Korean chicken tacos


Serves 4

3 tbsp dark soy sauce
3 tbsp rice vinegar
3 tbsp soft brown sugar
2-3 tbsp sriracha
2 tbsp cornflour
25g fresh ginger, peeled and grated

3 garlic cloves, crushed
800g chicken thighs, boneless and skinless, cut into strips
8-12 corn tortillas
2 tsp sesame oil

For the coleslaw:

1 tbsp sriracha
3 tbsp mayonnaise
1⁄2 red cabbage, finely sliced

1 red onion, finely sliced
4 tbsp fresh coriander, chopped

To serve:

Spring onion

Coriander, chopped

Fresh chillies, chopped

1 lime, cut into wedges

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. In a large bowl, combine the soy sauce, rice vinegar, sugar, sriracha and cornflour. Mix until smooth. Stir in the ginger, garlic and chicken. Set aside while you prepare the coleslaw.
  3. In a large bowl, mix the sriracha and mayonnaise together. Add the remaining ingredients and stir until thoroughly combined. Season and set aside.
  4. Wrap the tortillas in tin foil and heat in the oven for five minutes.
  5. Heat the sesame oil in a large wok over a medium-high heat. Add the chicken with its marinade. Bring to the boil, then turn the heat to a simmer and cook for 8-10 minutes. Stir as you cook, gradually adding about 200ml water to prevent the sauce from getting too thick — it should be glossy and smooth.
  6. Build your tacos with layers of coleslaw and chicken. Sprinkle with spring onions, coriander and chopped chillies and add a squeeze of lime.

Per serving

690kcals, 23.4g fat (5.4g saturated), 53.9g carbs (11.1g sugars), 63.4g protein, 6.2g fibre, 0.746g sodium