of lime over everything.
Step 6: Serve and enjoy!
Serve the tacos immediately, with extra lime wedges on the side. These Korean chicken tacos are best enjoyed while fresh, but you can prep the components ahead of time and assemble the tacos just before serving.
Helpful Tips
- Marinate the chicken ahead of time: If you’re making this meal for a busy weeknight, you can marinate the chicken in the morning or the night before to save time.
- Customize the heat level: If you’re not into super spicy food, adjust the amount of gochujang in the marinade and honey in the kimchi to control the heat. You can also serve with some extra chili sauce or sriracha on the side for those who like it extra spicy.
- Make it more filling: If you want to add more texture or bulk to the tacos, consider adding shredded lettuce, sliced avocado, or even a sprinkle of cheese for a creamy finish.
- Use a grill for extra flavor: For an added smoky flavor, you can grill the chicken instead of pan-searing it. Just make sure to oil the grill grates so the chicken doesn’t stick.
- Leftovers: If you have any leftover chicken or kimchi, you can easily repurpose them into a stir-fry, salad, or wrap for a quick lunch the next day.
Frequently Asked Questions (FAQs)
Can I use chicken breasts instead of thighs?
Yes! While chicken thighs stay juicier and more flavorful, you can absolutely use chicken breasts if you prefer. Just be sure not to overcook them to keep them from becoming dry.
What kind of kimchi should I use?
Use a well-fermented, good-quality kimchi for the best flavor. You can find it at most Asian grocery stores, or you can even make your own if you’re feeling adventurous!
Can I make this recipe ahead of time?
You can marinate the chicken and caramelize the kimchi ahead of time. Store them separately in the fridge, and then simply assemble the tacos when you’re ready to serve. This is great for meal prep or a dinner that comes together in no time.
What can I use instead of gochujang?
If you can’t find gochujang, you can substitute it with sriracha or a mild chili paste, but keep in mind that gochujang has a unique flavor with both spice and a bit of sweetness. You could also mix sriracha with a bit of honey to mimic the balance of gochujang.
Can I make these tacos vegetarian?
Yes! You can replace the chicken with tofu or tempeh for a vegetarian version. Just marinate the tofu in the same marinade and pan-fry until crispy for a delicious alternative.
These Korean Chicken Tacos with Caramelized Kimchi are a perfect example of how two cuisines can come together to create something completely new and delicious. Whether you’re a fan of Korean flavors or just looking for a fun new twist on taco night, this recipe is sure to please. The tender chicken, sweet and tangy caramelized kimchi, and fresh toppings all come together in the most satisfying way.
Try these tacos out the next time you want to shake things up and let me know how they turn out! It’s a meal that’ll definitely earn a place in your regular dinner rotation.
Enjoy!
Korean Chicken Tacos with Caramelized Kimchi
Ingredients
- For the chicken marinade:
- 1 pound boneless skinless chicken thighs
- 3 tablespoons soy sauce
- 2 tablespoons gochujang Korean red chili paste
- 1 tablespoon honey
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic minced
- 1 teaspoon grated ginger
- 1 tablespoon toasted sesame seeds
- 2 green onions chopped (for garnish)
- For the caramelized kimchi:
- 1 cup kimchi roughly chopped
- 1 tablespoon vegetable oil
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- For the tacos:
- 8 small flour or corn tortillas
- ½ cup shredded lettuce optional
- ¼ cup cilantro chopped (optional)
- 1 tablespoon toasted sesame seeds for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together soy sauce, gochujang, honey, rice vinegar, sesame oil, garlic, ginger, sesame seeds, and green onions. Add the chicken thighs and toss to coat. Marinate for at least 15 minutes (up to 1 hour).
- Caramelize the Kimchi: Heat vegetable oil in a pan over medium heat. Add the chopped kimchi and cook for 3–5 minutes until it starts to soften. Stir in brown sugar, soy sauce, rice vinegar, and sesame oil. Cook for an additional 2–3 minutes until the kimchi is caramelized and the liquid reduces. Set aside.
- Cook the Chicken: Heat a grill or skillet over medium-high heat. Grill or pan-fry the marinated chicken for 5–7 minutes per side, or until the chicken reaches an internal temperature of 165°F (74°C). Let the chicken rest for a few minutes, then slice it into strips.
- Assemble the Tacos: Warm the tortillas in a dry skillet or microwave. To assemble, place a small handful of shredded lettuce (if using) on each tortilla, followed by slices of grilled chicken. Top with caramelized kimchi and garnish with chopped cilantro and toasted sesame seeds.
Notes
- For a spicier kick, add extra gochujang to the marinade or drizzle some on top of the tacos.
- You can substitute chicken thighs with chicken breasts or tofu for a different protein.
- Serve with a side of rice or a simple cucumber salad for a complete meal.
