Recipe by Chef Michael Williams
Korean Chicken Tacos with Daikon Slaw and Spicy Aioli
- Prep time 30 mins
- Cook time 20 mins
- Ready in 50 mins
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Korean Chicken Tacos with Daikon Slaw and Spicy Aioli
Ingredients
- For the chicken:
- Slaw:
Directions
- Combine the soy sauce, vinegar, honey, chili paste, garlic and ginger in a mixing bowl. Whisk together very well and then using ¾ ‘s of the marinade (reserve ¼ for later), cover the chicken thighs very well in a storage container or ziplock bag. Marinate for up to 24 hours.
- Once you are ready to make your tacos, grill off your tortillas and get the slaw made.
- To make the aioli, whisk 1 egg yolk together with 2 tablespoons of the reserved marinade and then slowly whisk grape seed oil into the mixture until you get the desired consistency. Adjust the heat by whisking a little more chili paste into the aoli. Keep in the fridge for up to 5 days.
- Remove the chicken from the marinade and get the grill preheated on high.
- Grill the chicken until cooked through and nicely caramelized and then remove from the grill to cool a little.
- Once you can handle the chicken, slice into thin strips or shred with a fork and you are now ready to assemble the tacos. After you assemble, EAT!
Variations
To add a bit more kick, drizzle some of the reserved marinade directly on with the aioli.
