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When it comes to culinary exploration, few dishes capture the imagination quite like Spicy & Crispy Korean BBQ Chicken Pita Tacos. This innovative recipe seamlessly blends the bold and vibrant flavors of Korean cuisine with the convenience and portability of a taco. Imagine biting into a warm pita filled with succulent, crispy chicken, drizzled with savory sauces, and topped with an array of fresh vegetables. This dish is not just food; it’s an experience that brings together the best of two worlds.

Crispy Korean BBQ Chicken Pita Tacos

Discover a culinary fusion with Spicy & Crispy Korean BBQ Chicken Pita Tacos. This delightful recipe combines the bold flavors of Korean BBQ with the convenience of pita tacos. Imagine biting into warm pita filled with crispy, juicy chicken, savory sauces, and fresh vegetables. It's a perfect weeknight dinner or meal prep option. Dive into this easy-to-follow guide to elevate your taco game and surprise your family and friends with a unique dining experience that’s full of flavor and fun!
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Ingredients
  

1 lb boneless, skinless chicken thighs

1/4 cup soy sauce

2 tablespoons gochujang (Korean chili paste)

2 tablespoons honey

1 tablespoon sesame oil

3 cloves garlic, minced

1 teaspoon ginger, grated

1 tablespoon rice vinegar

1/2 teaspoon black pepper

1 cup cornstarch (for breading)

Vegetable oil (for frying)

4 pita pockets

1 cup shredded red cabbage

1 cup shredded carrots

1/2 cup cucumber, julienned

1/4 cup fresh cilantro, chopped

Lime wedges (for serving)

Optional: Sriracha or other hot sauce for extra spice

Instructions
 

Marinate the Chicken: In a bowl, combine soy sauce, gochujang, honey, sesame oil, garlic, ginger, rice vinegar, and black pepper. Mix well. Add the chicken thighs, ensuring they are well-coated. Cover and marinate in the refrigerator for at least 30 minutes (or up to 4 hours for more flavor).

    Prepare for Frying: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. While the oil heats, take the marinated chicken out of the fridge and coat each piece in cornstarch, shaking off excess.

      Fry the Chicken: Once the oil is hot, carefully lower the chicken into the skillet, frying in batches if necessary to avoid overcrowding. Cook for about 6-7 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove from oil and place on a paper towel-lined plate to drain any excess oil.

        Prepare Toppings: While the chicken is frying, prepare your toppings. Toss together shredded cabbage, carrots, and cilantro in a bowl. Optionally, drizzle a bit of lime juice over the top for freshness.

          Assemble the Tacos: Warm the pita pockets slightly in a dry skillet or microwave to make them pliable. Slice the crispy chicken into strips and place them into the pita pockets. Add a generous amount of the cabbage and carrot mixture. Top with julienned cucumber and drizzle with Sriracha or your favored hot sauce if desired.

            Serve: Serve the crispy Korean BBQ chicken pita tacos immediately with lime wedges on the side for an extra burst of flavor. Enjoy your delicious and unique meal!

              Prep Time: 30 minutes | Total Time: 1 hour | Servings: 4