Korean Chicken Tacos with Daikon Slaw and Spicy Aioli
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!
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SERVINGS PER RECIPE
To add a bit more kick, drizzle some of the reserved marinade directly on with the aioli.