Ingredients

The following ingredients have 4 Servings
  • 8 boneless chicken thighs
  • ½ cup soy sauce (can be gluten-free and low-sodium)
  • 2 cups cooking oil
  • ¼ cup cornstarch
  • 12 4-inch tortillas
  • 2 cups shredded cabbage
  • Sesame seeds (to serve)
  • ½ cup rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sesame oil
  • ½ teaspoon chili flakes
  • 1 pinch sea salt
  • 3 mini cucumbers (sliced)
  • ½ cup mayonnaise (can be light)
  • ½ cup kimchi
  • 1 pinch sea salt

Instruction

  • Cut the chicken thighs into 3-4 pieces each and put them into a large bowl. Pour the soy sauce over top and mix the chicken. Put the bowl into your fridge for 30-60 minutes.
  • To make the quick pickles, bring the rice vinegar, sugar, sesame oil, chili flakes, and salt to a boil in a small pan. Place the cucumber slices into a heat-proof bowl and pour the hot vinegar over the top. Let the cucumbers sit in the pickling liquid for at least 20 minutes.
  • To make the kimchi mayo, add the mayonnaise and kimchi to your blender and blend on medium speed until mostly smooth. Do not blend the mayonnaise at high speed as it can break and become watery. Season to taste with salt.
  • Using a slotted spoon, remove the chicken from the soy sauce and use paper towels to dry any excess moisture. Add the cornstarch to the bowl and mix the chicken well. Add more, if needed, if the chicken still looks wet in places.
  • Heat the oil over medium heat in a large frying pan with high sides. To test the oil temperature, dip one end of a piece of chicken into the oil. If it starts bubbling rapidly, it's ready. When the oil is ready, carefully add about ⅓ of the chicken to the pan. Let it cook for 3-4 minutes then turn the pieces over and cook for 2-3 minutes more. Remove the crispy chicken and put it on a cooling rack with a baking sheet underneath. Finish frying the rest of the chicken.
  • To assemble the tacos, pile some cabbage onto a tortilla then top with a few pieces of karaage chicken, some shredded cabbage, pickled cucumbers, kimchi mayo, and a sprinkle of sesame seeds.