Korean Popcorn Chicken Tacos
Korean Popcorn Chicken Tacos
Ingredients
For the Popcorn Chicken
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, large
- 1/2 cup cold water
- 3 cups oil, for frying, or as needed
For the Korean Sauce
- 1/2 cup gochujang
- 1/4 cup soy sauce
- 2 tablespoons gochugaru
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/4 cup water
For the Tacos
- 8 Taco Bell soft tortilla shells
- 1/2 cup Taco Bell Creamy Sriracha Sauce, or as needed
- 2 cups Taco Bell Shredded Lettuce, or as needed
- 1 cup Taco Bell Shredded Cheese, or as needed
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Mix thoroughly to coat the chicken. Marinate for at least 30 minutes.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the batter. In a separate bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 large egg and 1/2 cup cold water, then whisk until a smooth and consistent batter forms.
⏱️ 5 min
- 3
Heat oil in a deep pot or Dutch oven to 350°F. Dip each marinated chicken piece into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 5 min•🌡️ 350
- 4
Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes per batch, or until the chicken is golden brown and cooked through. Remove the fried chicken and place it on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350
- 5
In a saucepan, combine 1/2 cup gochujang, 1/4 cup soy sauce, 2 tablespoons gochugaru, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 cloves minced garlic, and 1 teaspoon black pepper. Add 1/4 cup water and whisk until well combined.
⏱️ 5 min
- 6
Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens slightly (about 5 minutes).
⏱️ 5 min
- 7
Once the sauce has thickened, toss the fried popcorn chicken in the Korean sauce until each piece is evenly coated.
⏱️ 5 min
- 8
Warm the Taco Bell soft tortilla shells according to package instructions. Spread Taco Bell Creamy Sriracha Sauce onto each warm tortilla, then add a layer of Taco Bell Shredded Lettuce.
⏱️ 5 min
- 9
Top with the sauced Korean popcorn chicken, sprinkle with Taco Bell Shredded Cheese, and garnish with sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Korean Popcorn Chicken Tacos
For the Popcorn Chicken
- 1 pound boneless skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 cup cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, large
- 1/2 cup cold water
- 3 cups oil, for frying, or as needed
For the Korean Sauce
- 1/2 cup gochujang
- 1/4 cup soy sauce
- 2 tablespoons gochugaru
- 2 tablespoons rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon ginger, grated
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1/4 cup water
For the Tacos
- 8 Taco Bell soft tortilla shells
- 1/2 cup Taco Bell Creamy Sriracha Sauce, or as needed
- 2 cups Taco Bell Shredded Lettuce, or as needed
- 1 cup Taco Bell Shredded Cheese, or as needed
- 1 tablespoon sesame seeds, for garnish
- 2 green onions, sliced, for garnish
Instructions
- 1
In a bowl, combine the bite-sized chicken thigh pieces with 1 tablespoon soy sauce, 1 tablespoon mirin, 1 teaspoon sesame oil, 1 teaspoon grated ginger, 1 teaspoon garlic powder, and 1/2 teaspoon black pepper. Mix thoroughly to coat the chicken. Marinate for at least 30 minutes.
⏱️ 5 min - 2
While the chicken is marinating, prepare the batter. In a separate bowl, whisk together 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 1 large egg and 1/2 cup cold water, then whisk until a smooth and consistent batter forms.
⏱️ 5 min - 3
Heat oil in a deep pot or Dutch oven to 350°F. Dip each marinated chicken piece into the prepared batter, ensuring it is fully coated. Allow any excess batter to drip off.
⏱️ 5 min•🌡️ 350 - 4
Carefully place the battered chicken pieces into the hot oil, frying in batches to avoid overcrowding. Fry for 5-7 minutes per batch, or until the chicken is golden brown and cooked through. Remove the fried chicken and place it on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 350 - 5
In a saucepan, combine 1/2 cup gochujang, 1/4 cup soy sauce, 2 tablespoons gochugaru, 2 tablespoons rice vinegar, 2 tablespoons honey, 1 tablespoon sesame oil, 1 tablespoon grated ginger, 2 cloves minced garlic, and 1 teaspoon black pepper. Add 1/4 cup water and whisk until well combined.
⏱️ 5 min - 6
Bring the sauce to a simmer over medium heat, stirring occasionally, until it thickens slightly (about 5 minutes).
⏱️ 5 min - 7
Once the sauce has thickened, toss the fried popcorn chicken in the Korean sauce until each piece is evenly coated.
⏱️ 5 min - 8
Warm the Taco Bell soft tortilla shells according to package instructions. Spread Taco Bell Creamy Sriracha Sauce onto each warm tortilla, then add a layer of Taco Bell Shredded Lettuce.
⏱️ 5 min - 9
Top with the sauced Korean popcorn chicken, sprinkle with Taco Bell Shredded Cheese, and garnish with sesame seeds and sliced green onions. Serve immediately.
⏱️ 5 min